Totally different approach to getting rid of the puddle: put two chunks of wood under the brisket near the middle so that the brisket drapes a bit. The puddles will just run off. Learned that trick from Harry Woo and been using it with great success.
subscribed because you knew you made a mistake and didnt try to excuse or disguise it as some other problem. Love your integrity, and love your videos. Have another sub!
For the backyard brisket, just tilt the brisket and let the puddle run over. That'll take care of the soft spot on the bark. Also, let the brisket rest at room temp before for an hour or two before putting it into a cooler or oven/warmer. What I have found to be the best method for me is to sit the brisket on the counter for an hour or two and then place in oven at 145F to let it finish off the rest time. I typically rest 10-12 hours. 2 hours on the counter and 10 hours in the oven. Very, very moist and great! Great video and thanks for showing us the two methods.
Hi Roel, I think the backyard method was overcooked because you took it straight from the Kamado and put it into two insulated bags so it will keep cooking itself that way. I've seen our cousins in America let it cool to 180f/82c before putting the brisket in the cooler to limit further cooking during the rest phase.
You gotta let the steam out before resting wrapped. 40 mins at room temp right after the cook. Then cover with towels and let it sit. (Or use the insulated bags)
Hey Pitmaster! I believe that the only reason the "backyard" brisket was overcooked was because you did not let it cool down before resting in the insulated bags. Carryover heat can add another 10 degrees at least. Personally, I cool down my briskets to about 77C before resting in a cooler/bag. Love your videos!
You got me with the foreign accent and the 4-2-10 method. Gonna try that out soon. One suggestion, for your American audience, how about posting a conversion at the bottom from Celsius to Fahrenheit similar to how Mr. Ballen does it?
Backyard method works great!! You want to leave the brisket on the smoker at a really low temperature like 107c/225F until the fat is rendered on the fat side. The fat should be soft not bouncy. Smoke until the temperature up to 180 then wrap. Once you reach the internal temp you want take it out and let it rest on the cutting board for 10-15mins so it will stop cooking. Then rest 1-2- or 3 hours in cooler or oven or those bags before slicing.
@@horacejones5226 I have not tried that method as it’s a very long time at a really low temperature. The brisket would most likely be fall apart brisket.
@@horacejones5226 I would recommend only 170F lowest temp. I have put briskets to rest at 170F for 2-3hrs the longest being 3hrs. The key part to making juicy soft brisket but not fall apart is getting the fat to render nicely before wrapping. You should be able to poke the fat and it breaks not bounce back. Then once that is achieved add beef tallow or you could even render the fat from the trimmings on that brisket and pour that on. Then warp in paper, monitor unit around 190-195F internal. Leave it wrapped in butchers paper let it cool on a cutting board for 10-15 minutes then wrap it fully in saran wrap. It is safe to use saran wrap in oven at 170F. Rest in oven in a deep roasting pan (to catch any drippings) for 2hrs at 170F this will help the internal fat render slower without overcooking. (By the way I love fall apart brisket but it’s harder to serve)
I actually tried the 4-2-10 method last month, but instead of an oven I put in in a sous vide bath for about 24 hours, at 65C. Result was very tasty, a bit on the dry side, that was to do with the quality of basket , not a lot of marbling. But all in all, i like this method because you can control the narrative, on when you want to serve your brisket, vs letting the brisket dictate. Thanks for your very helpful and expert videos.
This was to me a great brisket video. It shows how important time is. Although you can grind up the over cooked brisket for amazing SLOPPY JOES. THANKS FOR THE GREAT VIDEO.
Did the 4-2-10 method a couple of weeks ago. Never going back to the old way of doing it!!! Bonus is that the stress of smoking is taken to a all time low.
One big advantage of 4/2/10 is that you can do all of your fire management and cooking during the day, then package it and drop it in the oven to sit overnight.
I agree. How easy is it to drop it in the oven for 10 hours on low. Kind of reminds me of my Sou Vide. Once it is at temp, it is at temp. Do yiu ever inject your Brisket?
