Myron Mixon Brisket Recipe

Since Myron Mixon published his brisket recipe online in 2011, it has been shared and posted on hundreds of cooking sites and barbecue forums from readers all around the world.

For those that don't know, Myron Mixon is one of the most famous bbq pitmasters in the country today. He has won several Competitive Barbecue Awards and has been a judge on reality competition show BBQ Pitmasters. Myron Mixon recipes are very popular among the online community, especially his 'Power Cooking' technique or as known for many as 'Hot and Fast Cooking' technique for brisket.

Who is Myron Mixon?


Myron Mixon

Myron Mixon is the founder of Jack's Old South BBQ. He is one of the country's most popular pitmasters and has won many barbecue competitions awards from all over the country.

In his first bbq competition in 1996, he won the first place for the whole hog, first place in pork ribs and third place in pork shoulder. Since then, he has won more than 200 BBQ Grand Championships, about 1,800 BBQ trophies, 30 state championships, 8 Team of the Year awards and 11 National championship.

At first, he began competing to promote the BBQ sauce created by his parent, which also later lead to naming his BBQ company after his father, Jack's Old South BBQ.

He is the author of several best-selling cookbooks and has appeared on TV shows 'BBQ Rules', 'Smoked', 'BBQ Pitmasters' and 'BBQ Pitwars'.

To read the full accomplishments and appearances of Myron Mixon, you can read his 'About Me' page on the company website.

Smoked Brisket Recipe by Myron Mixon


His Smoked Brisket recipe quickly became famous once it went online because he used an unusual way to smoke it, also known today as 'Power Cooking Technique'. A lot of people were sceptical of this method, since it reduced the cooking time of the brisket without impacting the flavor or texture of the meat.

Also, a lot of people weren't having the expected results from the published recipe, so I have included a couple of extra details found on forums to help you cook a brisket just like Myron Mixon does.

His method consists of injecting marinade, rubbing and then cooking the meat. Here's how he does it, including his full recipe, ingredients and everything you need to have in mind:

Note: The shared guide below is for cooking an untrimmed 15-20 pound Wagyu Brisket.

Myron Mixon Brisket Injection Recipe

Injection Ingredients

  • 1 Quart Water
  • 3 Tablespoons of Minor's Beef Base
  • 3 Tablespoons of Minor's Au Jus Concentrate

Myron Mixon Brisket Rub Recipe

Rub Ingredients

  • 1/2 Cup Kosher Salt
  • 2 Tablespoons Coarsely Ground Black Pepper
  • 1 Teaspoon Sugar
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Granulated Dried Onion
  • 1/2 Teaspoon Chipotle Pepper Powder
  • 1/2 Teaspoon Chile Powder

Step-by-Step Cooking Process

Preparing the Brisket

First, you need to prepare the brisket. Start by trimming the meat to remove most of the extensive fat between the point and flat side, while still leaving a layer of fat on the point. (See the brisket anatomy graphs below)

Marinading & Injecting the Brisket

After you have prepared the meat, now you can start preparing the marinade mixture and inject it into the brisket.

Mix well all the marinade ingredients and pick a injecting syringe to inject the mixture into the meat.


How to Inject Brisket

When injecting, place the brisket in a baking pan made of aluminum and start injecting half of the marinade on 1 Inch squares all over the surface of the meat. Flip the brisket on the other side, fat side down and pour the remaining marinade over the meat surface.

Lastly, cover the marinaded meat and refrigerate it for at least 6 hours or if possible, overnight.

(Video) - How to Inject Brisket

Seasoning using Dry Rub

After you have left the meat in marinade overnight, now you should apply the dry rub.

First, remove any excess marinade left on the brisket by pouring it away and then apply the brisket rub all over the meat surface.

Make sure to cover all the surface evenly and to not create spots without rubbing.

Smoking the Brisket

Start by pre-heating your smoker to 300 degrees Fahrenheit.

Then, place the meat in a clean aluminum baking pan, place it in the smoker and cook it for 2 1/2 hours.

After 2 1/2 hours, remove the pan from the smoker, cover it with aluminum foil and put it back into the smoker. 


Smoking Brisket

Cook it covered for another 1 1/2 hours or until the internal temperature of the Point Side reaches 205°F.

When it reaches the recommended temperature, remove the covered with aluminum foil pan from the smoker, and wrap it again with a thick blanket. So, the pan previously covered in aluminum foil during smoking, now cover it again with a thick blanket.

Let the double-layer covered pan to rest at room temperature for 3-4 hours.

After resting for 3-4 hours, un-cover it, slice the brisket against the grain and serve.

What Temperature Does Myron Mixon Smoke Brisket?

Myron Mixon smokes brisket at 300°F for 2 1/2 hours uncovered, removes it from the heat, covers it with aluminum foil and then puts it again in the smoker at 300°F for another 1 1/2 hours covered.

He removes the brisket once it has reached an internal temperature of 205°F at the Point side. Then, he covers the already-covered pan with a thick blanket and let it rests for 3-4 hours.

Editor's Notes

This is the step-by-step process followed by Myron Mixon for smoking beef brisket. There are some details which are left out from his online recipe but after reading several threads in forums and other cooking sites, I included a few of them down below as cooking tips for you to have in mind.

Brisket Cooking Tips from Myron Mixon

Put Brisket Directly on Grates

If you read other online articles who have shared his original guide, they suggest to put the meat in aluminum pan since the start.

