{"id":213887,"date":"2025-04-30T02:10:05","date_gmt":"2025-04-30T02:10:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smoked-beef-brisket-recipe-easy-and-fast-how-to-uds\/"},"modified":"2025-04-30T02:10:05","modified_gmt":"2025-04-30T02:10:05","slug":"smoked-beef-brisket-recipe-easy-and-fast-how-to-uds","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=213887","title":{"rendered":"Smoked Beef Brisket Recipe Easy and Fast How To UDS"},"content":{"rendered":"


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Smoked Beef Brisket UDS Recipe<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The other day I was tooling around our local grocery meat counter and I saw a small sectioned Beef Brisket Flat.\u00a0 Immediately, I thought about the smells and tastes of Brisket.\u00a0 I’ve had brisket in many forms but never in a one or two version fashion.\u00a0 And it’s not so much the fact that the meal was made for one or two but that there was a process that allowed someone to make it easily.\u00a0 So, I set out to chronicle my steps in making this mouthwatering Brisket treat.\u00a0 The process is relatively easy but does require time.\u00a0 Brisket in some ways is similar to Tri-Tip but requires even more time in the cooking process to make the meat tender.\u00a0 Follow along as I walk you through my process.\u00a0 I’m also including the ingredients and the listing of spices and rubs that I used as well as the wood and charcoal. Let’s get started.<\/span>
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\nLet’s discuss the idea of time.\u00a0 As a general means this brisket process will take about 8 hours.\u00a0 We say 8 because first off you’ll be cleaning and seasoning the meat.\u00a0 Following those steps you’ll need to rest the meat for a period of time.\u00a0 Thereafter you’ll be cooking the meat which is in this case smoking the meat so you’ll need a minimum of 5 hours.\u00a0 The total number of hours is over 8 but in the case of a quick process you can get the job done in less time just don’t expect completely buttery results in which case you’ll be fine.\u00a0<\/span>
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\nFirst off in the process I purchased a 3 pound flat of Beef Brisket.\u00a0 Brisket as you may know is a specific cut of Beef from the lower chest and breast area of beef or veal.\u00a0 There are a series of what are considered primal cuts in which the meat is typically separated from the structure of an animal during the butchering process.\u00a0 Some of the primal cuts are the loin, rib, chuck segments, ham or the round.\u00a0 And because of the location in which brisket is derived the meat is also called a working section of the animal where the superficial and deep pectoral muscles reside.\u00a0 Since cows and venison don’t have collar bones then this brisket section typically supports the bulk of the weight of the animal as it stands or moves.\u00a0 To make a long story shorter this meat segment is quite tough and requires the right process of cooking in order to make the meat tender.\u00a0\u00a0<\/span>
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\nNow with a clear understanding of the meat in hand let’s move our process along.\u00a0 Having purchased the flat section realizing that a full brisket has two primary segments, the flat and the point.\u00a0 As a point of reference the point is typically where burnt ends are made.\u00a0 The meat is cooked then sliced away and joined with a liquid in a container and further cooked until tender.\u00a0\u00a0<\/span>
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\nAs for the flat this section must be prepared to make the most of it.\u00a0 Let’s start by cleaning the meat thoroughly, and we’re just going to do this with some warm not too hot water.\u00a0 Remove any grit or excess segments left over from the butchering process.\u00a0 It’s also a good idea to note the direction of the grain of the meat.\u00a0 This will set a mental image for you as to where you will be cutting once the smoking is completed and the meat is covered with bark and seasoning.\u00a0\u00a0<\/span>
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\nTake a paper towel and pat the meat completely dry.\u00a0 Place the meat in a container and hold at room temperature.\u00a0 Now, I’ve decided that I’m not going to flavor the meat through injection so I’m simply going to prep the meat through a dry rub that will create a nice crust to help preserve the flavors in the meat.\u00a0 I’ll need two things to create the flavor level I’m seeking.\u00a0 I’ll need a combination of salts and peppers as well I’ll need some sugars and herbs to layer over the meat to create the finished taste.\u00a0\u00a0<\/span>
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\nI’ll be starting with our Jake’s Famous brand Santa Maria Dry Rub<\/a>. 3 Tablespoons.\u00a0 Why this rub?\u00a0 This rub contains ample amounts of Kosher salt, Coarse ground Black Pepper and Granulated Garlic.\u00a0 In the barbecue world this combination is known as SPG but for our purposes we’ll just focus on the fact that we’re using Salt, Pepper and Garlic in combination with Parsley, and hints of Onion and Mustard spices.\u00a0 We use this combination of Salt, Pepper, and Garlic because it will draw some moisture out of the meat as well as leave behind a nice familiar layer of savory Garlic and Pepper.\u00a0 We’ll let the combination of salts and peppers rest on the meat for about and hour.\u00a0\u00a0<\/span>
