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#myronmixon

2055 posts

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Hello Darlin. Nice to meat you...
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#southernsoulbbq #southernsoul #myronmixon #BBQBox

Ya'll we are just itchin' to get our next whole hog prepped for the July Whole Hog Pig Pull! Reserve your seat for July 27 @ 7pm before the hog's all gone ...⠀
visit link in bio for more details.⠀

#BBQ #Barbeque #MMPBBQ #MyronMixon #getyasome

Regn och mysdag inne? Vi har take away & alldeles nyrökta räkor idag - från vår egen rök såklart 😋🔥 Öppet 10-sent. Välkomna! #hanösmokeshack #haddockhanö #hanö #myronmixon

Definitely wishing finals were over so I could go stuff myself with BBQ again with the fam 👊🏼#ExcludingMadison #myronmixon #Tifton

Beef short Ribs must’ve been okay...a few disappeared from the pan rather quickly lol #beardnbonesbbq #manmeatbbq #kingsfordcharcoal #myronmixon #WSM

Stag Arms learning bbq from the best. #myronmixon

BBQ Pitmaster Myron Mixon & me. 🍗 #bbq #myronmixon #barbecue

Got a chance to meet the legend today! #MyronMixon #BBQ #WorldChampion

MOST RECENT

Alright for a 15hr brisket....didnt trim the fat cap this time. Made it more fatty which when its hot off the smoker is great.....when heating up left overs is a little tough to peel apart cold. But overall I was satisfied.
Bark was as dark as we like it. Salt, Pepper and Onion powder were 3 of the 4 ingredients used....Can you guess what the fourth was? Hint..it can play a huge role in the coloring and quality of the bark if you choose to use it.

Smoke-ring was nice and thick. The fire for the first few hours was handle kind of poorly, fluctuating between 190 and 285 for 3 or 4 hours. Trying to sleep after work and manage the fire was not the best decision. In the future I would suggest if your anything like me, not taking a rest or nap until you maintained a good heat for a consistent 2-3 hours if your in that situation. I havent done had that probably since my rookie years on the smoker, so im not above it still.

Tenderness, ok I like a tender fall apart brisket. However if its falling apart so much I cant cut a proper piece, its a little more over cooked then I like it. To be over cooked in 15hrs and falling apart like it does, I would say that has alot to do with the heat fluctuating so much in the beginning, but I could be wrong. 225 for anything 15hrs and above is my norm and what I recommend. As you can see, we had to cut thicker, to keep a piece together.

Flavor-profile, for the simple salt and pepper, I believe the flavor turned out great! My family are huge garlic fans, so even for a brisket, Ill continue in the future adding garlic salt. The bark complemented the meat very well and was not over bearing. I wrapped the brisket in foil after the first 8 hours and that may have helped keep an even flavor.

So....on a scale from 1 - 10 compared to my average brisket I would give this one a high 6...If you ever see a 10, its cause I just won a million dollar check for a brisket and it could do no better....always room for improvement.

#bbq#brisket#offsetsmoker#tuffystone#myronmixon#texasbbq#friday#goodfood

4am, got home and got back to work.....couple of things for some of you learning or just curious on different methods....I am still learning and mastering myself, but a couple tricks and tools ive gained

Fluid is for cub scouts to start camp fires..(though even they use flint and steel).....not for grilling and smoking....If I wanted to taste gas....theres a shell 'round the corner.....haha but all jokes aside, I bought this heating coil last year. No more looking for lighters, ripping notebook paper and praying it last long enough to heat a couple coals and definitely no fluid touching my smoker....With the mixture of my medal charcoal holder you see and the heated coil I dont have to spend extra money on prelit coals, I get an awesome fire everytime. In this video Im using outdoor gourmet charcoal briquets. If your tired of losing lighters, matches, tasting fluid, or just worrying about getting and keep your fire I highly recommend at least the coil if not both. And no you do not need to start a wood fire with coal....its the method Ive learned and stuck with for several years. I find it cheaper to use the wood for smoking and not burning through kindling, but im sure there are better methods.

The reason the wood is placed the way it is.....the fan and the major pros vs the major cons in using it....whats the wood and what ratio is it being mixed.....all those answers and more coming up on this page...... #bbq#pitmasters#bbqpitmasters#tuffystone#bigmoecason#bigmoe#smoker#kingsford#newbraunfelssmokehouse#grill#myronmixon#myronmixersmokers#bbqrub#texasbbq#backyardbbq#texas

Chukkers Smoke House is a new restaurant that opened at Bay Avenue. The smoked food is amazing and they are the only restaurant to have the Myton Mixon smoker. The vibe is cool and the staff are super friendly. Great place for the whole family. #smokehouse #myronmixon #bayavenue #mydubai #dubairestaurants #zomatouae #instafood #instapic

#foodporn brisket for day baby. #myronmixon

Beef short Ribs must’ve been okay...a few disappeared from the pan rather quickly lol #beardnbonesbbq #manmeatbbq #kingsfordcharcoal #myronmixon #WSM

When you know your smoke is perfect! #nofilter #bbq #myronmixonsmokers #myronmixon

Learning from the best crew, and the man himself! #bbq #bbqrules #myronmixon #jacksoldsouth #smokinlog #wholehog

Meeting the King of Que!! Thanks for the opportunity Myron! #HOGRULES #bbq #smokinlog #myronmixon #bbqrules

Some ribs we cooked recently with a red pepper honey glaze. #manmeatbbq #myronmixon #meatchurch #bbqqueen Much respect to y'all. That's why i tagged you. Thanks for checking us out.

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