Smoked Beef Brisket on my UDS

I did this on my UDS to make a comparison on smoking versus doing it on my grill! The UDS wins hands down!

[@timdewey7910]

First of all thanks for your service sir. I also like your videos. I have gotten a lot of ideas from you and appreciate the sharing of knowledge. I think it goes a long way and it speaks volumes about your character. Thank you very much.

[@michaelolsson2629]

This was an awesome video. Thanks man. Gonna watch the rest now. Keep that beer flowing brother!

[@bigwillvtwin70]

Just made one today. ..started it at 3 am it was delicious. .. love your vids Keep them coming. ..

[@sneakeey1]

Thank you!

[@murraygardner7963]

Followed your uds build video and guess what.....it came out great, and i cooked my 1st ever brisket last weekend, so thanks for the tutorial daddy cooks, 👍keep posting!

[@sneakeey1]

I need to do nothing. I make them how I make them. I hope you like them. Thanks!

[@Joeak74]

Hey Daddy Cooks!... My wife and I just finished our UDS last week and we're doing our second smoke on it. A beautiful 15LB brisket! You were our GREAT MOTIVATOR! We painted ours bright red! My wife wanted to do the brisket, so I was told to ... "Stay out of the kitchen". Good fun! Thanks again GREAT MOTIVATOR! Joe

[@tee116]

Daddy cooks, Dont listen to negative comments . do you and enjoy yourself doing it, You can drink all day long. I like watching your videos. and for the guy who said, my man is drunk in every video, he must like watching you, otherwise how would he know. lol Keep on cooking and have a few more drinks. you can do that. Remember you're.... RETIRED !!!! I bet cash money he's ... NOT !!!

[@tomgregelevich6493]

another awesome video can't wait to do a brisket and I've learned so much just from this video alone about brisket.

[@FatherBang420]

that brisket looked good! im in love with that uds im starting to make mine soon

[@AntonioBrackins]

Thanks sneakeey1, I really enjoy your videos and I just subscribed. I'm dating myself but my Ranger class was 3-85 ICE Cold Charlie. Thank you for your videos and your Military Service

[@ratherbecamping5564]

Excellent work my man! Experiment!! Only way to know for sure. You did a great job and looking forward to seeing another one a different way

[@ImDorkyGirl]

I just love your videos, i ran across your channel, while searching for smoked turkey legs. You personality is wesome

[@sneakeey1]

katie pot thank you for your compliment.

[@johnoneill4029]

Hello from Ireland,Thank you for videos

[@michaelconrad421]

Another great video! I've been subscribed to your channel for a while now. I actually designed and built my UDS just like yours, only mine is painted blue and red with a big Cleveland Indians logo on it! Good job on the brisket! I'm going to do my first one on my UDS this weekend for some friends and I having a big get-together for the Ohio State vs Penn State football game! I'll try to let you know how it turns out! love watching your videos!

[@ohxduffmanxyeah]

"it takes dedication to get good food" is so true

[@jonsudduth8862]

Great videos! I am building my UDS Right now and can't wait to try this out!

[@jpfisher1952]

Looks great, made me a uds and man I love that bad boy. Thin blue smoke is a beautiful thing. I usually run mine about 280-300 6 hour brisket and then an hour and a half rest!

[@toddpannell9108]

You are a trip to watch and an inspiration to build and smoke. I must make one of these for myself. Thanks for your videos.

[@sneakeey1]

Thank you Todd! Please let me know how it comes out! You are very welcome!

[@swinginblackjacks]

Great video, man! Interesting ideas presented in a friendly, relaxed yet confident manner. I loved when you weren't sure if you had enough foil - that happens to all of us! I love my UDS and try to use it every weekend. I look forward to more of your cooks.

[@sneakeey1]

Nothing is exact but, I use a bout a cup of brown sugar and add anywhere from a tsp to a tbs of garlic powder, onion powder, celery salt, cumin, red pepper, chili powder that is my base add any other flavors that you like. I mix and taste until I like the flavor...tah dahhh!!! YOU HAVE A RUB! I hope this helped. Thanks!

[@corwin562]

Good stuff. First video I saw I was leery. Js. Now I find myself checking for new videos. Keep up the good work sir. I've learned some things from you and I appreciate you. Stay blessed.

[@redtop1100]

great video- have big green egg and a newly built UDS - smoking meat is a hobby i LOVE ( and can tell u do too ) !! keep those vids coming !!!!