@@brunovanacker1488 That's exactly my dilemma right now. Super excited to try this method, just trying to figure out how to time it. Only way to avoid interrupting our beauty sleep is to have it for breakfast 🤣! For dinner, I would be starting at 2am, raising temp at 6am, and wrapping at 8am. ...OR... for lunch, I would start at 8pm, raise temp at 12am, and wrapping at 2am. Dinner seems a bit easier, especially if you can raise your grill temp from bed on your pellet grill app, lol. Please share any ideas because I HATE sleep interruption! 😴
Great educational vid for us Smokers. I personally prefer all the cooking outdoors when it comes to Smoking Beef/Pork...etc....so I guess the Backyard method for me. To me the experience of being outside with the Pit(WSM22 for me) is 95% part of the enjoyment. hanging on the patio on a cool Fall Day while the smoker goes all day. this is partly why I will NOT do the "Hot and Fast" Method... If I have to rush, then not worth it to me.
ok so I had to give this a try cause my current method with an offset smoking, I stay up all night and rest for 10 hours during the day while the brisket rests lol. Blown away! I did this more like 4,2,14, (only cause i was waiting on another smoker experiment to pair! But my god, best bark yet, red nice smoke ring thanks to the offset fussing, and juicy as all hell! Because I had it in bit longer but took it out at 195f it was sooo jiggly n was wanting to fall in half like the titanic if you picked it up! This was a great method to follow and simple and allowed me to go to bed at a normal time for me, (4am)... Thanks!!!
@@PITMASTERX much respect for being honest about the overcooked part (still looked great to me). Not a lot of content creators would have had the honesty to do that. But you did. Running this channel I’m sure is hard. No one knows how much effort goes into it but everyone’s always there to criticize. I respected you before this video and it went up even more after. Great content!
Harry Soo (Pitmaster extraordinaire) says put a good size chunk of wood under the middle of your brisket to keep it from pooling. There is a reason that BBQ in Texas works the way it does, there are no short cuts to making great brisket. Low and Slow, wrap, finish the cook and then let it rest. Others are saying the briskets look good, but both of those look over cooked and dry. Yeah, you got some juice around the fat, but if you look at the meat itself, it's very dry looking. Love your vids, so keep up the great work, but I'd go back to the old method for Brisket.
Great comparison Roel! Will definitely give the 4-2-10 method a try! Thx for sharing your experiences and knowledge with us! Would love to see you team up with Bradley Robinson for some brisket cook!
Right on, nice hoodie and jeans. I'm proud of you. Demura would never wear that. I really love your presentation, content and set. Been following you for several years. Thank you for great ideas and your approach that are different than others!
A quick way to resolve the puddling that I learned was to just place a wood block at the bottom of the brisket, right under the puddle. That would allow the liquid to run off properly. No puddles, better bark.
Hey Pitmaster, couldn’t find if this topic was covered, but on the 4/2/10 method, do you think it will effect the brisket if you do the 4/2 then freeze and finalize the 10 on the day your ready to eat? Also, fat side up on Komodo?
Please do more tests with offset smokers fired by wood only. IMO they give me the best results, caused by the larger airflow. It's like a hot bath. There's a mayor difference in moving around or sitting still. While the water temperature is still the same. Also more airflow clearly helps in creating a better bark.
Great video presentation! I have a quick question and comment, do you think the amount of seasoning is preventing smoke penetration? I'm from Texas and love a salt and pepper brisket but would only use half the amount you used only because I love the smoke flavor. Too much seasoning can prevent smoke penetration. Also the wood chunks you are using, do they have enough moisture content to produce smoke? And is it enough wood to charcoal ratio for the cook duration. If your fire is super clean that could result in a little to no smoke ring from my experience. Lastly a trick to get rid of the moisture puddles on top of the brisket, is placing a small block of wood or ball up aluminum foil and place directly under the brisket so the moisture rolls off during the cook. I really enjoy your videos! Subscribing to your channel.
Don't underestimate your "over cooked" brisket because I know plenty of people who prefer their brisket like that. I personally like a little bite to my pull but I'm not against it falling apart either lol
Hi Pitmaster - Instead of using the oven in the house, could you bake it in the Kamado Joe overnight for the 10h step? What temperature did you have the oven set at?
I usually hear most people cooking their brisket at 225°. This is saying between 248°-250°. That's closer to the temperature I make my pulled pork at. I need to try this method.
Request: when you mention temperatures (eg 120 degree Celsius) please always mention the Fahrenheit, because otherwise I am tempted to simply find another video with temps that I can relate to, and I'm sure many others feel the same way
225• for 10 hours is best. If you want to know the secret Tha won me several awards is using old most coffee grounds after the salt n pepper. Gives a great bark and adds great flavor
Wow. Both looked great. The 4-2-10 method seemed to do the trick. I always believe in TIME. I like long cooks. I think you can get better results mor often. What are your thoughts?
I did the 4/2/10 with Wagyu, in my Vision Grill, difficult to raise and lower the temperature, it was ok, didn't think it needed to rest considering the 10 hours at 150° F, had a lot of leftovers, wrapped it up in foil and put it in the fridge for a couple of days, then took it out, separated the point so I could slice all of it cross grain, nuked for 1 minutes, salted and peppered a little more and WOW so much better.
