Myron Mixon Beef Brisket Recipe in 2024

1. Introduction of Myron Mixon Beef Brisket Recipe in 2024

Myron Mixon Beef Brisket Recipe in 2024, a legendary figure in the world of barbecue, is known for his mouth-watering brisket. His simple yet flavorful recipe has won countless awards and hearts. Whether you’re a seasoned pitmaster or a backyard enthusiast, this recipe will elevate your brisket game. Ready to impress your guests with a perfect brisket? Read on for Myron Mixon’s step-by-step guide.

Myron Mixon Beef Brisket Recipe in 2024

2. Ingredients for Myron Mixon Beef Brisket Recipe in 2024

To create Myron Mixon’s award-winning beef brisket, you’ll need a precise selection of ingredients that ensure maximum flavor and tenderness. Here’s what you’ll need:

For the Brisket:

  • 1 whole beef brisket (preferably with both the flat and point, about 10-12 pounds)
  • 1/4 cup kosher salt
  • 1/4 cup coarsely ground black pepper
  • 1/4 cup paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1/4 cup brown sugar (packed)
  • 1/4 cup Worcestershire sauce
easy Myron Mixon Beef Brisket Recipe in 2024

For the Injection:

  • 2 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce

For the Mop Sauce:

  • 2 cups apple cider vinegar
  • 2 cups apple juice
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons hot sauce

For the Barbecue Sauce (Optional):

  • 2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar (packed)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon mustard
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika

These ingredients come together to create a brisket that’s perfectly seasoned, juicy, and bursting with flavor. Make sure to gather all your ingredients before you begin the cooking process for a seamless experience.

3. Directions

Follow these step-by-step instructions to prepare Myron Mixon’s legendary beef brisket. Patience and precision are key to achieving that perfect, melt-in-your-mouth result.

Step 1: Prepare the Brisket

1. Trim the Brisket:

Remove excess fat, leaving about a 1/4-inch layer for flavor and moisture.

2. Season the Brisket:

Combine the kosher salt, black pepper, paprika, granulated garlic, onion powder, cayenne pepper, and brown sugar in a bowl. Rub the mixture generously over the entire brisket. Let it sit at room temperature for about an hour to absorb the flavors.

    Step 2: Prepare the Injection

    1. Mix the Injection:

    In a separate bowl, combine the beef broth, Worcestershire sauce, and soy sauce.

    2. Inject the Brisket:

    Using a meat injector, inject the mixture into the brisket evenly, concentrating on the thicker parts to ensure juiciness throughout.

      Step 3: Preheat the Smoker

      1. Set the Temperature:

      Preheat your smoker to 225°F (107°C). Use a mix of hardwoods like oak and hickory for a balanced smoky flavor.

        Step 4: Smoke the Brisket

        1. Place the Brisket in the Smoker:

        Position the brisket fat-side up on the smoker grate. Close the lid and let it smoke.

        2. Maintain the Temperature:

        Keep the smoker at a steady 225°F (107°C) throughout the cooking process.

        3. Mop the Brisket:

        Every hour, mop the brisket with a mixture of apple cider vinegar, apple juice, Worcestershire sauce, and hot sauce. This helps to keep the brisket moist and adds layers of flavor.

          Step 5: Wrap the Brisket

          1. Check the Internal Temperature:

          After about 6 hours, or when the internal temperature reaches 165°F (74°C), remove the brisket from the smoker.

          2. Wrap in Butcher Paper:

          Tightly wrap the brisket in pink butcher paper or aluminum foil. This step helps to retain moisture and speed up the cooking process.

          3. Return to the Smoker:

          Place the wrapped brisket back in the smoker.

            Step 6: Finish Smoking

            1. Cook to Final Temperature:

            Continue smoking until the internal temperature of the brisket reaches 203°F (95°C). This can take an additional 4-6 hours.

            2. Rest the Brisket:

            Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour. This allows the juices to redistribute, ensuring a moist and tender brisket.

              Step 7: Slice and Serve

              1. Unwrap the Brisket:

              Carefully unwrap the brisket, saving any juices that have accumulated.