[@MsChicago63]

I love u and ur videos u r so funny, and be cooking your behind off. Your family is lucky to have u. I wish I could come and get some of that brisket, I love brisket. Keep making the videos and I will keep watching and getting hungry lol! A fan

[@stephenmcgowan8572]

I built my uds in the same configuration as Daddy Cooks and Kasper and it came out awesome. I smoked for a huge party yesterday with 2 briskets, one 14lb and one 11lb on the top shelf with 3 9lb butts on the bottom rack with a heat plate on top of the basket so the butts didnt burn. I pulled the butts off and wrapped at at 160 and the same for the brisket. The butts were the best I ever made! The brisket, oversmoked shoe leather, esp the flats, the points were salvageable. I used 3 temp readers, one each for meat and one on the rack. Try try again i guess. Overall the NUUDS smoked for 14 hours at 225 with one bag of blue kingsford. Thanks for the great videos!!!

[@jonesprecision]

U R THE MAN!!! When ever I have a question on what cooking I fall back on your video's. Keep up the great vid's. My only question today is your rub for the brisket, what is in it and how much ? I'm planning on doing a brisket for the labor day weekend.

[@maribelytony]

Best 1/2 hour I spent today. Great job!!

[@sneakeey1]

Yes I used stainless steel: nuts, bolts and washers. I did not treat the pipe nipples, pipes cap, plugs or the ball valves initially. I did coat the pipe nipples, the pipe cap and the plugs will cooking oil afterward to prevent sticking and rust. If you are not painting your pipes, elbows, etc. you will want to oil them. They will rust quickly if you don't.

[@jordanheather1256]

you are awesome i have huge respect for you,I like that you are straight forward in your videos keep up the good work man

[@davidsmith4467]

Daddy Cooks brother, Hello America LOL. Love your videos. I know I'm late to the party but really enjoy your approach. Thanks for serving brah. From one to another. Seriously , thank you!

[@jenwallace1766]

Thank you for sharing this experience you are an inspiration to try this meats on the UDS

[@brickmason7301]

I got a fan from an old computer and it fit perfect in a cut out 2 liter plastic bottle. Hooked it up to a car battery and put the funnel in one of the 3/4 inch vents at the bottom. It helps keep the temp up and acts as a convection oven. It is real useful cooking when it is cold or windy.

[@Evolv1]

"Alright America now, lets talk about uhh... nothing for a second" takes a slug..... cracked me up! Keep up the good work!

[@rich2bad]

Cooked a brisket on my green egg grill yesterday. Came out fantastic

[@jdubb0113]

Great video bro, I'm throwing on a16 packer brisket in the morning! I always inject my brisket with beef broth too,and I used to use rub, but now I only use Montreal Steak seasoning on my brisket when I smoke them, you need to give it a try, it is sooo good like that trust me! =)

[@BIG50LEE]

i am new to smoking and still considering which smoker to buy - i found your video inspiring - the way you explained things was excellent - keep up the good work

[@TheBeane207]

Thanks for doing these. You are an alright guy sneakeey.

[@duaneafields]

What a great video and commentary. Great job.

[@sneakeey1]

Wow! I didn't know that! I just put flavors together that I like! It does get the job done!

[@JoseLopez-hh6fp]

Nice backyard. Very well maintained.

[@jbzlawncaresmallenginerepa4273]

I'd like to know how to make that uds thats pretty neat. Good recipe also bro!

[@sneakeey1]

+jessie bowden jr kzbin.info/www/bejne/e4a0k3qKiL2bms0 and kzbin.info/www/bejne/b6K3p3V8fLOfqKM

[@kevinbongard6772]

Those injectors are the best.....they work every time & are inexpensive.....easy to wash Great video.....always important to hydrate while smokin

[@automaton626]

looks like it came out perfect. good stuff dude

[@slj6904]

Worcershire sauce Worccceerrssshire sauce. You know what the hell I'm talking about lol. I love this video man. Keep up the good work

[@ShadaeMastersAstrology]

I_Am_Abraham You wrote that pronunciation well enough that now I know for sure how to say it lol. Thanks!

[@samanthanino4089]

tham that brisket looks mighty good!! great job sneakeey!!

[@KraysQue]

Nice job on the brisket bro, looks delicious!!!!

[@cepuras]

Great videos, your passion shines.. God Bless!

