Myron Mixon Brisket Recipe {Hot and Fast}
A 15 pound brisket is injected, seasoned and smoked Hot and Fast.
Ingredients
- 15 lbs Wagyu Brisket
- Brisket Injection
- 1 quart Water
- 3 tbsp Minor's Beef Base
- 3 tbsp Au Jus Concentrate (Minor's brand)
- Dry Rub
- 1/2 cup Kosher Salt
- 2 tbsp Black Pepper
- 1 tsp Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Chipotle Powder
- 1/2 tsp Chile Powder
Instructions
- Prepare the injection mixture.
- Place the brisket into a pan and inject as much liquid into the brisket as it will hold. Pour any remaining liquid over the brisket and then refrigerate for 6 hours.
- Pat the brisket dry with paper towels and season with the dry rub.
- Smoke the brisket at 300F for two hours.
- Place the brisket into a foil pan and cover the pan tightly with aluminum foil.
- Cook the panned brisket at 300F for 2.5 hours or until the point reaches an internal temperature of 205F.
- Remove the pan from the smoker, wrap in towels and let rest for a minimum of four hours.