Myron Mixon's Brisket



Make sure you have an insulated blanket ready to go.

1 (15- to 20-pound) whole untrimmed brisket, prefer- ably wagyu beef
3/4 cup Jack’s Old South Hickory Rub or make your own (See link below for recipe)
1 recipe Beef Marinade (see link below for recipe), divided for injection

1 solid cutting board
1 sharp boning or paring knife
2 aluminum baking pans
1 heavy-duty meat injector
1 insulated moving blanket


Trim your brisket.

Fit the brisket snugly and fat side up in an aluminum baking pan. Make sure the pan is large enough to fit the whole brisket but not so large that the brisket slides around too much in it. Inject the brisket (SEE VIDEO FOR HOW-TO): You want to inject half of the marinade—16 ounces total. Do that by simply eyeballing 1-inch squares and injecting the marinade all over the brisket. Once you’ve injected 16 ounces of liquid, flip the brisket over so that it’s fat side down and pour the remaining marinade over the meat. Cover the pan tightly with aluminum foil and refrigerate at least six hours, or preferably overnight.

Thirty minutes before you are ready to smoke your brisket, prepare your smoker and heat it to 350°F. You can also use a gas grill, but you’ll need to prepare it for smoking (INSTRUCTIONS IN MYRON'S COOK BOOK).

Remove the brisket from the marinade, discard the marinade, and use paper towels or a clean kitchen towel to pat the brisket dry all over. Using your hands, apply the beef rub all over the meat. Place the brisket snugly in a clean aluminum baking pan. Place the pan in the smoker, close smoker cover, and smoke for 21/2 hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 11/2 hours, or until the temperature in the point end of the brisket reaches 205°F.

Remove the pan from the smoker. Wrap the pan, still covered with foil, in the insulated blanket. Let it rest at room temperature in a cool dry place for no less than 3 hours; 4 hours is optimal.

After 3 to 4 hours of resting, unwrap the pan from the blanket. Discard the foil, and then transfer the brisket to a cutting board, taking care to save the accumulated pan juices. Let the brisket continue resting on the cutting board. Strain the pan juices of all grease, and then pour the juices into a medium saucepan. Warm the juices over medium heat and allow them to come to a simmer. Meanwhile, using a large serrated knife, slice the brisket against the grain into slices of about 1/8- to 1/4-inch thick, depending on your taste. Try to make the slices as consistent as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.

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