Myron Mixon brisket injection recipe is one of the best brisket cooking recipes to exist. It is widely popular among dishes prepared in barbeque style. Cooking briskets have always been about taking time and letting the meat cook to ultimate tenderness. Injecting brisket is tricky but it is not that hard to do.
How to Cook Myron Mixon brisket
Cooking briskets take a fair amount of time. But if you enjoy briskets and are aware of the process, you must know that already. Smoking is the last thing you would need to worry about. Your primary concern should be the technique for brisket injection marinade.
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Ingredients That You Will Need Are:
For the injection
- One quart of water
- Three tablespoons of beef base
- Three tablespoons au jus concentrate
For the rub
- Untrimmed brisket (weighing 15-20 pounds)
- Half a cup of kosher salt
- Two tablespoons of ground black pepper
- One teaspoon of sugar
- Half a teaspoon of chipotle pepper powder
- Half a teaspoon of chili powder
- One teaspoon of garlic powder
- One teaspoon of onion powder
Method of Preparing the Brisket Step by Step:
The brisket injection
Step 1: Put a stock pot on high heat and boil the water.
Step add the beef base and au jus. Stir till it is all dissolved and thickens to your desire.
Step 2: Let it cool and store it. This can be refrigerated for up to 2 weeks.
The Myron Mixon brisket rub
Step 1: Take a large bowl and pour the spice ingredients- kosher salt, black pepper, salt, sugar, chipotle pepper powder, garlic powder, onion powder. Mix them well.
Step 2: Trim the brisket and inject the injection mixture into the brisket.
Step 3: Rub the marinade mix all over the brisket. Make sure the layering is coated in a generous amount and let it marinate for at least 10 hours.
Step 4: Set the smoker to 300°F and place the brisket in an aluminum foil. Smoke-cook it for 2 hours.
Step 5: After that take it out and cook on a skillet. Spritz it with a mixture of beef broth and brown sugar or the readymade ones. Spritz every 15 minutes and cook like this for 1 and a half hours.
Step 6: Smoke for 1 and half an hour more. This time the temperature should be 205°
Step 7: After the time is up let it rest for a few minutes. Slice and serve.
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Conclusion
Briskets are mostly one of those dishes that need to be cooked as long as they need. The meat comes out very tender and it is a delight to have. The injection for the brisket increases the juiciness of the beef and gives it a burst of flavors.