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\nFollowing the hour of resting you’ll notice some of the liquid has been pulled out of the meat.\u00a0 Not to worry this is supposed to happen with the combination of spices and herbs we used.\u00a0 So, let’s build some flavor next.\u00a0 We’ll want to layer on some sugars and herbs to supplement the salts and peppers and I believe the best way to do that is through the use of our Tri Tip Steak and Rib Rub<\/a>, 3 Tablespoons.\u00a0 This is a refined steak and rib rub that does quadruple duty as a brisket rub, chicken rub and fish rub.\u00a0 The combinations of the purest brown sugar, garlic, Smoked Salt, additional Black Pepper combined with herbs of tarragon and oregano fully bolstered by onion, mustard, rich, smoky Paprika are quintessential in building the right levels of flavor for our brisket.\u00a0<\/span>
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\nWith the brisket fully coated it’s time to rest the meat and allow the flavors to combine and build. Place the meat in a sealed container and place within your refrigerator.\u00a0 The meat must be in the standard section of the fridge as it does not require overt cooling or freezing.\u00a0 \u00a0And since I purchased the meat at mid day it’s too late for me to get my smoker going considering the number of hours needed to complete the process.\u00a0 So, let’s spend the time on the materials needed for the next days barbecue.\u00a0 We’ll need at least a 1\/2 full bag of charcoal as well as a 1\/3 bag full of lump charcoal hickory version preferably.\u00a0 I’ll be using my UDS (Ugly Drum Smoker) in addition I’ll have a set of remote thermometer gauges which I’ll use to accurately reflect the temperature within the grill as well as the temperature of the brisket.\u00a0<\/span>
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\nI will also be using wood smoke to build the flavors of the brisket.\u00a0 I’ll be using about 15 ounces of Red Oak Wood.\u00a0 This will be placed in the charcoal basket in the form of 4 or 5 chunks and cut segments.\u00a0 Place the wood around the basket so as the charcoal burns from center to outside as the wood is consumed along with the charcoal driving wood smoke upward.\u00a0<\/span>
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\nArrange the charcoal briquettes around the outer edge of the basket.\u00a0 Place the hickory lump charcoal in the center portion of the basket surrounded by the charcoal briquettes.\u00a0 I’ll be using some starter lighting cubes so I won’t need any harsh chemical starters that may affect the final taste of the meat.\u00a0 Position the smoker away from any wood sources like trees, wood planks, paper or sides of houses.\u00a0 Now seal up the unit until it’s time to use it on the next morning.\u00a0<\/span>
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\nOne thing I like to do before the next morning is consider the last thing first.\u00a0 This may seem odd but what it means is let’s consider when we want to be eating this brisket.\u00a0 Ultimately calculating time in this way will determine the best and most appropriate time for starting the grill.\u00a0 So, let’s think about this. I’d like to be eating somewhere around 4 or 5 PM.\u00a0 I know I will rest the brisket for a minimum 2 hour period which puts me back around 2 PM.\u00a0 I will have wrapped the brisket with a steaming liquid and allowed the meat to steam on the smoker for 2 hours at least.\u00a0 So, with the steaming time and preparation time that moves me back to 11:30 AM.\u00a0 My Brisket is approximately 3 pounds so I’ll need to smoke the meat until it reaches as least 162 degrees before I consider the wrapping process.\u00a0 So, this smoking process may take up to 2-1\/2 hours as I will be seeking a smoking temperature of about 225 to 250 degrees on average.\u00a0 Now working backward from 11:30 AM for 2-1\/2 hours puts us at around 9 AM.\u00a0 Last but not least is the amount of time it will take to get my charcoal up to temperature.\u00a0 I would expect that my smoker will take about 30 minutes to regulate the temperature so overall and considering the fact that I filled the charcoal the night before I’ll need to start the fire around 8:15 or 8:30 AM.\u00a0<\/span>
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\nThe overall efficiency in this process is knowing beforehand how much time will be required to complete all the tasks then working efficiently within those time-frames to get things done.\u00a0<\/span>
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\nNext day.\u00a0 It’s now 7 AM I’m up and ready to get the smoker going.\u00a0 I’ve checked my brisket and it looks very good.\u00a0 I’ve checked the charcoal combination and it looks very good as well.\u00a0 One other thing to focus on is the external temperature, is it sunny or cold or rainy.\u00a0 If rainy, cold or moist temperatures these will slow down the smoking process extending the time by at least 30 minutes.\u00a0<\/span>
