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Anybody used Myron Mixon's Hot and Fast Brisket style
Posted on 7/2/19 at 8:54 pm
Posted on 7/2/19 at 8:54 pm
I've had mixed results with The Franklin/La Barbecue style of S&P at 275, then warp (its my cooker, can't keep steady temp without babysitting the fire all day) so I came across some Mixon videos where he basically smokes at 300 for 2 hrs, Then steams it for another 2-4 hrs in a sealed aluminum pan at 300.
Downsides I can see: don't get near the bark that the old time Texas method does, and he cooks fat side down, but uses an injection.
Pros are simple: it's very fast and it probably retains lots of moisture because the meat is so underexposed to direct heat.
He also used the pan collected drippings as an extra moisture blanket after he slices it.
His method is pretty fool proof from what I can see, but it kind of feels like cheating and I don't know how much flavor it will have due to lesser bark and less smoke time.
I also don't like his rub method, uses way more than just S&P and does it in steps. I like Franklin's simple method way more.
Here's a Videobof Mixon's method: LINK
He makes some valid points, but he also definetly wants you to buybhis cookbook rubs and injections.
Downsides I can see: don't get near the bark that the old time Texas method does, and he cooks fat side down, but uses an injection.
Pros are simple: it's very fast and it probably retains lots of moisture because the meat is so underexposed to direct heat.
He also used the pan collected drippings as an extra moisture blanket after he slices it.
His method is pretty fool proof from what I can see, but it kind of feels like cheating and I don't know how much flavor it will have due to lesser bark and less smoke time.
I also don't like his rub method, uses way more than just S&P and does it in steps. I like Franklin's simple method way more.
Here's a Videobof Mixon's method: LINK
He makes some valid points, but he also definetly wants you to buybhis cookbook rubs and injections.
This post was edited on 7/2/19 at 8:58 pm
5
Posted on 7/2/19 at 9:21 pm to Jack Ruby
I’ve done a modified version of this: 325-350 for a couple hours, then into the oven in a covered pan for 4 hrs at 300. Works well, esp if you’re trying to produce a lot of grilled stuff in limited space. You can start the brisket early, then move to the oven while you cook other things at higher temps. Yes, bark isn’t quite as thick, but the texture and slicing are always good.
Posted on 7/2/19 at 10:16 pm to hungryone
How's the flavor compared to the traditional Texas style? If done right, that's about as good as it gets.
I modified mine a bit to use salt and pepper rib with the hot and fast method. We'll see how it comes out.
I modified mine a bit to use salt and pepper rib with the hot and fast method. We'll see how it comes out.
Posted on 7/2/19 at 10:30 pm to Jack Ruby
quote:I'm sorry but that is what smoking is. The people that use stick burners tend the fire every 30 mins to an hour.
its my cooker, can't keep steady temp without babysitting the fire all day
quote:this might be a style he sells but that's not how he cooks. He cooks on his h2o smokers.
so I came across some Mixon videos where he basically smokes at 300 for 2 hrs, Then steams it for another 2-4 hrs in a sealed aluminum pan at 300.
quote:yes cause his heat comes from the bottom. All comp guys inject.
he cooks fat side down, but uses an injection.
Injections and basting is all about standing out to the judges when they are eating 30 other samples of brisket.
People that want backyard bbq should learn the difference between that and comp bbq.
So to your point. Yes hot and fast works. Plenty of videos on it.
This post was edited on 7/2/19 at 10:32 pm
Posted on 7/3/19 at 7:40 am to Jack Ruby
quote:
I also don't like his rub method, uses way more than just S&P and does it in steps. I like Franklin's simple method way more.
Franklin uses more than S&P, he lies a lot about what he does. Just look up his sauce recipes, he has done several very different versions of what he says is in his restaurant and most of them are bad. Gets views and sells his books though.
Posted on 7/3/19 at 8:57 am to Jack Ruby
Not Myron Mixon's recipe, but have had very good results with this cooking technique, but not the rub recipe. I use my own rub:
Brisket - High Heat - The Virtual Weber Bullet
Brisket - High Heat - The Virtual Weber Bullet
Posted on 7/3/19 at 9:27 am to Jack Ruby
quote:
How's the flavor compared to the traditional Texas style? If done right, that's about as good as it gets.
Flavor is very good, but it's a wetter brisket overall. I happen to like it, as it reheats nicely because of the higher moisture.
Posted on 7/3/19 at 11:37 am to Jack Ruby
Hard to see closely but they way he picks up that brisket and slices it...looks extremely stiff and dry. You saw all the juices he talks about? That’s the good fat that should have been retained.
Also, Franklin smokes at 220-230ish. Not 275.
Also, Franklin smokes at 220-230ish. Not 275.
Posted on 7/3/19 at 2:24 pm to Jack Ruby
I've got an old BGE that needs a new gasket so i can't keep the temp down lower than 275. I put a room temp big .brisket on at 9:30AM after I rubbed it with s and p and Worchester two days ago. Can't remember exactly how much it weighed but it's as big as my large size BGE will handle. Just check the temp and its at 175 now. Prolly hit a stall but will be done easy by 7 after I shut it down to rest in there for an hour . No need to wrap wi th the BGE.
Posted on 7/3/19 at 2:32 pm to BIG Texan
quote:i mean you can wrap in a bge if you want to. it isnt about your vessel it is about how you want to cook your meat.
No need to wrap wi th the BGE.
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