1110
Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at
room temperature for 3 to 4 hours.
Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket
aside. Strain the juices of all the grease, and pour the juices into a medium saucepan. Warm the juices over medium
heat and allow them to come to a simmer. Meanwhile, slice the brisket against the grain; try to make the slices as
consistently sized as possible. Place them on a warm platter and pour the juices over them, Serve immediately.
You can nd this and many more of Myron’s recipes in his cookbooks, Smokin’ and Everyday Barbeque on our
website. www.myronmixonsmokers.com
Myron Mixon Smokers Guarantee
Here at Myron Mixon Smokers, we are passionate about barbeque and stand behind each and every smoker and rotisserie we
build and sell. All of our smokers pass Myron Mixon’s championship standards for craftsmanship and are manufactured and tested
to exceed our highest standards for quality. Like your treasured family recipes, our smokers are engineered to be enjoyed for
generations to come.
We guarantee that our smokers will be free of defects in material and workmanship for a period of two years following date of
delivery. Mechanical components (burners, valves, regulators, extraction fans, control panel, motor, bearings and gear boxes) are
guaranteed by the manufacturer’s vendor warranty for one year parts and labor following date of delivery.
Myron Mixon Smokers’ liability and obligation is limited to repair or replacement of the product, at the discretion of Myron Mixon
Smokers, provided the purchaser returns the claimed defective product to Myron Mixon Smokers or an Authorized Distributor with
transportation charges prepaid and, upon examination of the product by Myron Mixon Smokers, the product is deemed defective.
This LIMITED WARRANTY SHALL NOT COVER the following: Charcoal trays, re grates, log lighters, front and side shelves,
cosmetic issues such as scratches, dents, corrosions, or discoloring by heat, abrasive and chemical cleaners, surface rust or the
discoloration of surfaces. Paint is not warrantied and may require touch up. RUST is not considered a manufacturing or
materials defect.
This warranty extends to the original purchaser only and is non-transferable. Only consumers purchasing from one of our authorized
Sales Associates may obtain coverage under the limited warranty.
Myron Mixon Smokers will not provide any warranty coverage, unless claims are in compliance with all the terms of the warranty
statement included with the smoker or rotisserie purchased. The purchaser must follow the proper return procedure and, to request
warranty service, will need to provide:
1. The sales receipt or other evidence of the date and purchase
2. A description of the problem
3. Written communication to Myron Mixon Smokers via email or postal mail
Because Myron Mixon Smokers cannot control the product owner’s use and maintenance of equipment manufactured by Myron
Mixon Smokers, this warranty does not cover: any component or part disassembled after the product is received by the owner,
damage due to improper cleaning, blown fuses, gaskets, electrical elements or accessory components not installed or supplied by
Myron Mixon Smokers. Wetting or hosing down the electrical boxes and elements may cause electrical failures and are not covered
by warranty.
Myron Mixon Smokers will not be liable for any damage that is a result of misuse, abuse, altercation of the original design,
unauthorized service or breakage of items. Myron Mixon Smokers will not be liable for any loss or consequential damage or
expense accruing directly or indirectly from the use of equipment covered by this warranty including any production or product
losses or other damages, which may occur as a result of equipment malfunction or failure.
This warranty is exclusive and is in lieu of all other warranties and representations, expressed or implied, and all other obligations
or liabilities on the part of Myron Mixon Smokers. Myron Mixon Smokers’ liability in all events is limited to, and shall not exceed, the
purchase price paid.
The Perfect Brisket Recipe
What I like to eat and what I like to cook, especially in competition, are often different things. Now, I’ve been around
pork my entire life. It is a key component of any barbeque competition and as such it’s been the focus of my career.
Pork, from whole hog to shoulder and ribs, dominates. I know very well how to cook a pig, so pork’s supremacy never
bothers me. But, as delicious as it is, I get burned out on pig. At home I like to cook beef, both on and off the smoker.
Whether it’s a nice thick porterhouse or a hunk of a brisket’s burnt end, beef is my favorite meat to eat when I’m in my
backyard, and I’d wager heavily – which I don’t unless I’m planning to take somebody’s money – that I’m not alone.
Below you’ll nd my favorite brisket recipe. I hope you enjoy it as much as I do! – Myron Mixon
Serves 20 to 25 people
1 15 to 20 pound whole untrimmed brisket, preferably wagyu
What you’ll need:
2 aluminum pans
Injector
Blanket
1 recipe beef injection and marinade
1 recipe beef rub
Beef injection and marinade (Makes 1 quart)
• 1 quart water
• 3 tablespoons Minor’s brand beef base or beef bouillon powder
• 3 tablespoons Minor’s brand beef au jus concentrate or 1 15-ounce can strong beef broth
In a large stockpot over high heat, bring the water to a boil. Add the beef base and the beef au jus to the water, and
stir until dissolved. Remove from the heat. If reserving for a later use, let the liquid cool; then pour it into a jug or
bottle. This can be stored in the refrigerator for up to 2 weeks.
Beef Rub (Makes about ¼ cup)
• 1 teaspoon kosher salt
• 2 tablespoons coarsely grounded black pepper
• 1 teaspoon sugar
• ½ teaspoon chipotle pepper powder
• ½ teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon granulated dried onion
In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indenitely.
Trim your brisket.
Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1-inch squares all over the brisket
and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining
injection/marinade over the meat. Cover and refrigerate for at least 6 hours or overnight
Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 degrees F.
Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the
meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours.
Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1
½ hours or until the temperature in the point end of the meat reaches 205 degrees.
