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Myron Mixon Brisket videos

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    Myron Mixon Brisket videos

    I’ve been looking for ways to do Brisket hot n fast in order to cook and eat the same day. I know the Myron Mixon does this method and came across a live 5 part live FaceBook video. The most interesting thing is his trimming technique, I’ve not see anyone trim quite like him. It’s fairly quick, he doesn’t spend a great deal of time. The best part for me is the fast cook, only 4 hrs on the smoker @325°. Gonna be trying this on a brisket soon. He was using a SRF wagyu, not sure I can splurge for that. Costco prime will have to do, LOL

    #2
    Sounds interesting. Test Kitchen does have a similar technique. Smoke for a few hours on the smoker, wrap and then to the oven @ 325 until done.

    Comment


      #3
      If you can stand to get up early enough to get the brisket on at 6 am, it’s not hard to cook and eat the brisket same day. I cook them around 250 and they usually take about 10 hours. A couple hour hold puts dinner around 6.

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        #4
        I'm still pretty new at this game, only about 15 smokes in, and I have yet to do a brisket. The rate-limiting step is that most full briskets are 12 to 15 lbs or more, and with just my wife and me, it doesn't make a lot of sense to make that much meat at one time. I've smoked a couple of chuck roasts, and one batch of chuck ribs, and they scratched my brisket itch for sure. Recently ordered a 5 lb brisket point (which I always prefer to the flat), so we'll see how that goes

        Comment


        • Red Man
          Red Man commented
          Editing a comment
          I make brisket for just me and my wife. Vacuum seal portions for easy meals. Leftovers are excellent just heated back up or in things like tacos, nachos, fried rice…

        • ofelles
          ofelles commented
          Editing a comment
          ditto that

        #5
        4 hours, Myron Mixon, you have my attention. I am in search of a brisket, yessir.

        Comment


          #6
          I am an old school 225° guy. I have done 2 hot and fast cooks, both were 15 plus packers. One turned out ok, but not near my best work; the other had a nasty grease fire. Never tried again. One thing I will tell you, if you have a trailer rig or anything with a high stack, cooking hot and fast causes a must of grease to come out with the smoke, so be sure to park the suburban a ways away from it les you get an unneeded lube job...

          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            If it WAS going to try it again, Harry Soo is who I would look to for technique on hot and fast.

          #7
          I did one Christmas Eve. It was a smaller one at 9.5 pounds before trimming. On the Recteq at 265 around 6:15 AM, done and resting around 8.5 hrs later. Dinner served at a little after 5:00 PM. Turned out great.

          Comment


            #8
            You don't need to do 325. Franklin does his at 275 and they're among the best briskets out there and 275 will cook hours faster than 225.

            Another approach is SVQ or QVQ. People tend to use it when they want brisket tender and fully rendered but not well done, however you can absolutely do it to well done.

            Here's what I did with a chuckie recently:
            1. Smoke to the stall or until the bark is to your liking.
            2. Pull, let it cool a bit, then bag and shock in ice (remember to BAG).
            3. If you bagged loosely above, vacseal and refrigerate.
            4. SV for 12-24 hours.Alternatively, you can let it cool enough to handle coming off the smoker, vac-seal and immediately SV.
            At this point you can pull and re-smoke or even pop in the oven to reset the bark or, if it's fine, cut and eat. You can also, if you want, chill down and smoke back to temp later. The bark on my chuck was fine out of the SV.

            Another approach is to simply smoke to done the day before, finish late at night (not 8pm but like 11), bag and 'rest' in and SV set to 165. I've not tried that, though and would not want to do it if your intention was to eat the next day for dinner.
            Last edited by rickgregory; January 2, 2022, 11:00 AM.

            Comment


              #9
              I just feel the need to chip in, as this is (usually) a loooong debate on how to cook it. I've met Myron personally and taken his bbq class. He cooks brisket faster than most, and they're good since he's winning a lot of contests. There are two 'secrets' to his style of cooking that makes this possible:

              1. He's adamant about the water pan for steam. Look at his H2O smokers, they have a water pan that holds a few gallons.
              2. He rests the briskets for a looong time after the quick cook.

              A general recommendation (from me) is that the faster the cook, the longer the rest.

              Also, different cookers behave very differently. When replicating anyone's recipe, checking which cooker they use is paramount. Air flow in an offset is very different from a kettle. In the former I wrap before the stall, in the latter I wrap after the stall, to give one example.


              Personally I like to cook a brisket at 265° F. I then hold it for 2-4 hours. I have never exceed 9 hours on the grill/smoker, so total cook time is usually 10-12h. If you put it on in the morning, being ready to serve at dinner is usually not a problem.

              Just my 2 cents, there are many different ways of smoking a brisket. The devil is in the details.


              Comment


                #10
                I was thinking of taking his class. In the video, he's cooking on a pellet smoker (his brand), didn’t have any water in there, as far as I could tell. He does say to rest at least 2 hrs, 4 hrs better. So start to finish it’s really 6-8 hrs. I think the main reason he developed this technique, was so he didn’t have to stay up all night tending to it at BBQ comps?

                Comment


                  #11
                  Originally posted by FireMan View Post
                  4 hours, Myron Mixon, you have my attention. I am in search of a brisket, yessir.
                  To be fair, it’s only 4 hrs on the cooker, then another 2-4 hr rest time, and a bit back on grill to set sauce.
                  But still same day eating!

                  Comment


                    #12
                    Need to add.........On the PBC one day cooking is just what it's made for. Running at 270ish with both rebar in mode, I've gotten large (18lb before trimming) brisket done in 10 hours or less. I will move into the oven when the charcoal starts to die off approx. 8 hours in. You just need to get up with the birdies.

                    Comment


                      #13
                      I tried his method this week, a small full packer, 14 lbs. trimmed using his unusual technique, 2 hrs on rack followed by 2 hrs sealed on foil tray, 325° the entire cook. At the end of 4 hrs, the IT was well over 200, probed tender, After 3 hr rest, cut point off, trimmed fat and returned to smoker for 60 min to develop some bark on cut side. This was a USDA Prime Costco roast, I wasn’t paying a lot of attention to taste on this cook, used only SPG, but did inject beef broth.

                      Myron’s theory is that a shorter, higher temp cook time minimizes the moisture loss. Also the reason he doesn’t trim off a lot of fat, to hold in moisture. True or not, the results were fantastic. This was better than any brisket I’ve done for a long cook at 250°.

                      Comment


                        #14
                        Even at a slow cook (225-250) I start at 5ish am and eat at 6ish pm. 10-11 hrs cook +1-2hr hold, then slice and eat!

                        But I have done hot & fast at ~300 and the bark is killer! You can cut maybe 2hrs in my personal experience.

                        Comment


                          #15
                          Moisture can be preserved in short cook proteins such as pork chops and chx breasts. Hot and fast works with those since not enough time has passed for the moisture to escape. Larger hunks of meat, no matter how fast, go beyond that time continuum. Adapted from Dr. Greg Blonder

                          I've also done brisket at 350. Same ol brisket, just 5.5hrs instead of 12-15.

                          I'm sure if Mixon cooked a Select brisket at 225 and a Wagyu at 325, the Wagyu will be more moist.

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