Texas Style Salt and Pepper Brisket on the Ugly Drum Smoker
Vložit
- čas přidán 25. 01. 2021
- On this Episode, we will be cook a Texas Style Salt and Pepper Brisket on the Ugly Drum Smoker
#brisket #texas #bbq
This is one of my most favorite, simple and delicious cooks we do!
Hickory wood, light trim, just a 60/40 mix of salt and pepper.
300 degrees, hot and fast.
2 hours left alone, then, spin the grate and sprits with plain water.
check/spin/spritz every hour until your bark is set.
wrap, and place back on smoker.
cook until probe tender across all areas.
let rest, slice and enjoy!
brisketmedic, out!
_________________
Recorded on- GoProHero7
Rode-Mic
iMovie Edit
Pilots of Stone- Audiontronics music
Rubs- SOON TO BE RELEASED-
LoneStarBQ Pork&Poultry Hot
LoneStarBQ Pork&Poultry
LoneStarBQ SPG+Plus
LoneStarBQ GBP Dust
--------
Competition Cooking Series-
Brisket-
• Competition Brisket Se...
Ribs-
• How to cook COMPETITIO...
Chicken-
• UDS BBQ Chicken (Compe...
---------
Jeep Stuff-
Red River-
• RedRiver
Pikes Peak-
• Brisketmedic at PikesPeak
Maintenance-
• JEEP Brake Replacement...
Jeep Honor Badge Trails-
• Bridgeport OHV Jeep Ru...
--------
Hunting/Catch/Clean/Cook Series-
Red Deer/Hawaiian Ram-
• CLEAN AND COOK! - Blac...
Texas Trout-
• Copano Bay Trout, Catc...
#brisket #bbq #cooking
InkBird Instant Read Probe - amzn.to/2HPj3N2
Mercer Slicing Knife- amzn.to/2Sp3tcW
Contact me at - brisketmedic@gmail.com - Jak na to + styl
If you enjoy this video- check out our other Texas style cook here- czcams.com/video/AUACYnzQKkU/video.html
Just found your channel, enjoying your videos & techniques. Nicely done brisket!
Thanks for joining us!
Awesome Video. Thanks!
Thank YOU! Have a great day John.
Wow! Just Wow! That brisket looked amazing Zach! That ugly drum is putting out some good eats! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻
Thanks Craig! It’s an old faithful smoker for sure. Hope y’all are well. Thanks for watching bro.
Great work 😊👍👌
Thank you!
@@BrisketMedic you welcome 👍😊
Rightious looking brisket, brother. Plain and simple. I think old faithful (Pit Barrel Cooker) Will work fine with your technique. Subscribed, liked. Browsed your channel, great content, no foo fah.
Hey rocket! Thanks for coming over. Imma big fan of simplicity in cooking and letting the brisket speak for itself.
🍺🍻🍺
Thanks!
Looks good. Also, you can just spin your lid instead of spinning the whole grate.
You certainly could, with a good heat diffuser to keep the charcoal basket from creating hot spots. I have one I use, but it’s a cheap home made thing so I just spin the grate 🤘😎
Yeah...I use a 16" perforated pizza pan from Wal-Mart. Works pretty well. I also get better temp control by using it as well. I've seen people wrap sand in aluminum foil in few packs and put those on the bottom grate. If it works, it works!
@@UnforgivenTrucker absolutely! Mine is from an old Smokey, and it’s only about 16”
Do I spin first or spritz first ? J/k ! That is one beautiful bovine chest ! Love seeing the old UDS putting the work in ! Great job Zach !
I always say it’s her preference if the spin or spray comes first 🤣 thanks Kent. Hope y’all are doing well! I love me some UDS man, always reliable.
Well
Hell not you too geez between you and joe y’all are not helpong that I cannot cook much due to hunters but yall are killing it and I shall be back soon
Lol get back soon! Lol it was funny when I saw we released the same cook the same day 🤣
Do you use a heat deflector on your UDS?
I do! I use one off an Ole Smokey from academy for like $9.
@@BrisketMedic do you put it directly over the charcoal basket?
I put in some bolts to hold a grate about 1” about the basket. Then, I set the plate on that. I can also put my basket on top of the grate and use the UDS for grilling burgers and dogs if I want!
Great job. Question if you don’t mind. This video is around a year old, if you were doing this video say October 2022 when wrapping would you be using butcher paper along with beef tallow like all CZcamsr’s are now doing?
You know, I think it has it use for only during the wrap for prolonged holding. There’s absolutely no advantage to using it as a binder, or during the cook it self. It makes a slice sexy and seem more moist than it really is so it works for serving people as a good buffer. A lot of people use it and ruins bark and keeps penetration of smoke and flavor. Gimmick for most.
Thank you for the question!
Why is there crappy music playing?
Why are there crappy comments being typed?