We forgot about a brisket at a competition once that was resting, we remembered it after it was resting for nearly 5 hours, That brisket was the best we ever did. We learned to let them rest for at least 4 hours after that.
Amazing. This is a demonstration for prepping a brisket for smoking, not a demonstration on how to handle food in a restaurant. And if Myron wants to be arrogant and it bothers you, then don't watch any of Myron's video.
did mr Myron really just handle raw meat with home depot disposable gloves and cut cooked brisket and pass it out wow I do commercial appliance repair I have seen some stuff that blew me over
I’m wondering, if you slice against the grain, why would you inject with the grain. Injecting with the grain will put holes into slices that are cut against the grain. If you inject against the grain, you will make slices parallel to your injection marks. This makes more sense to me. Idk
i love eating it cold on the second day the flavor is more intense .any kind of cooked food i love to try it cold if it more flavor ive done a great job
my only problem with fat side down...especially on pork butts must clean the grate and oil it and lift it at least once otherwise sticks. Personally also prefer mustard for slather but I may try the olive oil again.
im going to try it his way. but did he handle the raw meat put it on cutting board then go to cooked on with same gloves an same cutting board or was that just me? or did girl helper change cutting board?
Call me crazy, but did I hear you right. Use a moving blanket to wrap brisket in. I'm confused. You don't wrap it directly with a moving blanket right. I heard you say u cover foil pan with with foil. Then I guess you wrap that with blanket??? Btw really nice of you to share some good knowledge.
I've never smoked a brisket, but i want to and have watched a lot of videos on how to do it, but what i think he said was at some point he takes the brisket out, wraps the brisket in foil or brown/pink butcher paper, puts the wrapped brisket back in, cooks it some more, then when it's done, he takes the wrapped brisket, wraps the wrapped brisket in moving blankets, sets it in a cooler for 2-4 hours. Sorry for the over use of "wrapped".
I am mortified at the cross-contamination he had between the raw brisket and the cooked one. If someone at his restaurant gets food illness, they may want to delete this video evidence of his lack of regard to food safety.
@Kevin Simmons Hey doll face, stick to your game theories on fantasy life. Send me your addy and i'll mail you one of my special knuckle sandwiches ;-)
@Kevin Simmons Move outta your ma's basement before you go around playin' cyber bully to real people. Minecraft and puzzles aren't for 40 somethin' year olds!
a lot of good info....but it seems to me that the brisket he cooks is done fast because of the high temp....this is why there is no smoke ring..his main concentration is on the bark of the brisket
Yeah maybe, or they have the best and one of the few Wagyu brisket that is widely available in the US, and literally every team on the circuit uses SRF brisket....
Did he say cook for 1 hour, spritz for 2nd hour, put in tin and cover for 2 more hours (total of 4 hours @300*) then wrap and cruch for 2 to 4 more hours?
no way my training would let me touch ANYTHING after I'd handled raw meat - he's touched his rub, spritzer, even the raw meat was on the cutting board. nasty.
Tried it this way and never again, didn't like the taste or texture it was a disaster. Going back to the way I normally do it and have no issues. I think his way only works if you have top of the line bbq gear not average Joe pits like mine.
The blonde chick in the black didnt hear a word he was saying she was to worried about something just right out of the camera and she liked it with that flirty smile
Aaron Franklin doesn't cook competition BBQ. He did a competition in BBQ With Franklin and didn't even get top 10. He got no recognition at all. In a competition where every aspect of the BBQ matters, Myron would win every time.
Was Snake River the best brisket I’ve smoked in the last 12 yrs. YES. Can I afford $172 total for a 17lb brisket every time I smoke, NO As far as the changing of the gloves. Some people just have to experience food poisoning to realize the power of cross contamination. Never paid much attention to food allergies until I saw someone turn a lighter shade of pale, vomit, then couldn’t breathe in less than 20 minutes from ingesting a peanut product. Change gloves, use common sanitary practices on all prep surfaces. Remember time & temperature, they’ll make you or break you.
that guy in the blue is acting like he taught Myron how to BBQ an standing there shaking his head like ok yup Myron you remembered. I bet he has never even smoked a piece of meat. He needs to control his ADHD an sit down..
