I'd just like to say a few things regarding this video. This video was not produced, edited, and most likely hasn't even been seen 2 months later to the day by Myron Mixon himself. Myron Mixon is a good friend of mine & did me a solid and flew from "South" Georgia to Oregon to hang out at my BBQ store just outside of Portland. This video was shot and posted by a person who arrived at the store to take in the event which was free to the public. The video poster here recorded what turned out to be a very good video that has allowed thousands of folks to pick up some great info and see and hear what they missed that day. The video was taped from the crowd and was not intended to win awards for production, quality, and most likely zero concern or thought over the ensuing critique or praise to follow. It was an impromptu video that was posted most likely with the only purpose being to share the info and experience of that day. To see these negative comments posted here is just a sign of times I suppose, yet still disappointing. I just want to thank the video poster for putting this up so those who want to could learn a few thoughts and tricks of the trade regarding Brisket from one of the very best Pit Masters in the world who did so to entertain the crowd as well as promote BBQ with zero compensation in return. Myron did a total of 3 demonstrations throughout the day. He signed everything imaginable that people brought that day, posed for every photo desired, talked to everyone one on one in addition to answering every question anyone threw at him, inside and outside of the store. I'd doubt that a single person who was there that day that didn't have a great experience. One group drove 9 hours to attend that day. As a bonus, the entire crowd sampled an unlimited amount of Snake River Farms Wagyu Brisket, Tri Tip, and Kurobuta Berkshire Pork products. Myron spent over 6 hours at the store that day. I delivered him to the airport that evening as he took the red-eye flight back home to Georgia arriving back in Atlanta at 6am, to then drive 2 more hours to be home for Mother's Day. The following week he and his team cooked at Memphis in May. Myron has a unique personality no doubt, and that's also part of the reason why he's one of the most celebrated BBQ cooks out there in addition to being a 4 time world champion. It's why he's on TV regularly and the rest of us are not. I'm certain that I'll also take some cheap shots here in posting this, and that's fine. I just wanted to post this to make it clear that this video was in no way set up to be a professional video, it was simply a view from the crowd from a man offering some BBQ & Brisket advice learned throughout the course of a lifetime mastering his craft, and shared to those who were here that day for free. I'm happy for those who enjoyed it. To those who want to critique and post the negative......man I hope it all gets better for you real soon. Most folks don't like something they move on to the next. There's a hundred of ways to cook great barbecue, these are just Myron Mixon's thoughts presented in an entertaining manner as he likes to do it. I think a few more folks should take a moment to lighten up a bit and not take everything so dang serious. I mean come on man......we're talking Barbecue! It's supposed to be fun in addition to being delicious.
Sam Hays - Couldn’t have said it better myself, Sam. Thanks for backing me up on making this impromptu video. By the way, I received a very nice message on Twitter from Myron’s business partner Bill Wheeler of Jack’s Old South saying he loved the video!!!!
@@BluesMachine999 --You are very welcome. You've given a ton of folks an opportunity to learn some great advice from Myron by posting this video, and it seems just a sign of the times that people want to run with the negative. I just wanted it to be said that neither you or I or Myron had any thought at all regarding making this video prior to you shooting/posting it. Ya, we could have had fancy lights, mirrors overhead, cameras from all angles and a posted script. That's not what this was at all. This was Myron shooting from the hip and spreading the love of BBQ to those in attendance in anything but an egotistical way that those in attendance surely felt. This event was for those in attendance and you simply took a great video to pass it on to others so they could also benefit. Bill Wheeler is a as nice of a guy as you would meet as well. He's a big part of Myron's cook team and he's a big part of the cook school at Myron's compound in Georgia. Bill took time to pass on much info to me at the Myron Mixon Smokers factory in Connecticut last year. He's a World Champion team member and does a wonderful job of spreading the BBQ knowledge to others. Hope you get a chance to meet him sometime too. A real positive upbeat guy who enjoys life, family and BBQ. Doesn't surprise me in the least that Bill would reach out to you to pass that on, that's his nature.
