How To Smoke Brisket In UDS

Smoking Brisket in a UDS

Smoking brisket in a UDS (Ugly Drum Smoker) is a time-honored tradition that results in tender, flavorful meat with a beautiful smoky flavor. Whether you’re a seasoned pitmaster or a novice smoker, mastering the art of smoking brisket in a UDS is a skill that will impress your friends and family. Here’s a step-by-step guide to help you achieve barbecue perfection.

Choosing the Right Brisket

When it comes to smoking brisket, choosing the right cut of meat is crucial. Look for a brisket that has good marbling, as this will result in a juicier and more flavorful end product. Aim for a brisket that weighs around 10-12 pounds, as larger briskets can be more challenging to cook evenly.

Preparing the Brisket

Before you begin smoking, it’s important to prepare the brisket properly. Start by trimming any excess fat from the brisket, leaving about a quarter-inch layer to help keep the meat moist during the long cooking process. Next, season the brisket generously with a dry rub of your choice. A classic brisket rub might include salt, black pepper, garlic powder, and paprika, but feel free to get creative with your own blend of spices.

Setting Up the UDS

Now it’s time to prepare your UDS for smoking. Start by filling the charcoal basket with charcoal briquettes and adding a few chunks of your favorite smoking wood, such as hickory or oak. Light the charcoal using a chimney starter until it’s hot and ashy, then carefully pour it into the charcoal basket. Place a water pan in the UDS to help regulate the temperature and keep the brisket moist during the cooking process.

Smoking the Brisket

Once the UDS is set up and the temperature is holding steady at around 225-250°F, it’s time to add the brisket. Place the brisket on the cooking grate, close the lid, and let the magic happen. Maintain a consistent temperature throughout the smoking process, adding more charcoal and wood chunks as needed to keep the fire going. Plan for the brisket to smoke for around 1.5 hours per pound, but remember that every brisket is different, so it’s ready when it’s ready.

Monitoring the Temperature

Invest in a good quality meat thermometer to keep an eye on the internal temperature of the brisket. The brisket is ready to be removed from the smoker when it reaches an internal temperature of 195-205°F. Once it reaches this temperature, carefully remove the brisket from the UDS and let it rest for at least 30 minutes before slicing and serving.

Slicing and Serving

When it’s time to slice the brisket, be sure to cut against the grain to ensure tender, juicy slices. Whether you prefer your brisket sliced thick or thin, the result should be a beautiful smoke ring and a rich, smoky flavor that will have everyone coming back for seconds.

Conclusion

Smoking brisket in a UDS is a labor of love that requires patience and attention to detail, but the end result is well worth the effort. With the right cut of meat, proper preparation, and careful monitoring, you can achieve barbecue perfection in your own backyard. So fire up your UDS, grab a cold beverage, and get ready to impress your friends and family with your newfound brisket smoking skills.