Myron Mixon's Hot and Fast Brisket Masterclass - A Recipe For Rachael Ray

[@Yobydobie]

Wait a minute… I watched a bbq contest with this guy in it on tv days ago and now I’m getting this recommended to me? You can’t tell me our phones aren’t listening to us.

[@BabyDiego10599]

If you have a iPhone you can turn that off

[@Speedy_Germany]

Your Television uses the Same Internet 🤣

[@brianmiller1098]

Talk to a friend while near your phone about buying a car watch your stream.

[@g3everex]

Your telling me. Same here.

[@g3everex]

@@BabyDiego10599I did. It didn’t stop it all the way but nowhere like it was.

[@mattro4902]

This is def the most bizarre and labor intensive way I've ever seen a brisket smoked.

[@270eman]

I agree. Very odd.

[@johnjohnson-5830]

Was thinking the same thing. I'll stick with the Central Texas-style methods, low 'n slow on my offset stick burner using SPG. The final product looks a LOT better than what he just ended up with. (He did sell a lot of "Myron Mixon" product though during that cook.) LOL!

[@mattro4902]

@@johnjohnson-5830 haha same here. The old proven method works well and isn't near as complicated!

[@r.w.199]

Hes doing it for this show.. ive seen him im competition, he absolutely crushes.. this is not his normal method at all

[@kevinmach730]

He's making burnt ends here, not just brisket. If you focus on just the actual brisket cook, it wasn't really complicated at all. He trimmed it, seasoned it, injected it, and wrapped it. The only one of these steps I typically don't perform on a brisket is injection, though I have thought about it. The burnt ends and sauce aspect, getting the perfect size cuts to make it pretty- that's competition BBQ stuff that is optional for us backyard BBQ cooks.

[@bullard73]

When it comes to pork, Myron is the man. When its beef, I defer to someone from Texas such as Aaron Franklin.

[@lyleswavel320]

Amen

[@lyleswavel320]

Also for pork I like Malcolm Reed on How to bbq right Mr. Scott in the Carolinas for whole hog

[@markjensen6675]

Yep, what he did to that brisket is so wrong here in central Texas.

[@joeyp978]

Yeah. Idk what’s going on here

[@waynegranzin3824]

yeah. this brisket is an over-complicated train wreck

[@smitty7592]

This proves there is more than one way to smoke brisket. Start to finish, definitely not Texas-style, but probably tasty. Deckle fat is removed because it does not render, leaving no means of the smoke and seasoning to penetrate. Cooked correctly, moisture loss should be of no concern with Texas-style cook. Since in Texas, they are not injected, removal of this hard fat is critical to smoke penetration and bark buildup on the entire surface without having to trim at service.

[@JerryLee..]

Yeah, I was looking for the smoke ring 😅.

[@keiths.1423]

It has been proven by nutritional scientists that smoke ring has nothing to do with tastes. Study up.

[@smitty7592]

⁠​⁠​⁠​⁠@@keiths.1423 Clearly you failed to notice I stated smoke penetration, not smoke ring. It has proven by KZbin you can’t read.

[@JerryLee..]

. . . but a good, strong smoke ring is sexy and it's the look that many people have come to expect from barbecued meats.

[@George-co2os]

Lipstick on a pig. Bad barbecue is still bad barbecue, even with a smoke ring.@@JerryLee..

[@aleemmorris332]

I never seen brisket done like this

[@CookinWidKunchi]

I've cooked hundreds of briskets. Seasoning sticks to the fat 100% of the time.

[@NextLevelLuxury1]

😂

[@silviacooney9321]

Yes it does-always!

[@Rudogg210]

Damn, I would have thought with all that experience Mixon would not hack up a brisket and cook like that Kunchi! Stick to whole hogs Myron 😂

[@CookinWidKunchi]

@Rudogg210 🤣🤣🤣 this is probably what it takes to win comps 🤣🤣

[@matts.8849]

I don't cut the fat, then cuts the fat.

[@lueannparks2317]

Would love to see more bbq competition on tv series. I have watched BBQ pitmasters so many times i can word for word it! Love this guy! Keep cooking!

[@Tomcat1957]

I took notes too

[@madrizz01]

same here. i can fall asleep to that series. i wish they would bring that one back.