@@BluesMachine999 I'd guess that has helped a bit! That's great as there is some great info here. I had a guy stop by the store yesterday who was talking about having had watched the video. He commented that even Myron could probably learn something from watching his own video of himself....Ha Ha!
I wanted to learn how to smoke Brisket and stumbled onto this video. Man am I glad I did. After watching it I ordered Myron's rub and followed the video to the letter. I have now done 2 Briskets and both have given me rave reviews from friends and family. I have since picked up Myron's poultry rub and used it on a turkey with stellar results too. Myron is the true master and I am very pleased I found his videos. Thank You Myron.
This day was one on my bucket list! One of the most memorable days I have ever,ever had. Got the honor of meeting him at one of the best bbq shops in the area!!! Sams bbq. Near Portland Oregon. On of the top days in my life!!!!
Great video! I’ve watched Myron many, many times, and this is about the most personable I’ve ever seen him. None of the ‘rough’ treatment people complain about on TV. These were lucky people that day to learn from a master.
Thank you again for the great video! I made my first perfect brisket thanks to Myron Mixon and the advice here. I've seen other videos, "how to make brisket," but this one REALLY works well, it's easy to follow, and it doesn't take as long. I got my fire going early to get that nice clear smoke before throwing anything on. I made a simple injection with beef broth, worcestershire, and soy. I trimmed the brisket up and put on kosher sea salt and my rub. I smoked it fat side down on my homemade ugly drum smoker. Putting in the pan after two hours on smoke and sealing it up tight with foil REALLY did the trick. Cooking at 300 is SO much easier than slower and lower. I checked the temp with a probe after recommended time and it was perfect at 207. I did a 2.5 hour rest in an old moving blanket as suggested before dealing with the point. The brisket was tender and juices were dripping out of it. My wife is no fan of smoked anything but even SHE loved the burnt ends (never made those before). I think this is because the smoke isn't overpowering and the brisket has a lot of subtle flavors going on. Thanks very much! I'm confident I can make this again and again thanks to all the little tips here and there that I was apparently missing before. This was a little goal of mine and I'm making it again for the fall school picnic next month. I really can't thank Mr Mixon and the folks that put this up on TH-cam enough. We had a great family gathering today and Mr Mixon made me look good. Thank you sir.
I want to take a moment to thank you for posting this video again. My flat is wrapped up in moving blankets and my point is back on the smoker. It looks and smells amazing. When a brisket costs $100-150 it's nice to have confidence that it's going to turn out perfectly. That last two hours is difficult to wait for.
thanks Myron .. I learned a lot ! .. my 1st brisket .. I gave new meaning to the term burnt ends !.. after this video.. I will try again .. much appreciated !!
Thank you for this video. I just happened upon it. Thank you Sam for commenting too. We enjoy coming back to your store. Meeting Myron Mixon that day was one on my bucket list! What a memorable time my husband and I had! Oh man we were so excited I couldn’t talk. To listen to the master was the ultimate highlight. I’m so glad you were able to bring him to our area. And I was lucky enough to get an autographed cookbook of Myron’s!!!!! I didn’t know this had been videotaped but when I saw the siding I knew it was your shop! So nice to see this because the day was a blur to me I was on cloud nine! Thank you whomever made this!!!!
Thank you so much for this video. I learned a lot. I have lots to learn and been smoking 6 Years once maybe twice a Month sometime 3.. always learning again thank you.
WOW! What an amazing video. Raw and uncut. I felt like I had the whole experience everyone else had that was physically there. Too bad our media is not unedited like this. Love it and thanks for the knowledge and wisdom. Love you guys and God bless us all. I learned so much today.
Great video. Very informative and gave me ideas for my next brisket. Currently I go 225 till 150 wrap in foil till 203. It takes over 11 hrs to cook. I like the idea of a shorter cook time.
I did this exact process this weekend and it was the first brisket I ever cooked I was proud of. I have tried 4 prior times and they did not turn out well. This one was awesome!!! Thanks for the video.
Thanks for sharing this awesome video!! I’ll definitely be supporting Myron by purchasing something from his website to give back for his great presentation.
Myron doesn't usually work for free so this is huge for him to do a demo like this. I stopped at his restaurant in Virginia on my way to NC. Loved is ribs and brisket.
