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Should you cook your brisket whole or separate the point and the flat in a BBQ competition? Let’s find out!
Links in this video:
Whole Brisket Methods:
Myron Mixon Brisket Videos cited in this video:
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*Note: Tuffy Stone also appears to use a similar method in his book “Cool Smoke” but he removes the bottom of the flat below the point in the book. Harry Soo also appears to use a similar “whole brisket method” but partially detaches the point and flat to get more bark.
Separating point from flat methods:
Cookout Coach:
Amazing Ribs:
Outlaw BBQ:
All Things BBQ:
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Dalstrong Knives:
– Valhalla Fillet (viking) Knife:
– 14″ Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Typhur Instaprobe:
MEATER + & MEATER block:
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
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28 Comments
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Nice video, I'll see you at Memphis in May, I'm your neighbor there. Let me know if you need anything before you the event.
Interesting about pushing your fingers into the muscle fibers for donees. Gotta check that out next time. Thanks Steve!
Steve I got a question about the knives for cutting. So I have one like you use in this video, but I also see people using serrated or even electric. My question is do you have a preference or noticed a better cut through bark or other cuts?
Hi, Steve. As a Brazilian, I'm more used to grilling, but I'm trying some American BBQ methods (loving it btw). That said, I think many of us can agree that grilled fat flavour is great. Regarding the whole brisket of the video, instead of removing the fat cap in the end, don't you think it would be worth it to try hot grilling it, thus adding another layer of flavor on the brisket profile? Or are the judges avoiding fat that much? Thanks!
I hate to be that guy, but you are a technical guy and I truly appreciate that about you so here I go. "Au Jus" means "with juice" so when you say "I would sauce them with a little bit of au jus and some sauce", you are saying "I would sauce them up with a little bit of WITH JUICE and some sauce." Au jus = with juice, jus = juice. There I said it. I love your videos and have gleaned so much knowledge from your quest to master the brisket. You have completely changed my philosophy and I have adopted your "resting" method at 150 F for 18-24 hours. It has elevated my ability to produce quality product consistently, which was always a huge variable in the past. Thank you ever so kindly for your efforts.
Competition cooking is definitely not for too much waste, definitely not profitable in the restaurant business. I’d rather have satisfied customers than satisfied judges are, but this was a very good video you explain it very well.
Seems like competitions are a waste of time, brisket and are not the reality of 99% of the people eating this bbq!
Is the clarified butter salted or unsalted Can you buy clarified butter already liquefied?
Do you see any Weber Smokey mountains at competitions? Or has that been a thing of the past.
Great video. Myron is the man. His methods are very precise. The closer you get to following them exactly, the better the results.
Competition bbq is awful. 🤮🤮🤮
BBQ Jesus knows all….
Enjoyed the content. Enjoyed the hint of Bluey shirt more.
I was just thinking the other day that I haven't seen one of your videos in quite a while and today it came across my feed again. BOURBON!😅 I'm actually very surprised that you only have 100,000 followers. You should try to do a collaboration with Guga that would probably bump up your ratings a bit.🤔
I really dislike competition bbq especially KCBS..
you're already behind the eight ball, your using Canadian beef. Thats already an issue…
why tallow? raw tallow doesn't taste good
Steve, I just realized why you grew out your hair. You’re sick and tired of somebody else being barbecue Jesus!
Myron knows his Q. Great video. Thank you! Good luck at MM. 🍻
What team will you be with ? I’m with Jonesyq
Myron knows exactly what he is talking about.
It would be really cool to do another video about brisket competition and what the judges are looking for. Maybe the judges don't like fat cap is because you tend to get more satiated with fat than with just protein. Just a guess. Great video.
Steve, I am curious what you do with all the trimmings and with all the leftovers after the taste tests. It always looks like you discard them. If not, do you have any favorite recipes with them? Thanks!
Have you ever heard of anyone smoking a “commodity grade” brisket? If so, what do you think about that? There’s a fellow on YouTube who recently posted a video doing exactly this. He bought the brisket from HEB. HEB is a well known grocery store chain in Texas with many locations and it’s common to find choice grade briskets, all natural grass fed briskets, prime grade briskets and even Wagyu briskets. I’ve never seen a commodity grade brisket and I assumed that they were primarily sold to food processors to make beef hot dogs or generic “ground beef”, but this fellow got one. The kicker is that a choice grade brisket is only 50 more per pound when it goes on sale two or three times a year. Is there anything good about smoking a commodity grade brisket and saving 50 cents per pound in your expert opinion?
Should’ve shown us a slice that had oxidised to show the difference
When Steve drops a video the procedure is simple: Click on video, like said video, and enjoy. 🤘
Preparing meat for BBQ competitions is like fashion in The Hunger Games.
Flipping ridiculous.
That's all cool…. I guess. Not for me tho