AnglingNVirginia 🤣🤣🤣 @ “ok yup Myron you remembered”!!! And where is he supposed to sit down, in the front row in the middle of the crowd😭😭😭?? Don’t know why but your comment is funny as sh!t The visualization!
Myron talks about mistakes. Can you find the #1 Major mistake Myron did in this video ? He just cross-contaminated the meat, by not changing his gloves out after handling the raw meat and then handling the cooked meat. :(
Anybody ever eaten a bloody steak medium rare i.e. partially cooked? Obviously with beef it doesn't really matter that much. Now if it was chicken he was handling, I too would be jumping on this bandwagon.
This cross contamination is pretty frequent with old school BBQ guys. Don't eat it unless the BBQ guy has actual restaurant experience. I bet half the people that ate that brisket were scrambling for a port-o-toilet.
Myron says dont use mustard as a binder and anyone using it "dont know what the hell they're doing". Some of the top BBQ joints in Texas use mustard. These places have lines out the door. I dont see anyone lining up for Myron's brisket.
Hot Pockets he’d rather be competing than running a restaurant and he can do that and make a living because he is the best.You on the other hand are the worst kind of douchebag!
That brisket looks burn from the outside and raw from the inside. If you don't smoke it for 18 to 22 hours it ain't done right. Sometimes I smoked them 26 hours...
He's just pissed because I beat him using a home made smoker/ bbq pit. Nothing fancy except mine had a large burn box off the side and I used Pecan wood. Not Mesquite like some use. Brisket rub and injection? I have never injected my brisket..Thanks giving turkey,,yes,,but not brisket. Every cook has their secrets,,these are not his. He would never share. His methods of proper food handling are a problem. Come on Myron. Ya have to see the error in your ways. Rookie..and I bet that pisses you off. Compliments of the Whole Body Cooker team..San Antonio, Texas. #1.
I just watched this video and there is no need to address the "skinny" geek guy, what a turd. My question is how would the cook time change in a pellet grill instead of his H2O smoker? I am getting ready to smoke a brisket for father's day and would like to know. I am thinking about smoking at 225 rather than 300.
225 is what I use to smoke my briskets in my pellet smoker. I find that the lower cooking temp give me better control or a larger window to pull the meat off at the right temp. My last cook 12 lb brisket. 5 hours on the smoker naked. 4 hrs wrapped in paper. 2 hr rest in the cooler.
Who is the thin guy in blue? I think he wanted to go home with Myron and be his top cook at his restaurant and tour manager. There’s an idiot in every crowd, and there he is. 😹😂 Myron is just a true gentleman with the village idiot. I give him credit
Myron is the man but uh he touched the raw meat and the done meat with the same gloves and also later the cooked brisket in the same place as the raw brisket...somebody got sick.
Myron may win a lot of contests, but he is arrogant and mouthy. He is waaaay too full of himself. There are many other guys that cook great barbecue and they aren't self righteous like he is.
Funny to read the critics comments when they don't even understand the venue and that this was just a instructional demonstration. This wasn't served to the public in the first place. Strictly a "How To" demonstration on the hot and fast cooking process of brisket. You all must eat your red meat well done, it's not pork or poultry. LMAO Hopefullly none of you watch cooking shows, all your time would be taken up by your short man large truck syndrome!
It was served to the public and regardless of the venue, people pay attention to that type of thing. Now if he just threw away the brisket I get it, but in the video he clearly hands someone a piece of the brisket with the contaminated gloves after he spritzed the meat with some of the broth and sugar water. Nothing funny about food borne illnesses because of someone not paying attention to food safety protocols.
So this guy touches the raw brisket over and over. Touches the cooked brisket with the same gloves and eats a piece from his hand with the gloves. I'd say no to a sample lol.
Yea lets use pans and foil that's the BBQer's crutch . A real pit master does not wrap a piece of meat nor put it in a pan . They know how to cook it threw without the crutch ..
All these cross contamination specialists on here wow this ain't chicken . But if you feel that strongly about that , the only safe place for you is at home where you can be sure.
Wow, great vid!! Did not realise you could do such a quick cook on a brisket. I always panic if the temp rises to quick in the meat. Good tips. On another note..... no wonder you Americans have so many allergies..... you have no immune system. It's not pork or poultry!! Did you not eat worms when you were a kid or play in dirt and then lick your fingers or go to farms pet the livestock then eat an ice cream.