[@UnoBadBadger]

Hopefully my UDS turns out half this good. I am picking up a couple 55 gallon drums tomorrow from a local soap company that gets food grade stuff. 5 bucks a piece for the barrels. Let the adventure begin.

[@tbfMity]

Lawdy! Love your style brother, will be trying out some of your ideas!

[@Lets-Crusade-1095]

Your awesome! Can't wait to get started on my UDS.

[@sneakeey1]

I would very much like to see it when you complete your build!

[@texbrew64]

Enjoying your smoker videos, Phillip... Wish I had seen the UDS and your NUUDS before buying a $200 horizontal drum smoker. It works fine, but I like cheap!!! I see an NUUDS in my future, though. Love the idea of loading it once and mostly leaving it alone. Thanks for showing me your BBQ style!

[@pologod9941]

Cool video and a cool guy... I will checkout your other videos as well... Damn that Brisket looks good... Hotep!!!

[@sneakeey1]

Thank you once again Polo God!

[@pologod9941]

No problem also nice house real nice house...

[@micklydon255]

great vid i will try this in the uk we say wooster sauce , wish i was there trying it , keep the vids coming

[@hazbeen5275]

I'm in Australia mate, love the videos and always get hungry and we start our cook ups with a few tinnies and crank up the UDS after our fire fighter training days. Keep up the great work.

[@ThyronMathews]

Brother don't give my rub secrets away!!! Just playing your rub and my rub has a lot in common. Keep Smoking T&T BBQ

[@africard]

Like your style Daddy Cooks - picked your vid to make a smoked UDS brisket down under

[@skipjones307]

Great idea on your marinade

[@michaeldurkan6794]

Looks amazing! How did you reheat the meat. Unless you had dinner for breakfast!

[@ThyronMathews]

Bro you did a good job on that Brisket!!

[@stevefuhrwerk1330]

Great video!

[@sneakeey1]

Thank you my friend! I am learning as I go!

[@314Chevelle]

Great video. Keep the smoke rolling.

[@ThyronMathews]

Nice brisket good bark smoke ring is off the hook !!! Keep Smoking T&T BBQ

[@r1johnny]

New subscriber here. Loved your UDS build vid. Using some of your tips for building mine. Also, your vids remind me of one of my other favorites, T Roy. Haven't placed my finger on it yet but there's a definite resemblance in your styles. Question please.... Where'd you get your domed lid? Anyhow, great vids, please keep them coming!

[@richardalmager489]

Love your channel!! Makes me hungry

[@Ian-yw9ur]

by now im sure youve found this out, but when you do your injection use something like apple juice. gotta get that sweetness on. also kind of poke 1 area and move the needle around after a small injection( like a small triangle). but otherwise this uds looks awesome and handles that heat well!

[@carmenarroyo4060]

Your the best ima make me a smoker just like yours

[@bobmonk388]

Agreed not ugly at all i love the look of the old uds ultimate drum smoker i like that better lol thanks for the vids bro.

[@tredfern011]

Great Video!! I'm in the process of making my own UDS. (n.u.u.d.s.) Did my first burn yesterday. I've never done the injection. Did you use stainless bolts? Also my question to you is do you treat the pipe and nipples before use? and the ball valves too?? Have you done beef back ribs on it?? I've been using an offset smoker for a couple of years now. My family loves my briskets and sirloin tips on it. Can't wait to finish my new smoker and put it to use. thanks for the videos.

[@HYPNOTIZEMINDS100]

hay guy I built my uds because of you ... quick idea if you don't have a diffuser plate or something install one it works great I did in mine I used a pot where I add water and spices so I get steam and some aromatics taking place. so try it it's worth it.

[@sneakeey1]

+Hayden Mcmillan I have considered using a diffuser plate. I might start using one off and on. I have had no problems with out it. The water only helps regulate temperature. The plate itself will redirect air flow and heat. Thanks for watching and commenting!

[@MOJOsKrazyKitchen]

Looks great Phil... I have to do this... I need to build that UDS great job!

[@sneakeey1]

When and if you build one I would love to see it and know how it cooks for you!! Thanks guys!!

[@STOMPEDOUTMEDIA]

Great video! Keep up the good work

[@judybean931]

Funny, I still haven't got my invite for dinner yet. Looks great👍🏿

[@CosmicStargoat]

I agree on the aggressive trimming of the brisket. There is still plenty of fat left in a big brisket like that, even after taking off the hard fat. There is no logic in wasting BTUs to cook that tallow that will not render. Also, thumbs up on fat side towards the heat source.

