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Smokin with Myron Mixon


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Posted by Dave from Pitt on March 13, 2012 at 09:52:01:

Well, I just finished reading Myron’s book. Was a very enjoyable read and of course, no one can argue with his success, but man, does he do a lot of things a lot different than a lot of us…..

Marinates his turkeys in chicken broth instead of brining them….Page 43

Smokes almost everything in a pan…

Times and temps for ribs; St Louis spares, 3 hours @ 275*. Baby backs, 2 hours 2 250* and he opens the lid to “spritz” every 15 minutes after the first 45 minutes…. Pages 71 - 72

He marinates his ribs for 4 hours… pages 77 & 79

He cooks his ribs in pans… pages 77 & 79 (but not in photo on page 72)

He steam/boils his ribs in apple juice near the end of the cook…. Pages 77 & 80

He cooks a 15 – 20 pound brisket in 5 hours @ 350*…. Pages 90 – 91 then lets it rest for 3 – 4 hours

He cooks his beef to 155*, then lets it rest…. Pages 96 – 97 (too well done for me)

Just goes to show, there ain’t no one right way to bbq………………………



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