Dump the pooled juice off of the brisket, and put a small chunk of wood under that part of the brisket to eliminate the low spot. That’s a trick from Slap Yo’ Daddy BBQ.
@@PITMASTERX You can remove it after it takes the shape, but even if it does, which would you rather have, a spot on the bottom, or no bark where the puddle was on the presentation side? Pay your money, take your choice!
In my opinion 2 hours rest is not enough rest time for the backyard method. Also, those bags kept it cooking even longer. As for the 4-2-10 method, have you considered letting that one rest after removing from the oven? Thanks for sharing your results by the way 🙏
Sticking it in heat bags for 2 hours likely caused it to overcook. Just let it rest for an hour on the counter or in an oven at 150-170F to prevent that.
Did I see it right? You put the meat before bringing charcoals to cooking phase? What about all the carbon monoxide being released while charcoal starting to burn at early stages?
I wonder if closing the pit completely, letting the fire die out until below 100C, and let the brisket sit in the residual heat of the BBQ would yield the same results. Maybe even adding a pan of water to the pit to keep the temperature more consistent.
I’m no authority on brisket by any means, but I never go after temperature but rather if it feels tender when I prod it with an insta temp meter. When I have almost no resistance, it’s done
So in Fahrenheit: 4 at 250°F, 2 at 285°F, and 10 at 150°F. One question. After wrapping do you let the meat come down in temp before putting it in the 150°F warmer, or do you transfer it immediately?
Do you think with the 4,2,10 method you could wrap and sous vide the brisket and shut down your BBQ and get the same result? Setting the Sous Vide at the right temp of course.
Every brisket is different!!! If you are smoking to a set temperature like 203 deg F the moisture and tenderness is going to be so inconsistent. There are so many factors that determine the quality of beef(grass fed, organic, no hormones, breed etc) Even the duration and temp you smoke at will be a determining factor in the done temp. A hot and fast brisket will be done at a higher temp than a low and slow cook method. A better method is to check for tenderness using a meat probe. The moment it goes in like butter, pull and vent to stop the cooking process, then wrap and rest. It is my mission in life to spread this knowledge so everyone can enjoy perfectly done brisket. I ruined many briskets before learning this and wondered why pulling a brisket at 203deg F wasn't giving me the desired results. Hot and fast briskets can run up to 215 before probe tender.
I'm just a beginner, so forgive my question but can you do this method over two days? I can't really cook a bit of meat 16 before a regular family BBQ 🙂
What temp was the 4-2-10 brisket when you removed it from the heat? Other videos are starting to suggest maybe you don't need to take it up to 203F if you hold it lower, longer.
I do not see any smoke ring whatsoever on either of those pieces. You need to let it soak up more smoke earlier on in the cook. Bark looks way too soft. If you choose to use the wrap method, it’s a good idea to pull it when ready, unwrap and place it back in the pit for at least another hour to reconstitute the bark. Also, why you using Celsius? Most of us are accustomed to Fahrenheit.
I have a steam oven, I wonder if instead of putting the 4-2-10 brisket in a foil sealed pan with 100ml water I could get the same results just putting the wrapped brisket in the steam oven at 65c. If so I wonder how much steam.
Thank you for the video. I never smoked a brisket before due to the time. Is it possible to complete it in 8 hours. If it is about 80% of the 4-2-10 method I am ok with that. Thanks
FYI you omitted the step of adding water in the pan before 10 hour warming in oven...I was checking the website and noticed...thx for all your vids...very insightful and helpful!
One question though. Do you put on the briskets as soon as the wood starts to produce good smoke? Or do you wait untill the ceramic of the kamado is all heated up? I think i can see you put on the briskets while the ceramic is also still warming up, right? I am always wondering, whether i should wait until the kamado is fully up to temp before placing the meat or, if i could place the meat as soon as i get nice clean smoke and let the meat heatup together with the kamado. btw...your videos always leave me with a weird appetite ;)
After viewing your video I don’t know why you put water in the pan for the rest in the oven? Why not just put a water pan in the kamado if moisture is the issue while smoking? Tom Wallis Sr.
Roel: Great video. Low and slow wins the race. I 4,2,10 method looks superior. The only problem is it occupies the oven for a long time. I love the Dutch take on American recipes!! Eet smakelijk
I did over this last weekend the process Smoke Trails described and got the brisket to 190F before wrapping and holding. My question to you what is the temp of the brisket after the 4-6 time in your process? By the way the brisket I did over the last weekend was the best I have ever done, want to try your simplified method, but with prices these days not willing to risk the “Try”. Enjoy your videos.
