How To Smoke A Brisket On A UDS
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- Опубликовано: 6 окт 2024
- In this video I smoke a brisket on my UDS. This Race Crew Drum Smoker runs like a champ! If you're looking for a great brisket injection, you can find this brisket injection by clicking on the link below for Lucky Charms.
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Man I wish I had the patience to trim a brisket like you do!
Sometimes I wish I wasn't so OCD about my trimming. It can take forever sometimes.
I just bought a 55 gallon drum a few weeks ago. I am going to start my UDS build this weekend. Can’t wait to try your recipe. Thanks!!
Good luck with you drum.
Just did my first brisket ever last weekend it came out great. I used the it’s incredible and the Traeger did great, cooked it for 15 hours!
Nice! Glad it turned out great for you.
Boy when he brought out the scissors 😂😂😂
IKR....😂 I was like you can tell dude been in a lot of serious comps as he said or competitions where they look for all of that serious PREP WORK!!!!
Well done James! A killer brisket. Good luck on your coming comps.
Thanks Brian!
That brisket looks great James. Thanks for the information - great video!
Thanks for watching!
Awesome video, great tips, gonna order me some of that injection. I learned a lot from this video, your briskets look beautiful, you did a great job.
Hope you enjoy. Appreciate you watching my friend.
Brother James just ordered me some Angry Bull injection. I’m doing 2 brisket next Saturday for my sons birthday. Can’t wait to try it. Love your videos brother!!! Stay safe and God bless brother James.
Right on, hope you enjoy it. Same to you and yours too brotha!
Top 3 best trimmed briskets I’ve ever seen
I appreicate that Anthony!
That looked killer bro. That drum looks sharp too. Thx for the video.
Thanks for watching my friend!
Those drums are looking good. Can't wait to see more videos. I ordered some Lucky Charms Play Bull to check it out. The Fowl Play was out of stock.
Thanks! Hope you enjoy the Lucky Charms injection.
Great video James.....haven't tried the butter & W sauce as a binder.....can't wait to give it a try
Great little brisket video for us BBQ geeks brotha!!!
Appreciate you stopping by brotha!
I love that dreamy look on your face when you're sampling at the end! I can't wait to make a brisket like that!!
Thanks Kathleen. Appreciate you stopping by.
OOOooooH Yummmmy and Juicy Dude Awesome piece of Roasted Brisket
I need to try hot and fast but after spending 60+ bucks on meat it's hard to stray from what I know works. Good job
The window for error is smaller, but as long as you monitor the internal temp you should be ok.
The brisket was tender and and tasted great
Sounds like those Lucky Charms products are magically delicious!
I’ll let myself out.
They are!
Brother James you might not have the best tasting brisket according to the judges, but you defiantly have the prettiest when it’s all said and done.
I truly appreciate that Hector! Thanks.
@@CentralTexasGrilling your welcome Brother James GO COWBOYS
Going back and watching all of your brisket videos so I can get ready for this competition coming up! Haha great video man!
I know Im asking the wrong place but does anybody know of a method to log back into an instagram account..?
I was dumb forgot the login password. I love any assistance you can offer me.
@Darian Kole instablaster =)
James. Brother your trimming out of this world. Plus your taste test. It kills me 2 watch it makes me wanting 2 fire the pit up one time. I love ribs , I think it's second 2 brisket I'm speaking on the point of the brisket nothing but love. Cheers 🍺
Appreciate you stopping by my friend.
Oh yeah James that is definitely what bbq dreams are made of. Excellent 👍👍
Thanks 👍
Nicely done Brother James ! Beautiful bark !
Thank you kindly brotha!
Great video..Very nice trim..Only thing I do different is trim completely clean on the point..seems to give a better crust for burnt ends. I do all of my briskets and pork butts on my drums
Thanks Keith!
Great tutorial and cook James. Thanks for the video!
Thanks for watching brotha!
Brotha James , This is the one i've been waitin for ..... Outstanding lookin brisket .
Thanks my friend!
