Great news about your UDS project. You'll love this machine!!! This was my first brisket and I amazed myself!!! Did a lot of research but the UDS has to take a lot of the credit!!! Let me know how your UDS turns out. Happy Smoking!!!
If this was Your first Brisket…..I have to say…... You did Your homework and research. Nice job! Really liked all the detailed info and temp readings during the cook. That UDS Rocks!!! \m/
Thank you for the support and compliment. Much appreciated!!!! I did look at a lot of video reviews and read up on proper brisket BBQing. My biggest help though came from the UDS. That smoker is excellent for holding a constant temperature for a long period of time.
In a little late commenting... Great videos and tips. Built my first UDS following your tutorial 2 years ago... Gonna try 1st brisket in a couple of weeks.
Thank you for watching and commenting. Much better to make yourself as you can control the flavor and sodium!!! Thanks for the support. Stay safe and healthy!!!
Looked like you guys had a feast! That brisket looked excellent and so did that pig. Nice job brother!! Looks like you're gonna have a wonderful Summer of cooking!!
Hey T-Roy - Thanks for the support. I was actually taken by surprise with the results of this brisket. Was my first ever attempt. I couldn't have been more satisfied with the results. Looking forward to your new videos!!! Enjoy your summer as well! Happy Smoking!
Thats the beauty of a UDS. A full basket of charcoal can burn for twenty plus (20+) hours. Wood is not needed after the first few hours of the initial cook. If it really is necessary to add wood, you can always remove the top and rack and toss a couple of chunks of wood into the charcoal basket from above. Adding a door would increase the chance for air lakage into the drum. A door is simply not necessary. I recently did a brisket that took over 17 hours and when finished, I still had enough charcoal left over for another six to eight hours (at least). The UDS is amazingly efficient.
Hey Kasket!! It looks like everything turned out great. I am glad that the timeline worked out. You had me a lil bit concerned since we conversed. I must say the your Brisket and Pork turned out phenomenally well. This was a great video. Thank you for sharing it!
Hi Sneakie 1. Thanks for the support. Because of Pitmasters like yourself I have been taught by the best. I was totally amazed that I pulled this off being my first brisket ever! I've learned keeping it simple and keeping the temp level as much as possible seemed to be the key. Looking forward to seeing your new videos. Happy Smoking my friend.
Ahhh...My friend I am far from a Pitmaster. I am just a dude that likes to cook for my family. I just so happen to film it...lol! I have some pre-recorded footage that I brought with me ( to the Middle East) that I need to edit and upload. I'll give you a Shout out on my next video. Great Job once again!
I got the first like. Great job on the UDS! love your bbq videos. The time chart was so helpful. The party looked amazing with great food and friends. Congrats!
Thank you Blake. Appreciate your kind support. You will not be disappointed with this smoker - Its an amazing machine. let us know how yours turned out. Happy Smokin' My Friend!!!
WOW I've never had one take that long before. Looks great! Aaron Franklin wraps his briskets I'd hardly call it a crutch but if that makes insecure people want to feel superior they can call it that...
Thank you for your support. It amazes me what a great smoker this really is. I'm thinking about doing a video on smoked turkey legs. I've done them once before on a gas smoker and they turned out fantastic!!!! Thanks again for your comments and subscription. Happy Smoking!!!
+William “Smokin with Kasket” Kasper if possible I'd like to show you what I have and maybe if I can get some ideas from ya. My charcoal holder is a bit different and I really want to install the valves like you have but afraid they won't be effective.
The valves are very effective in this configuration. I did an experiment recently during a smoke. I held a lighter flame near the top of an opened valve. The flame was being pulled down through the valve / pipe vigorously. This confirmed to me that there is indeed a suction or down draft being created with the valve / pipe assembly in this configuration.
Great video ! and really enjoy the design of your USD , Question for you regarding the charcoals used.. the original amount shown, was that enough to last the entire cook process or did you have to add additional coals at some point during the cooking time ? Thanks, happy smoking!
All kinds of ways people cook these things. Personally I never use the Texas crutch. I just let it power thru the stall. I have also never mop it, in fact, I never open the lid until it says it is done cooking. Also, something I have found that really tells me if it was cooked right is not so much the juiciness of it when I first cut it. It is more when I reheat it later, if it comes out juicy then, then I really know it was done right.
Excellent feedback. I originally planned not to wrap this like you said. Time limitations regarding the party that afternoon, forced me to wrap it though. I see that many people do not wrap. I shall definitively try that next time. Thank you for your input.
Nice build on that smoker. Personally I'd prefer less vents on top but that is personal preference. Currently using a Pit Barrel smoker but plan on building a full size one this coming summer. I do love the way the PB Smoker hangs meat. I plan on having that option in the one I build but also a double rack setup as well. On the PB Smoker I can do a brisket in about 5 hours with it hanging and then a 2 hour rest in a cooler wrapped like you did.
Thank you for your comment. Much appreciated. Actually, it wouldn't hurt to add a couple more elbow-vents because there are times when I could use more. You can always screw a (1/2") plug into the elbow(s) to reduce your ventilation. I find myself opening and cracking one or both of the two inch bung holes on the lid from time to time to get just a little more ventilation. It would be easy to add a couple of holes for re-rods across the top to hang meat. I may do that as well. Happy Smoking.
