Myron Mixon's Hot and Fast Brisket Masterclass - A Recipe For Rachael Ray
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- čas přidán 5. 09. 2023
- 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: snakeriverfarms.pxf.io/daaJRW
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 CZcams 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) - Zábava
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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.
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 a real gentleman. I meet him in Cape Girardeau MO at an event and he very kind.
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.
Myron makes it simple. He explains every step and then repeats, any key words or instructions. A good teacher, and a great pitmaster!
When it comes to pork, Myron is the man. When its beef, I defer to someone from Texas such as Aaron Franklin.
Mitz, thank you for wishing Terry and I Merry Christmas.
We had ham potatoes and baked beans. Nice P.J.s.
We didn't exchange presents. We were glad to be able to be together. Here is to 2024.
I see that detail is everything Great job Thanks
Thanks Myron!
Nice, Myron.
I really enjoyed this class I learned things I didn't know. You've create a Cooking Monster😂
Great, now I'm starving
lol!!! My wife cooks a damn god brisket without removing any fat. She puts her seasonings on the fat and it comes out perfect everytime!
I've cooked hundreds of briskets. Seasoning sticks to the fat 100% of the time.
😂
Yes it does-always!
That is one awesome looking brisket 👍
If you say so...
There’s Always something to learn from you Myron. Great video!
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.
I’ve cooked it the exact way you teach and always perfect. Appreciate your teaching
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.
I never seen brisket done like this
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 CZcams 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..
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@
That’s a different style for sure!!
I've done them every way he has suggested. Do it to a T. Even a Walmart piece of stuff will be awesome 😎👍
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.
I used your method and took a 3rd. Thank you.
Glad to see you making videos again. Keep them coming
Always good to get tips from The Professor! Thanks Myron
The professor is tuffy stone
Wow, Champ, that was very educational on a brisket cook
Yep, educational on how not to smoke a brisket...
@@staffordduecker665 definitely not common as others, but for a short cook may have to give it a shot
damn that looks delicious. always enjoyed watching you on tv, now i cant wait to go back and watch your videos on youtube. thanks for a great recipe.
That looks delicious to you? Looks like shit.
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 👍
This is winner recipe! I’ve used Myron’s recipe every time I cook brisket, and it’s always GREAT!!!! Thank you Myron!!
With it being such a short cook for a brisket, how much smoke flavor do you get?
Well done Mr Mixon! O can’t believe how easy it is when you show exactly how to get it done.👍✌️👏
How you doing Myron, where can I get one of those knives of yours from, to carve a brisket?
Mr. Mixon, Thank you for sharing. :)!!
I can't wait to try this one out!! Keep on keeping on Mr. Mixon!!👌
Nah this ain’t it😩 I’m sticking to my Texas style Brisket
Some really nice tips. Thankyou.
I love the injector you are using. Do you sell them?
Yes - at myronmixon.com
Is that fat just waist or can you use it as far as rendering or broth ?
Great tips and thanks for sharing your winning advice!
Where can I get the injector you used? I bought one similar to yours from How to BBQ right, but it only worked once.
myronmixon.com/products/trigger-injector
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.
Thank you, Myron! Injection = Plump and tender.
What are the rubs that he uses fthe brands? Hot sauce
Hot sauce with vanilla and
What honey or does it matter?
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.
Excellent video, Thank You
You finally got on CZcams been watching you for ten years pitmaster,love to watch you ...
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
Awesome video and thanks for sharing!!!
Myron the G.o.a.t.
Greatest of all time.
Winningest man in BBQ
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.
Did you ever get around to the green egg brisket cook?
@@tlc2011jlc Yes, many times. Each time I try something a little different.
How long was the brisket on the egg? Fat side down at 250- 275?
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.
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.
Down to earth... 😂😂😂
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!
What are you using to sauce the bottom and top ?
I have a 30" barrel grill i smoke my neats on it with wood chips
Thank u once again lord of Q for another amazing lesson. Ur the best bbq teacher ive had along with my good friend bill wheeler
this is what all of us bbq comp guys do.
I've never seen any Texas BBQ brisket done like that.
@@SafeEffective-ls2pl he isn't from texas
@ScottysBackYardBBQ Has anyone ever had a successful BBQ restaurant cooking brisket like that?
Happy to See this Video . I Love Brisket . Your Coke Chicken is also Legendary . Hope to See more soon . Stay Healthy , Wish you the Best 👍
Who is the Rachael he’s talking to?
Thanks Myron,
I’ll be trying this next week.
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
I never cook a brislet looks good.
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
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.
Well this is different..In a good way! I prefer the "Hot & Fast" method myself as well
Thanks for being a great teacher.
Way different than a Texas Style, looks delicious, thx Myron for an alternative approach, that doesn't take 2 days!
There is a reason Texas restaurant style brisket takes 2 days.
this brisket looks terrible @@wfodavid
@@wardad5628 I thought so too
Looks like a boiled piece of meat and there’s no bark. With no bark there’s no burnt end. And he murdered that brisket trying to trim it.
@wfodavid More like 12-14 hours. You can put it in the oven with liquid smoke and Kraft BBQ sauce if speed is what you want.
When you gonna open a restaurant in Pinehurst or Byromville?
Myron, you daman.
Do you ever keep the fat to make tallow then add it back to the brisket?
At least this guy knows what 5.5 inches looks like
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 😂
When you retire it's time to "start" getting into cooking brisket for me.
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.
Not enough people know what an education is waiting for them on You Tube. I’ll do my part to spread the word!
He is the GOAT 👍🏿💯
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.
I remember you sitting outside a gas station in the mid 90s slinging que. I was from albany
how do you know if you have shard knife?
That looks awesome.
Can you tell me about your cook on a propane grill?
Where can I find a knife like the one the King of BB-Que is using.
What was the temperature of the pit ?
300° F
Badass presentation. Mr Myron needs protected at all cost.
Nice internet cliche 😂😂
Myron Mixon, the ONLY King of BBQ
Where can I purchase the beef au jus?
How do i get one of your separator's?
Interesting........think I will stick to how we do it in Texas.... I need an actual bark on my brisket.
Did you say that seasoning does not stick to fat?
Wow I'm a huge fan Mr Mixon I watch all your bar b que shows
What cook temp? 300??
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
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.
I saw a brisket about that size grated prime in my local store. It was $126.
Sam's club always has reasonable prices on their Prime brisket. At times it is the same price as the damn Choice full packers. Never pass it up. 😊
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
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.
Looks delicious! Can I do the same cook in my oven?
no
With how that thing looked like, I would say easily.
@@kprowler yeh looks like oven baked with no crust!
Easily, he basically steamed it. It’s sauced, he’s obviously not looking for bark.
It's not steamed. It's thoroughly smoked...he sauced very lightly, and after it was done. He does a light sauce then puts it back on the pit for a few minutes just to set the sauce.
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
Wish camera was up close to what you're doing
I didn’t hear anything about temperature for the grill/smoker
300
He’s no Aaron Franklin
He doesn't need to be why would we want every BBQ cook to do the same damn thing