Myron Mixon's brisket cook - hot and fast

[realdocBBQ]

A very interesting take on brisket - very different than what I have always tried to achieve, I'm sure it is as heretical to Texans as putting the wrong things in chili.

Lemme know what you think of his finished product.


It may be good - but it don't seem like ANYTHING I've ever thought of brisket being, to me. Just... different.






I've never been a big fan of Myron's style, I've seen a few of his cooks in the past and it's definitely not your 'traditional' Texas style, for sure - I'm not sure if 'his' style is tradition for GA or not, but... well, I just keep saying it - it's different.

[Jfrosty27]

I have done a brisket Myron style. Hot and fast. Right out of his book. Turned out great. Really great in fact. Haven’t done a brisket since but next time it will again be Myron style.

[realdocBBQ]

I'm just looking at that 'bark' thinking.... "What bark?"

[randy.56]

I saw this about 30 days ago, planning on doing 2 briskets around Christmas. This is the method I'm using. Will let yawl know. Always forget to take picture's, but this time a picture and wright up will follow. Agree with the above statement what bark?

[Uncle Bob]

As someone who likes to challenge "THE ONLY way........" this looks interesting. It's very different from the oft demonstrated "Central Texas" way, but that's fine with me. It would be fun to try this method to see if it suits my tastes without comparing it to the Central Texas style............................let it stand on it's own merits. As another example, brisket, typically flat only, is a staple of Jewish meals. The usual ways of doing that are very different again from this method or the "Texas" method. But, again, measure it on it's own merits apart from whatever is "dictated" by the so called gurus. We've all got, probably, dozens of different styles of chicken dishes..........why not something similar in brisket preparation?

[Smoker_Boy]

I've heard Myron mention several time on BBQ Pitmasters that he cooks a lot of stuff hot and fast.

He also uses lighter fluid on his initial charcoal fire.

[Smoker_Boy]

Yeah, I seen him do it. You know Myron:

"Hell, if you just let the damn stuff burn, it ain't no damn problem."
(or something to that effect)

[mrteddyprincess]

I am with Myron on lighter fluid. "Read the damn directions." :-)

[Clark]

I wouldn't be surprised if he puts ketchup on steaks!

[tstalafuse]

I think this is another that falls into @ecopower 's Epic Rant. He states at the beginning and end a total cook time including a 2hr rest was done in six hours, but counting on my stubby fingers and toes he is closer to 8hrs with the 2hr rest. I am surprised he didn't get more bark cooking at 300, but maybe it was because he put it down inside the roasting instead of above it.

For what it is worth, I cooked next to this guy who claimed he does 18lb briskets in 4hrs plus rest time. In person he said he cooks at 600 for the 1st hr, wraps in butcher paper, and cooks another 3hrs at 300. I can't say his pit was at 600, but I watched him put one on at 6am, pulled wrapped at 7am, and then cooked for another 3hrs before pulling it. He took first place brisket. In the video he states 400-425 degrees, so YMMV. https://www.youtube.com/watch?v=giSenxqev7o

[Uncle Bob]

I would imagine that the lack of bark could be from all the additional injected moisture escaping that keeps it from forming along with the seasonings he used being very fine grain.

[CandySueQ]

Hot & Fast is the way for Waygu. The high heat renders the extra intramuscular fat out and tightens up the meat strands.

In 2014, I cooked a long gone contest in Cookeville, TN right next to Myron. Yes, he really does use lighter fluid to start his pit.

[mrteddyprincess]

"He really does use lighter fluid to start his pit." That's why I'm a fan! :-)

[Oak Smoke]

I’ve been doing briskets at 300 F for years. It’s the only way I can get good bark in my kamado. My average brisket is choice, between 12 and 15 pounds, it’s been wet aged at least 60 days and often 70 days. The cook will take about 5.5 to 6 hours not including the rest. I believe the rest is as important as any other step in the cook. I have no interest in competition, but there’s always plenty of hungry people show up when I cook a brisket. I’m happy with it and I’m picky.

[mrteddyprincess]

Oak Smoke, that's so reassuring to hear. My Lang won't settle down below 275 F, and most of the time hums at 325 F. I cook 275-325 F all the time. No one complains about anything...and I start the fire on the Lang with charcoal lighter fluid...

[Oak Smoke]

That’s actually funny! I wonder how many members are going to admit using lighter fluid? Not long ago that would have been considered an admission of guilt that was sure to be noted and a sure fire way to get a terrible taste in your food or ruin your cooker in some cases. In the days before AR I mostly grilled with a Weber kettle and KBB. The KBB was soaked in lighter fluid every time I fired it up. Back then we all thought that the taste was gone by the time the briquettes ashed over.