@@SmokinwithKasket Keep smoking and if you see smoke to the south it's probably me as I'm in NW Ohio and smoke frequently. :) Don't worry, born and raised in ][V][ though.
Jeff Boldt . I finished my build, did my burn out, put my finishing touches on it. I'm going to sand it this weekend put wheels on bottom then I'm ready for painting.
Jeff Boldt . I finished my build, did my burn out, put my finishing touches on it. I'm going to sand it this weekend put wheels on bottom then I'm ready for painting.
Im sure since then you have dialed it in. On my drum I separate the point from flat (kids dont like point) and cook over 225 till color, then finish wrapped in oven at like 350 till probe tender
That is a beautiful UDS, brisket, and party. One for the ages! One question for you William: can you tell the diff b/w brisket smoked solely with wood on the Highland vs mostly charcoal on your UDS? I'm just getting going on my new Highland, taming wood fires, and learned last night grilling some burgers in my Weber 22 that they came out much tastier / juicier from a hotter, cleaner oak fire than from a charcoal one. So I wonder about charcoal powered smokers, what with all the thick smoke charcoal gives off as it lights...
Excellent question. I have not done a brisket on my Highland, only the UDS. The Highland would be very tricky doing a 14 hour brisket, keeping up with the fire. Definitely doable. Actually, with the UDS, the fire and heat is so throttled back that, once the drum gets up to temperature and levels out, there is never any thick smoke from the charcoal. Plus, I'm still using chunks of wood for the smoke, initially. I will probably do a brisket (small one) on the Highland just to say I've done it but the UDS is sooo much easier. It will cruise at the set temp. indefinitely. My guess is, if there is a difference, it would be very subtle. Thank you for your great comments and support. Happy Smokin'!!!
Thank you. We had a great time and the food was awesome!!! Thanks for watching and please subscribe if you haven’t already. Your support is much appreciated.
Thanks for your interest. Long smokes like a brisket is super easy on a drum smoker. Very little adjusting. Bring the temp up to your target and start closing valves slightly until you stabilize. I got up two times during the night somewhat worried. I had the wireless temp monitor on my nightstand. No high temp alarm at all. Never needed adjusting all night long! Fluctuated +/- 10 degrees. Amazing smoker!!!
ok. first, i want you people to Quit callin these ugly! you’re ugly - the grills are beautiful! you’ve heard of or done beer can chicken? try it with dr pepper or rootbeer! and cook on oak, oak and more oak until you get enough sugar maple stocked up.and then for any pork you may do, get yourself some scott’s bar-b-que sauce - made only in goldsboro, nc, home of sjafb. good recipe, good video! sorry about the ugly remark but dayum... :-) oh hell, i’m ugly too
That's certainly one way to do it. Aaron Franklin (brisket king) doesn't separate his. He slices about half way up until the flat meets the point, then rotates 90 degrees and slices the thicker flat/point the other way. Then you can also choose to make burnt ends out of the point as opposed to just slices.
Building my first UDS now, I’m used to cooking on large trailer pits, both traditional and reverse flow. Your ability to hold temp with no effort is great, tenderness and juiciness appears on point but the smoke ring is disappointing, did you get a good smoke flavor?
Thank you for the positive input. The UDS is so simple yet produces great product. Although the smoke ring wasn’t impressive this time, I have had phenomenal success regarding smoke rings with previous cooks. Maybe the temperature of the raw meat when placed on the cooker came into play. Smoke flavor was on point. Not too heavy but just perfect. I don’t particularly like a very heavy smoke flavor and this was just right.
Maybe a dumb question but I've never worked with Uds was wondering if that much charcoal and wood run all the 17 hours or did u add more charcoal after a few hours thanks
That basket of charcoal lasted not only the 17 hours but three separate six hour cooks, in addition - and I never added charcoal the entire summer! Only added a couple pieces of chunk wood for each indiviual cook. After each cook, simply shake the basket of ashes and its all ready for the next adventure. the efficiency is so great - its a very slow bruning process and not at all like you observed while grilling with charcoal.
I'm getting ready to build my first UDS. Just a couple of questions. How much charcoal did you use for this cook and did you have to add charcoal during the cook? Great looking UDS! 👍
Hi Bruce. I would have to guess about half a bag of Kingsford. I did two additional cooks of 6 hour ribs with the remainder of the basket for another 12 hours. I did not add charcoal. On a full basket you could get somewhere around 30 to 40 hours of slow burn at 250 degrees.
Thank you. I used very little charcoal. I can fill this basket and do about 4 to 5 6 hour smokes. Just remove the basket after every cook and shake the ash down. VERY fuel efficient!!!
Cheers for the videos! they are really well made. How do i get an invite to one of these parties??!! I live in the UK so our summers aren't guaranteed... and also the UK doesn't have a huge BBQ/Smoking culture. I've build up a cheap smoker and have been trying different meats, my next mission is to build a barrel smoker so cheers for sharing! I have got some good tips.
Let us know about your adventures with the barrel Smoker. It's fascinating to talk with you and others who are so far away and have differences practices and ways of doing things like BBQ.
Jason Miller I’ll put the cap on once I’ve have a positive rate of climb on the temperature. Once I know the charcoal is burning I’ll cap the back and adjust with the bung hole caps and ball valves.
I have a dumb question... at 6:34, you say you will check the meat; how long will your coals keep the temperature for you? When do you add charcoal? Do you add small chimney amounts?
