4-2-6-4 smoked brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Brisket
Mustard or binder
seasonings
pellets for pellet grill
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Directions: |
Directions:Prep Brisket by trimming fat cap to ¼ inch and trim off any silver skin. Apply binder or mustard on brisket and season with your favorite brisket seasoning. I use my cousin Duane's recipe.
Step 1: Smoke at 250º for 4 hours in middle rack - fat side down. Add foil pan to bottom rack to collect drippings. Make sure your water pan in the smoker has water in it.
Step 2: Increase temp to 300º and continue to smoke for 2 hours.
Step 3: Decrease temp to 150º - remove from smoker place in a foil pan and pour 16 oz of brisket marinate, beer or whatever your preferred liquid is over the brisket. Tightly wrap pan with 2 thick layers of tinfoil. Return to the smoker and let smoke for 6-7 hours. I usually do this during the night while I sleep.
Step 4: Increase temp to 225º and smoke until brisket reaches internal temp of 203º this took about 3-4 hours depending on the size of your brisket and temperature outside. Monitor it. |
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Personal
Notes: |
Personal
Notes: This recipe was adapted from a recipe 4-2-10 brisket for a Pit Boss Smoker - We didn't have luck with it getting to internal temp of 203º when smoking at 150 degrees.
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