I like that you save the au jus for the next cook... brilliant!!!😁👍😉
That brisket was perfect man! Glad you posted another video I was starting to worry about you lol. One more thing everytime you taste the food at the end it’s always priceless and this video that brisket couldn’t have been done any better luv it bro
I appreciate that silvioholley!
Wow, that brisket turned out fantastic brotha James.... That UDS did an amazing job 👍
Thanks Luis👍
I dont think there's one brisket video that you dont mix up the flat and the point. But just ordered that injection. Great video bro
When you talk as much as I do it happens lol. Hope you like the injection.
I just won one in a football pot and seasoned it already and cooking briskets tonight
Good luck with it. I’m cooking a few tonight myself.
Killer video! I came in thinking I would fast forward through some parts being that it was a 30+ min long video but, nope! You managed to keep me entertained while giving me thorough info all the way through! Awesome job, keep up the great work! You got a new subscriber here for sure!
Welcome Jeffwyatt81! Appreciate you stopping by and subbing.
Dangit Brother James!....you're an artist at work that Brisket look absolutely phenomenal well done my brother. Stay safe and be good out there my brother. Cheers!
Thanks, you too brotha!
Wow not bad very good looking brisket nice smoke ring very tender and juicy amazing job
I appreciate it!
You got down on that one homie!
James you have some of the beast tip a way to cook 👨🍳 on grill, thanks so mush
God bless you and your family
I appreciate that Juan!
You’re brisket trimming tho! 👏🏽👏🏽 just ordered the pork injection 🤙🏽
Awesome! Hope you enjoy it.
Another outstanding video brother James , nice trim on that brisket.
Been waiting for you to do a brisket on that drum . I got a brisket I am going to practice with this weekend on the drum . Trying out the trim. Awesome looking brisket brother .
Thanks brotha👍
@@CentralTexasGrilling question how long did you let it rest before you sliced it up.
I am calling you out!!! From Taco Tuesday (which we need more of) to one of the best damn BBQ channels on RUclips! Another great video and an awesome addition to your amazing content. Keep 'em coming!
Really appreciate that Roy2ubesChin!
Wow James...that turned out great...made me hungry😁😋...
Thanks Julie!
Great video! Awesome brisket yum!
Thanks so much!
That trim was a work of art. Finished product looked great. Two quick questions. Would a long serrated knife{ bread knife } work on cold meat to trim? Cooking over direct heat, as in a drum, would trimming all the fat from the point, for burnt ends work, with out burning the point?
I wouldn't use a serrated knife for trimming the brisket. You want to meat to be nice and smooth after you trim it, and not have any jagged edges that the serrated knofe would cause. You can trim all the fat off the point if you're cooking a really good graded brisket. I would leave the fat on if I was cooking a Slect or Choice brisket. The higher quality briskets will have more fat in the meat to help keep it moist.
@@CentralTexasGrilling Thanks Good luck in your comps.
great video James!! LC BBQ is no joke!!
You got that right!
Hubby tends to get impatient and grills too hot sometimes 🙄...so injecting makes perfect sense...not gonna let him destroy a pricey brisket😁😉🤣
Dam good looking brisket!
Thanks Kory!
That is some nice slicing carnal
Thx Martin!
Love it
Thanks for your knowledge always......Your drum experience, diffuser plate yay or nay for brisket? Flavor differences?
I don’t use a diffuser plate for my brisket. I like for it to get a little char on the bottom personally. I think it adds for flavor without the plate.
Looks great, did cooking brisket in foil pan mess up the bark
No. It's like cooking in foil except it allows air to flow throughout the pan better. You might get a spot here or there, but I think the bark comes out better.
Great, thanks a lot!
J-Midas smoking that brisket to gold!! Nice work as always. One question: why would you cut the point off for comp?
I can't really turn in slices from the point in comps so I trim it off. I'll leave just a little bit on there but most of it isn't useable.
Good morning mate! I’m new to your channel. I was recommended by T&T Barbecue 🍖 to come checkout your channel. Amazing trim work with yet another beautiful brisket. That knife 🔪 is amazingly sharp as well. Thanks for the education in the right way to prep and treat our meats!!!! I had to subscribe LoL 😂🍽
#CompPrepWork
Welcome Mike! I appreciate you stopping by and thanks for the comment.