David Bourland - hi David. Not a dumb question at all. The beauty of this smoker is that you do not add charcoal. I filled the basket with a bag of charcoal and did about four cooks. When done just close all valves and vents and snuff the lit charcoals. Tap the ashes out of the basket and it's ready to go again. When starting the fire I lite about 12 to 14 briquettes then add them with a couple pieces of wood to the basket. That's it!!!
When you seasoned your drum did you ever have a problem with the Pam leaking out your wheels? I don't know how mine leaked could barely fit the bolts through the holes. Maybe I sprayed to much pam
Chris Lee - That's interesting. I've never had a problem with anything leaking. In fact, after every smoke, I have a significant amount of fluid collected in the bottom which I simply grab the drum and pour out. Never any leaks from the wheel screws or seams.
I have and when done correctly, is very good! Thanks for reminding me. I will plan on a video demonstrating smoked salmon in the near future. All the Best.
clown4516 - Including the barrel, I would guess around $180.00. There are shortcuts you could do to drop that figure but all-in-all, less than $200.00 for this one I have here.
Can you tell me about your fire management. I see opened the ball valves and removed the bung caps when you were starting then replaced them. Do you wish you would of gone with larger intake pipes? Maybe use full port ball valves? And will be supporting a local southeast mich bbq guy by subscribing.
Hi Brad. Thanks for watching appreciate your support. You know, going with larger intake pipes would not be a bad idea. While this works well here, having extra airflow is always a good thing especially when you have valves to control it.
Let me say it was very difficult! Had a lot of people watching behind the camera and I knew it was time to eat real soon. By the way, the bark had a great flavor and the pepper flakes added the perfect amount of heat.
@@SmokinwithKasket Thanks so much, I'm getting everything together to build my smoker, and I hope to do a brisket, pretty soon. Your recipe was course black pepper, kosher salt, Dr pepper and beef broth.. did you use a binder on the meat to hold the rub
I would have pulled it off at 180 deg. It will continue to cook after it is removed from the heat. I also would have let it rest openly so it doesn't steam inside of the foil. Not that your way is wrong, this is just what I would have done.
Very simple - I drilled a small hole on the side of the drum near the top to allow for the probes and wires to be threaded through. One probe is held with a wooden clothes pin onto the grate. The other is placed in the meat.
Hey David. You may be confusing the brisket with a cut of Prime Rib or a nice steak. While I love a very rare steak or bloody prime rib, the brisket is a bit different. The brisket will usually be very tough and chewy if pulled from the smoker too early. This was not over cooked in the least bit. It was pulled from the pit with an internal temperature of 199 degrees F. At that temp, absolutely not over cooked. Was very tender and flavorful. In fact, I’m not sure I could pull this off so successfully two times in a row. Lol. Hope this helped.
Emmm no William im not confusing the brisket with a prime Rib or some nice steak hahahaah ! i was refering kinda like a Texas Style Smoked Brisked !! the color its a little bit more pink~ish. Anyway, i love your vids !! keep it up the nice work :D !
Oh ok. I will surely have to look for and research the Texas style smoked brisket. I would be worried about toughness. I may try a lower internal temperature on a brisket flat in an effort to get a more rare piece without compromising toughness. Thanks for the input. Might be a good video to experiment with.
You did a good job on smoker did a good job on that brisket but please don't cut your mate on aluminum put it on a cutting board you could get flakes of aluminum in your food but overall good job that's just my opinion thumbs-up don't take it the wrong way
MrBubbahunt9 - No water pan necessary. My past experience was to use one at first but I didn't. You will also see that with this configuration one is not needed - absolutely not needed at all!!!
MrBubbahunt9 - Funny. I was just looking at a 7 pound brisket about an hour ago in the grocery store. Wish we lived in TN!!! Love the weather. In laws lived in Camden for a few years. Couldn't get enough of that state.
Josh _ - Well I’m in the Detroit area and in the middle of the summer sunset is probably around 9:45 PM or so, so yeah it stays daylight quite late during the summer here.
Kevin R - Wow. Your first smoke and your tackling a brisket. Take the bull by the horns! Just keep the temp stabilized as much as possible and avoid the urge to look! Keep a probe in the meat to monitor internal temp and you'll do fine. Post a video if you can - we'd love to see it all. At least write a reply here to let us know your progress. Happy Smoking my friend.
Alright so I got the fire started just like you did and I even went out and bought a digital thermometer like yours and everything was going good until the temp started rising up to 320 degrees...I had a bit of trouble bringing it back down to around 250... but after a while (an hour or so) of tinkering with the airflow in and out I managed to get it under control. Got it off after smoking it for 7.5 hours. Just a small 2.6 lb flat brisket. I let it rest for 30 min and cut it up but it wasn't very tender like yours...did it go wrong when the temp got out of control? It has a great smokey flavor but it's just a bit on the chewey side. I did inject it with beef broth and rubbed a dry rub on it..I let it set for 3-4 hours before I smoked it. Any help would be appreciated! Thanks buddy!!
Kevin R - Well, the temp issue may have caused the meat to become tough. Also, you may have just got a bad cut of meat. The quality of meat does fluctuate greatly. Also, did you have a probe in the meat? Would have been critical to pull the meat at around 195. Did you wrap in foil? This helps greatly with regards to keeping the meat juicy and tender.
