I tried the NEW 4-2-10 BRISKET method

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

Thank you for the interesting presentation. The ratio of Kosher salt to coarse black pepper seemed off( there was a bit too much of the pepper for my taste). It should be mixed together in a 1:1 ratio. I follow Aaron Franklin’s methodology; it is important to talk about the stall, which was not mentioned. Changing those temps drastically are a bit puzzling to me. I smoke at a constant 225 degrees all the way through. Your pull test was just a bit tough… which tells me the fatty tissues and collagen have not completely broken down. This is why understanding the stall is key to a moist and melt in your mouth brisket. The brisket I smoke just falls apart in your hand… and falls apart when I’m slicing into it. I don’t think I’ll try this method, but thank you all the same.

Wondered if was going to wrap in foil or paper. Both!

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

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

I heat up brown sugar with water, apple cider, pepper and jack daniels. That gets injected and sprayed during same process. It’s to die for

So.... a wagyu brisket with the 4-2-10 method takes 16 hours, but a normal prime or whatever brisket also takes about 16 hours at just 1 temperature and the only step you have is to wrap it around 176-180.... seems like more work for something that should be easy.

I don’t see a smoke ring? So is it smoked

Why no smoke ring on this brisket ?

Looked a lil tough to me when he pulled it apart.
I dunno. I’ll stick to the way I do it.
Good video though

Electric smoker a no resting
Shame

Dude. You need a 100C to get steam. You are not streaming anything!

Used my Pit Boss 1150 Pro Series. Came out excellent. Shortened time at end to 8 1/2 hours because my lowest temp setting is 180 degrees. Otherwise great recipe.

Way to much pepper

Might need to go 3 or 4 hours on the hotter temp cause it looks raw

Unless you get the internal to around 200, the fat will never gelatinize. Wagyu is already soft so don't let this method fool you if you are using a cheap brisket! Trust me, I cooked a brisket at about 225 for almost 18 hours and that fat was still too hard.

Please repeat this process with a choice brisket. You'd have to be an idiot to mess up a wagyu brisket, but you need some skills to nail a choice one.

No smoke ring though?? 🤔🧐

Texas Here...please don't mention texas if the brisket is not from HEB and/Or cooked in electric heater... thanks. 🤦‍♂️

My only question is , how do you steam for 10 hours at 149 degrees? Last I checked, water boils at 212…I would try it but I have never seen a pit master that doesn’t have a finish temperature below 203…

bark looks good but what happened to the Smoke ring???

Man, could cook a wagyu brisket with a blow dryer and it'd be good😂

Not even available in the United States and their website shows no prices !!! Why ??

Fleur de sel - Flower of salt - French sea salt , interesting choice for brisket
I love that salt but never used in BBQ before
Been working fine dining for years

The "4-2-10 brisket method." If this is a cooking technique or recipe, you might be referring to a method involving specific times for smoking or cooking a brisket.

No smoke ring my friend!!! As a Texan, the only way to smoke a brisket, is by an offset smoker period!!!! Invest in one that's a 1/4" thick at least and you wont regret it!!!!!

I'm tired of everyone OUTSIDE OF JAPAN calling their beef Wagyu. This is like wine makers saying they've made Champagne, when they aren't in the Champagne region of France. Wagyu not only refers to an Asian breed of cattle, but also how they were raised. That latter part is mostly ignored these days - notice how no one talks about Kobe beef much now - marketing folks.

I'll also stick to my gravity fed charcoal smoker/grill. I'm not dissing electric smokers, as I've made some amazing briskets in electric ovens, but the best ones have always been charcoal smoked - especially when it comes to the bark. I've also done mixed cooking - starting in the smoker and finishing in the oven, and the opposite as well.

Lastly, I also agree with others - that wasn't as tender as it SHOULD have been. Watch the guy in the burgundy shirt at the end as he eats a slice - he pulls on it, when it should separate easily. Part of the issue is that you can't simply stick with a 4-2-10 or 3-2-1 method, as all briskets aren't "made" the same. You have to watch the temperature and be ready to adjust on the fly.

Just came to say I like beer and boobs. Who's wit me.... 😍😍

"Steaming" ain't 165 F.

I saw the bark but I did not see the smoke ring. For a wagu it did not look tender enough. And what were the internal temperatures. He probed it but did not share that.

Overall, I like your videos, but the excessive use of Wagyu makes them beyond the reach of the common man. Also, the excessive fat in a Wagyu makes it almost impossible to dry out. In my opinion, this is truly inauthentic. Perhaps your audience is the ultra rich that can afford Wagyu, but if not, this is nothing more than meat porn.

I am native Texan and we use real logs and an offset. Texas Vrisket is not made with electric pits. Texas bbq is about taming the fire you are disrespecting the art and skill needed.

Lost me at electric. I'm out.

Not enough pepper.

248F is not low

That looked good. That looked really good!

What the f*** would you pay $400 for a brisket

Looked very tough.

You had my attention until you added the water and covered in foil. Definitely not Texas BBQ!

Great simple video, I like this method. Many seem to say to let the meat rest after you pull it out of the smoker. I think though with it in there for the total time, 4 + 2+ 10 @ 16 hrs., it has had it's time to rest! I will try your method and add a couple extra spices to just to give it that extra kick!

So this is a slightly modified pastrami cooking method?

That's a lot of pepper

So 176 deg F was the max temp this brisket reached...then it cooked at 149 deg for 10 hrs? In my experience, it needs to hit at least 195 for those connective tissues to break down and be probe tender. Maybe this works because that is a $400-$500 cut of Wagyu, but not with US prime or choice.

Steam at 148° F?

2-4-10 Dr Pepper.

I do believe you made every Texan who watched this method physically enraged. The amount of pepper at the start was obscene. And everything about the cook itself was just plain wrong. Watch meat church, Franklin BBQ, or Mad scientist BBQ if you want to learn the correct way to cook a brisket. I like most of your video’s, but this one was a swing and a miss.

Would you consider doing a video on smoking Canadian bacon from a center cut pork loin?

Lousy brisket. Good video for what Not to do

You literally do not know what you’re doing and I would never come back if you served me that. Come to Texas. Eat real brisket