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Anyone used Myron Mixon's brisket recipe with any success? His book is really vague and leaves a lot up to interpretation. For example, he says "trim the membrane". Now that is not clear enough because both sides of the brisket have a membrane, just one has fat covering it. All I have read and learned is that you always leave the fat on. A second thing is that he smokes in aluminum pans! WHAT? Nothing I have ever heard or done before, granted I am a beginner but this seams crazy. Nevertheless, I have a brisket in a aluminum pan, some of the fat cut off the bottom, facing good side up. Should I be worried that my family will have to eat hot dogs tonight?
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