You were not enthusiastic enough to make me think this was your new favorite brisket method. I realize the other brisket was a disappointment to you and not a good comparison, but you have cooked a LOT of brisket and I would trust your opinion. For choice grade brisket, is the 4-2-10 method what you recommend, regardless of the smoker type?
Depending on the size of your barbecue, you can add a couple of bricks to it, to help stabilize the temperature. Like adding water, but without the humidity.
The 92 I don’t believe was the problem but rather not letting it set out a bit before putting it in a double insulated bag and letting it still cook..if had let Temp come down a bit before “holding it”..maybe different results
Totally different approach to getting rid of the puddle: put two chunks of wood under the brisket near the middle so that the brisket drapes a bit. The puddles will just run off. Learned that trick from Harry Woo and been using it with great success.
What i was thinking
subscribed because you knew you made a mistake and didnt try to excuse or disguise it as some other problem. Love your integrity, and love your videos. Have another sub!
For the backyard brisket, just tilt the brisket and let the puddle run over. That'll take care of the soft spot on the bark. Also, let the brisket rest at room temp before for an hour or two before putting it into a cooler or oven/warmer. What I have found to be the best method for me is to sit the brisket on the counter for an hour or two and then place in oven at 145F to let it finish off the rest time. I typically rest 10-12 hours. 2 hours on the counter and 10 hours in the oven. Very, very moist and great! Great video and thanks for showing us the two methods.
Hi Roel, I think the backyard method was overcooked because you took it straight from the Kamado and put it into two insulated bags so it will keep cooking itself that way. I've seen our cousins in America let it cool to 180f/82c before putting the brisket in the cooler to limit further cooking during the rest phase.
👌
my thought as well!
This is what we do. 180-185 then put in a cooler
Agree. It keeps cooking
You gotta let the steam out before resting wrapped. 40 mins at room temp right after the cook. Then cover with towels and let it sit. (Or use the insulated bags)
Hey Pitmaster! I believe that the only reason the "backyard" brisket was overcooked was because you did not let it cool down before resting in the insulated bags. Carryover heat can add another 10 degrees at least. Personally, I cool down my briskets to about 77C before resting in a cooler/bag. Love your videos!
Thanks.. yes I underestimated that plastic bag 😂
You got me with the foreign accent and the 4-2-10 method. Gonna try that out soon. One suggestion, for your American audience, how about posting a conversion at the bottom from Celsius to Fahrenheit similar to how Mr. Ballen does it?
Backyard method works great!! You want to leave the brisket on the smoker at a really low temperature like 107c/225F until the fat is rendered on the fat side. The fat should be soft not bouncy. Smoke until the temperature up to 180 then wrap. Once you reach the internal temp you want take it out and let it rest on the cutting board for 10-15mins so it will stop cooking. Then rest 1-2- or 3 hours in cooler or oven or those bags before slicing.
I’ve heard some people say let the brisket cool down to 160F, then rest in an oven for 10 hours at 160F. I was curious if you tried that method?
@@horacejones5226 I have not tried that method as it’s a very long time at a really low temperature. The brisket would most likely be fall apart brisket.
@@horacejones5226 I would recommend only 170F lowest temp. I have put briskets to rest at 170F for 2-3hrs the longest being 3hrs. The key part to making juicy soft brisket but not fall apart is getting the fat to render nicely before wrapping. You should be able to poke the fat and it breaks not bounce back. Then once that is achieved add beef tallow or you could even render the fat from the trimmings on that brisket and pour that on. Then warp in paper, monitor unit around 190-195F internal. Leave it wrapped in butchers paper let it cool on a cutting board for 10-15 minutes then wrap it fully in saran wrap. It is safe to use saran wrap in oven at 170F. Rest in oven in a deep roasting pan (to catch any drippings) for 2hrs at 170F this will help the internal fat render slower without overcooking. (By the way I love fall apart brisket but it’s harder to serve)
I actually tried the 4-2-10 method last month, but instead of an oven I put in in a sous vide bath for about 24 hours, at 65C. Result was very tasty, a bit on the dry side, that was to do with the quality of basket , not a lot of marbling. But all in all, i like this method because you can control the narrative, on when you want to serve your brisket, vs letting the brisket dictate. Thanks for your very helpful and expert videos.
Yes, would love more brisket videos on the Kamado Joe. You could also try ghee instead of beef tallow for your added fat
That's a good idee👌😀
I'd love a whole Playlist of komado Joe smoker recipes and tips.
