I found an Easier way to smoke Brisket

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0:00 - intro
1:26 - trimming brisket
2:20 - seasoning
3:13 - Kamado setup
4:43 - first 4 hours
5:36 - puddling phase
6:29 - first 6 hours
6:50 - wrapping the brisket
7:20 - last stage in 4-2-10 method
8:01 - backyard brisket wrapping
8:32 - backyard brisket finish
9:23 - backyard brisket review
11:20 - 4-2-10 brisket review

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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk brisket tutorial how to smoke brisket 4-2-10 method bark smoke ring kamado joe grill barbecue brisket texas bbq brisket prime beef smoked brisket smoked beef big joe smoke wood brisket technique texas beef smoked beef recipe

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Thank you so much for watching see you on the next video!

[jyaseen]

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!

[alfieboy]

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.

[Desiwah]

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!

[UHPhilipA]

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.

[ViewTalay]

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.

[Mike-rmir]

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.

[Hawkeyefan]

Yes, would love more brisket videos on the Kamado Joe. You could also try ghee instead of beef tallow for your added fat

[miahzzeebest]

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.

[TexasAggie]

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?

[AMMOBBQ]

Very cool! I love experiments like this. Please do more!!

[bradcampbell]

Even though it hurts emotionally to overcook a brisket, the side effects can be awesome anyway. Giant pot of Chili! Or Enchiladas! Many things...

[thewfc]

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!

[jrod]

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.

[apanemia]

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!!!

[omarkohgadai]

Great vid. Please keep the brisket/kamado content coming!

[MemphisMike]

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.

[elsos]

Why do I always watch brisket videos before lunch?! Mmm.
And love your videos Gru 😍

[brianconner]

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.

[be]

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.

[ketong]

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.