How to Make Myron Mixon's Brisket Rub (Recipe)
As a 5-time world barbecue champion, Myron Mixon is the winningest man in barbecue. He's the chief cook of the Jack’s Old South Competition Bar-B-Que Team, the Mayor of Unadilla, GA, and Chef/Partner in Myron Mixon’s Pitmaster BBQ in Old Town, Alexander, VA; Miami, FL and Hoboken, NJ.Myron competed in his first competition in Augusta, Georgia, in 1996, where he took first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he’s won more barbecue competitions than anyone else in the world.
Myron's Barbecue AccomplishmentsMyron has won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships.
- Myron’s team has taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition
- Grand Champion at the World Championship in Memphis three times: 2001, 2004 and 2007
- First place in the Whole Hog category at the World Championship 5 times: 2001, 2003, 2004, 2007 & 2021
- His team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year
- In 2013, he was inducted into the Barbecue Hall Fame in Kansas City.
- In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue
Need we say more? Here's how to make brisket like the winningest man in BBQ:
Myron Mixon's Brisket Rub (and Marinade) Recipe
Nobody knows brisket better than 5-time World BBQ Champion Myron Mixon -- find out what he's using in his brisket rub and try it for yourself!
- 1 Beef Brisket ((12 - 15 lb))
- 64 oz Beef Broth ((64 oz can))
- 1 cup Kosher Salt
Dry Rub Ingredients
- 1 cup Sugar
- 2 Tbsp Kosher Salt
- 2 Tbsp Coarse Black Pepper ((coarse > fine))
- 2 Tbsp Mustard Powder
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 2 Tbsp Ground Cumin
- 2 Tbsp Chili Powder
- ½ tsp Cayenne Pepper
Make the Marinade
Whisk salt into the beef broth and set aside.
Make the Dry Rub
Combine all ingredients and mix well.
A day before you want to smoke or cook your brisket, apply the marinade: Pour the beef broth & salt marinade over the brisket and let sit overnight in the refrigerator (large pan or roasting tin required).
Pro Tip: Be sure to put the lean part of the brisket down in the marinade, with the fatty side up.
Shortly before you’re ready to start smoking your brisket, apply the brisket rub.
brisket, brisket rub, dry rub, Myron Mixon