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Brisket advice from Myron
GoooDawgs
Posts: 1,060
Had an awesome opportunity this morning where I randomly met Myron Mixon in the ATL airport. Introduced myself and picked his brain for 20 minutes about brisket.
Of course I had to ask him about my quest to get a juicy flat, and his advice was a little contradictory to what I hear over here (no offense @lousubcap !). He said to forget the temp of the flat completely, just focus on the point.
Once the point is at 205, pull it off an immediately wrap in a thick moving blanket - don't let it rest on the counter. He wants to keep the carry over.
His method is also to let it smoke for 2-3 hours, then put in a foil pan and cover the top with foil, but I don't know if I want to make that adjustment just yet.
I'll give it a shot - I wasn't about to question his method and say, "I was told the point doesn't matter!"
So there you go. Great guy and was approachable. Crazy that 2 months ago I ran into Dr. BBQ in NYC, and now Myron in ATL. Maybe I'll meet Aaron Franklin soon...
Of course I had to ask him about my quest to get a juicy flat, and his advice was a little contradictory to what I hear over here (no offense @lousubcap !). He said to forget the temp of the flat completely, just focus on the point.
Once the point is at 205, pull it off an immediately wrap in a thick moving blanket - don't let it rest on the counter. He wants to keep the carry over.
His method is also to let it smoke for 2-3 hours, then put in a foil pan and cover the top with foil, but I don't know if I want to make that adjustment just yet.
I'll give it a shot - I wasn't about to question his method and say, "I was told the point doesn't matter!"
So there you go. Great guy and was approachable. Crazy that 2 months ago I ran into Dr. BBQ in NYC, and now Myron in ATL. Maybe I'll meet Aaron Franklin soon...
Milton, GA
XL BGE & FB300
XL BGE & FB300
Comments
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Is his recommendation based on cooking with a ceramic grill?
Your first meeting with Dr. BBQ was the "Holy Grail"...I would not even mess with advice from Myron or Franklin, let alone @lousubcap.
All jokes aside, you will get better advice on this forum when it comes to cooking on the Egg because the advice is based on cooking with the Egg.
Advice given based on how another person cooks a brisket on another style cooker could turn out to be bad advice for you on the Egg. Myron vs @lousubcap cooking on the BGE...I would put my money on @lousubcap.Thank you,DarianGalveston Texas -
Pretty cool. At the airport, I only get to sit next to people who haven't bathed in a week.
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I told him I had an egg. I'll at least give it a shot and take a point to 205. I'll document the process.Photo Egg said:Is his recommendation based on cooking with a ceramic grill?Milton, GA
XL BGE & FB300 -
What happened to 'feel is more important than temperature'?GoooDawgs said:
I told him I had an egg. I'll at least give it a shot and take a point to 205. I'll document the process.Photo Egg said:Is his recommendation based on cooking with a ceramic grill?
I will be interested to hear what the temp of the flat is once the point hits 205. -
Is butta out the window?
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I would be interested to see what the temps of both point and flat might be after being immediately wrapped and wanting more carry over. Wonder what cooking temp Myron recommend for this technique?Spaightlabs said:
What happened to 'feel is more important than temperature'?GoooDawgs said:
I told him I had an egg. I'll at least give it a shot and take a point to 205. I'll document the process.Photo Egg said:Is his recommendation based on cooking with a ceramic grill?
I will be interested to hear what the temp of the flat is once the point hits 205.Thank you,DarianGalveston Texas -
I will wait for the results of the eggsperiments with the above method. Many ways to get there and it must work-kinda like the steaming process.
Edit: @GoooDawgs thanks for sharing the insights.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
You must travel like an admiral. If Myron suggests it, that makes it worth a whirl!Flint, Michigan -
haha we were in the Delta Sky Club...Fred19Flintstone said:
You must travel like an admiral. If Myron suggests it, that makes it worth a whirl!Milton, GA
XL BGE & FB300 -
I ran into @johnincarolina at Brisket Camp last year, and he had great advice: Let @SGH cook it on a Shirley and let @travisstrick slice it up. Fail proof advice right there. Wash it down with some vegan chili, @eggcelsior Baltimore Pit Beef and @nolabrew and you can't go wrong.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
I'm cookin a prime packer this weekend. I'll give it a shot.