He said he was about to prep the burnt ends at the end of the video and then it was over. I would have loved to see how he prepped those burnt ends but overall great video. Thanks for sharing it.
Thank you for sharing this video, the only other video of him doing a demo is from back in 2016. I noticed he has changed the way he does some things over time, one being cutting out the deckle. I also noticed his rub has changed from the time he wrote his cook books, I noticed that in this video he uses smoked salt and that's not in the books. There is one thing I do have to say, for all you haters that are ragging on Myron, first off he is giving you a free lesson that he normally charges $850.00 a class, two, I would like to see your world camp rings seeing he has four of them. If you watch the videos of the top pitmasters you will notice that at home they don't use wagyu beef, the use choice or prime and never select, I for one can taste the difference between the grades.
Stumbled on this after I cooked my first brisket on a new Kamado Joe. I lOVE this guy Will try his method next time. all the haters, show YOUR world champion trophies.. or rings.. or neckties, or whatever they give the champs.
Hey Bruce I've just stumbled across this video too, curious to know if you've cooked a brisket as described at 300 in the KJ? I've only done one in mine but closer to 225. I'd like to know your experience.
First thanks for the video; 99% of the folks watching this knew this was not a pro video so not sure why you felt like you needed to respond to the 1%; Just my opinion here from a fellow brisket smoker from Texas: I like taking a select or lower choice and turning it into a delicacy of a brisket! Kind of like fly fishing or using a light light line when fishing--the challenge; Brisket is not steak so I never got the point of trying to make it into one; I would rather spend that $$$ on prime ribeyes than on an expensive cut of brisket--but I just like the challenge of turning the toughest part of the cow into a mouth-melter! LOL Thanks again-myron is indeed a character! Love watching him!
I love how Myron explains why within the first 3 minutes that there's differentiating muscles in the point & flat! That's why I tell everyone to pre-cut!!! If you get 2 competition brisket winners & have them to a comparison of pre-cut & not your winning hand should be the pre-cut!!! If not you're doing something wrong & could be overconsuming by adjusting heat, cooktime, or seasoning!!!
First watching the video……have zero idea why you’d pre cut. Unless that’s your trick for competition. Otherwise, separating can dry both. Happy to agree to disagree with ya…cook on.
First, THANK YOU! Sharing this was gracious and I greatly appreciate it. It influenced me profoundly. Next, I want to know one thing... Does anyone know what he (or you) does with the area on top of the flat where the point was removed. That's the one thing in the video that's not explained. When you remove the point, you're left with a section of meat that has no bark and no seasoning. What does he do with this area? Thanks again.
Ive watched a thousand videos on brisket/bbq over the past 5 years. Now while I use a Traeger, not a stick burner, just the first 20 minutes of this video I wish I had seen before yesterday...my first attempt at brisket! It sucked and now I know at least a few reasons why! Cant wait to retry using Myron's techniques.
I use a pellet smoker and love it. But I do add an an extra pellet tube for more smoke. I have not had 1 bad brisket. Pork butts come out perfect. And it seems everyone loves my ribs.
Questions, I did this, after the 2 hours had a nice bark, put it in the pan covered it 2 hours later I checked it and my bark was destroyed by the steam created in side the pan, which is why I use butcher paper usually, what did I do wrong. I usually cook low and slow but thought I'd try this, looks like he has a nice bark on his.
From what I’ve noticed it’s about the tightness of the aluminum wrap.. if it’s loose it will almost boil like a roast. Had to reply even 9 months later lol butcher paper is my preference also.. a pan leave too much space for steam to soften the bark. Have fun grilling hope I helped
I guess it depends on what you consider bbq to be. To me, it’s about taking crap cuts and making it wonderful, with love, smoke and time. I’m not into the competition. He is very good at what he does.
Slow cooking poor cuts of meat is indeed how it got started. But now big time Texas bbq restaurants and competition guys are using prime and waygu briskets. And it is incredible.
the reason he does fat side down is to protect the meat from the heat, in his smokers the heat comes from the bottom and that's why it's down, I'm sure if the heat was coming from above he would have it fat side up.
