Backyard Barbecue Basics - Brisket on the UDS
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- Опубликовано: 21 апр 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. 
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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!
What is the length of bolts you used to hold the cooking grates?
Do you have air holes on the bottom of the drum?
Hi John, great video, thanks for putting it up. How much coal did you use at the start?
Thank you brother ur the best 👌 😮😊
Did you cut the top of the Weber kettle to fit the lid on the drum smoker?
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.
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!
get smoke through the entire cook usually. i never used lump in the UDS. I just used cheap briquettes.
Did/do you do fat side up or down? I always thought up so the fat renders through during teh low & slow process.
I normally trim the fat cap entirely off these days. I never cooked fat cap up because that rendering fat hinders the bark from forming
Is your top rack high on the drum bcuz you have a dome lid?
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?
Back pain 😂
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!
I don't know but I probably won't do much other than on the kamado grills and the pellet grill. I have become really fond of both of those. In the greater scheme of things, the grill in use doesn't matter as much as the recipe being cooked. Most backyard and serious bbq/grill cooks know their grills and smokers well enough to cook anything on them.
Yeah, that's pretty much the approach I've taken. Between your recipes and Malcom's over at HowtoBBQright, I've learned a ton! Very appreciative!!
Just curious as to what is the lowest stable internal temperature you can get on that UDS?
If you run a temperature controller on it you can get 180-200 without much issue if you keep the lid on it.
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?
This drum smoker has a little bit more refined airflow control than the Weber.
Did you have to add charcoal once during the cook
no
Is that a 30 gallon drum?? If so how far from the bottom is the heat deflector?? I'm trying to build one now
No.. this is a 55g drum
Can you fit 2 briskets on that uds
no problem
Where did you get that thermometer?
Amazon - www.amazon.com/Maverick-Roasting-Digital-Thermometer-Timer/dp/B000YUELYC/ref=sr_1_1?ie=UTF8&qid=1533218411&sr=8-1&keywords=maverick+ET-85
What is the diffuser for?
It's my personal preference to use one.
Lol not knocking you man just curious to its purpose but I looked it up. To make heat even correct?
I don't necessarily use it to keep the heat even... I use it to block the meat on the grate from the direct heat. I often cook on more than one cooking rack and there is not enough clearance between the lower rack and the charcoal to keep from scorching the meat even on low and slow cooks.
Gotcha. Makes sense now. Thanks man. In the process of building mine now
@@ManCaveMeals I have my own UDS that I built. I don't use a diffuser and the longest it's ever taken a brisket to cook is 10-12hrs max. Pretty sure the direct heat in addition to natural convection speeds up cooking time. I suspect however the diffuser would likely help cook the meat more evenly throughout but man 17hrs is a long time to wait.
Never leave a thermometer in the meat and the smoker covered the environment it’s in will make the readings different
What planet are you cooking on? lol
Dang dat be a dang bing bitta beef it dang neer donet feet on dat dang greel boyyye
That one thermometer reads the internal temperature of the meat and tells you the temperature of the fire????
yes