Smoke 2-3 hours (I will probably go longer like 5), throw it a foil pan, cover with foil, cook till point is 205.
Check.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner -
That is pretty cool that you met him. I have a friend that went to his class and he sent me some notes. They are a bit cryptic but align with what you stated above. Smoker temp was 300 degrees. 2 hours in the smoker, then put in foil pan covered with foil until 205 in the point and rest under moving blankets. According to the notes this only took 2 more hours (4 hour total cook time).
Note there was no mention of adding any additional liquid to the pan, but the brisket was injected prior to starting the cook.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Here's a link to the Myron Mixon recipe from 2011 that corresponds with the above comments:
https://www.thedailymeal.com/perfect-brisket-recipe
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Wrap the pan in butcher paper instead of foil. Boom.
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GoooDawgs, I'm honestly curious as to how you knew it was Myron Mixon? Did you recognize hime from a photograph or something?
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Myron is a pretty identifiable guy from all the TV work. Especially to people who are in the BBQ. He is also not the quietest guy on the block. Kinda like the time I saw (I didn't meet him because I'm not in to that) Ron White at the DFW admirals club. He was barley noticeable in his royal blue mu-mu/pajamas sitting in the table in the very middle of the bar hammered drunk with 2 full scotches on the table and talking mad $hit to anyone who would listen. Big personality guys don't sit in the corner and read the paper.ronw9471 said:GoooDawgs, I'm honestly curious as to how you knew it was Myron Mixon? Did you recognize hime from a photograph or something?Keepin' It Weird in The ATX FBTX -
After I posted my question to GoooDawg, I googled Myron and it became abundantly clear how he wold be recognizable to someone really into the BBQ scene. He did a video from his trophy room after reciting his bona fides. Thanks Cen-Tex.
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Myron has certainly earned his stripes. He might not be everyone's cup of tea, but he knows the deal on his style of Q.Living the good life smoking and joking
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He has a certain bravado to him on camera,but it seems he's more than willing to share the knowledge. My favorite guy to watch on the BBQ shows.SmokingPiney said:Myron has certainly earned his stripes. He might not be everyone's cup of tea, but he knows the deal on his style of Q.Highland, MI
L BGE, Primo, and a KJ Jr -
Just not my favorite. Dont give a damn if he's the best bbq cook on the planet. I have his book and it pisses me off to read it.
Little Rock, AR
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Tell us how you really feelBiggreenpharmacist said:Just not my favorite. Dont give a damn if he's the best bbq cook on the planet. I have his book and it pisses me off to read it. -
Don't be a hater @Biggreenpharmacist! This guy was a class act. Introduced me to his brother and shared more tips.
@ronw9471 I was 99% sure it was him just by his face. Then when I noticed the "Jacks old south" jersey I was certain
Milton, GA
XL BGE & FB300 -
He was wearing a Jacks old south shirt? Funny. I remember an infer view with Peyton Manning and him joking about going out the mall in his jersey and that was the only time no one would talk to him, because they were certain he never ever would do that.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
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Wearing the JOS gear is reason enough to do that.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
We all love to hate success.......tear it down at all cost.
Persona or not, Myron has turned his Q into big business.
Jealousy, perhaps?Living the good life smoking and joking -
@lousubcap has an awesome pocket cleaver. Myron does not.Photo Egg said:Is his recommendation based on cooking with a ceramic grill?
Your first meeting with Dr. BBQ was the "Holy Grail"...I would not even mess with advice from Myron or Franklin, let alone @lousubcap.
All jokes aside, you will get better advice on this forum when it comes to cooking on the Egg because the advice is based on cooking with the Egg.
Advice given based on how another person cooks a brisket on another style cooker could turn out to be bad advice for you on the Egg. Myron vs @lousubcap cooking on the BGE...I would put my money on @lousubcap.
Mt Elgin Ontario - just a Large. -
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