What wood are you smoking with using the hickory salt and seasoning? Would using hickory wood be to much or is there something else that can balance it out
Putting the brisket in a pan would allow for steam during the wrapped portion of the cook, which would cause you to lose the bark that you created during the smoking process. I'm no expert and I'm certainly not a world champion in the BBQ arena. I have, however, cooked a brisket both ways and I found that tightly wrapping the brisket in foil or pink butcher paper preserves the bark.
Three comments... maybe four. 1. I don’t inject in Texas 2. I don’t criticize how brisket is made in other regions, to each its own. 3. Sometimes you win by presence and presentation “Kenny Rogers” 4. I am Mexican.
@@stevewalker412 That's interesting. You could be on to something. Always used ground meat for that. Season a brisket as you would ground meat and bbq it. Hmm. I will have to put that on my list.
![[ไฮไลต์] ฟุตบอลชาย ฝรั่งเศส vs อเมริกา รอบแบ่งกลุ่ม | โอลิมปิก 2024](http://i.ytimg.com/vi/oZ9aSS0NEEg/mqdefault.jpg)
I'd just like to say a few things regarding this video. This video was not produced, edited, and most likely hasn't even been seen 2 months later to the day by Myron Mixon himself. Myron Mixon is a good friend of mine & did me a solid and flew from "South" Georgia to Oregon to hang out at my BBQ store just outside of Portland. This video was shot and posted by a person who arrived at the store to take in the event which was free to the public. The video poster here recorded what turned out to be a very good video that has allowed thousands of folks to pick up some great info and see and hear what they missed that day. The video was taped from the crowd and was not intended to win awards for production, quality, and most likely zero concern or thought over the ensuing critique or praise to follow. It was an impromptu video that was posted most likely with the only purpose being to share the info and experience of that day.
To see these negative comments posted here is just a sign of times I suppose, yet still disappointing. I just want to thank the video poster for putting this up so those who want to could learn a few thoughts and tricks of the trade regarding Brisket from one of the very best Pit Masters in the world who did so to entertain the crowd as well as promote BBQ with zero compensation in return. Myron did a total of 3 demonstrations throughout the day. He signed everything imaginable that people brought that day, posed for every photo desired, talked to everyone one on one in addition to answering every question anyone threw at him, inside and outside of the store. I'd doubt that a single person who was there that day that didn't have a great experience. One group drove 9 hours to attend that day. As a bonus, the entire crowd sampled an unlimited amount of Snake River Farms Wagyu Brisket, Tri Tip, and Kurobuta Berkshire Pork products.
Myron spent over 6 hours at the store that day. I delivered him to the airport that evening as he took the red-eye flight back home to Georgia arriving back in Atlanta at 6am, to then drive 2 more hours to be home for Mother's Day. The following week he and his team cooked at Memphis in May. Myron has a unique personality no doubt, and that's also part of the reason why he's one of the most celebrated BBQ cooks out there in addition to being a 4 time world champion. It's why he's on TV regularly and the rest of us are not. I'm certain that I'll also take some cheap shots here in posting this, and that's fine. I just wanted to post this to make it clear that this video was in no way set up to be a professional video, it was simply a view from the crowd from a man offering some BBQ & Brisket advice learned throughout the course of a lifetime mastering his craft, and shared to those who were here that day for free. I'm happy for those who enjoyed it. To those who want to critique and post the negative......man I hope it all gets better for you real soon. Most folks don't like something they move on to the next. There's a hundred of ways to cook great barbecue, these are just Myron Mixon's thoughts presented in an entertaining manner as he likes to do it. I think a few more folks should take a moment to lighten up a bit and not take everything so dang serious. I mean come on man......we're talking Barbecue! It's supposed to be fun in addition to being delicious.
Sam
Sam's NW BBQ Co.
Sam Hays - Couldn’t have said it better myself, Sam. Thanks for backing me up on making this impromptu video. By the way, I received a very nice message on Twitter from Myron’s business partner Bill Wheeler of Jack’s Old South saying he loved the video!!!!
