How to Smoke a Brisket on an Ugly Drum Smoker - EASY BRISKET RECIPE

How to Smoke a Brisket on an Ugly Drum Smoker - EASY BRISKET RECIPE
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[@BrisketMedic]

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[@Mankitchenrecipes]

You got that right, Zach! Smoking in a drum smoker is the best! And that brisket looked delicious!👍 and don't forget the 🍻😁

[@BrisketMedic]

Oh there’s some of those involved! Lol thanks!

[@jerrydigar5779]

I wood love to see you build a ugly smoker

[@BrisketMedic]

Sometime! Thanks

[@mamaandpapajoe]

Those drums do great wok man!

[@BrisketMedic]

Absorutry!

[@CuffNStuffBBQ]

Another great Brisket Zach !

[@BrisketMedic]

Thanks Jimmy!

[@applekid64]

Awesome, any reason why you use foil when you have pink butcher paper / have you tried and how'd you find it? Got a 20lber coming up for a party and I'm feeling the pressure ho boy. Barrel smoker be my game

[@BrisketMedic]

It was just easier to get to lol. Now a days, I do a long hold and only use paper. For short resting foil is fine. You got this, it’ll do great!

[@Viewtoagrill]

Nice Zach.

[@BrisketMedic]

Thanks !

[@troyv8302]

That was a beautiful looking brisket Zach. To bad there isn't taste o-vision on these computers yet, I wanted a taste...LOL

[@BrisketMedic]

Lol some day we will make that happen!

[@bobbicatton]

I would love to see how you build a drum smoker👍😊

[@BrisketMedic]

Outstanding!

[@nomad636]

Zach! here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DS!/ DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I've seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an "enhanced MSG mix". I was thinking the experiment could be this: 1. Steak or Brisket + Salt Pepper Garlic (control) 2. Steak or Brisket + SPG + MSG 3. Steak or Brisket + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DS|/DSG. I can even see the video title already "Food scientists sav THIS makes MSG BETTER"

[@BrisketMedic]

Ohhhhhhhh now that’s a lot of good info!!! Thanks!

[@hojobbq]

Another great video Zach - really enjoying all the direct heat videos that have been coming out - how far above is the cook grate from the heat source on your drum - thank you - Ted

[@BrisketMedic]

Thanks! If I remember correctly these sir 16-17” above

[@hojobbq]

@@BrisketMedic thank you Zach - think I can do a shoulder clod on a direct heat cooker? - what internal temp would you suggest to pull off the cooker - thank Ted

[@BrisketMedic]

@@hojobbq ohhhh I bet that would interring. Probably run a heat deflector. I’ve not done a clod…YET!

[@BrisketMedic]

Check out more brisket cooks here - kzbin.info/aero/PLvtVjSOuPxxe10WCSsz05xF5GisXbSPOc

[@furnace1986]

When you go fat side down. Do you need to have a drip pan to avoid any flames?

[@BrisketMedic]

I havnt had any issues with the bottom getting too over cooked, I do spin the grates often, and have an option for a water pan underneath, but only use it for comps.

[@daddydutchbbq]

White lightning, big ugly ? Don’t be so hard on yourself! Nice drum though ! Gotta love the drum convection effect ! Yes, build me a drum and ship it to me ! I love my drums !

[@BrisketMedic]

Lol 😂 I need to build a full size and a chicken cooker soon!

[@youcanallkissmyass]

Is that chicken broth you poured in the foil before you put it back on?

[@BrisketMedic]

I generally use beef , but chicken or veggie goes in, in a pinch!

[@youcanallkissmyass]

@@BrisketMedic okay that makes sense. I used a little bit of chicken broth, but I will use beef next time. And probably mix in some liquid smoke or allegro

[@nickcruz1695]

How many lbs was the brisket? wanting to try smoking a brisket on my drum but not sure on the time per pound. i plan on running my smoker around 300 like you had yours.

[@BrisketMedic]

To be honest I don’t recall. It’s pretty fast. I know I do 7-8 lb briskets in 4-5 hours at 300-325 pretty often. Don’t forget though, the faster you cook- the more important that extended hold (rest) afterwards is.

[@charleskanyangomuroki142]

During the six hours of smoking did you more coal?

[@BrisketMedic]

I didn’t, it did really well with good coal it will last 6-8 hours.

[@BrisketMedic]

Make sure everyone likes this video! #brisketmedic