Smoked Brisket 4-2-10 Method - Borniak (2024)

FAQs

What is the new 4 2 10 method for brisket? ›

The brisket smoking method we call "Four Two Ten" is a mix of low and slow smoking and a shorter period of higher heat to gently cook out the fats and harden the bark. It is reliable and nearly foolproof. I think it is a great way to prepare a tasty brisket. I hope this helps you prepare a great meal worry-free.

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

If your brisket has little marbling or inconsistent marbling, the 225F temperature for smoking a brisket makes sense. It smokes the meat more quickly, preventing rubberiness, and produces a rich smokiness.

195°F to 205°F (90°C to 96°C): This is often considered the sweet spot for the internal temperature of brisket. When the meat reaches this range, it's usually tender, juicy, and bursting with flavor.

Pros. It protects the meat from bottom heat – while heat is evenly distributed in the food smoker, the side facing downwards receives much more as it's placed directly on top of the smoker. Putting your brisket fat-side down protects the meat from overcooking as it gets just enough heat.

It also gives you more control over the final appearance of the bark, and can help lock in moisture that would otherwise be lost as the brisket cooks. Most pitmasters recommend wrapping the brisket when the internal temperature of the meat reaches 165-170°F. You can measure this easily by using the MEATER thermometer.

Experts suggest that the ideal internal cooking temperature of the brisket should be between 195 and 202 degrees F. One popular method to ensure that the brisket is cooked evenly is to pull the brisket off after it reaches 185 to 195 degrees F, wrap it and return it to the offset smoker.

While smoking meat, you should pay special attention to the temperature danger zone because there is a higher chance of bacteria growth in the meat. Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C).

How often should I spritz my brisket? ›

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

If you cut it in half you'll also speed up the cooking process, and you can still cook it to perfection.

Slow Roasting: Cover with foil and cook in a 350-degree oven for 3-4 hours, flipping halfway for even cooking. The fork test will confirm when it's perfectly tender.

I try to shoot for an overall smoker temperature of 225 degrees F. I much prefer the low and slow method for cooking briskets. It takes a while a requires patience, but I think it is worth it. There are many others who will cook at 250 or 275 to speed up the cooking process.

How Long to Cook Brisket at 250? You'll need to cook brisket at 250° for about 30-40 minutes per pound. Upping the temperature to 250°, from the established tried and true rule of smoking at 225°, has some shocking and actually delicious results!

A heavily debated topic within the BBQ realm is whether to cook a brisket fat-side up or fat-side down. We are here to answer the question once and for all: cook brisket fat-side DOWN. Many believe the theory that when a brisket is cooked fat-side up, the fat renders and naturally braises the brisket. This is not true.

Barbecue at 225-250°F to 170°F internal temperature. Wrap in foil and cook in a 300°F cooker or oven to 205°F internal temperature. Let the meat rest for at least 30 minutes before serving, or hold in an empty cooler for 2-4 hours.

Place it fat side down on the grill grate and smoke for 4-6 hours, or until the internal temperature reaches around 160° F. 4. After 4-6 hours of smoke, remove and double wrap in foil. Turn the grill to 225 and cook the brisket until it reaches an internal temperature of 200 – 205° F, approximately 6 more hours.

FTC stands for Foil, Towel, and Cooler. This is a three-step process in which we maintain the heat of the smoked meat by wrapping it in aluminum foil. This trick helps to minimize the loss of moisture and will give you the juiciest meat ever!