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Huck’s Hut TV: Huck’s Pedal to the Medal Brisket

By on May 1st, 2009

While we’re big on the low and slow method of cooking, we’ve been hearing a lot about Myron Mixon’s hot and fast style of cooking.  Today we present to you a packer brisket prepared hot and fast.


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  • http://www.redsbackwoodsbbq.com Boca Raton Barbecue

    That looks great, but there is a reason for low and slow on a number of these cuts of beef. Its because they are tough and need the connective tissues broken down. That brisket looked good and a little fatty, but if you had one that was very lean it would be tough to eat i think. i do like that you cut like a flank steak though to minimize that toughness. You never said if it was any good?

  • Huck

    Brisket wasn’t as tender as lo had a good taste and like a lot of first tries not the best results. Stay tuned going to do a side by side lo n slo and pedal to metal.

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