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How Does Pitmaster Myron Mixon Make Brisket?


What’s Myron Mixon’s brisket recipe?

Mixon is one of America's leading pitmasters.

Myron Mixon is one of the most legendary barbecue pitmasters in the country today. He’s a three-time World Champion on the competitive barbecue circuit with his company Jack’s Old South, and can also be seen as a judge on Destination America’s reality competition show BBQ Pitmasters. So when Mixon smokes a brisket, how does he do it?

Mixon was nice enough to provide us with his foolproof brisket recipe, and it’s a doozy. He starts by injecting a 15-20 pound trimmed brisket, fat-side up, at one-inch intervals with a marinade of beef base mixed with water before flipping the brisket, pouring the remaining marinade over the meat, and letting it refrigerate overnight. The next day, he removes the beef from the marinade and rubs it with a mixture of salt, pepper, sugar, chipotle powder, chili powder, garlic, powder, and onion powder.

Mixon smokes the brisket by achieving an average temperature of 300 degrees F in the smoker, smoking it for two and a half hours uncovered, smoking it for another hour and a half covered in aluminum foil, then removing it from the smoker once the internal temperature reaches 205 degrees. He then lets it rest, covered with aluminum foil and a thick blanket, for another three to four hours before slicing and serving with the accumulated juices.

See? Easy!


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.


The ENTHUSIAST

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours or overnight.

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees Fahrenheit. (You can also use a gas grill, but you’ll need to prepare it for smoking.)

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1 ½ hours or until the temperature in the point and of the meat reaches 205 degrees Fahrenheit.

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.