Newbie Mistake on 4 2 10 Brisket (MES)

[JayEasley]

I made a total newbie mistake. I have a Masterbuilt Electric, and I'm in the "4" of the 4 2 10 method for my brisket. I just realized the max temp on my MES is 275. All the recipes call for 285. Should I just extend the 2 hours at 275, or is there another workaround? I searched the forums and couldn't find anything on it. Tried Google too. Any help is GREATLY appreciated!

 

[Steve H]

Just roll with it. If it needs more time to probe tender. Then do so.

 

[JLeonard]

I have found that nothing cooks to time! Any protein will be ready when its ready. Like Steve said...keep rolling with it.

Jim

 

[smokerjim]

Like they said keep it rolling. You could always finish in your oven if you need too. Did you verify your smoker temps with a independent thermometer, it might actually be lower or higher then you think, these are known not to be real accurate.

 

[SmokinAl]

OK color me stupid, but what is the 4 2 10 method?
Al

 

[normanaj]

OK color me stupid, but what is the 4 2 10 method?
Al

I guess I'm in that category too!

 

[sctdg35]

Masterbuilt ,unless you are at the arctic circle, run hotter than set temp by about 20 degrees or more . Get something to monitor your temps other than Masterbuilt .

 

[babydocsmoker]

Just roll with it. If it needs more time to probe tender. Then do so.

Just roll with it. If it needs more time to probe tender. Then do so.

these guys know. Timing is only a guideline. Probe tender is like pushing a probe into warm butter. There really isn't much resistance whatsoever. The duration of your cook might change based off temp (as will smoke exposure / flavor) but the end goal really doesn't. Always probe tender.

 

[JIMSMOKES]

OK color me stupid, but what is the 4 2 10 method?
Al

4 hours smoke at 250 2 hours barkset at 285 then wrapped at 150 for 10 hours steam.
I've never tried it and not sure I could totally follow it. Knowing the method I use works for me.

 

[eag2000]

MES's typically run 10-15 degrees hotter peak than the set temp. Besides, I'm sure everyone else has concurred that a little difference in running temp is not critical, especially since the smoker cycles running 10-15 +/- anyway. Cook by meat internal temp to pull, not time, since most everything smoked has a "stall" point to overcome along the way.

 

[slavikborisov]

No idea what this method is … just run it till you get a good bark any where from 225-275 smoker temp wrap around 150-170internal if you like the bark…. Once wrapped start check tenderness around 190-195 with a bamboo skewers or temp probe and let it keep rising IT up to 200-210 till it probes with very little resistance all the way around

 

[Danblacksher]

Probe tender is the the way to go. I have always smoked to 180 and then foil boat to finish for the long holds I cover the top of the foil boat and rest for anywhere from 10-24 hours at 150. I usually pull at 195 or as they have said when the probe is going thru like warm butter. The time is 8-12 hours for the cook depending on the brisket and the temp I pull is anywhere from 190-205. Let the brisket tell you when its done.