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Five-time world barbecue champion Myron Mixon, "the winningest man in barbecue," shares his famous smoked sliced brisket, plus crusty burnt ends. There are no shortcuts, but the delectable results are worth the time and effort. The recipe also feeds a crowd, so try it for your next warm-weather party! 

Pro Tip from Myron: "If you don't have a smoker, here's how to smoke on a charcoal grill: Bank charcoal over the side using three to five pounds of charcoal on each side of the smoker. If you have a small charcoal grill, bank the charcoal on one side. Light the charcoal on the very top to give a long burn and lay the meat in the center. Avoid placing your meat on the charcoal." 

Notes: The recipe calls for a full-size disposable aluminum pan, meat injector, vacuum sealer and bags, grease separator and old blanket. For the barbecue sauce, Myron likes to use his Hog Sauce mixed with hot sauce and honey to taste. 

Myron Mixon Hog Sauce

Myron Mixon Hog Sauce


For more barbecue recipes, check out these Baby Back Ribs with Sweet Tea Barbecue Sauce and BBQ Chicken Kebabs


For the Injection:
  • One 64-ounce can store-bought low-sodium beef broth or four 4-quart cartons
  • 1 cup kosher salt or hickory salt
For the Brisket:
  • One 15- to 20-pound beef brisket
  • Your favorite barbecue sauce (see Note)
For the Rub:
  • 1 cup sugar
  • 2 tablespoons chili powder
  • 2 tablespoons mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons ground cumin
  • ½ teaspoon cayenne pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper


Serves: 15 to 20


For the injection, in a mixing bowl, combine beef broth and salt with a whisk until salt is dissolved. Put into meat injector. 

For the brisket, trim excess fat and silver skin from top of brisket and the point. Place brisket in pan. Using the meat injector, inject marinade into several spots. Use all of the marinade. Place brisket in vacuum sealer bag large enough to hold brisket. Vacuum seal and place in refrigerator overnight, or for at least 12 hours. 

The next day, preheat smoker or grill to 325°F. 

For the rub, in a large bowl, combine all the ingredients. Stir to combine thoroughly. You can store this rub in an 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.  

Remove brisket from bag and apply rub all over meat. Place on smoker or grill. After 2 hours in smoker, place brisket in aluminum pan and cover with butcher paper and foil. Place back on smoker/grill and cook until internal temperature of brisket at the point reaches 205°F. Remove brisket from smoker, leaving in pan and covered in foil. Wrap in old blanket and rest the brisket for 2 hours. 

After 2 hours, remove brisket from pan and place on cutting board. Remove point from the flat. Pour juice in pan into grease separator. This will separate the oil from the good au jus. Place the flat of the brisket (the largest piece) back in pan, cover with foil and wrap with blanket again.  

To continue the brisket burnt ends (point), clean the fat from the point where it was attached to the main part of the brisket (flat). Apply rub to the side of the point that was attached and place on smoker with rub side down. Cook for 1 to 2 hours to get bark (crust) on fresh side. 

To continue the sliced brisket (flat), heat the barbecue sauce. Clean the fat cap off the flat. Apply barbecue sauce to both sides of the flat. Put back in the smoker just long enough to set the sauce, about 4 minutes. Slice the flat across the grain. Add au jus to slices. Sauce with barbecue sauce and eat. 

Remove the point from smoker/grill. Apply barbecue sauce to the top and add back to the smoker for 4 minutes to set the sauce. Cut into ½-inch cubes. Add au jus to cubes. Sauce with barbecue sauce and eat.