Yeah you know your hammers. I have a good number of electricians in my family. Pretty sure this hammer was my grandfathers or my father acquired it before he retired from McLouth Steel, Trenton, MI - back in the mid 80's.
Hey there- great question. I'm in the Detroit area and this was July 22nd. Sun set is at 9:02pm. This was an all night cook that began at 9:00pm. You'll see the next sequence of events illustrated the brisket at around 6:30am- little over 9 hours later. Nice thing about summer- gets dark very late!!!!
Stiaan van Huyssteen - Ahhh That makes sense. You're in the Southern Hemisphere so your sunrise and sunsets are total opposite from ours here. Happy Smoking my friend.
Wow that spread looked awesome. Nothing like awesome food, great friends and an ice cold beer. Cheers. Great video!
Thank you Christopher. A good time was had by all!!! Glad summer is here - we can start another round. LOL
Very well done I love the way you've done the video you show everything from the chemine to the vents opening ...
Great video! Thanks for being do detailed for us newbies
I wrap as soon as the bark is set, not by temperature. Gets you through the stall faster.
Yummy bbq results!👍😛
Wow, great looking UDS. I'm building one myself at the moment. That brisket is nice and juicy!
Great news about your UDS project. You'll love this machine!!! This was my first brisket and I amazed myself!!! Did a lot of research but the UDS has to take a lot of the credit!!! Let me know how your UDS turns out. Happy Smoking!!!
If this was Your first Brisket…..I have to say…... You did Your homework and research. Nice job!
Really liked all the detailed info and temp readings during the cook. That UDS Rocks!!! \m/
Thank you for the support and compliment. Much appreciated!!!! I did look at a lot of video reviews and read up on proper brisket BBQing. My biggest help though came from the UDS. That smoker is excellent for holding a constant temperature for a long period of time.
Amazing looking meal. Love eastern market plug. Great local shopping
Oh yeah! Great place!
Wow, Looks like you got it right ! The brisket looks great.. Party !!!!!!
Thank you!!!
Man That looks great Good Job on building your UDS and Cookking that Brisket. Enjoyed the video's. Thanks Buck.
Thank you for the kind feedback my friend. Now you have to build one!!! You won't be disappointed with the performance. Happy Smoking!!!
In a little late commenting...
Great videos and tips. Built my first UDS following your tutorial 2 years ago...
Gonna try 1st brisket in a couple of weeks.
Awesome Jim!!! Thank you for watching. Appreciate your support. I bet it turned out great.
Looks good as hell man. Gonna have to make myself one of these
I might have to make one. I love ribs and brisket tooooo! Id rather make it myself. Thanks Kasket for all the tips and advice.
Thank you for watching and commenting. Much better to make yourself as you can control the flavor and sodium!!! Thanks for the support. Stay safe and healthy!!!
Great cook thanks for sharing, pig looks soooo good!
Trippingonfaith ! Thank you for watching. Appreciate your support. Stay safe.
Looked like you guys had a feast! That brisket looked excellent and so did that pig. Nice job brother!! Looks like you're gonna have a wonderful Summer of cooking!!
Hey T-Roy - Thanks for the support. I was actually taken by surprise with the results of this brisket. Was my first ever attempt. I couldn't have been more satisfied with the results. Looking forward to your new videos!!! Enjoy your summer as well! Happy Smoking!
Looks great! It's amazing that you don't have to load additional coals thru the whole process.
Thats the beauty of a UDS. A full basket of charcoal can burn for twenty plus (20+) hours. Wood is not needed after the first few hours of the initial cook. If it really is necessary to add wood, you can always remove the top and rack and toss a couple of chunks of wood into the charcoal basket from above. Adding a door would increase the chance for air lakage into the drum. A door is simply not necessary. I recently did a brisket that took over 17 hours and when finished, I still had enough charcoal left over for another six to eight hours (at least). The UDS is amazingly efficient.
what size bag did u use initially? 10 lbs?
Hey Kasket!! It looks like everything turned out great. I am glad that the timeline worked out. You had me a lil bit concerned since we conversed. I must say the your Brisket and Pork turned out phenomenally well. This was a great video. Thank you for sharing it!
Hi Sneakie 1. Thanks for the support. Because of Pitmasters like yourself I have been taught by the best. I was totally amazed that I pulled this off being my first brisket ever! I've learned keeping it simple and keeping the temp level as much as possible seemed to be the key. Looking forward to seeing your new videos. Happy Smoking my friend.
Ahhh...My friend I am far from a Pitmaster. I am just a dude that likes to cook for my family. I just so happen to film it...lol! I have some pre-recorded footage that I brought with me ( to the Middle East) that I need to edit and upload. I'll give you a Shout out on my next video. Great Job once again!
+Daddy Cooks Wow! Thanks. Looking forward to your upcoming vids.
I gave you a Shout Out on my new video!
Thanks for your service and stay safe. We all need more videos!
Awesome channel and content, Thankyou for all the in depth info.subscribed
Thank you for your comment and support. Much appreciated. Happy New Year and Happy Smokin’
Okay everything you said was spot on...once you said hickory wood I knew you were on the right track. Get a shaper knife though lol
I got the first like. Great job on the UDS! love your bbq videos. The time chart was so helpful. The party looked amazing with great food and friends. Congrats!
Thank you so much for your support. Very much appreciated!!!
Nice job!!
Mic drop! I'm going to copy you on this build! Ty nice work.
