Myron Mixon's Hot and Fast Brisket Masterclass - A Recipe For Rachael Ray
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- Опубліковано 28 вер 2024
- Here it is: The Ultimate Hot and Fast Brisket recipe, start to finish you're looking at a 6-hour cook for some AMAZING Brisket.
This is the masterclass you've always wanted from start to finish, just for Rachael Ray. This is absolutely the easiest brisket recipe you'll ever need. Take it from Myron, the Winningest Man in BBQ and a 5x World Champion.
Set your pit to 300, and save this video because you'll want to try it this weekend. Myron is using the Myron Mixon Smokers, BARQ 3.0 - 2400 for this cook. From trimming, to burnt ends, layers of rub and the final presentation - you won't want to smoke a brisket any other way.
A special thanks to Rachael Ray, you've been an inspiration to us all for so many years and we can't wait to see what you have in store for us with the next chapter!
SMOKER TEMP: 300
TOTAL COOK TIME: 6 hours
Products Used in this Video:
Myron Mixon Hot Rub
Myron Mixon Hickory Rub
Myron Mixon Hickory Rub
Myron Mixon Hickory Salt
Myron Mixon Hog Sauce
Myron Mixon Hot BBQ Sauce
Myron Mixon Peach Pellets
Myron's Injector
Myron's Disposable Cutting Boards
Myron's Disposable Black Gloves
To Purchase any Sauce, Rub, Accessory or Live Class, Shop Here: myronmixon.com
Get 15% OFF Your Next Order at SNAKE RIVER FARMS
Use code: MYRON15
Shop Snake River Farms: snakeriverfarm...
About Myron:
MYRON MIXON
The chief cook of the Jack’s Old South Competition Bar-B-Que Team, the Mayor of Unadilla, GA, and Chef/Partner in Myron Mixon’s Pitmaster BBQ in Old Town, Alexander, VA and Hoboken, NJ.
5-TIME WORLD CHAMPION
Myron competed in his first competition in Augusta, Georgia, in 1996, where he took first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he’s won more barbecue competitions than anyone else in the world.
You might ask just how many competitions Myron has won over the years, and here's your answer: He’s won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships.
CHAMPIONSHIP BBQ
"I've spent more hours cooking barbecue than just about anybody else in the world. It's that practice and those hours and days and years that enable me to be the best."
Myron’s team has taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis four times: 2001, 2004, 2007 and 2021 and, has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004, 2007, and 2021. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year. In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue.
SHARING KNOWLEDGE
Over the last 10 years, Myron has shared countless tips, tricks, techniques and recipes to help Barbecue Warriors everywhere create better Q.
TELEVISION
On TV, Myron is the Executive Producer and host of “BBQ Rules,” host of the “Smoked,” and star of two other hit shows “BBQ Pitmasters” and “BBQ Pitwars” on Discovery’s Destination America and Cooking Channel. Myron also launched a brand new UA-cam Channel to continue sharing his recipes and BBQ knowledge in real-time.
COOKBOOKS
He is the author of the hugely successful The New York Times bestselling cookbook Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011), Everyday Barbeque (Random House, May 2013), Myron Mixon’s BBQ Rules (Abrams, 2016), BBQ&A with Myron Mixon (Abrams, 2019), and Keto BBQ (Abrams, 2021)
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.
If you have a iPhone you can turn that off
Your Television uses the Same Internet 🤣
Talk to a friend while near your phone about buying a car watch your stream.
Your telling me. Same here.
@@BabyDiego10599I did. It didn’t stop it all the way but nowhere like it was.
This is def the most bizarre and labor intensive way I've ever seen a brisket smoked.
I agree. Very odd.
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!
@@johnjohnson-5830 haha same here. The old proven method works well and isn't near as complicated!
Hes doing it for this show.. ive seen him im competition, he absolutely crushes.. this is not his normal method at all
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.
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.
No way your brisket came to room temp in 20 min. It would take way longer and risk bacteria growth.
Myron makes it simple. He explains every step and then repeats, any key words or instructions. A good teacher, and a great pitmaster!
I never seen brisket done like this
Myron, you have been my hero for many years. I've slowed down, but you haven't missed a step. Thanks Much!!!
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.
Yeah, I was looking for the smoke ring 😅.
It has been proven by nutritional scientists that smoke ring has nothing to do with tastes. Study up.
@@keiths.1423 Clearly you failed to notice I stated smoke penetration, not smoke ring. It has proven by UA-cam you can’t read.
. . . but a good, strong smoke ring is sexy and it's the look that many people have come to expect from barbecued meats.
Lipstick on a pig. Bad barbecue is still bad barbecue, even with a smoke ring.@@JerryLee..
Myron is truly a Pit Master!
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!