[@JBSmoke1]

Awesome, Myron. I took your class in 2017 and I KNOW that brisket tastes great!

[@SwiftRead]

Thank the good Lord ~ the king is on youtube ~ I've been watching/cooking along with BBQ PM since 2012. A wealth of info & talent. Destination America stopped airing/streaming it, throwing my Friday-Saturday binge watch/bbq time out the window. Thanks for all you do & good to see you again Myron ~ Always 👍

[@georgelee1181]

yes 2001 is when i got a whiff about him

[@Stan_CentralFla]

Myron makes it simple. He explains every step and then repeats, any key words or instructions. A good teacher, and a great pitmaster!

[@matthewsmith8568]

I wish I had a nickel for every time this man has said, “ovah yondah” in his life. This dude is the GOAT of Q, for real. Keep on rockin, MM!

[@TeddyT6]

One tip I used to make brisket was i seasoned it 30 minutes before cooking it. I first set it out for 20 minutes to come to room temp. I then trimmed the silver skin and excess fat. Then I injected the meat just like this gentleman. Then I seasoned it, let it sweat a little, so I didn't need to use a binder. I then lit my coals and when the grill came to temp, put the meat on. After that waited for the stall temp, wrapped it in butcher paper, and then let it get to 205. I then stuck the wrapped brisket in an oven at 180 degrees for an hour, and then unwrapped it, sliced it and enjoyed a great brisket. There are literally hundreds of video's on how to do brisket and they are all pretty good.

[@michaelstup4355]

No way your brisket came to room temp in 20 min. It would take way longer and risk bacteria growth.

[@teddyrivas1082]

How you doing Myron, where can I get one of those knives of yours from, to carve a brisket?

[@Fanculo52]

Well done Mr Mixon! O can’t believe how easy it is when you show exactly how to get it done.👍✌️👏

[@DrFrankenschtein]

For us Texas BBQ guys this is like watching a Martian cook a potato. There’s more than one way to skin a cat, and it’s possible I’m just an old soul looking backwards, but this is wild.

[@michaeloverfield32]

I've done them every way he has suggested. Do it to a T. Even a Walmart piece of stuff will be awesome 😎👍

[@brucekolinski5401]

Educational as all get out. Thank you for sharing this, Sir.

[@519oliveira]

Thank you for this video

[@jamesstewart1794]

This is actually an advertisement for Mixon BBQ products. What id love to see is Franklin vs Mixon.

[@keiths.1423]

Yeah: Texas style smoked brisket vs. over-injected, under smoked and over-sauced oven-baked (covered in a pan is oven baking) meat.

[@ht1001]

@@keiths.1423I was thinking the same thing. Pellet grill, in a covered pan, with the meat hacked to hell, might as well use a chainsaw. Then delicately painted with sauce. 😂 The only thing BBQ about this is he did it outside, otherwise he could have just done this in the oven Racheal Ray style.

[@sstanforddpt]

😂😂😂​@@ht1001

[@user-vo5kv9qi6k]

There is a Video of that

[@Nicholas.fernandez51]

Ofcourse this was just to promote all his products,its all his seasonings,his grills,he didn't let the brisket rest,never heard of injection brisket,I only inject my whole chicken or turkey,I'm sure he didn't even care how it came out,it's just to get his product out there,since he is a business man,he also knows what he's doing.

[@ineedbbq]

Love the video and the recipe. Can't wait to see what recipe you put out next.

[@DUMPTHETRUCK]

Myron looks great thanks,,,,My only thought would be if you came out with some disposable rubber or latex things to put over your rub bottles so they don’t get all nasty I use spare gloves but something made for a bottle would be better

[@csheketoff]

Tell me about the cutting surface/board you are using?

[@MyronMixonBBQPitmaster]

myronmixon.com/products/disposable-prep-board?_pos=1&_sid=6b723a7f5&_ss=r

[@westcentralpowerwash]

I am making a brisket soon, and cannot get his injection liquid in time. What would be a similar substitute I could go get? Maybe he said it I just missed it!

