I tried the NEW 4-2-10 BRISKET method
2 min read
4 months ago
Published on Apr 21, 2024
This response is partially generated with the help of AI. It may contain inaccuracies.
Table of Contents
How to Cook Brisket Using the 4-2-10 Method
Step 1: Preparing the Brisket
- Start by trimming the brisket to your preference, keeping some intramuscular fat.
- Season the brisket with coarse salt and black pepper generously on all sides.
- Spray a little water on the brisket to help the seasoning stick.
- Ensure all sides are covered with seasoning for a good bark.
Step 2: Smoking the Brisket
- Preheat your electric smoker to 120°C (248°F).
- Place the brisket in the smoker for 4 hours to absorb smoke and develop flavor.
- After 4 hours, increase the temperature to 140°C (284°F) and continue smoking for 2 more hours to enhance the bark.
- Collect the drippings from the brisket for later use.
Step 3: Slow Cooking the Brisket
- Remove excess fat and juices from the brisket and wrap it tightly in aluminum foil.
- Place the wrapped brisket back in the smoker at 80°C (176°F) for at least 10 hours.
- Let the brisket cook undisturbed to ensure it becomes tender and juicy.
Step 4: Resting and Serving
- After cooking, let the brisket rest for a few minutes before slicing.
- Slice the brisket against the grain for maximum tenderness.
- Enjoy your perfectly cooked brisket with its flavorful bark and juicy texture.
Additional Tips:
- Utilize the fat and juices from the brisket for added flavor and moisture.
- Follow the 4-2-10 method precisely for the best results.
- Experiment with different seasonings and wood chips for varying flavors.
By following these steps, you can replicate the Pitmaster X's 4-2-10 Brisket method and enjoy a delicious and tender brisket with a perfect bark every time.