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BayoustateBBQ 02-10-2013 07:46 PM

My Myron Mixon speed brisket
Well I did my first powercook myron mixon brisket. He says to hell spending 18 hours on a 14 lb brisket.

Injected it with the beef broth injection, set over night
Put the rub on and let set in the fridge for 4 hours
Meanwhile brought the smoker up to 350 degrees and got the smoke rolling
Maintained the 350 degree heat for 2.5 hours
wrapped and let cook an additional 1.5 hours until the temp at the point was 205*
Took it out wrapped it with a blanket for 1 hour, her recommends 4

Actually one of the most tender brisket's I've done compared to the 225 method

Offthehook 02-10-2013 07:51 PM

Looks like ill have a plate of that!

silverfinger 02-10-2013 07:53 PM

Looks great!!!

firefighter4634 02-10-2013 07:54 PM

Nice job!!

Oldbob 02-10-2013 08:09 PM

Looks Great to Me !!

Gig'em99 02-10-2013 08:09 PM

That's a fast cook! Glad it worked out for you! Nice smoke ring.

How much trimming did you do?

Vision 02-10-2013 08:22 PM

I've tried it but like the temps lower. Remember that method is for wagu's.

gaspipe1 02-10-2013 10:29 PM

Nice job!

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jmoney7269 02-10-2013 11:09 PM

Awesome cook, How was the smoke flavor? I love me some fast briskets for comp Cookin. The 4 hr rest really allows the brisket to soak alot of juice back up. Once you go Hott and fast, low and slow just don't cut it anymore.

BRBBQ 02-11-2013 01:19 AM

looks good

Tommyboy48 02-11-2013 03:35 AM

Great job! I'd love to try that method, but I'm scared to! Lol

BigBellyBBQ 02-11-2013 03:56 AM

at a int temp of 205 at the point, no issue with cutting a comp slice? Any time I did hot n fast I had great flavor however texture issues and had to bring down int to 180 or so to get my slices to hold together..was this brisket aged? I use aged maybe thats the difference?

Captain Dave 02-11-2013 04:56 AM

Gona try it

Hcs 02-11-2013 06:04 AM

Looks awesome!

Swamp Donkeyz BBQ 02-11-2013 07:20 AM

Welcome to the Darkside! Looks awesome!

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