Perfect Porterhouse Steak

A porterhouse is a big hunk of a steak that combines two cuts that are separated by a bone: there’s the soft, rich tenderloin on one side, and the firm and juicy sirloin on the other.
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PRINT & COOK
Tips from Myron

Rest time is in some cases more important than cook time on big meats.

Ingredients

  • 1 15-20 lbs. whole untrimmed brisket, preferably Wagyu beef
  • 1 recipe Beef Injection and Marinade
  • 1 recipe Beef Rub

Ideal Pellets

Ideal Pellets

Mixon's Mix: The peach wood in these pellets helps to give protein a sweet flavor, and just like a juicy Georgia peach, they burn evenly to keep BBQ moist. This blend of 100 percent repurposed, renewable hickory and peach is a favorite of Mixon in his smokers.

Directions

Step 1

Acquire materials needed: 2 aluminum pans, injector, blanket.

Step 2

Trim your brisket.

Step 3

Place the brisket, fat side up, in an aluminum baking pan. Inject it by eyeballing 1 inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least 6 hours or overnight.

Step 4

Thirty minutes before you are ready to cook the brisket, heat a smoker to 350°F. (You can also use a gas grill, but you’ll need to prepare it for smoking).

Step 5

Remove the brisket from the marinade and discard the marinade. Using your hands, apply the beef rub all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 ½ hours. Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cool for another 1 ½ hours or until the temperature in the point end of the meat reaches 205°F.

Step 6

Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours.

Step 7

Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside. Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer. Meanwhile, slice the brisket against the grain; try to make the slices as consistently sized as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.