Myron Mixon's book "Smokin'"

[brooksy]

I learned most everything I know about smoking from The Barbeque Bible by Steven Raichlen. Read Myron's book and didn't really find anything that made me say wow I've got to try that.

 

[hb99]

I bought this early last year and was very surprised at the way he prepared his brisket - relatively little cooking and LOTS of resting. It couldn't possibly work! could it? I tried it tentatively and was absolutely blown away by the result. I am now a convert to his method.
I am still not convinced though on his approach to using BBQ starter fluid and instant light charcoal and so continue to avoid these. The proof though is in his successful competition results...

I saw him using charcoal fluid on TV and was really suprised (shocked). Personally, I can not stand the taste of anything cooked where it is used. It gives me instant heatburn.

 

[wade]

Me too - but from the video of him I saw he let the charcoal burn for a long time before he started to cook the meat.This should have burned off any flavour from the lighting fluid. He may have a point. However as I do not usually need to worry how long it takes for coals to reach temperature its not something I am likely to try in the near future. I do like a lot of what he does though and have adjusted the way I cook brisket now. 

 

[5oclocksomewher]

Ok, you've got me curious. What makes his way so different?

 

[wade]

Myron places as much emphasis on the resting of the brisket as he does on the cooking time. In his book "Smokin'" under the section "Perfect Brisket" he cooks the brisket for only 4 hours in the smoker and then rests it in foil and blankets for 3-4 hours. I may not totally agree with the term "perfect" brisket but doing it this way certainly produces a great brisket - and also saves on fuel to boot.

I find that a long resting time works well for all meat and if you rest your pork, chicken or beef in several layers of foil for at least an hour before carving or pulling it is so much more moist. 

 

[beerwagon]

I was pretty disappointed in the everyday BBQ book from him, wouldn't recommend that one.

 

[wade]

I must admit that I have not tried many of the recipes in Smokin but his method of cooking brisket seems to work well. I do find I need to leave it in the smoker for longer than he recommends though but I do leave it to rest now in a similar way.

 

[lemans]

Here is my 2cents. I have read the book three or four times. Tryed the brisket worked perfect! Ribs. Great. And I have a boston but
Resting on the grill...boy is it tender..
Mixons book has great methods that work.
That being said .. And after seeing him on you
Tube and reading his side notes in the book .
He seems like a egotistical individual and a real know it all!!
Ps. I like Jeff's bar b q sauce better!