              2. Slice Against the Grain:

              For the most tender slices, cut the brisket against the grain. Start with the flat, slicing into 1/4-inch thick pieces. When you reach the point, turn it 90 degrees and continue slicing.

              3. Serve:

              Arrange the slices on a platter, drizzling with the reserved juices or your favorite barbecue sauce if desired.

                By following these detailed directions, you’ll be able to recreate Myron Mixon’s celebrated beef brisket at home, delighting your guests with each savory bite.

                quick Myron Mixon Beef Brisket Recipe in 2024

                4. Tips and Techniques

                Mastering Myron Mixon’s brisket recipe requires more than just following directions. Here are some expert tips and techniques to ensure your brisket turns out perfectly every time.

                Selecting the Brisket

                • Choose a Quality Cut: Look for a brisket with good marbling. USDA Prime or Choice grades are ideal as they have more fat content, which results in a juicier and more flavorful brisket.
                • Inspect the Flat and Point: Ensure both the flat and point sections are well-marbled. The flat should be uniformly thick for even cooking, while the point should be tender and moist.

                Preparing the Brisket

                • Trim Smartly: Trim excess fat carefully, leaving about 1/4 inch for flavor. Remove any hard, thick pieces of fat as they won’t render down during cooking.
                • Season Generously: Don’t skimp on the rub. Ensure the brisket is fully covered to form a flavorful bark during smoking.

                Smoking Techniques

                • Temperature Control: Maintain a steady smoker temperature of 225°F (107°C). Fluctuations can lead to uneven cooking.
                • Wood Choice: Use a mix of hardwoods like oak, hickory, and a touch of fruitwood such as apple or cherry. This combination gives a balanced smoky flavor without overpowering the meat.
                • Smoke Management: Ensure clean smoke by letting the wood burn down to coals before placing the brisket in the smoker. Avoid thick, billowing smoke which can result in a bitter taste.

                Mopping and Wrapping

                • Mop Regularly: Mop the brisket every hour with a mixture of apple cider vinegar, apple juice, Worcestershire sauce, and hot sauce. This keeps the meat moist and adds layers of flavor.
                • Wrap Timing: Wrap the brisket in butcher paper or aluminum foil once it reaches an internal temperature of 165°F (74°C). This helps to retain moisture and pushes it through the “stall” phase where the temperature plateaus.

                Monitoring and Resting

                • Use a Reliable Thermometer: Invest in a good quality meat thermometer to monitor the internal temperature accurately. Aim for a final internal temperature of 203°F (95°C) for optimal tenderness.
                • Resting is Crucial: After removing the brisket from the smoker, let it rest for at least 1 hour in a cooler or a warm oven. Resting allows the juices to redistribute throughout the meat, resulting in a moist and flavorful brisket.

                Slicing and Serving

                • Slice Against the Grain: Always slice the brisket against the grain for the most tender bites. This means cutting perpendicular to the lines of muscle fibers.
                • Keep It Warm: If not serving immediately, keep the brisket wrapped in foil and place it in a cooler to maintain its temperature and juiciness.

                Troubleshooting Common Issues

                • Dry Brisket: If the brisket turns out dry, it might have been overcooked or not rested long enough. Ensure you wrap it during the smoking process and let it rest adequately.
                • Bland Flavor: A bland brisket often results from insufficient seasoning or not enough smoke. Be generous with your rub and maintain clean, steady smoke throughout cooking.
                • Tough Brisket: If the brisket is tough, it likely needs more cooking time. Ensure you reach the desired internal temperature and allow ample resting time.

                By incorporating these tips and techniques into your cooking process, you’ll enhance the flavor, texture, and overall quality of your brisket, making it a standout dish at any barbecue event.

                5. Serving Suggestions

                Presenting Myron Mixon’s beef brisket in a way that complements its rich, smoky flavor can elevate your dining experience. Here are some ideas on how to serve this delicious brisket, including side dishes, sauces, and presentation tips.