Thank you Blake. Appreciate your kind support. You will not be disappointed with this smoker - Its an amazing machine. let us know how yours turned out. Happy Smokin' My Friend!!!
WOW I've never had one take that long before. Looks great! Aaron Franklin wraps his briskets I'd hardly call it a crutch but if that makes insecure people want to feel superior they can call it that...
Really enjoyed this video. I myself have a UDS and am just starting out. Hope to see some more videos! 👍🏽
Thank you for your support. It amazes me what a great smoker this really is. I'm thinking about doing a video on smoked turkey legs. I've done them once before on a gas smoker and they turned out fantastic!!!! Thanks again for your comments and subscription. Happy Smoking!!!
+William “Smokin with Kasket” Kasper if possible I'd like to show you what I have and maybe if I can get some ideas from ya. My charcoal holder is a bit different and I really want to install the valves like you have but afraid they won't be effective.
The valves are very effective in this configuration. I did an experiment recently during a smoke. I held a lighter flame near the top of an opened valve. The flame was being pulled down through the valve / pipe vigorously. This confirmed to me that there is indeed a suction or down draft being created with the valve / pipe assembly in this configuration.
oh yeah, I subscribed to ya, keep the vids coming, Rico
You bet my friend! We'll BBQ a party!!! Got a pool and hot tub to boot!!!
Great build and cook...I have not finished my uds...Can't have large gathers for now....Cheers Jeff
Thank you. Hurry up on that UDS - Your missing out on the fun!!! Thanks for watching. Happy Smokin'!!!
Great video ! and really enjoy the design of your USD , Question for you regarding the charcoals used.. the original amount shown, was that enough to last the entire cook process or did you have to add additional coals at some point during the cooking time ?
Thanks, happy smoking!
Great job! Looks good!!
Henry Aguero Thank you!!!
Nice job buddy
Y'all do it right, man!
Great looking smoker. I just bought my supplies today. A question for you... Do you ever put a cap on your smoke stacks that are on the lid?
That's one KICKASS smoker!!! Well done !
Thank you for your kind words. The UDS is an amazing smoker. Holds temp. like no other. Well, maybe next to a Big Green Egg.
Good times !! Well done
Thanks Kyle. Appreciate your support. Thank you for watching and subscribing. All the Best-
very nice videos and outstanding looking food. thanks for sharing.
Michel Fernald - Thank you my friend. Appreciate the support.
I wrap after 5 hours of smoke. Works fine and is done in about 12 hours total.
very nice build, really looks nice. brisket looked good. Fat side up, it will baste the meat as it cooks.
All kinds of ways people cook these things. Personally I never use the Texas crutch. I just let it power thru the stall. I have also never mop it, in fact, I never open the lid until it says it is done cooking. Also, something I have found that really tells me if it was cooked right is not so much the juiciness of it when I first cut it. It is more when I reheat it later, if it comes out juicy then, then I really know it was done right.
Excellent feedback. I originally planned not to wrap this like you said. Time limitations regarding the party that afternoon, forced me to wrap it though. I see that many people do not wrap. I shall definitively try that next time. Thank you for your input.
Nice!! I was surprised! thank u!!!! 😎👍
It truly is an awesome smoker. Go build one!!! Stay safe and healthy.
Did you have to add to the Barrel smoker at anytime? Or was it enough with what you started with?
I like this so much
Thank you Jun. You must build one now. Be safe!!!
great video, did you have to add charcoal or would throughout the burn? Keep on Smokin, Rico
Did you have to add more charcoal at time during your cook? Great job, it looked outstanding!
Nice build on that smoker. Personally I'd prefer less vents on top but that is personal preference. Currently using a Pit Barrel smoker but plan on building a full size one this coming summer. I do love the way the PB Smoker hangs meat. I plan on having that option in the one I build but also a double rack setup as well. On the PB Smoker I can do a brisket in about 5 hours with it hanging and then a 2 hour rest in a cooler wrapped like you did.
Thank you for your comment. Much appreciated. Actually, it wouldn't hurt to add a couple more elbow-vents because there are times when I could use more. You can always screw a (1/2") plug into the elbow(s) to reduce your ventilation. I find myself opening and cracking one or both of the two inch bung holes on the lid from time to time to get just a little more ventilation. It would be easy to add a couple of holes for re-rods across the top to hang meat. I may do that as well. Happy Smoking.
@@SmokinwithKasket Keep smoking and if you see smoke to the south it's probably me as I'm in NW Ohio and smoke frequently. :) Don't worry, born and raised in ][V][ though.
You never once added charcoal? 18 lbs did it for that long? That’s crazy amazing!
I take it off at 203 internal temp. I only take the temp on the Point.
Yours looks great. You did an awesome job.
That temp is too high.
I was wondering your top exhaust ports you made. during your cooking did you have the all the exhaust ports open or were some closed
HI kasper that brisket just looks amazing , but im wondering something , what happen if you need to add more coals or more woodchunks?
Hey Dude, nice videos, I am from Detroit area as well. UDS looks awesome you did a great job.
Jeff Boldt Thank you my friend. Now we just need to wait for warm weather to arrive. Break your smoker out too!
Jeff Boldt . I finished my build, did my burn out, put my finishing touches on it. I'm going to sand it this weekend put wheels on bottom then I'm ready for painting.
Jeff Boldt . I finished my build, did my burn out, put my finishing touches on it. I'm going to sand it this weekend put wheels on bottom then I'm ready for painting.
