Backyard Barbecue Basics - Brisket on the UDS
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- čas přidán 21. 04. 2012
- This video shows the process of cooking a full packer brisket on the ugly drum smoker. This video covers starting up the smoker and maintaining temperatures for a 17 hour cook! The brisket was 16.5 lbs. Please see the previous video for prepping the brisket and the next video for how to separate the point and the flat to make burnt ends...
Copyright Info:
All video in this production, including intro and exit clips was created by John Setzler / Man Cave Meals. Any music appearing in these videos, whether it be intro, exit, or background music, was created from the royalty free tracks "Blues To Go" or "Cold Metal" included with the Sonicfire Pro 5 plugin (www.smartsound.com) for Adobe Premiere Elements version 8 and version 10 software.
This was recommended to me this morning. Good times.
Thank you so much for your UDS series. It really helped me out.
You sound like Randy from My Name is Earl. Great video, thanks.
Thanks Mr. Meals!
Hi John, great video, thanks for putting it up. How much coal did you use at the start?
Thank you brother ur the best 👌 😮😊
What is the length of bolts you used to hold the cooking grates?
How many hours of smoke does the chunk mixed in the basket give you? Also have you tried lump charcoal or only used briquettes? Awesome videos, thanks for sharing!
Any reason you don't place your starter coals at the bottom of the fire basket and then place the briquettes on top? This should help the "ash stall" problem as it burns upwards.
Do you have air holes on the bottom of the drum?
Did you cut the top of the Weber kettle to fit the lid on the drum smoker?
Did/do you do fat side up or down? I always thought up so the fat renders through during teh low & slow process.
John - are you going to get back to BBQing on different types of cookers, or will everything be on the Kamado from here out? Always eager to learn from you! Appreciate the resource!
Is your top rack high on the drum bcuz you have a dome lid?
Why did the Weber smokey mountain need such a large amount of water to stay stable, and this one didn't need any heat sink?
ive seen people with the ball valves on the bottom straight out and then a lot with 90s to the top, what are the differences?
Did you have to add charcoal once during the cook
Just curious as to what is the lowest stable internal temperature you can get on that UDS?
Can you fit 2 briskets on that uds
Is that a 30 gallon drum?? If so how far from the bottom is the heat deflector?? I'm trying to build one now