@@BluesMachine999 --You are very welcome. You've given a ton of folks an opportunity to learn some great advice from Myron by posting this video, and it seems just a sign of the times that people want to run with the negative. I just wanted it to be said that neither you or I or Myron had any thought at all regarding making this video prior to you shooting/posting it. Ya, we could have had fancy lights, mirrors overhead, cameras from all angles and a posted script. That's not what this was at all. This was Myron shooting from the hip and spreading the love of BBQ to those in attendance in anything but an egotistical way that those in attendance surely felt. This event was for those in attendance and you simply took a great video to pass it on to others so they could also benefit.
Bill Wheeler is a as nice of a guy as you would meet as well. He's a big part of Myron's cook team and he's a big part of the cook school at Myron's compound in Georgia. Bill took time to pass on much info to me at the Myron Mixon Smokers factory in Connecticut last year. He's a World Champion team member and does a wonderful job of spreading the BBQ knowledge to others. Hope you get a chance to meet him sometime too. A real positive upbeat guy who enjoys life, family and BBQ. Doesn't surprise me in the least that Bill would reach out to you to pass that on, that's his nature.
Sam Hays - Bill posted the video on his Twitter page, then Myron re-Tweeted it on his Twitter page. That’s probably why I have over 130,000 views!
@@BluesMachine999 I'd guess that has helped a bit! That's great as there is some great info here. I had a guy stop by the store yesterday who was talking about having had watched the video. He commented that even Myron could probably learn something from watching his own video of himself....Ha Ha!
Well said--and it needed to be said!
I wanted to learn how to smoke Brisket and stumbled onto this video. Man am I glad I did. After watching it I ordered Myron's rub and followed the video to the letter. I have now done 2 Briskets and both have given me rave reviews from friends and family. I have since picked up Myron's poultry rub and used it on a turkey with stellar results too. Myron is the true master and I am very pleased I found his videos.
Thank You Myron.
“You done that? It work good? How many world championships you won?”
I’m a fan. Thanks for this video!
Just used this to make my 2nd brisket ever. Definitely my best attempt so far. Thanks to Mr Mixon for taking the mystery out of cooking a brisket.
This day was one on my bucket list! One of the most memorable days I have ever,ever had. Got the honor of meeting him at one of the best bbq shops in the area!!! Sams bbq. Near Portland Oregon. On of the top days in my life!!!!
Great video! I’ve watched Myron many, many times, and this is about the most personable I’ve ever seen him. None of the ‘rough’ treatment people complain about on TV. These were lucky people that day to learn from a master.
Thank you again for the great video! I made my first perfect brisket thanks to Myron Mixon and the advice here. I've seen other videos, "how to make brisket," but this one REALLY works well, it's easy to follow, and it doesn't take as long. I got my fire going early to get that nice clear smoke before throwing anything on. I made a simple injection with beef broth, worcestershire, and soy. I trimmed the brisket up and put on kosher sea salt and my rub. I smoked it fat side down on my homemade ugly drum smoker. Putting in the pan after two hours on smoke and sealing it up tight with foil REALLY did the trick. Cooking at 300 is SO much easier than slower and lower. I checked the temp with a probe after recommended time and it was perfect at 207. I did a 2.5 hour rest in an old moving blanket as suggested before dealing with the point. The brisket was tender and juices were dripping out of it. My wife is no fan of smoked anything but even SHE loved the burnt ends (never made those before). I think this is because the smoke isn't overpowering and the brisket has a lot of subtle flavors going on. Thanks very much! I'm confident I can make this again and again thanks to all the little tips here and there that I was apparently missing before. This was a little goal of mine and I'm making it again for the fall school picnic next month. I really can't thank Mr Mixon and the folks that put this up on TH-cam enough. We had a great family gathering today and Mr Mixon made me look good. Thank you sir.
Fantastic video and award winning information by a wonderful person. Thank you Sam's and thank you Myron !!
I went to his class best thing I ever did. I learned more in two days from this man than I did in 10 years of school!!
I want to take a moment to thank you for posting this video again. My flat is wrapped up in moving blankets and my point is back on the smoker. It looks and smells amazing. When a brisket costs $100-150 it's nice to have confidence that it's going to turn out perfectly. That last two hours is difficult to wait for.
