Anybody ever tried the Myron Mixon quick brisket method? I've seen a few threads on it, but it seems there are a number of variations. I've Googled it and found nothing. How'd you go about it and how did it come out versus low and slow? :?:
Anybody ever tried the Myron Mixon quick brisket method? How'd you go about it and how did it come out versus low and slow? :?:
Yes, we have tried it many times and won a few first place briskets here in Texas.
I can't find the thread but I think once someone here made a very good point that I remembered
Here is it paraphrased to the best of my recollection...
Cooking a brisket hot & fast is one method, but associating Myron's name too it and then tweaking it in some ways can no longer be called his method.
Ex. even by using a different cooker that may be more/less humid, foiling/not foiling or at different points, injecting/not injecting etc) should not be called his method as it may get taken out of context and become something it is not.
I find the same results. The flavor is a bit less when cooked fast, but is still good, and the quick cooking time is really nice. Myron injects, so he makes up for the flavor with the inject.We use it for catering
A lil short on flavor I find
Not bad but not great
Zilla of course being a Texan
has a great advantage on me
What I did notice the few times I saw it... myron has some heavy white smoke coming from his pit when hes doing high temps. That may be a difference too.., I did high temps but with clean smoke.