Another video of him popping off about Snake River Farms. He's either getting paid or owns a stake. I've made plenty of good briskets from shitty "costco" meat. But by all means, go spend half a paycheck on Wagyu. If he really stood by great meat he wouldn't have to inject it either.
yeah he didn't change the cutting board
I wonder if that cutting board and those gloves were changed.
Very informative, Great learning tool.
We forgot about a brisket at a competition once that was resting, we remembered it after it was resting for nearly 5 hours, That brisket was the best we ever did. We learned to let them rest for at least 4 hours after that.
Amazing. This is a demonstration for prepping a brisket for smoking, not a demonstration on how to handle food in a restaurant. And if Myron wants to be arrogant and it bothers you, then don't watch any of Myron's video.
Looks like the well built blonde with the tattoos enjoyed herself.Great video.Lots of info.
No kidding, built like the cow that they just smoked...
Does anyone know how much brown sugar he puts in his beef broth to spritz the brisket?
Myron sounds like a great guy
Idk. I did this and I ended up with mushy bark. I put it back on to tighten it back up.
What is in the spray bottle?
did mr Myron really just handle raw meat with home depot disposable gloves and cut cooked brisket and pass it out wow I do commercial appliance repair I have seen some stuff that blew me over
I’m wondering, if you slice against the grain, why would you inject with the grain. Injecting with the grain will put holes into slices that are cut against the grain. If you inject against the grain, you will make slices parallel to your injection marks. This makes more sense to me. Idk
i love eating it cold on the second day the flavor is more intense .any kind of cooked food i love to try it cold if it more flavor ive done a great job
my only problem with fat side down...especially on pork butts must clean the grate and oil it and lift it at least once otherwise sticks. Personally also prefer mustard for slather but I may try the olive oil again.
im going to try it his way. but did he handle the raw meat put it on cutting board then go to cooked on with same gloves an same cutting board or was that just me? or did girl helper change cutting board?
I was half asleep an thought hey did he just do that lol i really dont know much bout him. I got into it after franklen was on pbs
it's beef. ever heard of tartare?
It's fine. It's processed meat like raw hamburger or chicken you gotta worry about
It dont matter its still wrong take a food safe class an find out. Never touch raw meat then cooked meat.
Marc Drummond hbjjsaaahkllpopop
Half the video is Myron doing commercial for Snake River Farms...
Try an A9 The Butcher Shoppe Pensacola Fla. better than a SRF brisket.
what do you call and where do you purchase the meat blanket you are referring to in this video
"Moving blanket" = Blankets movers use to wrap furniture. Regular towels work the same.
This was hilarious to watch
Where was this event?
Yeah. I have done this and the bark didn’t look like that. It was mushy.
🐐
Trevino funeral service in the front orange Texas shirt.
Call me crazy, but did I hear you right. Use a moving blanket to wrap brisket in. I'm confused. You don't wrap it directly with a moving blanket right. I heard you say u cover foil pan with with foil. Then I guess you wrap that with blanket??? Btw really nice of you to share some good knowledge.
I've never smoked a brisket, but i want to and have watched a lot of videos on how to do it, but what i think he said was at some point he takes the brisket out, wraps the brisket in foil or brown/pink butcher paper, puts the wrapped brisket back in, cooks it some more, then when it's done, he takes the wrapped brisket, wraps the wrapped brisket in moving blankets, sets it in a cooler for 2-4 hours. Sorry for the over use of "wrapped".
touched raw brisket with his gloves on... and cut a cooked brisket with the same gloves on and fed it to people. lol! hes still the best though.
I am mortified at the cross-contamination he had between the raw brisket and the cooked one. If someone at his restaurant gets food illness, they may want to delete this video evidence of his lack of regard to food safety.
@Kevin Simmons Hey doll face, stick to your game theories on fantasy life. Send me your addy and i'll mail you one of my special knuckle sandwiches ;-)
@Kevin Simmons Move outta your ma's basement before you go around playin' cyber bully to real people. Minecraft and puzzles aren't for 40 somethin' year olds!
Not big on steak tartar I guess.
I'm more of an Aaron Franklin bbq fan
Aaron Henderson good for you ! Franklin is a good BBQ pit master but this video is not about him.
