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

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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)

[mattro]

This is def the most bizarre and labor intensive way I've ever seen a brisket smoked.

[Yobydobie]

Wait a minute… I watched a bbq contest with this guy in it on tv days ago and now I’m getting this recommended to me? You can’t tell me our phones aren’t listening to us.

[lueannparks]

Would love to see more bbq competition on tv series. I have watched BBQ pitmasters so many times i can word for word it! Love this guy! Keep cooking!

[bullard]

When it comes to pork, Myron is the man. When its beef, I defer to someone from Texas such as Aaron Franklin.

[JBSmoke]

Awesome, Myron. I took your class in 2017 and I KNOW that brisket tastes great!

[CookinWidKunchi]

I've cooked hundreds of briskets. Seasoning sticks to the fat 100% of the time.

[SwiftRead]

Thank the good Lord ~ the king is on youtube ~ I've been watching/cooking along with BBQ PM since 2012. A wealth of info & talent. Destination America stopped airing/streaming it, throwing my Friday-Saturday binge watch/bbq time out the window. Thanks for all you do & good to see you again Myron ~ Always 👍

[Fanculo]

Well done Mr Mixon! O can’t believe how easy it is when you show exactly how to get it done.👍✌️👏

[jamesstewart]

This is actually an advertisement for Mixon BBQ products. What id love to see is Franklin vs Mixon.

[smitty]

This proves there is more than one way to smoke brisket. Start to finish, definitely not Texas-style, but probably tasty. Deckle fat is removed because it does not render, leaving no means of the smoke and seasoning to penetrate. Cooked correctly, moisture loss should be of no concern with Texas-style cook. Since in Texas, they are not injected, removal of this hard fat is critical to smoke penetration and bark buildup on the entire surface without having to trim at service.

[michaelyorke]

First of all gotta luv your work Mate🏆 Do you ever get any time off or do you simply luv what you do 🤠much respect for what you have achieved in your life. You have changed the way I approach barbecue and smoking, Thankyou so much.

[bbqbourbonblues]

Good Stuff!!! I'm going to try this on starting Friday with the injection and vacuum sealing of the brisket. I can't wait to do this.

[sammyboy]

I attended one of his cooking classes and he does a great job showing his techniques and is a very down to earth person. His class is great.

[thomaxinedixon]

I really enjoyed this class I learned things I didn't know. You've create a Cooking Monster😂

[ineedbbq]

Love the video and the recipe. Can't wait to see what recipe you put out next.

[TeddyT]

One tip I used to make brisket was i seasoned it 30 minutes before cooking it. I first set it out for 20 minutes to come to room temp. I then trimmed the silver skin and excess fat. Then I injected the meat just like this gentleman. Then I seasoned it, let it sweat a little, so I didn't need to use a binder. I then lit my coals and when the grill came to temp, put the meat on. After that waited for the stall temp, wrapped it in butcher paper, and then let it get to 205. I then stuck the wrapped brisket in an oven at 180 degrees for an hour, and then unwrapped it, sliced it and enjoyed a great brisket. There are literally hundreds of video's on how to do brisket and they are all pretty good.

[icebergnews]

I drove 70 Mi to buy 2 bottles of his barbecue sauce, I drink one on the way home lol. It was well worth the trip, one of the best things I ever tasted. Thanks Myron

[Stan_CentralFla]

Myron makes it simple. He explains every step and then repeats, any key words or instructions. A good teacher, and a great pitmaster!

[Rubbermeetsrd]

I was first introduced to you on BBQ pit masters and have been a fan since.

[DUMPTHETRUCK]

Myron looks great thanks, , , , My only thought would be if you came out with some disposable rubber or latex things to put over your rub bottles so they don’t get all nasty I use spare gloves but something made for a bottle would be better