                Plating the Brisket

                • Slice and Arrange: Slice the brisket against the grain into 1/4-inch thick slices. Arrange them on a large serving platter, fanning them out slightly to show off the juicy interior and bark.
                • Drizzle with Juices: Before serving, drizzle some of the reserved cooking juices or mop sauce over the slices to add moisture and shine.

                Accompaniments and Side Dishes

                • Classic Barbecue Sides:
                  • Coleslaw: A crunchy, tangy coleslaw provides a refreshing contrast to the rich brisket.
                  • Baked Beans: Smoky, sweet baked beans complement the brisket’s flavors perfectly.
                  • Cornbread: Serve warm cornbread with honey butter for a sweet and savory side.
                  • Potato Salad: A creamy, herb-infused potato salad balances the meal with its cool texture.
                • Vegetable Options:
                  • Grilled Vegetables: Seasonal grilled vegetables like zucchini, bell peppers, and asparagus add a healthy and flavorful component to the meal.
                  • Green Salad: A simple green salad with a light vinaigrette can provide a refreshing bite between brisket slices.

                Sauce Pairings

                • Homemade Barbecue Sauce: Serve a tangy, slightly sweet homemade barbecue sauce on the side. You can use the optional barbecue sauce recipe included with the brisket ingredients.
                • Spicy Options: Offer a spicy barbecue sauce or hot sauce for those who enjoy a bit of heat.
                • Mustard Sauce: A Carolina-style mustard sauce provides a tangy, slightly spicy alternative that pairs wonderfully with brisket.

                Bread Options

                • Texas Toast: Thick slices of buttery Texas toast are perfect for soaking up brisket juices.
                • Slider Buns: For a fun and casual serving option, offer small slider buns so guests can make their own brisket sandwiches.
                • Soft Rolls: Soft, slightly sweet rolls make for great brisket sandwiches, adding a nice texture contrast.

                Garnishes and Extras

                • Pickles and Onions: Offer a side of pickles and thinly sliced onions. Their acidity and crunch complement the rich brisket.
                • Fresh Herbs: Garnish the platter with fresh herbs like parsley or cilantro for a pop of color and freshness.
                • Lemon Wedges: Provide lemon wedges for guests who might want to add a zesty kick to their brisket.

                Beverage Pairings

                • Beer: A cold beer, particularly a hoppy IPA or a smooth lager, pairs wonderfully with the smoky flavors of the brisket.
                • Wine: A robust red wine, such as a Zinfandel or Syrah, complements the rich, beefy flavors.
                • Non-Alcoholic Options: Iced tea, lemonade, or a soda with a hint of sweetness can also balance the meal.

                Presentation Tips

                • Serve Family-Style: Lay out the brisket and sides on a large table, allowing guests to serve themselves. This creates a communal, festive atmosphere.
                • Individual Plates: For a more formal presentation, pre-plate the brisket slices with a selection of sides, garnishing each plate for an elegant look.
                • Buffet Setup: If hosting a larger gathering, set up a buffet with labeled sections for the brisket, sides, sauces, and garnishes.

                By carefully selecting and presenting side dishes, sauces, and beverages, you can enhance the enjoyment of Myron Mixon’s beef brisket and create a memorable meal for your guests.

                6. Nutritional Information (per 4-ounce serving)

                NutrientAmount per Serving% Daily Value*
                Calories33017%
                Total Fat23g29%
                – Saturated Fat9g45%
                – Trans Fat0g
                Cholesterol90mg30%
                Sodium650mg28%
                Total Carbohydrates5g2%
                – Dietary Fiber1g4%
                – Sugars2g
                Protein24g48%
                Vitamin D0mcg0%
                Calcium30mg2%
                Iron2.5mg14%
                Potassium380mg8%

                * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

                Notes:

                • Calories and Macronutrients: The calorie count and macronutrient values are primarily from the beef brisket and the rub, which includes brown sugar, salt, and various spices.
                • Fat Content: Brisket is a fatty cut of meat, contributing to the high fat and saturated fat content.
                • Sodium: The sodium level reflects the salt used in the seasoning rub and the Worcestershire sauce in the injection.
                • Carbohydrates: Carbohydrates come mainly from the brown sugar and the minimal amounts in the spices.