Im sure since then you have dialed it in. On my drum I separate the point from flat (kids dont like point) and cook over 225 till color, then finish wrapped in oven at like 350 till probe tender
Yes - I have learned my drums idiosyncrasies. Does exceptionally well. Happy Smokin'!!!
That is a beautiful UDS, brisket, and party. One for the ages!
One question for you William: can you tell the diff b/w brisket smoked solely with wood on the Highland vs mostly charcoal on your UDS? I'm just getting going on my new Highland, taming wood fires, and learned last night grilling some burgers in my Weber 22 that they came out much tastier / juicier from a hotter, cleaner oak fire than from a charcoal one. So I wonder about charcoal powered smokers, what with all the thick smoke charcoal gives off as it lights...
Excellent question. I have not done a brisket on my Highland, only the UDS. The Highland would be very tricky doing a 14 hour brisket, keeping up with the fire. Definitely doable. Actually, with the UDS, the fire and heat is so throttled back that, once the drum gets up to temperature and levels out, there is never any thick smoke from the charcoal. Plus, I'm still using chunks of wood for the smoke, initially. I will probably do a brisket (small one) on the Highland just to say I've done it but the UDS is sooo much easier. It will cruise at the set temp. indefinitely. My guess is, if there is a difference, it would be very subtle. Thank you for your great comments and support. Happy Smokin'!!!
Great video but my invitation was obviously lost in the mail.
Michael Todd - I would have surely invited you my friend had I know. There was plenty of food!!!
You just got you a subscriber OAKLAND CALIFORNIA 👍🏻👍🏻
Thank you kindly sir. Much appreciated. Happy Smoking!!!
when you cooked the brisket did you put on the rear cap?
yum
Nice spread
Thank you. We had a great time and the food was awesome!!! Thanks for watching and please subscribe if you haven’t already. Your support is much appreciated.
can I come over next time? I'll bring beer!
Enjoyed the video...!!!
Thank you. I appreciate your support. You MUST build one. They are amazing smokers!!! All the Best-
Great job. How much fire tending / maintenance did you have to do (adjusting airflow, i assume not adding any fuel)?
Thanks for your interest. Long smokes like a brisket is super easy on a drum smoker. Very little adjusting. Bring the temp up to your target and start closing valves slightly until you stabilize. I got up two times during the night somewhat worried. I had the wireless temp monitor on my nightstand. No high temp alarm at all. Never needed adjusting all night long! Fluctuated +/- 10 degrees. Amazing smoker!!!
ok. first, i want you people to Quit callin these ugly! you’re ugly - the grills are beautiful!
you’ve heard of or done beer can chicken? try it with dr pepper or rootbeer! and cook on oak, oak and more oak until you get enough sugar maple stocked up.and then for any pork you may do, get yourself some scott’s bar-b-que sauce - made only in goldsboro, nc, home of sjafb. good recipe, good video!
sorry about the ugly remark but dayum... :-) oh hell, i’m ugly too
Awesome input my friend!!!
that's a good looking brisket. very juicy. daddy cooks sent me.
Thank you for stopping by. Please subscribe. Enjoy your summer.
I did subscribe brother
When slicing, separate the flat and the point. The grain runs in different directions...Nice backyard.
Great advice. Thank you. Appreciate the compliment as well. Happy Smokin!!!
That's certainly one way to do it. Aaron Franklin (brisket king) doesn't separate his. He slices about half way up until the flat meets the point, then rotates 90 degrees and slices the thicker flat/point the other way. Then you can also choose to make burnt ends out of the point as opposed to just slices.
I think he has a great technique doing it that way.
nice job
Thank you Tim. The UDS made the job easier for sure.
Building my first UDS now, I’m used to cooking on large trailer pits, both traditional and reverse flow. Your ability to hold temp with no effort is great, tenderness and juiciness appears on point but the smoke ring is disappointing, did you get a good smoke flavor?
Thank you for the positive input. The UDS is so simple yet produces great product. Although the smoke ring wasn’t impressive this time, I have had phenomenal success regarding smoke rings with previous cooks. Maybe the temperature of the raw meat when placed on the cooker came into play. Smoke flavor was on point. Not too heavy but just perfect. I don’t particularly like a very heavy smoke flavor and this was just right.
Doing my first a week from today. Wish me luck!
Awesome! Best of luck. Let us know the outcome.
Maybe a dumb question but I've never worked with Uds was wondering if that much charcoal and wood run all the 17 hours or did u add more charcoal after a few hours thanks
That basket of charcoal lasted not only the 17 hours but three separate six hour cooks, in addition - and I never added charcoal the entire summer! Only added a couple pieces of chunk wood for each indiviual cook. After each cook, simply shake the basket of ashes and its all ready for the next adventure. the efficiency is so great - its a very slow bruning process and not at all like you observed while grilling with charcoal.
I noticed you opened both of the lid outlets to get the temperature high enough. Do you recommend 1" pipes instead of 3/4"?
1 inch pipes may be a better idea.
I'm getting ready to build my first UDS. Just a couple of questions. How much charcoal did you use for this cook and did you have to add charcoal during the cook? Great looking UDS! 👍
Hi Bruce. I would have to guess about half a bag of Kingsford. I did two additional cooks of 6 hour ribs with the remainder of the basket for another 12 hours. I did not add charcoal. On a full basket you could get somewhere around 30 to 40 hours of slow burn at 250 degrees.