The original Myron Mixon recipe recommends to put the meat directly on grates for the first phase of smoking. This way, the meat is directly exposed to heated smoke for 1 1/2 to 2 hours.

This is important because if you isolate the meat at the beginning, it will be harder for the smoke to find the meat.

There is also a Video on Youtube and a AMA on Reddit where he suggests this.

He said: "I cook the meat at 300°F for 1.5 hours and then, we pan it, cover it tight and put it back on the smoker at 300°F again. We cook the meat until it reaches an internal temperature of 205°F at the Point side. After that, we let the meat rest, covered in a thick old blanket or holding box for at least 4 hours before we serve it. With this process, you will get a great 1/4-1/2 inch smoke ring."

Which Wood Does Myron Mixon Use for Brisket?

He has previously shared that he smokes briskets using a combination of oak and hickory wood.

He always starts the fire with lighter fluid soaked charcoal to get a coal bed going that will light his wood splits.

He also shared that any wood will be a great option for brisket but he gets the desired results with Oak and Hickory.

Injecting Method is Important

When it comes to Competition Barbecue, small details can make a big difference, according to Myron.

He suggests that you should inject brisket along the grain of the meat. The injection method DOESN'T have any impact in flavor or moisture. It will ONLY influence the appearance of the final product as injecting against the grain will leave streaks in the meat.

Spritz Impacts the Meat Color

After one hour of smoking, Myron spritzes the meat every 15 minutes with a mixture of beef broth and brown sugar.

The spritz helps the brisket to get a caramelized crust and when cooked with high temperature and spritzing continuously, like he suggests, the sugar eventually caramelizes, creating a nice bark, without the sugar burning and getting bitter.

Resting is Important

Myron states that resting the meat is really, really important in the Hot and Fast technique. He leaves his brisket to rest for 3-4 hours.

He tells in his Video, that no matter if you do the injection, cooking or slice the brisket right, if you don't let the meat rest properly, you will ruin the whole brisket.

About Kendrick

Kendrick is an outdoor cooking enthusiast, living in Kansas. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More)

15 thoughts on “Myron Mixon Brisket Recipe”

  1. Great write up but may I suggest that it should be noted that “most HARDWOOD” might be used not just any wood. NOT pine or softwood. No sweetgum either. That is a hardwood. Just commenting in case a very new beginner bbq’er grabs a piece of kindling… 😉

    • Hello Jared,
      I have stated in the article step-by-step how to prepare the Myron Mixon Brisket recipe, with timing on each step, including the resting phase and then slicing the meat.
      I hope this helps,
      Cheers Kendrick

    • Hello Kelly,
      Smaller brisket cuts would take less time to cook. A general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275-300°F will take between 10 and 12 hours. A 5 pound brisket is much smaller and would take less to cook.
      I would suggest you to get a cooking thermometer and continuously check the internal temperature to exactly know if the brisket is cooked or not.
      I hope this helps,
      Cheers Kendrick

  2. I like this approach because I don’t have the time to tend my pit for 12-14 hours.
    However, I only buy 7-9 pound brisket flats and wondered what changes I need to make to this recipe for this size brisket?

    • Hello Tom,
      Smaller brisket cuts would take less time to cook.
      I would suggest you to get a cooking thermometer and continuously check the internal temperature to exactly know if the brisket is cooked or not, based on the temperatures shown in the article.
      I hope this helps,
      Cheers Kendrick

  3. 10 to 12 Hours for a 16 lb at 300 degrees? That contradicts this whole article.
    1.5 to 2 hours uncovered at 300 degrees. Then about 1.5 in a covered pan or to 205 degrees.
    I am currently smoking a 16 lb packer and really get freaked out when I see the meat thermometer hit over 200 in under 1.5 hours after I wrap in pan. I started at 6am and am done and resting in a blanket by 930am….This is my 3rd time doing it this way and I get worried every time because of the short cook time. But it has been amazing every other time….I will find out in 4 hours if it worked again!!

  4. I noted that watching Myron on F & F he said to place the brisket fat side down. Should it remain fat side down thru the entire cooking process?

    • I attended Myron‘s BBQ cooking school school several years ago and the whole fat side up/fat side down question became quite the joke of the weekend. While going through his method for brisket one of the attendees asked the question, “fat side up or fat side down? “ A big discussion ensued that lasted several minutes. A few of the older gentlemen, not quite hearing what was going on or Myron‘s answer, again asked fat side up or fat side down? Myron, a bit miffed at this point, yelled “I don’t give a f*** what side you put up. It doesn’t matter!” We laughed all weekend in the Unidilla heat.

  5. After reading all the comments I’m very well informed, one quick question regardless of the size of my brisket is the rest time the same once the meat has reached internal 205?
    I have smoked a brisket before and it came out great but I would really love to try Myron’s method this time around.

  6. my personal wood of choice would be pecan (and a lot of other pit masters and BBQ enthusiast where i’m from would agree if asked). some people like it with the normal smoke flavor taste, which means just smoke it normally as you always do. but for the people that like a bit more stronger smoke flavor, split your hardwood up and use some of the tree bark also with your hardwood as the bark itself will put out a lot more smoke than the hardwood itself does. (i personally only use pecan wood and pecan bark, try it and you will see a much better smoke taste out of your meats)


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