How To Smoke Brisket On UDS

Mastering the Art of Smoking Brisket on UDS

Welcome to the wonderful world of smoking brisket on a UDS (Ugly Drum Smoker)! Smoking brisket is a time-honored tradition that requires patience, skill, and a good understanding of the smoking process. In this guide, we’ll walk you through the steps to achieve tender, juicy, and flavorful brisket on your UDS.

Choosing the Right Brisket

Before you start smoking your brisket, it’s important to select the right cut of meat. Look for a brisket that has good marbling and a nice fat cap, as this will help keep the meat moist during the long smoking process. Aim for a brisket that weighs between 10-14 pounds, as this size is ideal for smoking.

Preparing the Brisket

Once you have your brisket, it’s time to prepare it for smoking. Trim any excess fat from the brisket, leaving about a ¼ inch of fat to help keep the meat moist during the smoking process. Season the brisket generously with a dry rub of your choice, making sure to coat the entire surface of the meat.

Setting Up Your UDS

Now it’s time to get your UDS ready for smoking. Start by filling the charcoal basket with charcoal and adding a few chunks of wood for smoke flavor. Light the charcoal using a chimney starter, and once it’s hot, carefully pour it into the charcoal basket. Place the cooking grate on top and adjust the air vents to achieve a temperature of around 225-250°F.

Smoking the Brisket

Once your UDS is at the right temperature, it’s time to place the brisket on the cooking grate. Close the lid and let the brisket smoke, undisturbed, for several hours. It’s important to maintain a consistent temperature throughout the smoking process, so keep an eye on the vents and adjust them as needed.

After several hours, it’s a good idea to spritz the brisket with a mixture of apple juice and apple cider vinegar to keep the meat moist and add flavor. Continue to smoke the brisket until it reaches an internal temperature of 195-205°F, which is the ideal range for a tender, juicy brisket.

Resting and Slicing

Once the brisket has reached the desired temperature, carefully remove it from the UDS and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful end result. When the brisket has rested, it’s time to slice it against the grain and serve it up to your eager guests.

Smoking brisket on a UDS is a rewarding experience that yields delicious results when done right. With the right cut of meat, proper preparation, and careful attention to temperature and smoke, you can achieve mouthwatering brisket that will have everyone coming back for seconds.

So fire up your UDS, grab a brisket, and get ready to impress your friends and family with your newfound smoking skills!