EASY smoked brisket recipe to nail it your first time
Smoking a brisket for the first time can be intimidating. I hope this makes it easier for you to make a pitmaster-level Texas smoked brisket on your first try! #Meater #meatermade
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Get SMOKE TRAILS BBQ BRISKET RUB here:
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Recommended Products
ChefsTemp Thermometer:
Smoke Trails BBQ BRISKET RUB:
Dalstrong Knives:
- 14 Slicing Knife:
- Fillet Knife:
Oklahoma Joes Fire Basket:
MEATER +:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website:
Get the MEATER on Amazon:
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe):
Cutting board (get a big one with juice channels, trust me):
Cotton and black nitrile gloves (use them both for heat + liquid protection):
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
Myron Mixon's Hot and Fast Brisket Masterclass - A Recipe For Rachael Ray
Here it is: The Ultimate Hot and Fast Brisket recipe, start to finish you're looking at a 6-hour cook for some AMAZING Brisket.
This is the masterclass you've always wanted from start to finish, just for Rachael Ray. This is absolutely the easiest brisket recipe you'll ever need. Take it from Myron, the Winningest Man in BBQ and a 5x World Champion.
Set your pit to 300, and save this video because you'll want to try it this weekend. Myron is using the Myron Mixon Smokers, BARQ 3.0 - 2400 for this cook. From trimming, to burnt ends, layers of rub and the final presentation - you won't want to smoke a brisket any other way.
A special thanks to Rachael Ray, you've been an inspiration to us all for so many years and we can't wait to see what you have in store for us with the next chapter!
SMOKER TEMP: 300
TOTAL COOK TIME: 6 hours
Products Used in this Video:
Myron Mixon Hot Rub
Myron Mixon Hickory Rub
Myron Mixon Hickory Rub
Myron Mixon Hickory Salt
Myron Mixon Hog Sauce
Myron Mixon Hot BBQ Sauce
Myron Mixon Peach Pellets
Myron's Injector
Myron's Disposable Cutting Boards
Myron's Disposable Black Gloves
To Purchase any Sauce, Rub, Accessory or Live Class, Shop Here:
Get 15% OFF Your Next Order at SNAKE RIVER FARMS
Use code: MYRON15
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About Myron:
MYRON MIXON
The chief cook of the Jack’s Old South Competition Bar-B-Que Team, the Mayor of Unadilla, GA, and Chef/Partner in Myron Mixon’s Pitmaster BBQ in Old Town, Alexander, VA and Hoboken, NJ.
5-TIME WORLD CHAMPION
Myron competed in his first competition in Augusta, Georgia, in 1996, where he took first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he’s won more barbecue competitions than anyone else in the world.
You might ask just how many competitions Myron has won over the years, and here's your answer: He’s won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships.
CHAMPIONSHIP BBQ
I've spent more hours cooking barbecue than just about anybody else in the world. It's that practice and those hours and days and years that enable me to be the best.
Myron’s team has taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis four times: 2001, 2004, 2007 and 2021 and, has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004, 2007, and 2021. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year. In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue.
SHARING KNOWLEDGE
Over the last 10 years, Myron has shared countless tips, tricks, techniques and recipes to help Barbecue Warriors everywhere create better Q.
TELEVISION
On TV, Myron is the Executive Producer and host of “BBQ Rules,” host of the “Smoked,” and star of two other hit shows “BBQ Pitmasters” and “BBQ Pitwars” on Discovery’s Destination America and Cooking Channel. Myron also launched a brand new YouTube Channel to continue sharing his recipes and BBQ knowledge in real-time.
COOKBOOKS
He is the author of the hugely successful The New York Times bestselling cookbook Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011), Everyday Barbeque (Random House, May 2013), Myron Mixon’s BBQ Rules (Abrams, 2016), BBQ&A with Myron Mixon (Abrams, 2019), and Keto BBQ (Abrams, 2021)
RECIPE FOR BRISKET RUB | HOMEMADE BRISKET DRY RUB
This recipe for Brisket Rub is the perfect balance of smoky and sweet! It just takes a few minutes to stir together with spices you probably already have stocked up in the pantry. This Brisket Dry Rub is so good, you'll want to use it on more than just brisket and you'll surely never have to buy it from the grocery store again.
Making your own dry rub for brisket is so simple and quick to do! You control exactly what goes into it in terms of flavour and taste as well as healthy and clean ingredients. This recipe for Brisket Rub lasts for up to a year so I love doubling or tripling the recipe so I always have a batch on hand! In addition to brisket, it's also great for beef, chicken, pork or fish. Or even things like potatoes, tofu and veggies! Once you see how easy it is to whip up a batch of your own homemade dry rub for brisket, you'll never want to do it any other way again! #dryrub #spices #spice #spiceblend #spicemix #madefromscratch #diyfood
TO MAKE THIS QUICK & EASY RECIPE FOR BRISKET DRY RUB AT HOME, YOU WILL NEED:
3 tbsp Brown Sugar
2 tbsp Salt
2 tbsp Smoked Paprika
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tbsp Mustard Powder
1 tbsp Oregano
1 tbsp Pepper
1 tsp Cayenne
FOR THE FULL RECIPE, WITH STEP BY STEP INSTRUCTIONS, PLEASE VISIT:
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