I've done them every way he has suggested. Do it to a T. Even a Walmart piece of stuff will be awesome 😎👍
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
I. Remember my. First meal. Way back in 89 that. Mr. Mixon. Cooked. Omg. I had hesrd it was. Good and it. Was.
Um. What. Did. You. Say?
Mr. Mixon. Omg tha. Bestesttt. Ever. For. Real
Love the video and the recipe. Can't wait to see what recipe you put out next.
I really enjoyed this class I learned things I didn't know. You've create a Cooking Monster😂
Myron is a good pitmaster. My cousin Stump McDowell built me my first cooker..love it.
No he's not...
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
You finally got on UA-cam been watching you for ten years pitmaster,love to watch you ...
I have a 30" barrel grill i smoke my neats on it with wood chips
Nice, Myron.
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.
Thanks Myron!
Which is best to cook a brisket with? Lump coal, or charcoal?
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.
Can you show doing one with Charcoal & Lump coal, and tell us how long a brisket should be cooked and done?
I used your method and took a 3rd. Thank you.
also including rest wasn't it 8 hours, 4 to cook, 2 to rest then 2 for point to. become burnt ends?
That timeline was over 8 hrs
What was the temperature of the pit ?
300° F
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?!
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.
I remember you sitting outside a gas station in the mid 90s slinging que. I was from albany
What cook temp? 300??
I miss your BBQ shows.
Why does the title say 6hrs when the timeline from start to finish is 8hrs: The initial cook for 2 hours, wrap for another 2 to get to 205, rest for another 2 and the point was another 2. That's 8 hours in total start to finish.
He doesn't count the rest time in the cook time
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.
Lol you're a sheep, buy his book and follow that s*** and see if you like it
Well this is different..In a good way! I prefer the "Hot & Fast" method myself as well
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.
The bark is lacking in my opinion
@@gregfoster6916what bark? 😂
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.
😂l
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
Glad to see you making videos again. Keep them coming
I Won 1st place in a Brisket cookoff against the champion I NEVER trimm my brisket seasoned that bad boy threw it on the smoker overnite turned a couple of times it was Awesome Texans don't do all that trimming
Did u do a injection?
Some really nice tips. Thankyou.
Wish camera was up close to what you're doing
This recipe is a game-changer you can't go against the best.
Best at ribs, not brisket
Let's see him open up a restaurant selling brisket like that
@@SafeEffective-ls2pl Myron's awards and experience are reason enough to try his method.
Franklin is the best.
I respect your work Myron. I would say about 5% of what you injected into that breast kid stayed in the brisket.
I've never seen somebody be able to make jerky out of a point. Zero smoke ring, zero burnt anything. I'm actually quite perplexed, and he's won how many championships doing this?
EXACTLY! WTF needs to inject marinade into a USDA prime brisket?
I learned by watching Aaron Franklin, Harry Soo, Bradley Robinson and Jeremy Yoder and haven't had a bad cook in 6 years.
Myron Mixon was the 1st person I watched and followed, instructions-wise, The guys who are of the Aaron Franklin school of thought about brisket are orders of magnitude better than Myron. Harry Soo, unquestionably one of the best bbq competitors, says that competition food is not the best tasting or the best eating. It simply hits the marks for appearance, tenderness and moisture.
You really think this is his competition recipe?? 😂😂
Look at the title of the video. He was obviously going for speed.
@@theeclecticcollective8279 EVERYTHING he did to that brisket was right out of his competition how-to videos!! The injection, the trim style, EVERYTHING. This is straight out of his "competition master class" and cookbook. Either you're ignorant about the topic, or a compulsive twatwaffle.
@@theeclecticcollective8279 Have you even looked at his competition video? Obviously not. It's virtually the exact same technique and cooking time. If anything, his competition video shows even a faster cook.
Pass... I'll keep doing the way I learned from Kreuz Market.
Were you been
Yo
Yea.. this ain’t it.
I can see that being good, but not great. I foil boat mine for bark and definitely rest it-a good fifteen hours.
No smoke, no bark, no rest. I'll pass.
Instead of injecting the meat, why not just put the meat in that solution overnight or 48 hours and use it as a brine?
Hmm aluminum pan wont hurt the smoke flavor I say BS
Myron knows what he’s doing…
@@danielploy9143he definitely knows what he’s doing but that doesn’t mean this is what he actually does. This is the Rachel Ray version, not competition version
@@Icemanfan28 it doesn’t appear smoke flavor is what he’s wanting to achieve because he’s using a pellet grill. This is about technique not smoke necessarily.
Aluminum pans neither Aluminum foil hurts the smoke flavor. I've tried both ways. I wouldn't tell you no lie. I love good cooking just as much as anyone else.
Never cook anything in aluminum.
That looks awesome.
I would put my Weber's summit charcoal brisket against yours any day
And who has won more trophies? Myron Mixon or Harry Soo???
Soo's comp brisket actually looked really tasty! This was... Different...