[@rolandmoreno3526]

Great job

[@theAdmurl498]

Sneakeeey; I've been lurking in the shadows here and watching your videos with tons of interest and for quite some time and finally I've attempted a build. I will send a pic to your email With many thanks for a ton of info, and quite a share of entertainment. Top drawer cooking my man!

[@sneakeey1]

theAdmurl498 Thank you my friend. I can't wait to see them!

[@TexasStyleCuisine]

Enjoyed your brisket cook excellent I did sub your channel

[@UnoBadBadger]

Can't beat the leinenkugle. Good stuff. Smoke on!

[@vicarofrevelwood]

A Defuser is a great Idea! I use a 16" pizza pan for the grill, The kind with all the holes. works great! I like your vid and have subscribed!

[@markshaw59]

Greetings from the UK. I watched most of your vids. Love them, thanks for sharing. Have you smoked some fish? FYI about the anchovies, they are a salty seasoning and go great with meat such as beef and lamb. Have you ever brined the meat for a week before smoking? How did that turn out? Again great vids.

[@sneakeey1]

Thanks for the compliments. I have not smoked fish as of yet but I like the idea. I have not brined meat any longer then over night. But once again that sounds like a great idea. If I do, I will definately put it on video!

[@markshaw59]

Daddy Cooks when you did the brisket did you have to replace any of the wood/charcoal at any time? I did a brisket, brined it for a week, smoked it for 30 mins (had to do it on the stove top) then steamed it in the oven. Came out more like a corned beef. Tasty though.

[@sneakeey1]

I have not had to change or add any wood or charcoal to my briskets that I have smoked on my Smokers. I have done 14 hour smokes on it with fuel to spare. It is very efficient. I have done multiple smokes with the same basket of fuel as well. I did have to throw in a chunk or two of fresh wood for smoke/Flavor! Thanks

[@langstonmorris5536]

Man u r off the chain

[@sneakeey1]

No I did not add any more fuel during the entire cook. After everything was done (11 hours of smoking) I shut down the UDS and still had roughly 1/2 for my basket remaining.

[@georgerosejr]

Mmm, Mmmm I just finished my smoker yesterday. I followed all the instructions you gave, only I opted to modify the top rim so that a weber lid would fit it. Seasoned it yesterday and smoking the brisket today. I never had a smoker and always did my smoking on the weber which was labor intensive. My new NUUDS has been set the temperature and walk away. I'm already loving it. One question Phil I noticed on some of the videos you use the flat drum lid and on others you use the weber lid . Is there a benefit of one over the other?

[@sneakeey1]

+George Rose No advantage at all.I just wanted a bigger cut of meat on my top rack and it wouldn't fit under the flat top. I opted for the dome! Congrats on your build and your success! Thanks for watching and commenting!

[@thebuckeyebbq5424]

Nice cook. One thing about your UDS you should add the second cooking rack in and a heat deflector. It's also great to add a water pan on that rack. I use mine all the time. I purchased a 20 inch round pizza stone as a heat deflector, it's 5/8 thick.

[@azcustomtables6995]

+Ryan T You should never use a water pan on a brisket it prevents you from creating a bark on the brisket something that you want.

[@thebuckeyebbq5424]

+Beau Hanson very true no water pan on brisket, was just option for other cooks like turkey and pork. I use the second rack most of the time with a thick pizza stone on it to act as a heat shield. Again great looking cook and one nice looking Not so ugly ugly drum smoker.

[@azcustomtables6995]

I was thinking of using my pizza stone as a deflector too, how does it work for you?

[@thebuckeyebbq5424]

+Beau Hanson I think it's helped me a whole temperatures more steadily, and prevent flareups as drippings don't hit the fire. It's definitely worth a shot. The thing I noticed most with my UDS was the big swings in temp when I'd open to mop or check progress ( I know don't check but it's hard).

[@azcustomtables6995]

Thanks appreciate the info

[@alvinwells9854]

If you are planning to do burnt ends I would have taken the fat cap off the point to get smoke and crust all around.

[@jonathanvelazquez5736]

My only recommendation is that if the meat is too rough and not tender enough, layer salt on it for about for that thickness I say about 45min to an hr on both sides. The salt helps change the molecular level of the meat and softens it up. After that rinse and season.