Myron is hilarious! This is like a comedy show with championship level barbecue, how could you get any better?
thanks Myron .. I learned a lot ! .. my 1st brisket .. I gave new meaning to the term burnt ends !.. after this video.. I will try again .. much appreciated !!
Valuable advice from the best great post Thank you
Good stuff man, thanks for posting!!
Thank you for this video. I just happened upon it. Thank you Sam for commenting too. We enjoy coming back to your store. Meeting Myron Mixon that day was one on my bucket list! What a memorable time my husband and I had! Oh man we were so excited I couldn’t talk. To listen to the master was the ultimate highlight. I’m so glad you were able to bring him to our area. And I was lucky enough to get an autographed cookbook of Myron’s!!!!! I didn’t know this had been videotaped but when I saw the siding I knew it was your shop! So nice to see this because the day was a blur to me I was on cloud nine! Thank you whomever made this!!!!
Thank you so much for this video. I learned a lot. I have lots to learn and been smoking 6 Years once maybe twice a Month sometime 3.. always learning again thank you.
I was not expecting to watch this whole video but it's so informative and enjoyable to watch! Great video!!
I just love Myron Mixon. I could watch him work all day. Beautiful done. *sabrina
This is great content. Myron is the man when it comes to bbq. Thanks for sharing!
To Myron and Crew,..."Education is a good thing" ....the tradition needs to continue. Thank you sir.
Good Video. Picked up some great information to improve my back yard cooking. Thank you for sharing.
I was there that day - well worth the drive across the state to see the man work his magic…
WOW! What an amazing video. Raw and uncut. I felt like I had the whole experience everyone else had that was physically there. Too bad our media is not unedited like this. Love it and thanks for the knowledge and wisdom. Love you guys and God bless us all. I learned so much today.
Awesome vid! Thanks for the posting
Thanks Myron, Great for you to let this be recorded and shared. Been watching you for years on BBQ pitmasters and other shows. Appreciate the lesson!
👏🏾👏🏾👏🏾Myron's the best! Glad I stumbled across the Pitmaster dropping Jewels. 🐐🥇🏆
I love how you bbq and I love watching how you explain things Myron Mixon
Great video. Very informative and gave me ideas for my next brisket. Currently I go 225 till 150 wrap in foil till 203. It takes over 11 hrs to cook. I like the idea of a shorter cook time.
Thank you for posting.
Followed this whole method and mine got very good.THANKS MYRON!!
Thank you for posting this video. I loved that it was casual and uncut. It was helpful and very entertaining!
I plan to attend his next class! Excited!!
My game has leveled up! Thanks!
I did this exact process this weekend and it was the first brisket I ever cooked I was proud of. I have tried 4 prior times and they did not turn out well. This one was awesome!!! Thanks for the video.
Thanks for sharing this awesome video!! I’ll definitely be supporting Myron by purchasing something from his website to give back for his great presentation.
I really, really appreciate the content of this video. Thank you.
New to the BBQ and Smoke game. I see no negativity here, grateful for the poster and Mr. Mixon's time. I learned a lot, thank you
You never will its crazy how bbq will bring everyone together sing songs drink and eat like its supposed to be
Down with the worlds most arrogant man. Don’t like him at all.
great video of the king!!
Now that's a masterclass in BBQ, with so many specific technical tips.
This guy's AWESOME!
A true master, and a very good man
I really appreciate your insight and honest opinions priceless thank you!
Myron doesn't usually work for free so this is huge for him to do a demo like this. I stopped at his restaurant in Virginia on my way to NC. Loved is ribs and brisket.
Man I felt like was there, but couldn't ask any questions! Thanks for posting.
Incredible video with great tips! This Texan approves!!
It's a great video, Sam. Enjoyed it very much. I just got a MM 48 H2O cooker and it is great.
Thanks; turned out great 👍
I would love to taste some of Myrons BBQ!!! He is the "Godfather" of BBQ Love his no nonsense approach Thats how you get it right!
Jeri Caroline M ever tasted Franklins?