Brother James you defiantly carve/trim/prep the prettiest Brisket of all the You Tube Barbecue community. Not Harry Soo! Not Justin and not Joe from El Paso. Just to name a few. I made a Prime Brisket from Castco for the Fourth of July on my new Webber Summit Charcoal Smoker. I was on point on my point, but my flat was dry. I use Blacks Barbecue rub on my short beef ribs and Brisket. Can you recommend your favorite Rub for Brisket and Short Beef Ribs? Thanks
Thanks for the comment Hector! There are several rubs I like for brisket. A few are La Barbaqoa, Fiesta Brisket Rub & Coarse Black Pepper, Kosmos Q Texas Beef & Cow Cover, OakRidge Black Ops & Crawford's Burnt Beef Rub.
Aim'em and Claim'em Smokers thanks
Wow that brisket looks awesome! Are you using any type of heat shield or baffle plate?
No. I have one I can sue but I didn't use it for this cook.
Fantastic cook, James. When you are cooking your briskets hot and fast, what internal temp do you like to use as a gauge to start checking for probe tenderness?
It kinda depends on the quality of the meat, but usually I'll start testing for tenderness about 202 degrees.
Good video bro!!!
Appreciate it brotha!
Can do a video of smoking just the brisket flat?
The brisket flat is the part of the brisket I dislike the moist, however, I can probably do that.
James - how far does a bag of LC brisket injection go - how many briskets this size? (Just roughtly is fine idk if its 1, 2, or 5+ lol) Thanks for the video. UDS is my main smoker, so appreciate seeing em especially.
With one bag I can do about 5 briskets I would say.
What brand and type of knife are you using. You make it looks so easy!
Here's a video I made showing the knives I use...
ruclips.net/video/QN0urCYSPEI/видео.html
Hey how come you would trim the whole point off of a competition brisket is it something because you don’t need it most of the time or does it just cook better like that and present better
Hey Jason! Sorry for the late reply. I take off most of the point for comp briskets because that part of the brisket doesn't really get turned in. In a KCBS event you would use it for burnt ends, but down here in Texas we don't do that so you really don't need it. It also helps the brisket to cook faster since it's smaller.
What kind of knife did you use to trim brisket looks like a bread knife without the serateded edge
It’s a 12” slicing knife from Dexter.
@@CentralTexasGrilling thanks
Do you recommend putting the brisket in the freezer for a while before you start trimming?
YES! It's always better to trim it when it's cold.
Aim'em and Claim'em
Where do you buy your cheap injectors at? That one looks like it has a pretty good thin needle
It comes free with the bottle of Tony Chachrese injections when you buy them.
Are you worried about PAHs when cooking on a UDS?
Not at all.
Where did you get those cut proof gloves? Thank You
I got it at an Ace Mart restaurant supply store. You can probably find one on Amazon.
What knife is that?
It's a 12in slicing knife by Dexter.
I'm interested where did you get that tray? And the video of the rub i can't find it.
You should be able to find the tray at a restaurant supply store. The rub isn't available at the moment. The individual that makes it is currently in the process of having it mass produced.
@@CentralTexasGrilling is it a bakery display tray? The 26x whatever lol
@@CentralTexasGrilling I had another question... when you use the LC pork injection do you use chicken broth with it instead of water?
@@calfroper112 I use a 50/50 of both.
How’ do you like the Race crew drums?
I love them. Some of the best drums out there.
Great to hear that !! I ordered 2 from Jason after watching your last video!! They are at powder coating and should have them next week! Jason awesome guy great customer service!
Do you use water pans or no
Not on my UDS, but I do on my WSM. I usually cook them faster on my UDS so that’s why I don’t use one.
Ok cool. I wanna try the 250 range see what it does.
Let’s just say first attempt was a failure at 230-250 range.
Do you render that fat into tallow?
I do. Yes.
I'm disappointed, no tallow talk this video.
There was enough in the last video lol