This is why you should stop using the 4-2-10 BRISKET method - SMOKED BBQ BRISKET method
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- čas přidán 4. 07. 2024
- 4-2-10 brisket method
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0:00 - intro
0:32 - the small brisket
1:41 - seasoning the brisket
2:30 - the borniak oven
3:08 - check
4:47 - wrapping
6:20 - back on the BBQ
7:41 - check the meat
8:23 - get it off
9:00 - resting
9:22 - the next day
9:59 - taste test
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KEYWORDS: BBQ,Barbecue,smoked,grilled,how to bbq,recipe,food,pitmasterx,meat church,how to bbq right,offset smoker,kamadojoe,napoleon grills,ceramic barbecue,pellet smoker,beef ribs,brisket,max the meatguy,chef cuso,chuds bbq,barbecue method,4 2 10 method,3 2 1 method,texas crutch,roel westra,jeremy yoder,BBQ brisket smoking,brisket cooking tips,smoker brisket tutorial,This is why you should stop using the 4-2-10 BRISKET method - SMOKED BBQ BRISKET method
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Thank you so much for watching see you on the next video! - Jak na to + styl
I never started doing it that way in the first place. Texas style reigns supreme
My Houston Nephew never adopted the 4-2-10 method, because as he put it, “who can count that high, Uncle B?”
Small briskets are tricky but this looks juicy. Nice one
Great video, this makes sence and i am going te try it!
My goodness that looks so juicy. Good content on cooking this small brisket, but I do have a question for you. I was looking for one of your videos on the four 4 2 10 method. I am a beginner when it comes to cooking brisket and trying to learn different ways of cooking it. I just put together my first Comodo Joe. I got the big Joe 324 inch grill. I love the content, you are clear speaking in your videos and very professional barbecue
The bark or lack of on this brisket definitely needed more time to build. I think this showed why you never cook by time you cook by how much bark and color you have before wrapping( if wrapping) and you cook to tenderness not time or temp. This brisket was not probe tender, (even mentioned that) you could see that in the video. No amount of resting will fix that as could be seen by how hard it had to be pulled, tugged, apart.I also have to disagree that smoldering sawdust can produce the kind of smoke flavor you get from smoking with charcoal/wood in an open fire environment the way real barbaque is made.
I always rap mine when I get just passed the stall temperature the fat is starting to render down then set in cooler to keep warm and rest at end of cook
Can I do this with a chuck roast?
You could even do it with your grannies pot roast.
@Pitmaster X . I'm from South Africa. I've tried smoking brisket one or twice. Every time it comes out DRY! I was thinking it had to do with the local cattle breeds not being fatty enough. Or it's just me bad at smoking it.
Any tips on what to look for?
What is your prep and how do you go about smoking it?
There's no way you get more smoke flavor out of that electric smoker than an offset. Maybe more dirty smoke flavor since you were pretty much using sawdust.
I wised I watched this 24 hours.ago. I've been watching this channel like a religion. And yesterday on my.brand new masterbuilt 230s I brought a brisket and done your 4/2/10 method. I'm sitting in bed with a hangover kitchen looks like a bomb site and had a row with the mrs because she didnt trust the oven being on for 10 hours whilst were in bed and thinking why didn't I watch this before the bbq. Ffs 😂
how long can I rest a brisket of this size? I want to prepare a brisket and serve it at a specific time so I'd just prepare it way ahead and keep it in rest for as long as it needs to be
Wait what? I got the 4-2-10 from this channel and it works great.
Especially if you use a stick burner, like I do, and don't want to spend 8+ hours dealing with that fire.
But I always do full packer briskets.
This was first started with the Canadian bbq smoker, steve gow, bbq trails or something like that
“ I invented the 4-2-10 method, based on Steve Gow’s method”. I might have to call bullshit on this one. Do you really mean that you used Steve Gow’s method and then it made a video about it and called it 4-2-10? What exactly did you change in his method to make it your own? I hope I misunderstanding. Would love to hear your reply. I love your videos, but hate plagiarism.
He does ego boosts like these all the time
You invented the 4-2-10 method? WOW! Can I have your autograph? I’ve never met a hero before. Maybe you should have Copy written that method, then maybe you could call someone of plagiarism. Now, you’re just a dickhead spouting nonsense about someone. You are absurd & misguided if you think you are so important to have your name on a cooking method! You’re a life changer and a world class hero ❤
I heard he invented charcoal & barbecues
And he invented those white teeth
Why did you take my comment down? Was I too mean. Too bad big baby!
more tug than I like with brisket
The birds sound hungry!
BRO! Ok first I really like and enjoy your channel. Second, I loved the fact that you "developed" the 4-2-10 method from Smoke Trials BBQ and gave him credit for method. And lastly I LOVED THE 4-2-10 method. It's so freaking easy and works every time! So, having said that, my comment is this: I have no idea what the hell this video is supposed to be about!!!! At first I thought you developed a brand new way to do brisket that is better than 4-2-10. But the video and the method rambles on about temp and time and then you go an wrap in pure HD alm foil. WHAT - that method is for hot and fast competition cooking. My suggestion: Stay with the 4-2-10 and simply refine it. Sure, it may not be exactly 4 hrs - 2 hrs and then 10 hrs - the first time I did it, i knew that. So make a refinements video, but for all our sake, don't put out another piece of crap like this, you're better than that!!
A lot of times when it comes to resting a full packer brisket I'll put it in my oven overnight at its lowest temperature setting.
You are not the Franklin of the Netherlands Roel? - lol - Cheers!
Someday you will have a line-up around the corner.
I've never cooked an entire brisket. Usually cooking for two these days. I cook a chuck roast instead.
I tend to disagree with you about the fat cap on brisket. All smokers and grills I go fat cap up. I would never ever cook a brisket on a gas grill. Kettle type grills snake method.. Kamado style grills/smokers I have a heat deflectors or slow roller and a water pan full of water. I tend to smoke briskets at 180F/82C up to 225F/107C til I get an internal of `160F/71C-170F/77C. Then I crank up the heat to 275F/135C up 300F/149C till prob tender. If I am going to do an overnight rest I will pull from 185F/85C-195F/91C; it depends in how long I am going to rest the brisket at 150F/66C.
But could it be made even MORE delicious?
I’ve never heard of this method, people need to quit with the damn letters and numbers, and just make the damn thing the only way needed…maintain the temp that you’re smoker operates best at whether it’s 225-275. Smoke the brisket until it’s feels like butter when probing, no resistance, around the 202-205 range. Wrap if you want when the bark is where you want it, don’t worry about 160-170, it could be 190, or never….
Na een nachtje de brisket heeft gerust, heeft het baasje het minder overleeft. Lekker doorgezakt kerel? wat klinkt je stem beroerd..Ga ik nie in het engels vertalen.
*Pitmaster X ----> SMOKED BBQ BRISKET WIZARD*
You have a real smoker now. Why use this? lol.
As always... Cook on temperature not on time.
not much of a smoke ring though.
Dude said his oven gives more smoke than an offset. 😂😂😂
I created the 5-1-11 method. It's better. Someone better not create a 5-1-12 method before I do. 🤔
🍽️🍽️🍽️👍👍👍💯💯💯
Horse sh#t... an offset is by far the better way to go.
i think you may be overthinking things.