[@davidlouiso9650]

I like to smoke meat for a couple of hours. Seems that’s as much as the smoke will penetrate. Wrap it and finish in the oven. Saves pellets, or if your baby sitting, a.k.a. stick smoking. Of course I have not won, one competition. But my time is worth more than watching temps on a bbq.

[@andrewmerrill9564]

I have a 30" barrel grill i smoke my neats on it with wood chips

[@michaelyorke3186]

First of all gotta luv your work Mate🏆 Do you ever get any time off or do you simply luv what you do 🤠much respect for what you have achieved in your life. You have changed the way I approach barbecue and smoking, Thankyou so much.

[@thomaxinedixon9852]

I really enjoyed this class I learned things I didn't know. You've create a Cooking Monster😂

[@alangalarza8376]

Can you tell me about your cook on a propane grill?

[@AK-cl7kg]

Do you ever keep the fat to make tallow then add it back to the brisket?

[@johncrumpley8702]

Myron, you have been my hero for many years. I've slowed down, but you haven't missed a step. Thanks Much!!!

[@PorkysBBQnHotdogs]

Myron is a good pitmaster. My cousin Stump McDowell built me my first cooker..love it.

[@staffordduecker665]

No he's not...

[@gsmoneygsmoney1479]

Totally Agree. The Milli vanilli of BBQ Failed restaurants failed smokers. I had one of the H2O. Smokers. Complete Trash. I am in the market for a new pellet grill. I thought about it. But just cannot. He fooled me once

[@Rubbermeetsrd]

I was first introduced to you on BBQ pit masters and have been a fan since.

[@jayjayangelicboo]

Where can I find a knife like the one the King of BB-Que is using.

[@greggdrennan]

Hi Myron, I was trying to find the Myron Mixon Hot BBQ Sauce on your website, but it's not listed. Can you tell me if it's just out of stock or are you no longer making it. Thank you.

[@MyronMixonBBQPitmaster]

It's in stock and shipping now - Both Hot and Extra Hot: myronmixon.com/search?type=product%2Carticle%2Cpage&q=hot+sauce

[@otiskeithwatkins1679]

I just did about 6 1/2 hour cook. I've got it resting in the oven now. The cooler I usually use is dirty.

[@jonathankenton7182]

When you gonna open a restaurant in Pinehurst or Byromville?

[@georgedorsey2200]

What are the rubs that he uses fthe brands? Hot sauce Hot sauce with vanilla and What honey or does it matter?

[@MichaelReine-ph8zc]

Thank You - First Class!

[@patrickskow3031]

Great idea injection, but i used McCormick Au Jus gravy mix now I realize I didn't dilute 2:1 water/Au Jus. Not sure if thsts correct AuJus mix to start and if not diluting with water was the problem but my meat came out salty, is there a no salt AuJus ? All the rubs have salt as well so I'm not sure if that contributes since its on the surface. 1St Brisket.

[@rcrocker2197]

That is one awesome looking brisket 👍

[@staffordduecker665]

If you say so...

[@buckshot5896]

@@staffordduecker665I’m with ya, that doesn’t even look appetizing. Why didn’t he cook it in the oven. And what is he calling good bark? I didn’t see any bark, I use a pellet and I get great bark

[@Jturnb]

Maybe the camera angle is just not showing the bark😂 I sure can’t see it

[@john79da]

Very informative and interesting video. Personally, I would not go with a pellet cooker for this hot and fast method of cooking brisket. Definitely would use a offset using pure post oak. Gotta get a little bark on it

[@wait4dl]

how do you know if you have shard knife?

[@swampking808]

does injecting really makes a difference? i figure it would just drain out as the meat cook🤷🏾‍♂️

[@125blackjack]

I love the injector you are using. Do you sell them?

[@MyronMixonBBQPitmaster]

Yes - at myronmixon.com

[@teddyrivas1082]

Which is best to cook a brisket with? Lump coal, or charcoal?

[@AY-hq4qz]

Wow, you can tell this fella has got some experience! Great video

[@LK-851]

Mr. Mixon, is there a trick to making a Choice Brisket with less marbling more tender and juicy? Sometimes Choice is all that’s available on shorter notice where I live. Thank You.

[@shpoogle7967]

I think earlier on in this video he gave a tip saying injections will improve a choice grade brisket greatly with tenderness. I think it was a mix of Ajou and water.