                To get a more accurate nutritional breakdown, especially if you add sides or sauces, consider using a nutritional calculator and inputting the specific brands and amounts of each ingredient you use. This table provides a general guide to the nutritional content of the brisket itself.

                7. Frequently Asked Questions (FAQs):

                1. What makes Myron Mixon’s beef brisket recipe stand out from others?

                • Myron Mixon’s recipe is renowned for its simplicity yet incredible flavor. The combination of carefully selected seasonings, injection, and smoking techniques produces a brisket that’s moist, tender, and bursting with smoky goodness.

                2. Do I need a smoker to make this brisket?

                • While a smoker is preferred for achieving that authentic barbecue flavor, you can also use a grill set up for indirect heat or even an oven set to a low temperature. The key is to maintain a consistent low temperature and provide plenty of smoke for flavor.

                3. How long does it take to smoke the brisket?

                • Smoking times can vary depending on factors like the size and thickness of the brisket, as well as the temperature of your smoker. Generally, expect to smoke the brisket for 1.5 to 2 hours per pound at 225°F (107°C). This means a 10-pound brisket could take anywhere from 15 to 20 hours.

                4. What type of wood should I use for smoking?

                • Myron Mixon recommends a mix of hardwoods like oak and hickory, along with a touch of fruitwood such as apple or cherry. This combination creates a well-balanced smoky flavor that enhances the taste of the brisket.

                5. Can I make this recipe ahead of time?

                • Yes, you can prepare the brisket ahead of time and reheat it before serving. After smoking, let the brisket cool, then wrap it tightly in foil and refrigerate. When ready to serve, reheat the brisket in a low oven until warmed through.

                6. Should I trim the fat cap before cooking?

                • Trimming the fat cap to about 1/4 inch thickness is recommended to ensure the brisket cooks evenly and absorbs the seasoning and smoke flavor. However, some pitmasters prefer to leave a thicker fat cap for added moisture and flavor during cooking.

                7. What should I do if the brisket stalls during cooking?

                • It’s common for brisket to hit a temperature plateau, known as the stall, where the internal temperature remains constant for several hours. If this happens, don’t panic. Simply maintain the smoker temperature and be patient. The brisket will eventually start to rise in temperature again.

                8. Can I use a different type of meat injector solution?

                • While Myron Mixon’s injection recipe is designed to enhance the flavor and juiciness of the brisket, you can experiment with different liquid combinations to suit your taste preferences. Just make sure to inject the brisket evenly for consistent flavor throughout.

                9. How do I know when the brisket is done?

                • The best way to determine if the brisket is done is by using a meat thermometer. The brisket is ready when the internal temperature reaches around 203°F (95°C). Additionally, you can test for doneness by probing the meat with a fork or skewer—it should feel tender and offer little resistance.

                10. Can I freeze leftover brisket?

                • Yes, leftover brisket can be frozen for later enjoyment. Allow the brisket to cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat gently in the oven or microwave.

                  These FAQs cover common questions that arise when preparing Myron Mixon’s beef brisket recipe, helping ensure a successful and delicious barbecue experience.

                  8. Conclusion

                  In conclusion, Myron Mixon’s beef brisket recipe embodies the essence of classic barbecue—simple yet deeply flavorful, and meticulously crafted to perfection. With the right combination of seasoning, smoking techniques, and attention to detail, you can recreate this legendary dish in your own backyard. Whether you’re a seasoned pitmaster or a novice barbecue enthusiast, Myron Mixon’s recipe offers a rewarding culinary journey, yielding a tender, juicy brisket that’s sure to impress even the most discerning palates. So fire up your smoker, gather your ingredients, and embark on a barbecue adventure that celebrates the time-honored tradition of slow-cooked, mouthwatering brisket. With Myron Mixon’s guidance, you’ll elevate your barbecue game and create unforgettable memories with family and friends around the dinner table.

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