I hope he didn’t let anyone eat that brisket. Went straight from touching raw meat to touching cooked brisket without changing cloves
Looks like the flies had the best bite
Hello are u gabe newell
a lot of good info....but it seems to me that the brisket he cooks is done fast because of the high temp....this is why there is no smoke ring..his main concentration is on the bark of the brisket
damn dude doesnt even change his gloves
she is checkin out sterling left pocket
Who is the blonde chewing gum
I like the kiss (keep it simple stupid)method for BBQ. you can put as much lore and show into your cook as you want but there is no magic
Myron is a competition guy. You KISS in comp BBQ and you will come in last.
The BBQ Jerk good thing he has you defending him in every comment you find offensive.
He must have a contract with SRF. He's mentioned them about 20xs!
Yeah maybe, or they have the best and one of the few Wagyu brisket that is widely available in the US, and literally every team on the circuit uses SRF brisket....
So does he cook it at 300 degrees the entire time?
Yes he does. Most of us on the competition circuit cook at 300 degrees using the hot and fast method.
Did he say cook for 1 hour, spritz for 2nd hour, put in tin and cover for 2 more hours (total of 4 hours @300*) then wrap and cruch for 2 to 4 more hours?
i won a comp in 2005 with a walmart brisket lol
Walmarts are the best and it always comes out good
no way my training would let me touch ANYTHING after I'd handled raw meat - he's touched his rub, spritzer, even the raw meat was on the cutting board. nasty.
Probably been doing it his whole life...still livin
jaymer jaymer better get back in your plastic bubble, bubble boy!
Tried it this way and never again, didn't like the taste or texture it was a disaster. Going back to the way I normally do it and have no issues. I think his way only works if you have top of the line bbq gear not average Joe pits like mine.
Daymond John in the house 🤣🤣
The blonde chick in the black didnt hear a word he was saying she was to worried about something just right out of the camera and she liked it with that flirty smile
Great video! Who's is that blonde in the front row lol ????
My mom
Anyone notice, he handled raw meat then served cooked in the same take? I guess its thats good,
I dont think Myron could hold a candle to Aaron Franklin in Austin Tx just my humble opinion 👍🏻
Aaron Franklin doesn't cook competition BBQ. He did a competition in BBQ With Franklin and didn't even get top 10. He got no recognition at all. In a competition where every aspect of the BBQ matters, Myron would win every time.
Gentleman in orange has definitely put away a brisket or 2 or 11 in his time. Probably a couple whole hogs and several giraffes as well.
Touching raw meat for 10 minutes then straight to the cooked meat with the same gloves. Yummy.
He's the man of BBQ smoking.. everyone knows that!! Lol
The man of cross contamination for sure.
Was Snake River the best brisket I’ve smoked in the last 12 yrs. YES. Can I afford $172 total for a 17lb brisket every time I smoke, NO
As far as the changing of the gloves. Some people just have to experience food poisoning to realize the power of cross contamination. Never paid much attention to food allergies until I saw someone turn a lighter shade of pale, vomit, then couldn’t breathe in less than 20 minutes from ingesting a peanut product. Change gloves, use common sanitary practices on all prep surfaces. Remember time & temperature, they’ll make you or break you.
9403
11:50 you're welcome
that guy in the blue is acting like he taught Myron how to BBQ an standing there shaking his head like ok yup Myron you remembered. I bet he has never even smoked a piece of meat. He needs to control his ADHD an sit down..
AnglingNVirginia 🤣🤣🤣 @ “ok yup Myron you remembered”!!! And where is he supposed to sit down, in the front row in the middle of the crowd😭😭😭?? Don’t know why but your comment is funny as sh!t The visualization!
Myron talks about mistakes. Can you find the #1 Major mistake Myron did in this video ? He just cross-contaminated the meat, by not changing his gloves out after handling the raw meat and then handling the cooked meat. :(
toddbergamaschi73 ok except he was never actually cooking anything
Brian Skala it doesn't matter he still touched raw meat and also had the raw meat on the cutting board where he also put the cooked meat
toddbergamaschi73 When you close to his level of success the masses will care what you say. Until then, the only color we see from you is “green”.
you nailed it....I was like WTF!!!
