In most places brisket defines barbecue and it's one of the most popular cuts of beef to smoke in the back yard and on the competitive barbecue trail.

Nobody knows brisket better than Myron, and he's going to share some of his most coveted knowledge on smoking beef brisket.

Smoker Used: Myron Mixon Smokers BARQ2400
Temp: 350 Degrees
Time: 2 Hours Uncovered, 3 Hours Wrapped, 4 Hours Rest
Beef: Buy It Here: Snake River Farms Waygu Gold Grade Brisket: https://snakeriverfarms.pxf.io/QyPd7x

From prep to that final slice, here's an incredible brisket recipe walkthrough from the Winningest Man in Barbecue and 5x World Champion.

For Sauces, Rubs and InPerson Classes Visit: http://myronmixon.com
For Smokers, Pellets and Wood Chunks Visit: http://myronmixonsmokers.com

Intro: 0:00
Wagyu Brisket Prep & Trimming: 0:21
Au Jus Prep: 1:02
Injection: 1:22
Vacuum Seal: 1:40
Brisket Rub Recipe: 2:06
2 Hour Cook at 350 Degrees: 3:23
Brisket Pan and Wrap: 3:44
4.5 Hours in: 4:41
Blanket Rest 4 Hours: 5:10
Separate the Point: 5:26
Burnt Ends: 6:20
Slicing: 7:05