Huckabee Guests

Morton A. Klein is National President of the Zionist Organization of America (ZOA), the oldest pro-Israel group in the U.S., founded in 1897. He is a member of the National Council of AIPAC. Mr. Klein is widely regarded as one of the leading Jewish activists in the United States. He is a child of Holocaust survivors, born in a displaced persons camp in Gunzberg, Germany. The national Jewish weekly, “The Forward” named him one of the top five Jewish leaders in the US today, stating “It’s impossible to deny that Klein has been extraordinarily effective.” The US Department of State has awarded Klein a “Certificate of Appreciation” “in recognition of outstanding contributions to national and international affairs,” after he delivered a major address there. He is a member of the International Board of Governors of the College of Judea and Samaria in Ariel, Israel.

Music City Strings is one of the top educational string-performance ensembles in the country!  This group brings with it incredible talent, energetic movement, and fun attitudes, coupled with a fresh take on classical, fiddle, country, and a wide range of other musical genres.  Music City Strings keeps busy with a regular schedule of rehearsals, performances, and touring. They have toured throughout the United States as well as internationally, being featured with Vince Gill, Amy Grant and Michael W. Smith. 

To learn more about Music City Strings, click the globe and social media icons to the left

Myron Mixon is the winningest man in barbecue, with 1800 trophies, 30 state championships, 11 national championships, and five Grand Champion titles at the World Barbecue Championships in Memphis! Our announcer, Keith Bilbrey, on the other hand doesn't have the best track record with barbecuing, in fact he's never smoked a brisket before! But we figured that if anyone can teach him how to smoke a brisket properly, it's Myron. Myron spent the better part of an afternoon showing Keith the ropes. Tune in to see how that went

For more information about Myron Mixon, click the globe and social media icons to the left.

BEEF MARINADE (MAKES 1 QUART)

This is tailor-made for your brisket, and the idea behind it is to infuse as much rich, beefy flavor into the beef as you can. It’s simple and effective.

Ingredients:
1 quart water
3 tablespoons Minor’s Original Formula Beef Base or other beef bouillon powder
1 15-ounce can strong beef broth

In a large stockpot over high heat, bring the water to a boil. Add the beef base and the broth and stir to dissolve. Do not bring to a boil. When dissolved, remove the pot from the heat. Allow the marinade to cool completely and pour into a quart-size container. This can be stored in the refrigerator for up to two weeks.

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MEAT RUB (MAKES 3 CUPS)

This rub is a good basic rub for almost any food you want to smoke. You can use it as a jumping-off point or a template, and then once you’ve mastered it, you can use the basic formula to create your own rubs.

Ingredients:
1 cup sugar
2 tablespoons chili powder
2 tablespoons mustard powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper

In a large bowl, combine all the ingredients. Stir to combine thoroughly. You can store this rub in an airtight container indefinitely, but it’ll begin to lose its strength after about 3 months—and if I had any left after 6 months, I’d make a new batch.

MYRON MIXON'S BRISKET (MAKES 20 TO 25 PLATES OR 30 TO 35 SANDWICHES)

Make sure you have an insulated blanket ready to go.

INGREDIENTS:
1 (15- to 20-pound) whole untrimmed brisket, prefer- ably wagyu beef
3/4 cup Jack’s Old South Hickory Rub or make your own (See link below for recipe)
1 recipe Beef Marinade (see link below for recipe), divided for injection

TOOLS:
1 solid cutting board
1 sharp boning or paring knife
2 aluminum baking pans
1 heavy-duty meat injector
1 insulated moving blanket

INSTRUCTIONS:

Trim your brisket.

Fit the brisket snugly and fat side up in an aluminum baking pan. Make sure the pan is large enough to fit the whole brisket but not so large that the brisket slides around too much in it. Inject the brisket (SEE VIDEO FOR HOW-TO): You want to inject half of the marinade—16 ounces total. Do that by simply eyeballing 1-inch squares and injecting the marinade all over the brisket. Once you’ve injected 16 ounces of liquid, flip the brisket over so that it’s fat side down and pour the remaining marinade over the meat. Cover the pan tightly with aluminum foil and refrigerate at least six hours, or preferably overnight.

Thirty minutes before you are ready to smoke your brisket, prepare your smoker and heat it to 350°F. You can also use a gas grill, but you’ll need to prepare it for smoking (INSTRUCTIONS IN MYRON'S COOK BOOK).

Remove the brisket from the marinade, discard the marinade, and use paper towels or a clean kitchen towel to pat the brisket dry all over. Using your hands, apply the beef rub all over the meat. Place the brisket snugly in a clean aluminum baking pan. Place the pan in the smoker, close smoker cover, and smoke for 21/2 hours.

Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 11/2 hours, or until the temperature in the point end of the brisket reaches 205°F.

Remove the pan from the smoker. Wrap the pan, still covered with foil, in the insulated blanket. Let it rest at room temperature in a cool dry place for no less than 3 hours; 4 hours is optimal.

After 3 to 4 hours of resting, unwrap the pan from the blanket. Discard the foil, and then transfer the brisket to a cutting board, taking care to save the accumulated pan juices. Let the brisket continue resting on the cutting board. Strain the pan juices of all grease, and then pour the juices into a medium saucepan. Warm the juices over medium heat and allow them to come to a simmer. Meanwhile, using a large serrated knife, slice the brisket against the grain into slices of about 1/8- to 1/4-inch thick, depending on your taste. Try to make the slices as consistent as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.