Anybody ever eaten a bloody steak medium rare i.e. partially cooked?
Obviously with beef it doesn't really matter that much.
Now if it was chicken he was handling, I too would be jumping on this bandwagon.
i give that hottie in the front row my brisket..
Scott Geiger she looks like she's ate too much brisket as it is
Hottie? WTF man, you need to get out more.
All of you dorks would hit it if you got the chance stfu 😂
Even Myron knew that brisket was shit.
That’s why he said he was gonna sauce it.
yeah i saw that when he lifted that first piece to pop it apart
Ever hear of "Cross Contamination?" Sanitary food handling practices are a critical part of cooking.
UA-cam chicken tartare.
This guy talks about smoking Brisket like his way is the only way.
This cross contamination is pretty frequent with old school BBQ guys. Don't eat it unless the BBQ guy has actual restaurant experience. I bet half the people that ate that brisket were scrambling for a port-o-toilet.
nice cross contamination ...good job buddy
Are you with the Health Dept or something?
The BBQ Jerk to the rescue...again
Thicc girl is mirin Myron
Myron used the same gloves he handled raw meat with to handle and cut the finished meat. Nasty.
Seriously, change your gloves
Dennis Krakowski seriously STFU
@Kevin Simmons This from someone who plays puzzles in San Fran?! hahahahahA!
Its red meat not chicken. Seriously, Karen, shut the fuck up.
@@user-iw4gz7vh4w Ok, Kevin... quit being a lil' cowardly bitch. Go back to your puzzles and "meat" videos.
food handling is a big problem.. c'mon myron, why would you handle raw meat with cooked meat??
Doug he is just agreeing with Myron because he is talking to him, sounds like you have a self esteem issue.
This is a great way to vastly over complicate a simple cooking method..
That brisket looked dry as shit.
I recently bought a 13lbs Brisket at Costco and the fat content was fine.
He is paid to endorse their beef
MYRONS THE ONLY MAN I KNOW THAT COULD MAKE CARMEN ELECTRA SQUEAL
He is a confederate general
Look like dry brisket. Done watching.
Myron says dont use mustard as a binder and anyone using it "dont know what the hell they're doing". Some of the top BBQ joints in Texas use mustard. These places have lines out the door. I dont see anyone lining up for Myron's brisket.
Hot Pockets he’d rather be competing than running a restaurant and he can do that and make a living because he is the best.You on the other hand are the worst kind of douchebag!
I'm not sure what I was seeing. But I could have sworn that was a crowd waiting for Myron to hand out some food.
@@hulkhuggett They're just listening to him give his sales presentation. Nobody is waiting hours and paying for anything Myron cooks.
Holly Shit, Elvis ain't dead......He just changed his name to "Myron Mixon" , Ha,ha,ha !!!
That brisket looks burn from the outside and raw from the inside. If you don't smoke it for 18 to 22 hours it ain't done right. Sometimes I smoked them 26 hours...
Franklins is the best
If you don't live in texas that is the story... Try blacks.
PokerMan i definetely like Blacks more. Maybe because its only a 5 minute walk from my house. but Franklin's is still damn good.
Yeah it is good, really good marketing as well. lol
Black's sucks. It's comical you even compare Blacks to Franklin. Blacks is not even best in Lockhart.
He's just pissed because I beat him using a home made smoker/ bbq pit. Nothing fancy except mine had a large burn box off the side and I used Pecan wood. Not Mesquite like some use. Brisket rub and injection? I have never injected my brisket..Thanks giving turkey,,yes,,but not brisket. Every cook has their secrets,,these are not his. He would never share. His methods of proper food handling are a problem. Come on Myron. Ya have to see the error in your ways. Rookie..and I bet that pisses you off.
Compliments of the Whole Body Cooker team..San Antonio, Texas. #1.
GKAtascosa Show us your Grand Championship trophy’s then you can talk. Not your mommas bbq championship!
Mixon is the MAN!!!
I just watched this video and there is no need to address the "skinny" geek guy, what a turd. My question is how would the cook time change in a pellet grill instead of his H2O smoker? I am getting ready to smoke a brisket for father's day and would like to know. I am thinking about smoking at 225 rather than 300.
