Myron Mixon’s Simple Brisket Recipe
1 12-15 pound beef brisket
Brisket Marinade (recipe below):
1 64-ounce can of store-bought beef broth
1 cup kosher salt or hickory salt
Barbecue rub (recipe below), you’ll need enough to cover brisket before cooking Barbecue Sauce (like my Hickory Rub or your favorite barbecue sauce):
1 cup sugar
2 tablespoons chili powder
2 tablespoons mustard powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground cumin
1⁄2 teaspoon cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
In mixing bowl combine beef broth and salt with a whisk until salt is dissolved.
Barbecue Rub instructions:
In a large bowl, combine all the ingredients. Stir to combine thoroughly. You can store this rub in airtight container indefinitely, but it’ll begin to lose its strength after about 3 months—and if I had any left after 6 months, I’d make a new batch.
1. Trim excess fat and silver-skin from top of brisket.
2. Place brisket in pan and pour marinade over brisket and let sit overnight in refrigerator, at least 12 hours.
3. Next day: Pre-heat smoker to 325°F. Remove brisket from marinade and apply rub all over meat.
4. After 2 hours in smoker, place brisket in aluminum pan and cover with foil. Place back on smoker/grill and cook until internal temperature of brisket at the point reaches 205°F.
5. Remove brisket from smoker, leaving in pan and covered in foil. Wrap in old blanket and rest the brisket for 2 hours.
6. After 2 hours, remove brisket from pan and place on cutting board. Pour juice in pan into grease separator. This will separate the oil from the good au jus.
7. Slice the brisket across the grain. Dip slices in au jus then sauce and eat.