That would be nice
This was to me a great brisket video. It shows how important time is. Although you can grind up the over cooked brisket for amazing SLOPPY JOES. THANKS FOR THE GREAT VIDEO.
The back yard classic brisket with an overnight rest gives you the same outcome as the 4-2-10 method. It actually comes out better. Give it a try.
👌
Did the 4-2-10 method a couple of weeks ago. Never going back to the old way of doing it!!!
Bonus is that the stress of smoking is taken to a all time low.
How awesome is that. Glad you tried 👍👍👍
One big advantage of 4/2/10 is that you can do all of your fire management and cooking during the day, then package it and drop it in the oven to sit overnight.
I agree. How easy is it to drop it in the oven for 10 hours on low. Kind of reminds me of my Sou Vide. Once it is at temp, it is at temp. Do yiu ever inject your Brisket?
Jarrod. Would love to chat with you about that cook. Would you be willing to DM me? I would like to ask some questions
@@brunovanacker1488 That's exactly my dilemma right now. Super excited to try this method, just trying to figure out how to time it. Only way to avoid interrupting our beauty sleep is to have it for breakfast 🤣! For dinner, I would be starting at 2am, raising temp at 6am, and wrapping at 8am. ...OR... for lunch, I would start at 8pm, raise temp at 12am, and wrapping at 2am. Dinner seems a bit easier, especially if you can raise your grill temp from bed on your pellet grill app, lol. Please share any ideas because I HATE sleep interruption! 😴
Even though it hurts emotionally to overcook a brisket, the side effects can be awesome anyway. Giant pot of Chili! Or Enchiladas! Many things...
☝️😋 mjam
Great educational vid for us Smokers. I personally prefer all the cooking outdoors when it comes to Smoking Beef/Pork...etc....so I guess the Backyard method for me. To me the experience of being outside with the Pit(WSM22 for me) is 95% part of the enjoyment. hanging on the patio on a cool Fall Day while the smoker goes all day. this is partly why I will NOT do the "Hot and Fast" Method... If I have to rush, then not worth it to me.
ok so I had to give this a try cause my current method with an offset smoking, I stay up all night and rest for 10 hours during the day while the brisket rests lol.
Blown away! I did this more like 4,2,14, (only cause i was waiting on another smoker experiment to pair! But my god, best bark yet, red nice smoke ring thanks to the offset fussing, and juicy as all hell! Because I had it in bit longer but took it out at 195f it was sooo jiggly n was wanting to fall in half like the titanic if you picked it up! This was a great method to follow and simple and allowed me to go to bed at a normal time for me, (4am)...
Thanks!!!
😂 I love all the pit masters giving the pit master tips😂😂
Great vid. Please keep the brisket/kamado content coming!
Thanks Omar. I sure will
@@PITMASTERX much respect for being honest about the overcooked part (still looked great to me). Not a lot of content creators would have had the honesty to do that. But you did. Running this channel I’m sure is hard. No one knows how much effort goes into it but everyone’s always there to criticize. I respected you before this video and it went up even more after. Great content!
Harry Soo (Pitmaster extraordinaire) says put a good size chunk of wood under the middle of your brisket to keep it from pooling. There is a reason that BBQ in Texas works the way it does, there are no short cuts to making great brisket. Low and Slow, wrap, finish the cook and then let it rest. Others are saying the briskets look good, but both of those look over cooked and dry. Yeah, you got some juice around the fat, but if you look at the meat itself, it's very dry looking. Love your vids, so keep up the great work, but I'd go back to the old method for Brisket.
Great comparison Roel!
Will definitely give the 4-2-10 method a try!
Thx for sharing your experiences and knowledge with us!
Would love to see you team up with Bradley Robinson for some brisket cook!
Thank you... that team up needs to happen
Why do I always watch brisket videos before lunch?! Mmm.
And love your videos Gru 😍
🤣
Right on, nice hoodie and jeans. I'm proud of you. Demura would never wear that. I really love your presentation, content and set. Been following you for several years. Thank you for great ideas and your approach that are different than others!
👍🤩👍
Thanks for this video. The lowest my oven goes is 170F. Should I consider 4/2/8?
That is my question too.
Im a foil boat fan. Bbq is life, someday's good someday's not so good. Keep rocking!
Very cool! I love experiments like this. Please do more!!
Excellent 🖐 I will
A quick way to resolve the puddling that I learned was to just place a wood block at the bottom of the brisket, right under the puddle. That would allow the liquid to run off properly. No puddles, better bark.