[@sneakeey1]

Wow, I have never done that. I just learned something...THANKS!!

[@jonathanvelazquez5736]

Daddy Cooks and instead of injecting after you changed the molecular level you can marinate for like 30min atleast or over night the day before and it absorbs the juices a lot better. When you inject it's not absorbing it's only going into pockets of the meat. You can really see the difference and taste the difference.

[@jonathanvelazquez5736]

Daddy Cooks also after you marinate then season and cover the outside with the mustard and seasoning and it keeps the juices sealed in that way.

[@sneakeey1]

I knew that. I use various methods when cooking briskets..Thanks again for commenting!

[@sneakeey1]

It also helps with the Bark!!

[@Avahil200907]

Good job sir

[@lblack1969BWAF]

Looks pretty good! Nice smoke ring. I see some folks separate the point from the flat and smoke seperately. So, what is the benefit of cooking it whole versus separating? Never done a brisket as my smoker is 1-too small and 2-it's a cheap little brinkmann with no vents, so temp regulating doesn't exist except for cracking the lid. Anyhow, no, not trying a brisket until I get my WSM then, I'll build a UDS. Don't worry, I have lots of questions until then. 😁

[@jofieh.5302]

Another bomb cook sneak !

[@sneakeey1]

Thank you my friend!!

[@Mixwell1983]

Man when I heard your start time of 4 something PM I was like he's going to be up all night with that. Why didn't you start it in the morning ? Smoking a brisket is a major dedication. It's almost like having another kid you gotta take care of haha.

[@GrillingNetwork]

Great Job Mr. AWESOME :)

[@sneakeey1]

Thank you very much!

[@miamih01]

As always great video. I'd like to see you smoke see venison backstrap.

[@BloodSweatnBass]

You've done it again and have inspired me to get my smoke on with a nice e brisket. Don't know if I will do a video on the way I do it cause I will basically be following your instructions. Still in the market for a good thermometer probe. And I would like to know how long is the stem on the thermometer built onto your N.U.U.D.S . I have a thermometer on my UDS w/ about a 3 to 5" stem but it was made for BBQ grill.

[@sneakeey1]

Mine is about that size. I use it for general temps. I mainly rely on my Maverick wireless thermometer or by touch or look depending on what I am cooking.

[@BloodSweatnBass]

Daddy Cooks thanks that helps a great deal. I've seen those with a 12" stem but it will interfere with clearance when removing fire basket.

[@JaydeAsh]

Great ..Thanks for sharing !!

[@OKRMetric]

you also may want to verify your temperature on that smoker gauge.. I haven't seen one of them yet that was accurate.. most are up to 50 degrees lower than actual temp

[@01005356363ah]

hello my friend im talking to you from verey far away country (egypt) and realy thank you to inspireing me to build my first uds and i just finish it 2day and also i will start to smoke my first brisket and chiken soon as possiple its a new thing to do that here in egypt we dont know waht is the smoking a meet or chiken any way thank you again and forgive me for my bad english allaow me to tell you the result after trying the smoking my meet

[@sneakeey1]

Hello my friend! Thank you for letting me know. Please send photos. I would love to see it! email them to [e-mail]. THANK YOU!

[@01005356363ah]

sure i will ... just a little things to adjust and after that i will send you the photos

[@awangkurizan427]

rub out rub in.. sounds pretty delious

[@chevy-ce6go]

hey phil had to watch this again, no new videos yet? are you out of the us and doing what you do? if so keep safe and come back to us

[@sneakeey1]

I am. However, I do have some pre-recorded footage. I only need to find the time to edit and upload video. I will be as safe as possible given the situation. Thank you for your concern.

[@horus09]

Greetings fellows smokers from Canada!!! Thanks so much for your videos, i did my USD finally; but i ran into a problem I couldn’t bring it more than 215 F. I had all the air intakes open and all the top ones open two (4 elbows and two covers). I had it for 3 hrs, any recommendations ?? Do i have to do one of the intakes bigger?? Thanks

[@andrewcletus]

"All right America, lets talk about, ugh, nothing for a second." Then drink beer!!! Hilarious.....

[@azcustomtables6995]

When bending the brisket to see which one you want...if it doesn't bend it does not mean that it wont be tender it means that there is more fat than meat.

[@sneakeey1]

+Beau Hanson Cool, I had nothing to base that theory on. I was just talking.