Keep us posted on your UDS build. We would love to hear your experience.
Really nice smoker👍 I will copy it... One question, how much coal did you use?
Thank you. I used very little charcoal. I can fill this basket and do about 4 to 5 6 hour smokes. Just remove the basket after every cook and shake the ash down. VERY fuel efficient!!!
Cheers for the videos! they are really well made.
How do i get an invite to one of these parties??!! I live in the UK so our summers aren't guaranteed... and also the UK doesn't have a huge BBQ/Smoking culture.
I've build up a cheap smoker and have been trying different meats, my next mission is to build a barrel smoker so cheers for sharing! I have got some good tips.
Ryan R - Thank you for the kind support my friend. There is a lot of editing that goes into these videos. Very time consuming.
Let us know about your adventures with the barrel Smoker. It's fascinating to talk with you and others who are so far away and have differences practices and ways of doing things like BBQ.
Thinking of building one myself. At what point do you put the cap back on the back vent?
Jason Miller I’ll put the cap on once I’ve have a positive rate of climb on the temperature. Once I know the charcoal is burning I’ll cap the back and adjust with the bung hole caps and ball valves.
I have a dumb question... at 6:34, you say you will check the meat; how long will your coals keep the temperature for you? When do you add charcoal? Do you add small chimney amounts?
David Bourland - hi David. Not a dumb question at all. The beauty of this smoker is that you do not add charcoal. I filled the basket with a bag of charcoal and did about four cooks. When done just close all valves and vents and snuff the lit charcoals. Tap the ashes out of the basket and it's ready to go again. When starting the fire I lite about 12 to 14 briquettes then add them with a couple pieces of wood to the basket. That's it!!!
did you have to change the coals at any point to keep the heat going or was it good enogh all night ..........looks great
Not only enough to last all night long but two additional cooks in following weeks.
When you seasoned your drum did you ever have a problem with the Pam leaking out your wheels? I don't know how mine leaked could barely fit the bolts through the holes. Maybe I sprayed to much pam
Chris Lee - That's interesting. I've never had a problem with anything leaking. In fact, after every smoke, I have a significant amount of fluid collected in the bottom which I simply grab the drum and pour out. Never any leaks from the wheel screws or seams.
William Kasper that's crazy I'll have to figure it out my bolts are snug in there can't figure it out lol thanks tho
Its looks like you did a 4.O job on thst ODS, good luck and good cooking...
Thank you. Appreciate your support.
good looking meat, have you ever done a smoked fish?
I have and when done correctly, is very good! Thanks for reminding me. I will plan on a video demonstrating smoked salmon in the near future. All the Best.
Are you in Berkley?
Where are you? it’s always dark at 9pm in Arizona .
Southeast Michigan, north of Toledo. During the summer it doesn’t get dark till 9:30pm or so.
How do I get an invite to this guys house!?
how did you keep temp and coals Rollin over night? I can't keep my pit at temp for half hour lol. please let me know!!!
piggin aint easy - is your pit a UDS? If it is then you have ventilation issues. Your drum is not air tight enough.
Kind of curious, why you put the ball vents up so high......
Actually they're only 18 inches above the bottom hole. They are in a convenient position and functionality is the same in this location.
Do you soak your wood chips in water? Smokes better. Great video. That meat looks wonderful.
Hi Stanley. I have tried both ways with regards to soaking the chips or chunks. Honestly, I don’t find a difference. I normally don’t soak.
no drip pan?
How much in total do you think it will cost for everything you need for that smoker? including the barrel
Yup...we need more info Kasper !!!???
clown4516 - Including the barrel, I would guess around $180.00. There are shortcuts you could do to drop that figure but all-in-all, less than $200.00 for this one I have here.
Can you tell me about your fire management. I see opened the ball valves and removed the bung caps when you were starting then replaced them. Do you wish you would of gone with larger intake pipes? Maybe use full port ball valves? And will be supporting a local southeast mich bbq guy by subscribing.
Hi Brad. Thanks for watching appreciate your support. You know, going with larger intake pipes would not be a bad idea. While this works well here, having extra airflow is always a good thing especially when you have valves to control it.
I had to eat after watching this video.How did you resist eating some while you were slicing?
Let me say it was very difficult! Had a lot of people watching behind the camera and I knew it was time to eat real soon. By the way, the bark had a great flavor and the pepper flakes added the perfect amount of heat.
Notch the brisket before you put it on. Low & slow don’t rush the temp.
Just curious but do you flip the meat at any point during the cook
Al Barnhill - Hi Al. I did not flip the meat. With this particular cook, I kept the fat cap at the bottom.
@@SmokinwithKasket Thanks so much, I'm getting everything together to build my smoker, and I hope to do a brisket, pretty soon. Your recipe was course black pepper, kosher salt, Dr pepper and beef broth.. did you use a binder on the meat to hold the rub
Can you use a drip pan or is it best not too?
Yes. You could use a drip pan. That wouldn’t be a problem.
I would have pulled it off at 180 deg. It will continue to cook after it is removed from the heat. I also would have let it rest openly so it doesn't steam inside of the foil. Not that your way is wrong, this is just what I would have done.
Thank you for the input. Those are great suggestions.
So what does it taste like ? Great job
Let me tell you - It was phenomenal!!! The brisket was textbook in all aspects!!!