I wanna say thank you, for making this video and posting it.
I'd have to echo Paul Myers. I think I can pull that off now. Thank you.
I’m tellin you......this class was spot on
Turns out perfect every single time. My wife doesn't really like smoked meat, but for some reason she makes an exception for burnt ends. =)
Love Myron, learned 75 percent of how I BBQ today because of him. Cheers from Canada y'all. 🍻
Much respect to Myron,Keep up the great work 👍
He said he was about to prep the burnt ends at the end of the video and then it was over. I would have loved to see how he prepped those burnt ends but overall great video. Thanks for sharing it.
Nice, Very nice thank you sir.
Thank you for sharing this video, the only other video of him doing a demo is from back in 2016. I noticed he has changed the way he does some things over time, one being cutting out the deckle. I also noticed his rub has changed from the time he wrote his cook books, I noticed that in this video he uses smoked salt and that's not in the books. There is one thing I do have to say, for all you haters that are ragging on Myron, first off he is giving you a free lesson that he normally charges $850.00 a class, two, I would like to see your world camp rings seeing he has four of them. If you watch the videos of the top pitmasters you will notice that at home they don't use wagyu beef, the use choice or prime and never select, I for one can taste the difference between the grades.
I’m tellin you......this class was spot on
Stumbled on this after I cooked my first brisket on a new Kamado Joe. I lOVE this guy Will try his method next time. all the haters, show YOUR world champion trophies.. or rings.. or neckties, or whatever they give the champs.
Hey Bruce I've just stumbled across this video too, curious to know if you've cooked a brisket as described at 300 in the KJ?
I've only done one in mine but closer to 225. I'd like to know your experience.
I think the "easy to dance to, I'd give it a 10" went over everyone's head. Great video!
Great video. Thanks for sharing
Great video and great information thanks
Awsome video thank you
god bless this man.
First thanks for the video; 99% of the folks watching this knew this was not a pro video so not sure why you felt like you needed to respond to the 1%;
Just my opinion here from a fellow brisket smoker from Texas: I like taking a select or lower choice and turning it into a delicacy of a brisket! Kind of like fly fishing or using a light light line when fishing--the challenge; Brisket is not steak so I never got the point of trying to make it into one; I would rather spend that $$$ on prime ribeyes than on an expensive cut of brisket--but I just like the challenge of turning the toughest part of the cow into a mouth-melter! LOL Thanks again-myron is indeed a character! Love watching him!
Amazing video
Snake River is my go-to place for the best beef in the country! 👍
Went to his restaurant in Miami. Me wifey kids. We loved it no problems there💯💯
Myron mixon u r the best i dont care what anybody thinks u r the best!!!!
I agree with you William, and when Myron talks about bbq I’m definitely listening to him. 4X World Champion for a reason!!
I watch you all the time on BBQ Pitmaster and I want a smoker
right around the corner and never heard of this place
Good day, nice video you have got at this time there.
I love how Myron explains why within the first 3 minutes that there's differentiating muscles in the point & flat! That's why I tell everyone to pre-cut!!! If you get 2 competition brisket winners & have them to a comparison of pre-cut & not your winning hand should be the pre-cut!!! If not you're doing something wrong & could be overconsuming by adjusting heat, cooktime, or seasoning!!!
First watching the video……have zero idea why you’d pre cut. Unless that’s your trick for competition. Otherwise, separating can dry both. Happy to agree to disagree with ya…cook on.
Waygu Brisket? That’s gotta be GOOOOOOD!
Luv this guy
I don’t always BBQ, But when I do, I drink 🍺 2 x. 😂😂😂
First, THANK YOU! Sharing this was gracious and I greatly appreciate it. It influenced me profoundly. Next, I want to know one thing... Does anyone know what he (or you) does with the area on top of the flat where the point was removed. That's the one thing in the video that's not explained. When you remove the point, you're left with a section of meat that has no bark and no seasoning. What does he do with this area? Thanks again.
I believe he said he seasons it and puts it back on the smoker for another hour or so. That way he has bark on all sides.
Can you post links for the seasonings and injection products you used so we can order?
