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Pork-Q-Pine
03-12-2008, 05:59 PM
I have done the Mixon fast cooked brisket and was wondering if anyone has done a fast cooked butt? I am thinking that it should work out the same. I am trying not to pull an allnighter just to have some butt.
kickassbbq
03-13-2008, 09:53 AM
I do them that way ALL the time. 5-6 hours and you are eating butt.
PARTY!!!!!!!!
NHSmoker
03-13-2008, 10:04 AM
What's the Mixon method??
I'd be interested in giving it a try for some pulled pork as well.
Txngent
03-13-2008, 10:16 AM
Myron is more know as "the Jack's Old South Guy".
Trimmed and high temp cooking (350*), here is a thread started about this method:
http://forum.texasbbqrub.com/showthread.php?t=32417&page=2

More information:
http://www.rbjb.com/rbjb/archives/599225/messages/598216.html

This guy:
Myron Preps a Whole Hog (http://www.youtube.com/watch?v=j2u-lM82wPk)
NHSmoker
03-13-2008, 10:25 AM
thanks for the info!
Txngent
03-13-2008, 10:46 AM
No problem, but don't take that as my endorsements. :shock:

To me it is like microwave scrambled eggs.... some simular, but just not the same.
NHSmoker
03-13-2008, 10:49 AM
well I just replied to one of the old posts above. I agree, but when its below freezing overnight and during most of the day here during the winter, fresh brisket/pulled pork in 5hrs sounds like the greatest thing ever.
kickassbbq
03-13-2008, 02:51 PM
I do know that some people do not think the Fast Track method works for as good of BBQ than Low and Slow.
But, don't tell the thousands of Judges that that have awarded Myron Mixon more trophies than any other Q'er in America using that method!!! That's a LOT of Trophies for just having average BBQ.
They thought his Q was better than Low and Slow over 2,700 times with wins.
PARTY!!!!!!!!!!
PitBull
03-13-2008, 03:01 PM
At 350 degrees I'd probably burn all the paint off of my pit. When you do this where do you put you brisket/butt? On the firebox side? :?
MI smoke
03-13-2008, 03:02 PM
I do know that some people do not think the Fast Track method works for as good of BBQ than Low and Slow.
But, don't tell the thousands of Judges that that have awarded Myron Mixon more trophies than any other Q'er in America using that method!!! That's a LOT of Trophies for just having average BBQ.
They thought his Q was better than Low and Slow over 2,700 times with wins.
PARTY!!!!!!!!!!

What is the Myron Mixon method? (besides hot and fast) Detail and or links please.
Thanks
Txngent
03-13-2008, 03:15 PM
KABBQ, are you taking a angle in a circular conversation? I wasn't dogging out Myron or his techniques, as a matter of fact he is on my top 10 BBQ mentors. :idea:
kickassbbq
03-13-2008, 03:55 PM
Sorry. I was just taking the comment about scrambled eggs in a micorwave as your comparison to Low and Slow verses Myrons method.
I just think after smoking for 20 years that the Fast Track method is as good OR better than Low and Slow.
I'll keep my thoughts to myself from now on.

I don't polish anybodys knob.
Txngent
03-13-2008, 05:28 PM
Come on Kick ***.... I was just letting you know that I was not by any means knocking on ol' Myron. Oh yea, sorry about the ol polisher comment. Maybe a little too much in my own rant. Don't keep your comments to you self... it will drive you crazy!:lol:


http://blueroof.files.wordpress.com/2007/03/usabeer.png
The best image to describe my type. :cheers:

Oh, by the way KABB.... It would be nice if you posted your steps on doing Myron's method.
PitBull
03-14-2008, 08:17 AM
I'd like to see the exact steps too. Did some internet searching on it and didn't really find anything.
TexLaw
03-14-2008, 08:28 AM
Kickass has been posting about cooking hot and fast with all his enthusiasm for some time now, and I've never seen any reason to take exception like that. If you are interested in how he does it, take a look at his website, found in his signature line. He has obviously put a lot of work into that site and has about all the information you can ask for there.


TL
PitBull
03-14-2008, 08:38 AM
Went to the site and under equipment there is a picture of whom I assume is KABBQ. I had to look twice. I thought it was a pic of me for a second (at least'in in that pic anyway). Lose the tatoo and gain a mustach and wholy cr#p. :shock: Found the brisket and butt too. Nice site KABBQ!
HFD26
03-14-2008, 08:58 AM
That's a real nice site ya got there Kick ***. Looks like you are a guy that is serious about barbecue.
NHSmoker
03-14-2008, 09:19 AM
kickass,
what is the benefit of putting the meat in a moisture pan? What happens if you don't use one when cookiing at hight temp?
thanks
Grumpy Gator
03-14-2008, 03:20 PM
KickAssBBQ...

I've cooked butts with the hot and fast method when time was an issue, and I'm with you about the results.

I do have a question about your use of foil pans. I see from your website that you put the fatcap up and let the butts lie in the rendered fats and juices. How does that affect the bark? Seems like it might just wash the rub off that side.

Also, when you take the foil off to finish them, do you still leave the fat side up or do you flip them for that step?

Please elaborate.

Thanks!
Txngent
03-14-2008, 03:58 PM
I talked to Ed this morning, I think the Hogs are riding today. :lol: He did tell me the pans were to keep his smoker clean. :idea:
Pork-Q-Pine
03-17-2008, 12:25 PM
Results.. I cooked at 350 for 3 1/2 hours, in foil for 2 hours, wrapped in cooler for 3 hours. Turned out a little over done, not dry but not moist enough. Next time I will only have in smoker for 3 hours without foil. It did have great bark and flavor but not as moist as I would have liked. It could also be that the butt was trimmed by the butcher and didn't have enough fat on the outside. BBQ, always a work in progress.