[@snapperboat25]

A jus

[@michaelstup4355]

Inject with wagyu tallow. That’s what I do.

[@lyleswavel320]

Trim fat off, render down and when choice brisket hits 180° F, put in pan, meat side down, with the fat you cut off and rendered to liquid, it will be 1/2 of tallow and smoke till point or middle of brisket temps 196°, take off smoker, let rest on counter till meat temp falls to 160°, now put in warmer or oven at 145° for 10 hours, best brisket you'll ever make, but remember put on plenty of rub at the beginning

[@FlossinBBQ]

Did you say that seasoning does not stick to fat?

[@icebergnews886]

I drove 70 Mi to buy 2 bottles of his barbecue sauce, I drink one on the way home lol. It was well worth the trip, one of the best things I ever tasted. Thanks Myron

[@donaldhudson2235]

Thanks myron good to see you man keep up the good work ones again thanks.

[@BillWilt-lp8pq]

I see that detail is everything Great job Thanks

[@bigstepb1]

Is that fat just waist or can you use it as far as rendering or broth ?

[@Kevin-bi3qt]

Myron is truly a Pit Master!

[@johnwooldridge1860]

Where can I get the injector you used? I bought one similar to yours from How to BBQ right, but it only worked once.

[@MyronMixonBBQPitmaster]

myronmixon.com/products/trigger-injector

[@randysworld8404]

What was the temperature of the pit ?

[@SSSSongbird]

300° F

[@levettakelly9830]

You finally got on KZbin been watching you for ten years pitmaster,love to watch you ...

[@John-vb1vs]

I. Remember my. First meal. Way back in 89 that. Mr. Mixon. Cooked. Omg. I had hesrd it was. Good and it. Was.

[@Dom_721]

Um. What. Did. You. Say?

[@danielmontes9410]

Where can I purchase the beef au jus?

[@jackdad7411]

There’s Always something to learn from you Myron. Great video!

[@davidfogle4844]

Thank you, Myron! Injection = Plump and tender.

[@teddyrivas1082]

Can you show doing one with Charcoal & Lump coal, and tell us how long a brisket should be cooked and done?

[@Christ-1]

Looks a bit more involved than i'd like. Also the charcoal method presented looks like it would get a lot of bad unburned charcoal chemical flavors on the meat. I always make sure that the charcoals are all mostly white before any meat touches the cooking grate.

[@user-vo5kv9qi6k]

I don't do Carcinogens Charcoal

[@shawnneiman9412]

What cook temp? 300??

[@reidkg12]

I love your hot cook method with brisket.

[@daleford5531]

So since your trimming off 69 dollars worth of meat..what do you do with the trimmings?? I try not to waste anything even when trimming up a prime rib

[@bbqbourbonblues3257]

Good Stuff!!! I'm going to try this on starting Friday with the injection and vacuum sealing of the brisket. I can't wait to do this.

[@jimpalmer4061]

Anyone try this? It is so different from other methods and I wanna try it, but I don't want to spend 90 on a cut and then it not be "good". I just wonder how it gets enough smoke and bark with the short hot cook and stays juicy with the high finish temp and small rest time.

[@gregfoster6916]

The bark is lacking in my opinion

[@pirogue6565]

@@gregfoster6916what bark? 😂

[@keiths.1423]

Here’s the answer to your wondering: it doesn’t. Two hours in a pellet grill, then covered to finish, doesn’t deliver enough smoke flavor, nor allow enough time for the Maillarde reaction to develop and set a “meat candy” bark.

[@100-w2j]

😂l

[@aparfeno]

I've cooked it like this 3 times and it worked very well. My family and I prefer it to other recipes or restaurant versions

[@toddcathyfranklin4189]

I have done both wet and dry rub over night wet was more tender

[@txpitmaster6127]

Always good to get tips from The Professor! Thanks Myron

[@bullard73]

The professor is tuffy stone

[@John-vb1vs]

Mr. Mixon. Omg tha. Bestesttt. Ever. For. Real

[@shannonkelchner3163]

What are you using to sauce the bottom and top ?

