I’ve been doing competitive BBQ since 1996 and in the span of my career have become the winningest man in bbq with 5 world championships being part of those wins. I also have been around bbq since the age of 9 in my dad’s take out bbq joint.
I’m using that experience to give helpful ins and outs of grilling and smoking. The more you know about the craft of bbq, the better you’ll be at it. Knowledge is key so join me as we strive for that perfect bite of Q.
Great idea injection, but i used McCormick Au Jus gravy mix now I realize I didn't dilute 2:1 water/Au Jus. Not sure if thsts correct AuJus mix to start and if not diluting with water was the problem but my meat came out salty, is there a no salt AuJus ? All the rubs have salt as well so I'm not sure if that contributes since its on the surface. 1St Brisket.
I've never seen somebody be able to make jerky out of a point. Zero smoke ring, zero burnt anything. I'm actually quite perplexed, and he's won how many championships doing this?
EXACTLY! WTF needs to inject marinade into a USDA prime brisket? I learned by watching Aaron Franklin, Harry Soo, Bradley Robinson and Jeremy Yoder and haven't had a bad cook in 6 years. Myron Mixon was the 1st person I watched and followed, instructions-wise, The guys who are of the Aaron Franklin school of thought about brisket are orders of magnitude better than Myron. Harry Soo, unquestionably one of the best bbq competitors, says that competition food is not the best tasting or the best eating. It simply hits the marks for appearance, tenderness and moisture.
I lost count of how many times he contradicted himself in the first 2 minutes. Thanks....but no. I'd unsubscibe...but I didn't ask for this in the first place.
Well, woke up way late, but I had an American Wagyu brisket I wanted to cook, so here I am. I sure hope I don’t screw up an expensive piece of meat. Wish me luck 😂
When I get the courage to smoke a brisket... I'm definitely injecting mine in the pan that I'm smoking the brisket in. Lol. My wife wants me to attend one of your BBQ classes in the near future.
I Won 1st place in a Brisket cookoff against the champion I NEVER trimm my brisket seasoned that bad boy threw it on the smoker overnite turned a couple of times it was Awesome Texans don't do all that trimming
Hey Myron, greetings from Canada. I recently went keto and have dropped 40 pounds and found your cookbook at the dollar store for four dollars. Best purchase ever. I just got one question, how come you don't cook fish of any type or seafood?
Looks a bit more involved than i'd like. Also the charcoal method presented looks like it would get a lot of bad unburned charcoal chemical flavors on the meat. I always make sure that the charcoals are all mostly white before any meat touches the cooking grate.
Totally Agree. The Milli vanilli of BBQ Failed restaurants failed smokers. I had one of the H2O. Smokers. Complete Trash. I am in the market for a new pellet grill. I thought about it. But just cannot. He fooled me once