How did you rig up your meat probes?
Very simple - I drilled a small hole on the side of the drum near the top to allow for the probes and wires to be threaded through. One probe is held with a wooden clothes pin onto the grate. The other is placed in the meat.
"Accelerating the time" usually ends badly, glad it didn't for you. 11:13 - just eat it bro!
wasnt it a little bit overcooked? i like mine a lil bit more pink~ish
Hey David. You may be confusing the brisket with a cut of Prime Rib or a nice steak. While I love a very rare steak or bloody prime rib, the brisket is a bit different. The brisket will usually be very tough and chewy if pulled from the smoker too early. This was not over cooked in the least bit. It was pulled from the pit with an internal temperature of 199 degrees F. At that temp, absolutely not over cooked. Was very tender and flavorful. In fact, I’m not sure I could pull this off so successfully two times in a row. Lol. Hope this helped.
Emmm no William im not confusing the brisket with a prime Rib or some nice steak hahahaah ! i was refering kinda like a Texas Style Smoked Brisked !! the color its a little bit more pink~ish.
Anyway, i love your vids !! keep it up the nice work :D !
Oh ok. I will surely have to look for and research the Texas style smoked brisket. I would be worried about toughness. I may try a lower internal temperature on a brisket flat in an effort to get a more rare piece without compromising toughness. Thanks for the input. Might be a good video to experiment with.
would love to watch it !! lol !! have a good day sir :D
Thank you for the ideas and your support. Happy Smokin my friend.
You did a good job on smoker did a good job on that brisket but please don't cut your mate on aluminum put it on a cutting board you could get flakes of aluminum in your food but overall good job that's just my opinion thumbs-up don't take it the wrong way
Great advice my friend. I should have transferred it to a cutting board. Thank you for watching and your kind words!!! Happy Smokin’ my friend!!!
you don't use a water pan to help defuse the heat? thanks
MrBubbahunt9 - No water pan necessary. My past experience was to use one at first but I didn't. You will also see that with this configuration one is not needed - absolutely not needed at all!!!
sweet.looked very tasty.and this tennessee man loves some brisket......thanks kasper
MrBubbahunt9 - Funny. I was just looking at a 7 pound brisket about an hour ago in the grocery store. Wish we lived in TN!!! Love the weather. In laws lived in Camden for a few years. Couldn't get enough of that state.
Your stall started at like 2am
Meatandammo 11 - it sure did. Went late into the morning like 9 hours!
9 pm damn! Looks like its noon. What time does the sun go down there midnight. Wtf
Josh _ - Well I’m in the Detroit area and in the middle of the summer sunset is probably around 9:45 PM or so, so yeah it stays daylight quite late during the summer here.
William Kasper thats wild!
Man I sure do miss home (Kansas City) and the brisket. Man you did that up right!!! Now you've inspired me to go and make my own smoker now!
Kevin R - Excellent!!! Thank you for the compliment. This UDS is the bomb!!! You will love the results with this cooker. Happy Smoking my friend.
I made my UDS!!! I'm seasoning it right now! Got a little flat brisket (3 lb) going on tomorrow morning. Any tips!? This is my first smoke ever!
Kevin R - Wow. Your first smoke and your tackling a brisket. Take the bull by the horns! Just keep the temp stabilized as much as possible and avoid the urge to look! Keep a probe in the meat to monitor internal temp and you'll do fine. Post a video if you can - we'd love to see it all. At least write a reply here to let us know your progress. Happy Smoking my friend.
Alright so I got the fire started just like you did and I even went out and bought a digital thermometer like yours and everything was going good until the temp started rising up to 320 degrees...I had a bit of trouble bringing it back down to around 250... but after a while (an hour or so) of tinkering with the airflow in and out I managed to get it under control. Got it off after smoking it for 7.5 hours. Just a small 2.6 lb flat brisket. I let it rest for 30 min and cut it up but it wasn't very tender like yours...did it go wrong when the temp got out of control? It has a great smokey flavor but it's just a bit on the chewey side. I did inject it with beef broth and rubbed a dry rub on it..I let it set for 3-4 hours before I smoked it. Any help would be appreciated! Thanks buddy!!
Kevin R - Well, the temp issue may have caused the meat to become tough. Also, you may have just got a bad cut of meat. The quality of meat does fluctuate greatly. Also, did you have a probe in the meat? Would have been critical to pull the meat at around 195. Did you wrap in foil? This helps greatly with regards to keeping the meat juicy and tender.
haven't seen a electricians hammer in a while.
Yeah you know your hammers. I have a good number of electricians in my family. Pretty sure this hammer was my grandfathers or my father acquired it before he retired from McLouth Steel, Trenton, MI - back in the mid 80's.
9PM??? Are u sure it is not 9 AM? When does the sun set in your area? Is it just always day?
Hey there- great question. I'm in the Detroit area and this was July 22nd. Sun set is at 9:02pm. This was an all night cook that began at 9:00pm. You'll see the next sequence of events illustrated the brisket at around 6:30am- little over 9 hours later. Nice thing about summer- gets dark very late!!!!
Thats very nice! I am from South Africa and in summer it gets dark at around 7:30pm. The meat looked amazing!
Stiaan van Huyssteen - Ahhh That makes sense. You're in the Southern Hemisphere so your sunrise and sunsets are total opposite from ours here. Happy Smoking my friend.