15
Myron Mixon's brisket advice almost ruined my cook
I saw a lot of folks online swear by Myron Mixon's method of wrapping brisket in foil as soon as the bark sets. Tried it on a 14 pound prime brisket last weekend and the bark turned into total mush. It came out tasting more like pot roast than barbecue. I had to toss half of it because the texture was just off. Maybe his competition style just doesn't work for backyard cooks like me? Has anyone else had better luck sticking with butcher paper the whole way through?
3 comments
Log in to join the discussion
Log In3 Comments
barbarah191mo ago
Honestly that "bark turns to mush" thing is exactly why I gave up on foil years ago. Tbh I once wrapped a pork shoulder in foil for a party and it came out looking like a science experiment gone wrong.
3
the_amy1mo ago
I've actually had the opposite experience with foil @barbarah19. I did a 10 pound pork butt last summer wrapped in foil at 165 degrees and it came out super tender with a nice bark still on it. Maybe it's about timing, I only leave it wrapped for about 2 hours before I unwrap it to let the bark set again. Could be the type of wood or rub you used too, some sugars can make things mushy if they burn.
6