SMOKING THE GREAT MEAT!

There is the good meat like pork and chicken that we eat more often. Then there is the great meat that we eat more on special occasion, such a beef. At least in our home, turkey and chicken are by far the most commonly eaten meats. Then comes pork and occasionally we will have beef.

So what is so special about beef? Its simply cooked but differently. According to Myron Mixon, beef or brisket in particular is "tricky and dense and tough and has to be cooked just right" or else it won't be a good tasty eating. So I though why not take on the challenge of cooking a brisket myself in the good old smoker I have.

And while at it, why not use the M. Mixon way. The reason I chose this why and didn't even bother researching another way is because its a faster way of doing it. The traditional ways are cooking at a low temperature and that means long time cooking--somewhere around 16 hrs or so. In his book, Myron states that he has developed a method that works really well at a much faster pace. Why not??

In order to use higher temperature, there has to be enough moisture in the meat and that is done by injection and a water basin is placed in the smoker to add more moisture in the smoker.  Since I started smoking meats, I have all ways added a water basin and it has worked out well. These tasks aren't that challenging so it should work out well.