Hey Pitmaster, couldn’t find if this topic was covered, but on the 4/2/10 method, do you think it will effect the brisket if you do the 4/2 then freeze and finalize the 10 on the day your ready to eat? Also, fat side up on Komodo?
I too would like to know this
Hi, I love to see how to smoke a briskett on the weber kettle since I do not have and will not be able to buy a kamado Joe. thnks and keep grilling!
Please do more tests with offset smokers fired by wood only.
IMO they give me the best results, caused by the larger airflow.
It's like a hot bath. There's a mayor difference in moving around or sitting still. While the water temperature is still the same.
Also more airflow clearly helps in creating a better bark.
Thanks, will do
Great video presentation! I have a quick question and comment, do you think the amount of seasoning is preventing smoke penetration? I'm from Texas and love a salt and pepper brisket but would only use half the amount you used only because I love the smoke flavor. Too much seasoning can prevent smoke penetration. Also the wood chunks you are using, do they have enough moisture content to produce smoke? And is it enough wood to charcoal ratio for the cook duration. If your fire is super clean that could result in a little to no smoke ring from my experience. Lastly a trick to get rid of the moisture puddles on top of the brisket, is placing a small block of wood or ball up aluminum foil and place directly under the brisket so the moisture rolls off during the cook. I really enjoy your videos! Subscribing to your channel.
Don't underestimate your "over cooked" brisket because I know plenty of people who prefer their brisket like that. I personally like a little bite to my pull but I'm not against it falling apart either lol
Will be trying this method very soon!
Hi Pitmaster - Instead of using the oven in the house, could you bake it in the Kamado Joe overnight for the 10h step? What temperature did you have the oven set at?
I usually hear most people cooking their brisket at 225°. This is saying between 248°-250°. That's closer to the temperature I make my pulled pork at. I need to try this method.
When you have tried let me know what you think of it
Request: when you mention temperatures (eg 120 degree Celsius) please always mention the Fahrenheit, because otherwise I am tempted to simply find another video with temps that I can relate to, and I'm sure many others feel the same way
225• for 10 hours is best. If you want to know the secret Tha won me several awards is using old most coffee grounds after the salt n pepper. Gives a great bark and adds great flavor
Wow. Both looked great. The 4-2-10 method seemed to do the trick. I always believe in TIME. I like long cooks. I think you can get better results mor often. What are your thoughts?
Does the 2/4/10 method have a target brisket weight??
How about a 4 2 10 prime rib before Christmas?
Let's be real tho, that first brisket still looked awesome.
I would shred that beef and make a pasta sauce or a sheperd's pie with it.
Thanks 💪💪💪
You instantly put it in an insulated bag without letting the heat out first, that’s 100% how you overcooked it.
I did the 4/2/10 with Wagyu, in my Vision Grill, difficult to raise and lower the temperature, it was ok, didn't think it needed to rest considering the 10 hours at 150° F, had a lot of leftovers, wrapped it up in foil and put it in the fridge for a couple of days, then took it out, separated the point so I could slice all of it cross grain, nuked for 1 minutes, salted and peppered a little more and WOW so much better.
Awesome 👌
I got the shivers when I read "nuked". Glad it worked out for you.
@@michaelcoughlin8238 I agree, yesterday we replaced our Microwave with an Air fryer Oven. 😁
Hay chef. How about a fahrenheit conversion when giving us Celsius temp recommendations.
Turn the point side and slice across grain. I could be wrong but it looked like you were cutting with the grain on the point side
Can the 4 2 10 method be done on a grill instead of the oven? You should do a comparison test.
Dump the pooled juice off of the brisket, and put a small chunk of wood under that part of the brisket to eliminate the low spot. That’s a trick from Slap Yo’ Daddy BBQ.
Than you will get a spot at the bottom of the brisket
@@PITMASTERX You can remove it after it takes the shape, but even if it does, which would you rather have, a spot on the bottom, or no bark where the puddle was on the presentation side? Pay your money, take your choice!
In my opinion 2 hours rest is not enough rest time for the backyard method. Also, those bags kept it cooking even longer.
As for the 4-2-10 method, have you considered letting that one rest after removing from the oven?
Thanks for sharing your results by the way 🙏
i believe because it is cooking at 150, for such a long period of time, there is no need to rest
Sticking it in heat bags for 2 hours likely caused it to overcook. Just let it rest for an hour on the counter or in an oven at 150-170F to prevent that.
Did I see it right? You put the meat before bringing charcoals to cooking phase? What about all the carbon monoxide being released while charcoal starting to burn at early stages?
