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- čas přidán 19. 10. 2020
- This video is about Easy #Brisket Smoking on an Ugly Drum Smoker
Heres a few trim videos to show how we got started-
• How to Trim a Brisket-...
• Competition Brisket Tr...
Then, we covered this brisket with a simple SPG rub, and stuck it in the smoker- at 300degreesF
Check every 45 minutes, spritz as needed, and when your bark is where you want it- check that IT, generally- it will be between 160-170 degree F.
Wrap your brisket tight, with foil (or paper) and add 2 cups of beef stock.
Place back on smoker and check every hour- at this temp, closer to 2 hours wrapped will get your IT to 205-210 but- DONT RELY ON IT ONLY- make sure it's probe tender, all across the brisket, it will cook to a higher temp doing it hot and fast!
Put it to the side, covered and let it set for 45mins to an hour before slicing.
Thanks for watching!
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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
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Competition Cooking Series-
Brisket-
• Competition Brisket Se...
Ribs-
• How to cook COMPETITIO...
Chicken-
• UDS BBQ Chicken (Compe...
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Jeep Stuff-
Red River-
• RedRiver
Pikes Peak-
• Brisketmedic at PikesPeak
Maintenance-
• JEEP Brake Replacement...
Jeep Honor Badge Trails-
• Bridgeport OHV Jeep Ru...
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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
#brisket #uds - Jak na to + styl
Nice one again bro!!!! Cant beat salt pepper garlic and onion
Old faithful!
Juicy, Deliciousness!
Love the videos, do you have a diffuser in that drum? Any tips on keeping that temp from spiking when you open the lid?
As long as I keep from being open more than 5’mins at a time it holds pretty good! I use a ol Smokey heat deflector from academy for $9 as a heat shield. Works great!
You would have a better bark on your brisket if you wrap with butcher's paper instead of foil. Great video btw!
If you’ll check out my other brisket vids, you’ll see I use each for whatever brisket I am cooking and what it needs in particular.
Thanks for stopping by!
So 4 hours or every 45 minutes 4 time then wrap it in foil and cook it again for about 3 hours or until it reaches 230 degrees?
Hey Brian!
On a hot and fast cook, you check it after the initial few hours, every 45 minutes. Wrap when that bark looks good, and then finish that cook until probe tender, usually around 200-205° but every cut finishes different.
You used mesquite? And what temp was it with vents wide open?? Tks
I sometimes use mesquite chunks in the UDS. The exhaust on a UDS stays open, and heat is controlled by the intake. I keep the open about 1/4-3/8” for 275-300°
So what about cooking an ugly duckling....I mean ugly duck in an ugly drum?
Never done that, may have to soon! Thanks
@@BrisketMedic I have an over abundance of grapes. I have been making raisins on the pellet grill. Video upcoming