[JeffJ]

My PBC typically runs in the 270-290 range and everything that comes out of it is good.

[Oak Smoke]

I’ve never cooked on a PBC. Is it a low air flow cooker like my kamados?

[JeffJ]

Oak Smoke.

It’s not as low air flow as a kamado. It’s similar to a Weber Smokey Mountain. Hang the meat from the rebars (and then have the privilege to be able to say “that meat is well hung”) and it drops into the fire creating grill smoke. It has enough flow that the drippings don’t douse the fire but not so much that it results in a grease fire.

[Duanessmokedmeats]

PBC, PBX, PBX!!!
I have excellent briskets on my PBC and PBXs. All 3 run between 270 to 300.

[luvthemstillers]

I've seen Myron use this method in person at his BBQ school, and tasted the results. His brisket was the second best I've ever tasted with first place going to Aaron Franklin at his restaurant in TX.

[randy.56]

So you use this method at home? how 's the results?

[luvthemstillers]

randy.56 Yes, I've used the method at home several times since the class, and I found the results to be just as good as when I've done low and slow on the same smoker (WSM)

[Flip43]

luvthemstillers I attended his school a few years ago, but don’t cook brisket using his method at home. Mostly because I’m not usually cooking SRF briskets. However I did move to cooking at 275 after going and get great results at that temp in my LSG.

[randy.56]

Smoked a brisket this way New Years day for the first time. I've done 50 or more low and slow. Positive's of the cook, 300 degrees 2 hours in the pan then wrap 2.5 hours to get to 203, rest 2.5 hours, done. My actual time. Would it win any BBQ contest? NO, being a Judge and cooking contest. It will not past judges in competition. Presentation, Taste, Texture, Tenderness, Appearance.

Cooking in the pan, you only get smoke ring on one side. Not as much bark, tasted good, It was tender, and plenty of juice.

Would I do it again, Yes, adding 1 hour to the open part of the cook to get more bark. And twice as much rub as recommended.

Is it great no, but better than most, not as good as Texas brisket. Or you will get at a seasoned BBQ joint. Or low and slow.

Using a separator, saved the beef broth, froze in ice cube trays to be added to left over's vacuum packed bags. It was and will be be a good meal.

[Johnny Booth]

The more fire management experience I gain with my offset, the more likely I am to let the wood run through its cycle rather than constantly striving to maintain a perfect temp. Aaron Franklin states he goes for a +/- 5 degrees at 275f on the analog gauge on his pit.

That is a actually pretty big swing compared to the every 20sec readings I get from my Maverick wi-fi setup. So when a new log takes it up to 300+ for a couple of minutes on the digital thermometer, the analog thermometer on the smoker has barely started to climb. No worries. 😎

[randy.56]

I watched a brisket video he made on cooking 3 ways. He has a good method. To me short term temperature swings do not effect the final results. Smoke on Bro.

[LA Pork Butt]

It makes a difference whether you are cooking select, choice or prime. I doubt that Myron cooks select at those temps. Oak Smoke the best brisket I cooked was a choice injected turbo brisket at 300 on my Big Green Egg.

[randy.56]

Do not remember the brand name, it was black. not green egg, bought at Sams, They only sold them for a couple years.it was the same size as big egg. The metal base rotted , inside cracked, maybe lasted 6 years.

[LA Pork Butt]

randy.56 it sounds like a Vision’s ceramic Kamado.

[Flip43]

You are 100% correct LA Pork Butt. Myron is cooking with SRF waygu. I’ve tasted his brisket and it’s very good. Starting with a great piece of meat definitely a key piece of the equation for going hot and fast imo.

[zupanj]

This is a good discussion. Do you all inject your briskets? Seems like a lot of trouble and I wonder if it's necessary,

[Johnny Booth]

I used to, but now 100% Salt and Pepper.
I don’t source my briskets from the same place each time, so they are always different. Choice and prime cook different too. I would never know if it was the injection, the cook, or the meat that makes the difference. Now I concentrate on live fire management, its all I can control.

[Draznnl]

I always use prime or wagyu briskets and I have never injected them.

[Skinsfan1311]

Nope!

[radiodome21]

I have a Wagyu brisket sitting in my freezer that I’m going to do on my WSM at some point. I’m going to try this method, though without a pan. I believe I remember Baby Back Maniac saying he does his briskets hot and fast too. Something to look forward too. I have also never injected a brisket either. Only turkey 🦃 on Thanksgiving.

[randy.56]

Keep us posted with results. following