Can you use any size brisket with the 4/2/10 method? You would think the brisket makes a difference in times.
Now its time to step it up and make a pastrami from a brisket!
All it takes is a week of brining in herbs and curing salt
👌🤩 that's a brilliant idea
Pastrami is just pure magic
Looks great! Wish I could do that in competition but can’t use an oven. 😢
That would be nice 😳😂
Electric smokers are basically ovens.
@@WarChortle can’t use those in competition
I wonder if closing the pit completely, letting the fire die out until below 100C, and let the brisket sit in the residual heat of the BBQ would yield the same results. Maybe even adding a pan of water to the pit to keep the temperature more consistent.
Great video thank you for sharing I am at the fence about purchasing a pellet or a kamado it’s a tough one can’t make my mind up lol
Those briskets look unreal 😋
Tasty briskets for sure 👍😁
I’m no authority on brisket by any means, but I never go after temperature but rather if it feels tender when I prod it with an insta temp meter. When I have almost no resistance, it’s done
Do another please... I'm doing 1 soon and it's between your method and smoking dad bbq not sure yet
Interesting experiment MR Roel. At 5:44 into video I couldn’t understand what Morrison was saying.
That was my rooster 🐓 Pete the pirate
I cook mine wrapped and to temp at the start and cook to color and crust after.
So in Fahrenheit: 4 at 250°F, 2 at 285°F, and 10 at 150°F. One question. After wrapping do you let the meat come down in temp before putting it in the 150°F warmer, or do you transfer it immediately?
4 at 248°-250°.
@@Nathan-wn5mc Thanks! I meant to type 250 and typed 150 by mistake. I'll edit.
I transfer it immediately
Do you think with the 4,2,10 method you could wrap and sous vide the brisket and shut down your BBQ and get the same result? Setting the Sous Vide at the right temp of course.
Every brisket is different!!! If you are smoking to a set temperature like 203 deg F the moisture and tenderness is going to be so inconsistent. There are so many factors that determine the quality of beef(grass fed, organic, no hormones, breed etc) Even the duration and temp you smoke at will be a determining factor in the done temp. A hot and fast brisket will be done at a higher temp than a low and slow cook method. A better method is to check for tenderness using a meat probe. The moment it goes in like butter, pull and vent to stop the cooking process, then wrap and rest. It is my mission in life to spread this knowledge so everyone can enjoy perfectly done brisket. I ruined many briskets before learning this and wondered why pulling a brisket at 203deg F wasn't giving me the desired results. Hot and fast briskets can run up to 215 before probe tender.
I'm just a beginner, so forgive my question but can you do this method over two days? I can't really cook a bit of meat 16 before a regular family BBQ 🙂
Yes you can leave it in the oven till it's time to eat
What temp was the 4-2-10 brisket when you removed it from the heat? Other videos are starting to suggest maybe you don't need to take it up to 203F if you hold it lower, longer.
True. With the 4-2-10 method cooks with time not temperature
Smoke a Brisket on a Weber Kettle. That would be pretty sporty!
I do not see any smoke ring whatsoever on either of those pieces. You need to let it soak up more smoke earlier on in the cook. Bark looks way too soft. If you choose to use the wrap method, it’s a good idea to pull it when ready, unwrap and place it back in the pit for at least another hour to reconstitute the bark. Also, why you using Celsius? Most of us are accustomed to Fahrenheit.
You might this interesting th-cam.com/video/LBRJScplT8k/w-d-xo.html
I have a steam oven, I wonder if instead of putting the 4-2-10 brisket in a foil sealed pan with 100ml water I could get the same results just putting the wrapped brisket in the steam oven at 65c. If so I wonder how much steam.
Thank you for the video. I never smoked a brisket before due to the time. Is it possible to complete it in 8 hours. If it is about 80% of the 4-2-10 method I am ok with that. Thanks
The 4 2 10 method is great for people in Apartments. That is how we do it in east Austin
I'd like to hear more about this. How long can I keep the brisket in the oven at 150 F? Will it dry out at 19 hours? Add more water?
@@user-pr1wd4hf6e my bad typo 4-2-10 not 19🤣
I noticed the bark on the base of the 4-2-10 was a little thicker. Could going fat-side down help with that?
I did a brisket in 7hrs at 375, wrappeds in tray easy peasy to 205 NP.
Are you only smoking these with 2 blocks of wood and block charcoal?
