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4-2-10 Brisket
Posted on 9/9/22 at 2:31 pm
Posted on 9/9/22 at 2:31 pm
Here is an interesting cooking method from Dutch BBQ YouTube Personality, Pitmaster X, regarding brisket. He calls it the 4-2-10 method. I have a couple brisket in the refrigerator and think I will test this method this weekend.
His method is as follows. He starts with a four (4) hour low temperature smoke (250°F) to infuse smoke flavor, followed by a two (2) hour higher heat (285°F) cook to develop bark, and finally a 10 hour low heat (150°F) wrapped steam bath.
Video
YouTube 4-2-10 Brisket
Blog
PitmasterX.com 4-2-10 Brisket
Here's the Smoke Trails video PitmasterX references in his video.
From my experience in the BBQ business, we smoked brisket at @250°F until an internal temperature of 175°F. Then we wrapped and placed them in the CVap set to 165°F for 5-6 hours before service.
Definitely looks like a failproof way to cook your brisket.
His method is as follows. He starts with a four (4) hour low temperature smoke (250°F) to infuse smoke flavor, followed by a two (2) hour higher heat (285°F) cook to develop bark, and finally a 10 hour low heat (150°F) wrapped steam bath.
Video
YouTube 4-2-10 Brisket
Blog
PitmasterX.com 4-2-10 Brisket
Here's the Smoke Trails video PitmasterX references in his video.
From my experience in the BBQ business, we smoked brisket at @250°F until an internal temperature of 175°F. Then we wrapped and placed them in the CVap set to 165°F for 5-6 hours before service.
Definitely looks like a failproof way to cook your brisket.
9
Posted on 9/9/22 at 2:39 pm to BigDropper
I'm not sure what the difference is between just smoking then wrapping?
You spend 2 hours developing bark then you steam it for 10? Seems pointless?
You spend 2 hours developing bark then you steam it for 10? Seems pointless?
Posted on 9/9/22 at 2:41 pm to BigDropper
I haven't watched this one, but I used to watch him a lot. I liked his videos, but I will say his style doesn't place as much emphasis on the bark as we do over here. I was always disappointed in that part, but his style seems more geared to super juicy, super tender first and foremost, which I appreciated.
Posted on 9/9/22 at 2:45 pm to BigDropper
If you cook it for 10 hours at 150 wont the final temp of the brisket be 150? That is not hot enough to break it down to be tender.
Posted on 9/9/22 at 2:46 pm to chryso
quote:
4-2-10 Brisket
If you cook it for 10 hours at 150 wont the final temp of the brisket be 150? That is not hot enough to break it down to be tender.
this is correct
Posted on 9/9/22 at 2:48 pm to chryso
The final temp at serving wouldn't determine tenderness. Most places rest their meat for hours in a similar way and serve around 145-150.
It wouldn't be at 150 when it started in there, and it would take time to get all the way down.
It wouldn't be at 150 when it started in there, and it would take time to get all the way down.
Posted on 9/9/22 at 2:56 pm to Jameson2954
Seems silly, I can cook a packer in about 10 hr wrapping in butcher paper once it hits 165F. It turns out fine. I really don’t want to burn up 6 hours of time and coals.
Posted on 9/9/22 at 3:02 pm to SingleMalt1973
Just watched. He definitely did it his own way. That "bark" never set. 
I also would have expected the wrap temp to be closer to 185-190.
I also would have expected the wrap temp to be closer to 185-190.
Posted on 9/9/22 at 3:03 pm to chryso
I think he hits 80°C (176°F) during the high heat phase. Collagen breakdown begins at 160°F.
Posted on 9/9/22 at 3:10 pm to GRTiger
quote:
He definitely did it his own way
One thing of note he started with a wagyu brisket. This definitely set him up for a successful cook no matter what technique he employed.
Posted on 9/9/22 at 3:10 pm to BigDropper
please do this. I want to see how it comes out.
Posted on 9/9/22 at 3:29 pm to t00f
I might try it. I'd probably do different times and go to a higher temp than pitmaster x, but I'm intrigued.
I watched the video he referenced and that dude has me wondering if I have the ability to maintain that 150 temp, though.
I watched the video he referenced and that dude has me wondering if I have the ability to maintain that 150 temp, though.
Posted on 9/9/22 at 3:30 pm to GRTiger
you need to borrow a certain persons Yoder
Posted on 9/9/22 at 3:43 pm to BigDropper
There’s many ways to cook the brisket. Go with the simplest way if it works for you.
Posted on 9/9/22 at 4:14 pm to GRTiger
4 hours at 195. Wrap and cook at 350 all the way home.
Posted on 9/9/22 at 4:16 pm to t00f
I'm gonna piss some people off when I dub it the reverse sous vide method.
Posted on 9/9/22 at 4:26 pm to GRTiger
quote:
maintain that 150 temp
There's the challenge. The ole Masterbuilt Gravity's lowest temp setting is 150°F.
Posted on 9/9/22 at 4:26 pm to BigDropper
I don't get it, and maybe I never will. Why do people still rely on set times to know when bbq is done? I've never done that, and never will. Even on ribs.
This post was edited on 9/9/22 at 4:29 pm
Posted on 9/9/22 at 4:40 pm to Crawfish From Arabi
This is a brisket that cooked that was only rubbed, smoked, wrapped towards the end, and finished when it felt good. It was never on the "clock".
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