225 is what I use to smoke my briskets in my pellet smoker. I find that the lower cooking temp give me better control or a larger window to pull the meat off at the right temp. My last cook 12 lb brisket. 5 hours on the smoker naked. 4 hrs wrapped in paper. 2 hr rest in the cooler.
Who is the thin guy in blue? I think he wanted to go home with Myron and be his top cook at his restaurant and tour manager. There’s an idiot in every crowd, and there he is. 😹😂 Myron is just a true gentleman with the village idiot. I give him credit
and he didnt even changed gloves nice king of smokers.. shame
Myron is the man but uh he touched the raw meat and the done meat with the same gloves and also later the cooked brisket in the same place as the raw brisket...somebody got sick.
State farm? Wtf lol
Mr.king never changed his gloves AND the cutting board!! AND fed some to the audience? Terrible video!!
TOM PIPPS FOAM- BATON ROUGE LOUISIANA USA HI HELLO &
Cross contamination
Myron may win a lot of contests, but he is arrogant and mouthy. He is waaaay too full of himself. There are many other guys that cook great barbecue and they aren't self righteous like he is.
He's cocky like a Gay Pride Parade Peacock , that's what made Elvis the King.......he just changed his name to Myron Mixon , Ha,ha,ha !!!!
Phil Harris haters are gonna hate son.
Just posted same thing! Full of shit bought and paid for idiot.
Phil Harris you mad pussy boy? Myron walks the walk and talks the talk because he can back it up. All you pussy snowflakes can take a hike!
Funny to read the critics comments when they don't even understand the venue and that this was just a instructional demonstration. This wasn't served to the public in the first place. Strictly a "How To" demonstration on the hot and fast cooking process of brisket. You all must eat your red meat well done, it's not pork or poultry. LMAO Hopefullly none of you watch cooking shows, all your time would be taken up by your short man large truck syndrome!
It was served to the public and regardless of the venue, people pay attention to that type of thing. Now if he just threw away the brisket I get it, but in the video he clearly hands someone a piece of the brisket with the contaminated gloves after he spritzed the meat with some of the broth and sugar water. Nothing funny about food borne illnesses because of someone not paying attention to food safety protocols.
Mi Gr you do realize you don’t have to eat it right? Just saying
Robert Schultz absolutely correct
Mi Gr dickweed he ate some himself!
Fanny pack in 2016!!! Too funny!!!!
All these BBQ skills and no real butcher block! I just got 1 on sale here ; chefdepot.com/kitchentables.htm
Definitely touched the raw meat and went straight to the cooked.... same cutting board also.... sloppy as hell
Guy in blue needs to be quiet
Don’t look so great. He’s good at fooling and Entertaining the crowd.
So this guy touches the raw brisket over and over. Touches the cooked brisket with the same gloves and eats a piece from his hand with the gloves. I'd say no to a sample lol.
Yea lets use pans and foil that's the BBQer's crutch . A real pit master does not wrap a piece of meat nor put it in a pan . They know how to cook it threw without the crutch ..
All these cross contamination specialists on here wow this ain't chicken . But if you feel that strongly about that , the only safe place for you is at home where you can be sure.
Right, I've had steaks that raw before... lol
Wow, great vid!! Did not realise you could do such a quick cook on a brisket. I always panic if the temp rises to quick in the meat. Good tips.
On another note..... no wonder you Americans have so many allergies..... you have no immune system. It's not pork or poultry!! Did you not eat worms when you were a kid or play in dirt and then lick your fingers or go to farms pet the livestock then eat an ice cream.
Another video of him popping off about Snake River Farms. He's either getting paid or owns a stake. I've made plenty of good briskets from shitty "costco" meat. But by all means, go spend half a paycheck on Wagyu. If he really stood by great meat he wouldn't have to inject it either.
Ahhh I wish he didn't cross contaminate. No thanks
I just lost all respect for Myron! A supposed legend in BBQ just broke a golden rule in sanitation. Absolutely gross!
Ronald Thomas I’m sure he’d be heartbroken if if found that out. You probably smell like ass and cat food!
MYRON IS THE SEXIEST MAN IN BBQ
Wow that was pretty gay! I bet you'd like Myron to leave his spices on your ass right?
Bull, there is no such thing as American Wagu
Its just a reason to upcharge the meat.