I’d appreciate it to and would buy Myron’s dry Rubs and utensils that was used in this video.
Ive watched a thousand videos on brisket/bbq over the past 5 years. Now while I use a Traeger, not a stick burner, just the first 20 minutes of this video I wish I had seen before yesterday...my first attempt at brisket! It sucked and now I know at least a few reasons why! Cant wait to retry using Myron's techniques.
I use a pellet smoker and love it. But I do add an an extra pellet tube for more smoke.
I have not had 1 bad brisket. Pork butts come out perfect. And it seems everyone loves my ribs.
Not only do we do potatoes in Idaho but we can do some good eating livestock as well
Love snake river
The Damn Master!!!
Myron will you come to Tacoma, Washington and do a class I’ll definitely be there!!
Dang, only a few miles from where I live, wish I would've know you were there as I would've come by. Great demo, thx for the info
Awesome!
SHOULD'VE COOKED A9 FROM THE BUTCHER SHOPPE, MYRON IS #1
Sweet! video.
This Guy is the. BBQ. King.
Questions, I did this, after the 2 hours had a nice bark, put it in the pan covered it 2 hours later I checked it and my bark was destroyed by the steam created in side the pan, which is why I use butcher paper usually, what did I do wrong. I usually cook low and slow but thought I'd try this, looks like he has a nice bark on his.
From what I’ve noticed it’s about the tightness of the aluminum wrap.. if it’s loose it will almost boil like a roast. Had to reply even 9 months later lol butcher paper is my preference also.. a pan leave too much space for steam to soften the bark. Have fun grilling hope I helped
That fat up or down Q&A was really helpful.
Texans always cook fat side up. that's all you need to know about "correct" brisket cooking. Mixon knows hogs, NOT cattle.
@@jaysantos536 depends on the smoker dumbass
@@ezrsaidndone8399 Absolutely!
Thank you to the person that asked about spatchcock. I love cooking chicken that way. I go one step farther and remove the ribs and breast bone too.
This is the only time I’ve ever seen Mixon to be educational and not as a influencer!
Myron Mixon is the KING!
Thanks for the video, a slightly related question: What type of black gloves do you use. They look thicker than the disposable type.
I guess it depends on what you consider bbq to be. To me, it’s about taking crap cuts and making it wonderful, with love, smoke and time. I’m not into the competition. He is very good at what he does.
Slow cooking poor cuts of meat is indeed how it got started. But now big time Texas bbq restaurants and competition guys are using prime and waygu briskets. And it is incredible.
We cook um fat cap up cause the heats on smoke rolling over the top of the meat .
I'm from Texas. Its fatside down for me also Myron!
the reason he does fat side down is to protect the meat from the heat, in his smokers the heat comes from the bottom and that's why it's down, I'm sure if the heat was coming from above he would have it fat side up.
Never trust a mayor unless he knows how to barbecue lol
What wood are you smoking with using the hickory salt and seasoning? Would using hickory wood be to much or is there something else that can balance it out
I know he uses peach wood for pork.
When you do second bark does it dry the brisket out? I’ve never tried it this way but curious
If you cook proteins on a smoker, take the time and go to his class in Unidilla, Ga...
He and his son are great people..
Putting the brisket in a pan would allow for steam during the wrapped portion of the cook, which would cause you to lose the bark that you created during the smoking process. I'm no expert and I'm certainly not a world champion in the BBQ arena. I have, however, cooked a brisket both ways and I found that tightly wrapping the brisket in foil or pink butcher paper preserves the bark.
Three comments... maybe four.
1. I don’t inject in Texas
2. I don’t criticize how brisket is made in other regions, to each its own.
3. Sometimes you win by presence and presentation “Kenny Rogers”
4. I am Mexican.
Used to inject. When i stopped wrapping my brisket got to salty. Cut out the injection, have it dialed back in. Texas as well.
Send me a recipe for shredded beef tacos then.....
@@stevewalker412 That's interesting. You could be on to something. Always used ground meat for that. Season a brisket as you would ground meat and bbq it. Hmm. I will have to put that on my list.
How can I go about taking one of your classes I'm from Washington DC