Ok why use lump charcoal for brisket? That doesnt last as long as regular charcoal and its way too hot for brisket. Lump is for things like burgers and steak. Not for things that take longer like brisket or roasts or chicken and turkey.
You botched that trim damn boy
Lost me at injecting... 😢
I’m not gonna lie, that brisket looked ya…
be humble myron
Looks good, but complicated.
Ok easy enough but he never told me the temp of the smoker
He said 300
Not a traditional brisket ... keep it simple.. wins all time
He should have just rolled it on the ground.
I'm a big Myron Mixon fan, but to be honest this did not look or sound good. I do like the way he trimmed it though.
Sorry. That brisket looked dry !
I am cringing watching this!! This should be titled “how to ruin $140 worth of brisket in 6 hours at 350 degrees!!…WTF!! Hardly any bark…loaded with so much injection you probably can’t taste the prime beef. I’ll pass on this and take the low and slow method, thank you!! BTW I know a used car lot that is hiring!!
Most arrogant man in BBQ
Disappointed watching Myron use a pellet grill.
what a travesty. you should just call that "fajitas" and move on.
😂😂😂😂
I've cooked hundreds of briskets. Seasoning sticks to the fat 100% of the time.
😂
Yes it does-always!
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 😂
@Rudogg210 🤣🤣🤣 this is probably what it takes to win comps 🤣🤣
I don't cut the fat, then cuts the fat.
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!
I took notes too
same here. i can fall asleep to that series. i wish they would bring that one back.
I wish i could unwatch this.
Why? Winningest man in bbq competition history by far and away. He forgot more about brisket than youll ever know
@@chrismurphy4021 nothing to do with his skills Chris. It was the video as a whole. And you have no idea who you're talking to online, try not to assume you know someone's ability who you've never met.
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.
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.
I don't do Carcinogens Charcoal
On my pulled pork all I use is salt and pepper liberally hickory apple and pecan wood low and slow about 20 hours make your tongue slap your brains out
Same here. Also, try to mix it in with mac n cheese. It's dang good.
He’s no Aaron Franklin
He doesn't need to be why would we want every BBQ cook to do the same damn thing
How you doing Myron, where can I get one of those knives of yours from, to carve a brisket?
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
This is actually an advertisement for Mixon BBQ products. What id love to see is Franklin vs Mixon.
Yeah: Texas style smoked brisket vs. over-injected, under smoked and over-sauced oven-baked (covered in a pan is oven baking) meat.
@@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.
😂😂😂@@ht1001
At least this guy knows what 5.5 inches looks like
Just ruined that brisket..
Not for nothin but this looks nasty…no way this method/recipe wins in competitions against proper brisket
Awesome, Myron. I took your class in 2017 and I KNOW that brisket tastes great!
I never cook a brislet looks good.
That’s a different style for sure!!
What is this blasphemy!!??? Brisket for impatient people? Yankee brisket, it sure aint TEXAS brisket
Typical response from a Texan. Clown.
You had all that injection thar leaked out that was all over the brisket that was good enough for a binder. Overkill vegetable oil no use
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.
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.
A jus
Inject with wagyu tallow. That’s what I do.
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
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.
Is that fat just waist or can you use it as far as rendering or broth ?
Cheers....clean up crew!
I love the injector you are using. Do you sell them?
Yes - at myronmixon.com
When it comes to pork, Myron is the man. When its beef, I defer to someone from Texas such as Aaron Franklin.
Amen
Also for pork I like Malcolm Reed on How to bbq right
Mr. Scott in the Carolinas for whole hog
Yep, what he did to that brisket is so wrong here in central Texas.
Yeah. Idk what’s going on here
yeah. this brisket is an over-complicated train wreck
looks dry
Do you ever keep the fat to make tallow then add it back to the brisket?
The fact that he doesn't know how to open a bag of charcoal tells you all you all you need to know.
He may do well in Georgia, but where I live, in Texas, he wouldn't last a day.
When you gonna open a restaurant in Pinehurst or Byromville?
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!
This is way too complicated. He trimmed it right. You want a brisket with a thick flat so you don’t have to trim as much. The flat is going to cook faster than the point. Injecting it with half vinegar and half salt water is how my grandfather used to do it but not needed. He only seasoned with salt and black pepper and made the best brisket. This dude is making the job way too complicated. Trim most of the fat off. Leave about 1/4 inch. Season it with salt and pepper. Or your favorite rub. They usually include a small part of brown sugar, garlic powder, onion powder, and paprika. You can add that if you want. Just cook it at 225 to 250 degrees for about 12-18 hours with indirect heat. Grill or smoker. On a grill it is harder to manage. Just keep turning it so it doesn’t burn.
Did you say that seasoning does not stick to fat?
Where can I find a knife like the one the King of BB-Que is using.
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.