2 Smoked Brisket 4-2-10 Method - Borniak

Smoked Brisket 4-2-10 Method

Smoked Brisket 4-2-10 Method

I discovered this brisket preparation technique from a Smoke Trails BBQ video. This method, used by renowned BBQ restaurants, allows for the perfect preparation of brisket in a short time by combining smoking at different temperatures. This process not only facilitates the management of large amounts of meat but also ensures its juiciness without hastening the final temperature. This approach allowed me to prepare the best Texas brisket.


  • 5 kg of beef brisket,
  • 3 tablespoons of coarse salt,
  • 8 tablespoons of coarse black pepper,
  • ½ cup of water.



  1. Trim excess fat from the brisket, focusing on the sides and loose pieces that could burn.


  1. Evenly sprinkle both sides of the brisket with coarse salt.
  2. Thoroughly coat the entire brisket with coarse black pepper, adjusting the amount based on its size.


  1. Place the brisket on the top shelf of the smoker. Place a tray underneath to catch the fat.
  2. Fill the smoker's generator with oak chips, set the temperature to 120°C, and smoke for 4 hours.
  3. Increase the temperature to 140°C and turn off the smoke generator to remove excess juices from the brisket's surface. Continue smoking for 2 hours.


  1. Spread out butcher paper on a large surface.
  2. Remove the fat tray from the smoker and use the fat to grease the paper.
  3. Lay the brisket on the paper and pour the remaining fat over it.
  4. Wrap the brisket in butcher paper.
  5. Place the wrapped brisket in a tray and add ½ cup of water.
  6. Wrap the tray with aluminum foil.

Further Smoking:

  1. Put the tray with the brisket back into the smoker.
  2. Set the smoker temperature to 65°C and leave for 10 hours.
  3. After smoking, unwrap the brisket and slice it.

By following this method, you will achieve an exceptionally juicy and flavorful brisket that will satisfy any BBQ lover.

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