Ganso, Wheel.. I have this little rhyme I use for Myron.
"Up your's Myron, Now then." Thanks! Nice Rhyme huh?
I am not sure who PMed you but we all saw his little drama with the muffin pans and Paul. A genius steals.
Now he taught you and as long as you didn't sign a "confidentiality agreement" you are fine.
Personally he may have shared his injection and we all know he uses high dollar briskets. Other than that, whoever sent you the PM you mention can eat their hat.
Does my eye twitch a little when some new member come in here and gets credit for a hot and fast brisket and they are not thanking me? I little bit, but then I have to remember I stole it from Kreuz when I worked there log ago. So I have to realize not to buy into my own Bull****?
The point is you learned apparently how to make a great brisket in little time. The Night Train Brisket (non Q Brisket test for feel) is pretty original as far as I am concerned but heck I stole that from granny!
Finally, sure Myron has been making high heat briskets I think since 2008. And he makes a damn good one... it costs enough. But the thing I have to pat myself on the back for is, well, this forum always had one or two people who did hot and fast before but for the most part it was real hard to mention doing it at the temp i do it at because of the ridicule. Now some forums pigpile and the guy who intros something different and the guy is cast out or moves on. NOT HERE! the mods are very even handed and let us grow. Grow as Qers and grow on each other.
You know, I think what's is unusual about my story was I saw the limitations as far as the internet and was able to break through the wall with video that made people watch long enough to say - "I am gonna try that tomorrow."
I mean think about this. I can SIMMER a brisket in a bone stock and some other things and grill it over coals and you will NOT believe its as good as it is unless you saw me do it in front of you. When you write words down like "cook at 270 to 325" and "don't foil" people compare your tasteless words to theirs proven and beloved tradition using another technique that they can connect with a flavor profile they are familiar with. Memory has the upper hand.
Also, no one has ever mixed candied jack daniels soaked smoked peppers in a shredded brocollis slaw with toasted ramen noddles and pecans before. Thats all mine. No one has merges Purple Rain with BBQ before. I have. No one has shot a video from inside the main chamber of his pit before. And I pretty much documented the Weep method for ribs... the idea I stole and added my funk to it. Once again, hot and fast ribs. So I have my little niche.
The thing is... our guided tolerance here ends up spilling into the vernacular of the rest of the forums. I tried to introduce Hot and Fast to other forums and they either refused to accept it or called me a lair when I showed them the results. I see it everyday on ALL the forums - hot is and fast is exploding in popularity and its an OLD tradition. Older in fact for brisket than low and slow. I am telling you now... the OTHER FORUMS are all talking about either this forum and linking it in regards to hot and fast, or are linking my video. Either way, it was this forum that inspired me to come up with a method of popularizing a stolen tradition.
Now sure, we all know I am going to take you eventually through the simmering your brisket in stock phase then grilling it... but thats for before I die.
So buddy's be proud of your theft - I stole, Myron Stole, we all steal (now revealing a tip thats you swore not to like I will never reveal what was in Neil's sauce - that is different) and if anybody don't like it - well - then don't reveal what you do.
Those of you that have it... go to Mike Mills Book Peace love and BBQ - and read the story about Potato Salad and see what he says about stealing.
Peace to y'all. The last damn thing I actually saw in BBQ that was original was Jim Minion's Method of lighting charcoal. That's , what, 20 years old or something?