How Does Pitmaster Myron Mixon Make Brisket?
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.