I tried the NEW 4-2-10 BRISKET method

Big thanks to our VIDEO SPONSOR:

GEAR I love to use

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0:00 - intro
0:22 - explaining the new method
1:06 - trimming the brisket
1:30 - seasoning
2:38 - Borniak smoker setup
3:52 - place the brisket and first stage
4:17 - second stage
5:32 - entering the third stage
5:58 - special trick
7:08 - wrapping
7:32 - the last stage
9:15 - the next day
9:44 - opening the brisket package

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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk brisket method smoke trails bbq wagyu brisket australian brisket bark 4 2 10 method technique brisket texas brisket recipe how to smoke smoked beef

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

[emassenburge]

Used this method. And my wife said, I should open a restaurant.

[bobmarley]

My dad does his brisket at 225 until it gets to 170-180 then wraps it with paper and turns the temp up to 275 and cooks to 200 and pulls it. He then wraps it in towel and puts in a cooler. The cooler I pretty much perfect for the brisket, it’s a longer shorter cooler that he drilled a small hole In the top of to check temp, he’ll slice it once it gets to 150 and it’s like butter.

[Thermalburn]

I usually do the opposite of this. Low temp about 200F for like 8 hours, Wrap, and then bump the temp up to 250-275F to finish it off; about another 6-8 hours. Comes out great

[Fed-Up_Hallelujah]

I am sure this brisket was delicious, but... I am a born and bred Texan, and in NORTH CENTRAL Texas, Hickory is king. And it needs to be Green Hickory. Hickory is not exclusively used in this area but more so than not.
Central Texans prefers to use Post Oak/Oak, West Texas uses Mesquite and Pecan. Other areas vary in their wood preference. All these are good and I have tried them all, but Green Hickory is my fav! I smoke on a traditional pit--wood burner tank/trailer smoker given to me in 1993. Next to my salvation from the Lord Jesus, my smoker is the best gift I have ever received.
Having spouted my opinion, This was a great video, looked fabulous, editing magnificent!

[Blasian]

No need to get rid of the extra butcher paper. You can use it as a firestarter! I like to cut them into strips, roll them up, put it in the fridge to cool and let the soaked fat solidify, and then ziplock em for later :)

[jasonp]

Near zero fat render of the fat cap. It requires the 190+F temps for proper rendering and tenderness. Don't cook your brisket this way.

[SmokeTrailsBBQ]

Amazing video. Amazing brisket! I really like how you adapted and simplified the technique so a home cook could easily follow it and get great results. Many thanks for the shout out!

[pardavis]

No crap a Wagyu brisket will be amazing. Do this with an economical brisket.

[StillLivinginthewoods]

Native Texan here... my man's black pepper game is spot on.
Other techniques are debatable.

[kurtbjorn]

Interesting process. But I'm puzzled on the paper wrap PLUS full foil. Why use butcher paper at all if you're going to seal the meat in foil? Paper allows SOME breathing/evaporation, preserving bark, while foil seals moisture in, speeding cook, creating moist BBQ but with a less pronounced bark. Am I missing something? I think we're overcomplicating these cooks. SPG, smoke until bark is firm, paper wrap, cook until probe tender, usually around 200+ f. Rest. Eat!

[robertoingenitoiseppato]

Hello from Canary islands...very good method. Here we don't do brisket but short ribs or the entire ribs:

25-30 minut in a pressure cooker
10-15 minut at 240-250°c in the oven with some broth or water and some tallow.

And from now on...1-2 hrs, cover with oven paper and aluminium Foil and some broth or water and tallow at 60°c

[CoD_Majstk]

Smoke trails deserves so much more supporters. Everything he puts out is great!

[secthebaptist]

During my brisket phase, I tried all sorts of variations on a theme. the reason that Louis Mueller, Blacks, Franklin, La Barbeque, Snows all have amazing brisket is that they don't mess to much with the recipe.
Salt N Pepper, approx 250F for 12 to 16 hours sometimes you crutch 3/4s the way through. every hour or so moisturize the bark spray apple cider vinegar, mop with beef juices, etc.

Cardamum and himalayan salt have no place on a texas brisket.

[randyshearon]

Thank you for the video. Just smoked my first brisket and used this method. The results exceeded my expectations and impressed my family.

[franciscoortiz]

65c (150 f) is too low... that is why after 16 hours of cooking it did not pull easy. And you need a rack to prevent brisket from swimming in liquid. Try 2 hrs max smoke low temp, then at 220f (110 c). Paper Wrap when brisket hits stall temp 165f ( 75 c)...same temp... remove when hits 202f (95c). Put in insulated box 2+ hr.

[johnnycampbell]

My tragger smokes at about 160F and not a lot of smoke. So, a light trim, season and on smoke in the evening till morning (8-12 hours). Get up and foil wrap it with a cup of bullion broth; back on at 250F (typically 4 hours) till internal temp is 195-200F. Then drop it in a cooler with crumpled paper or towels for 1-6 hours (whenever ready to serve). Only complaint is sometimes too tender and slices fall apart so, it all gets chopped.

[smb]

Just tested this method. I definitely will keep saving the drippings and using that fat in butcher paper, but beyond that, I’m going back to the tried-and-true classic approach.

[billbecker]

All I'm going to say is if you want to take your brisket up a notch, whatever recipe you use, try placing a pork belly on the upper rack to let it baste the brisket. I knocked it out of the park today on the brisket and got great bacon in the process.

[Ultra-Lawyer]

Great content, but the brisket looked tough, slightly. Maybe because the internal didn’t hit the obligatory 203 degrees. I still prefer wrapping at 175, then up to 203, and resting until 145 before slicing or refrigerating in the butcher paper and saved for the next day to slowly bring up to 150 to slice and eat. It’s a fun hobby.

[dgapp]

I've always smoked my briskets on the offset for 5-6 hours at 250 with pecan and apple wood then spritzed with ACV, wrapped in butcher paper and then into the oven at 225-250 overnight. Pull at 203 internal temp. Rest for 2 hours then cut and serve. I've had them take anywhere from 10 hours to 24 hours depending on the size of the brisket. Stall times are always different so don't panic if it stalls for 2 or more hours.