[@TheCanalZone]

At 19:21 he states that during the rest, the brisket has to draw all the moisture back in. Well, shouldn't he pull the rack out from beneath the brisket so that it can absorb the liquid? Anybody?

[@todd3090]

Nice, Myron.

[@Reginald-wr9gn]

When is the next session in Undillia?

[@ThomasButryn]

I live in Texas using an offset smoker with oak wood. Thanks for sharing, can't wait to try this method. Myron truly is the king of BBQ.

[@truthhurts7836]

Great, now I'm starving

[@chrisbergeron1132]

How do i get one of your separator's?

[@1ruffrican]

What size pan and rack is that?

[@64samsky]

Thanks Myron!

[@alleycat9369]

Who is the Rachael he’s talking to? Thanks Myron, I’ll be trying this next week.

[@TheDHWphotography]

This is winner recipe! I’ve used Myron’s recipe every time I cook brisket, and it’s always GREAT!!!! Thank you Myron!!

[@stevenibanez1657]

With it being such a short cook for a brisket, how much smoke flavor do you get?

[@Hayden-sp1ol]

Cheers....clean up crew!

[@AngryBullBBQ]

also including rest wasn't it 8 hours, 4 to cook, 2 to rest then 2 for point to. become burnt ends?

[@bearsmoker6793]

That timeline was over 8 hrs

[@davidchang2250]

This way is probably more flavorful because of the injection and extra sauces that’s not needed but I’d prefer a nice smoke flavor on my briskets.

[@gerryhenning7337]

I understand the concept of applying rub to your proteins within an hour of cooking but what about the concept of dry brining? I’ve dry brined beef and poultry where my salts are on a day or two before cooking and the science behind this is as the moisture is drawn towards the salt on the surface and once it hits the salted surface then it’s reabsorbed into the meat, juicy and tender?!

[@VirtualTexan]

Interesting. This is quite different than most of the brisket recipes I’ve seen. I picked up a few tips I’ll try the next time I cook a brisket on my big green egg.

[@tlc2011jlc]

Did you ever get around to the green egg brisket cook?

[@VirtualTexan]

@@tlc2011jlc Yes, many times. Each time I try something a little different.

[@tlc2011jlc]

How long was the brisket on the egg? Fat side down at 250- 275?

[@greghenderson1538]

Interesting........think I will stick to how we do it in Texas.... I need an actual bark on my brisket.

[@tertiaryrain]

At least this guy knows what 5.5 inches looks like

[@grafenr.3405]

Looks delicious

[@robertmankin765]

I used your method and took a 3rd. Thank you.

[@preacherkjv5625]

Thank you Miron

[@Feledwards]

Well, woke up way late, but I had an American Wagyu brisket I wanted to cook, so here I am. I sure hope I don’t screw up an expensive piece of meat. Wish me luck 😂

[@TheCanalZone]

At 11:00 minutes into the video, he states that he vacuum seals the injected brisket and puts it in the FREEZER. Freezer? I'm sure he meant refrigerator. Anybody else unsure about this as well?

[@teddyrivas1082]

Love your style of cooking, I've learn a lot from watching you! What's the name of your restaurant I Hoboken NJ? I live close to it, and would like to visit it one dsy@

[@stevepereira8898]

Wow, Champ, that was very educational on a brisket cook

[@staffordduecker665]

Yep, educational on how not to smoke a brisket...

[@stevepereira8898]

@@staffordduecker665 definitely not common as others, but for a short cook may have to give it a shot

[@thatmexicanmechanic8261]

That’s a different style for sure!!

[@leightonhenson1180]

Does he ever say what temperature he’s cooking at

[@WCHN2011]

When I get the courage to smoke a brisket... I'm definitely injecting mine in the pan that I'm smoking the brisket in. Lol. My wife wants me to attend one of your BBQ classes in the near future.

[@kevinjohnson5210]

Myron, THANKS for not holding anything back. Amateurs don't have the confidence to show others how to REALLY do it. PROS teach how to really do it because they know what they are doing.

[@allyn1016]

Lol you're a sheep, buy his book and follow that s*** and see if you like it

[@sammyboy423]

I attended one of his cooking classes and he does a great job showing his techniques and is a very down to earth person. His class is great.

[@whipporwill2303]

Down to earth... 😂😂😂