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The Perfect Brisket Recipe
What I like to eat and what I like to cook, especially in competition, are often different things. Now, I’ve been around
pork my entire life. It is a key component of any barbeque competition and as such it’s been the focus of my career.
Pork, from whole hog to shoulder and ribs, dominates. I know very well how to cook a pig, so pork’s supremacy never
bothers me. But, as delicious as it is, I get burned out on pig. At home I like to cook beef, both on and off the smoker.
Whether it’s a nice thick porterhouse or a hunk of a brisket’s burnt end, beef is my favorite meat to eat when I’m in my
backyard, and I’d wager heavily – which I don’t unless I’m planning to take somebody’s money – that I’m not alone.
Below you’ll find my favorite brisket recipe. I hope you enjoy it as much as I do! – Myron Mixon
Serves 20 to 25 people
One 15 to 20 pound whole untrimmed brisket, preferably wagyu
What you’ll need:
2 aluminum pans
Injector
Blanket
1 recipe beef injection and marinade
1 recipe beef rub
Beef injection and marinade (Makes 1 quart)
• 1 quart water
• 3 tablespoons Minor’s brand beef base or beef bouillon powder
• 3 tablespoons Minor’s brand beef au jus concentrate or 1 15-ounce can strong beef broth
In a large stockpot over high heat, bring the water to a boil. Add the beef base and the beef au jus to the water, and
stir until dissolved. Remove from the heat. If reserving for a later use, let the liquid cool; then pour it into a jug or
bottle. This can be stored in the refrigerator for up to 2 weeks.
Beef Rub (Makes about ¼ cup)
• 1 teaspoon kosher salt
• 2 tablespoons coarsely grounded black pepper
• 1 teaspoon sugar
• ½ teaspoon chipotle pepper powder
• ½ teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon granulated dried onionIn a large bowl, combine all the ingredients thoroughly. You can store this rub in
an airtight container indefinitely.
Trim your brisket.
Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket
and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining
injection/marinade over the meat. Cover and refrigerate for at least 6 hours or overnight
Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees F.
Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the
meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.
Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1
½ hours or until the temperature in the point end of the meat reaches 205 degrees.
Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at
room temperature for 3 to 4 hours.