Niiiice!!! But why not wrapped both of them the same way??? Greetings from Venezuela 💪🏽💪🏽👍🏽👍🏽
Because those wrap techniques belong to those methods of cooking brisket
In that shot of the brisket the internal fat running through didn’t look rendered..the shot of cooked brisket before the trimming part
Don't beat yourself up . I know it still tasted good, personally I like my brisket a little dryer than some people. To much grease , acid reflux 😩
‘Brisket is mids brosephonie’- Roel
Question: how long did you rest the brisket with a 2,4,10 method? I didn't get that part in the video. Always enjoy your videos, JCM.
No resting required with the 4 2 10 method
Thanks 👍 👍 👍
Wow!!! I'm going to have to try that. Thanks 👍👍👍👍.
Puddling is easily resolved by resting the brisket on an angle using a chunk of smoking wood.
Hold up 10hrs at 65 degrees. Wat kind of oven he got
FYI you omitted the step of adding water in the pan before 10 hour warming in oven...I was checking the website and noticed...thx for all your vids...very insightful and helpful!
Unless competition or restaurant..Its complete silliness to be obsessed with the “pull”..tender is better by far..
Question about the 4-2-10 method, does size matter (tongue-in-cheek)?
Take me to brisket land wow 👌 👏 😍 it looks awesome 🤤🤤😋😋
Thanks
I think it got overcooked because you were measuring in Celsius! Brisket BBQ should be in Fahrenheit’s, just saying 😀.
One question though. Do you put on the briskets as soon as the wood starts to produce good smoke? Or do you wait untill the ceramic of the kamado is all heated up?
I think i can see you put on the briskets while the ceramic is also still warming up, right? I am always wondering, whether i should wait until the kamado is fully up to temp before placing the meat or, if i could place the meat as soon as i get nice clean smoke and let the meat heatup together with the kamado.
btw...your videos always leave me with a weird appetite ;)
When you have a good clean smoke you can place the meat on and dail in the temperature.
Hehehe.. sorry about the apetite
After viewing your video I don’t know why you put water in the pan for the rest in the oven? Why not just put a water pan in the kamado if moisture is the issue while smoking? Tom Wallis Sr.
Roel: Great video. Low and slow wins the race. I 4,2,10 method looks superior. The only problem is it occupies the oven for a long time.
I love the Dutch take on American recipes!!
Eet smakelijk
Cheers mate!
It looks like you used at least double the beef tallow in the traditional method
I did over this last weekend the process Smoke Trails described and got the brisket to 190F before wrapping and holding. My question to you what is the temp of the brisket after the 4-6 time in your process? By the way the brisket I did over the last weekend was the best I have ever done, want to try your simplified method, but with prices these days not willing to risk the “Try”. Enjoy your videos.
Can you send me a DM I would like to ask you some questions about that cook.
brisket looks good, but u sliced the point wrong way ,once u separate the 2 muscles, the point should turn 90° than slice
how did they taste in comparison?
Smoke trails bbq heeft kortgeleden een vergelijkbaar experiment gedaan. Zou je deze methodes kunnen vergelijken met die je zojuist hebt laten zien?
Daar is deze methode op gebaseerd. Ik heb er onlangs een video over gemaakt.
th-cam.com/video/gSrcc325H5I/w-d-xo.html
@@PITMASTERX dat vermoede had ik al. Ik zag alleen geen Goldee's of foilboat method. Vandaar mijn vraag
stick a wood brick under the brisket, then no puddels. magic.
Or smoke it upside down.. thanks for the tip
Hey master! I noticed you didnt do any work on them while they were cooking. So no spraying during the cook?
Nope, no spraying
You were not enthusiastic enough to make me think this was your new favorite brisket method. I realize the other brisket was a disappointment to you and not a good comparison, but you have cooked a LOT of brisket and I would trust your opinion. For choice grade brisket, is the 4-2-10 method what you recommend, regardless of the smoker type?
If only I could easily keep the temperature regular on my DIY barbecue dammit
A waterpan might help
@@PITMASTERX isn't it gonna reduce the bark? I feel like it would get humid and not dry the meat on the outside
Yes, dry air is better for bark
@@PITMASTERX I'll try and see if it comes out better, thank youuuu🙃 and great videos💪
Depending on the size of your barbecue, you can add a couple of bricks to it, to help stabilize the temperature. Like adding water, but without the humidity.
So you aren‘t using your beloved pena pepper anymore?
I am for steaks
👍🏾
10 hours at 65 degrees?
my daddy always said "never trust a man who gives you bbq temps in Celsius"
The 92 I don’t believe was the problem but rather not letting it set out a bit before putting it in a double insulated bag and letting it still cook..if had let
Temp come down a bit before “holding it”..maybe different results