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\nNow it’s 8 AM and with everything ready let’s go ahead and start the charcoal basket.\u00a0 With the starter lit and charcoal combination slowly starting let’s go ahead and remove the brisket from the fridge and allow it to rest on the kitchen counter while the charcoal is starting.\u00a0 The resting process will bring the meat to room temperature which can reduce the amount of heat and time required to cook the brisket.\u00a0<\/span>
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\nOne thing on the lighting of charcoal.\u00a0 I am reminded that I often use a Chimney Starter to get my charcoal going.\u00a0 I could of course use this but by doing so I’m forcing a lot of heat into the smoker all at one point.\u00a0 Our object here is to smoke the meat for a considerable time-frame which will help tenderize the brisket.\u00a0 So, for this purpose I will use my Chimney Starter at some other time.\u00a0<\/span>
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\nMake sure the vent door is wide open which will allow maximum oxygen to the charcoals as they burn. Also ensure that the top of the smoker is off for at least 15 minutes as the charcoal gets started.\u00a0 After 15 minutes place the grill plate in the smoker followed by the addition of a heat probe.\u00a0 Place the smoker lid on the unit and begin taking note of the temperature as the smoker settles into it’s standard smoking range.\u00a0 As the temperature notches upward closer to the 225-250 degree range begin adjusting the vent door to about 1\/2 closed.\u00a0 This will further moderate the temperature and will ensure that our readings are accurate.\u00a0 It’s now 8:20 AM let’s confirm that our temperature is at the right level and that the wood is burning evenly.\u00a0 If all is right it’s time to get the meat on the grill.\u00a0<\/span>
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\nInsert your second probe sensor into the brisket about 1\/2 way into the meat.\u00a0 Key point we will be inserting the probe on the top of the meat with the fat side on the bottom. If you do not have a heat diversion plate on your smoker you can set the brisket to the outer side of the grate so as not to sear the meat while it’s being smoked.\u00a0 Place the meat on the smoker fat side in contact with the grill plate.\u00a0 Confirm the position of the meat, connect the sensors and place the lid on the grill. Now comes the monitoring process.\u00a0 This stage is focused mainly on ensuring that the temperature remains level within the range.\u00a0<\/span>
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\nNote the initial temperature of the brisket, remember we are looking for a temperature of about 162 degrees within the center of the meat.\u00a0 It’s a good idea to do a temperature check about every 15-20 minutes.\u00a0 If you have an alarm setting on your remote thermometer set the gauge for the 162 degrees then go about your business.\u00a0<\/span>
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\nPrior to reaching the 162 degree temperature we will be preparing a steam bath for the smoked brisket.\u00a0 Pull two large sheets of aluminum foil enough to completely wrap the meat with about 5 inches left over on each side.\u00a0 Place one sheet lengthwise and the other at 90 degrees underneath the top sheet.\u00a0 Set aside 1\/2 cup of beef broth and about 2 tablespoons of brown sugar.\u00a0 These will be used to steam the meat and add just a slight sweetness to the overall taste.\u00a0<\/span>
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\nAt 162 degrees remove the brisket and place it on the top sheet.\u00a0 Fold the foil inward on the sides and the ends then pour in 1 tablespoon of brown sugar per lengthwise side next to the brisket.\u00a0 Follow that with 1\/4 cup of beef broth per side.\u00a0 Fold over the foil to catch the liquids.\u00a0 Fold over the 2nd piece of foil to seal in the first piece and the liquids.\u00a0 Return the sealed brisket to the grill.\u00a0 Now pierce the foil with the temperature probe and again place it as close to center of the meat as possible without pushing through the meat.\u00a0 Place the lid back on the smoker and note the temperature of the heat from the smoker as well as the temperature of the meat.\u00a0<\/span>
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\nOne thing that can and does happen is the uneven burning of charcoal in the basket.\u00a0 You may notice a dip in the overall temperature of the smoker.\u00a0 If your smoker drops below 210 degrees you will need to add some charcoal briquettes to keep the heat up.\u00a0 Note, place the charcoal in areas where you see red zones this means that charcoal is avidly being burned and by adding your units this will shorten the time toward keeping the heat at the right level.\u00a0 As an option this is where the use of the Chimney Starter is desired.\u00a0 In the starter place 10 charcoal cubes.\u00a0 Light the cubes and allow them to burn for at least 10 minutes.\u00a0 Once burned you can carefully remove the grill grate with the brisket wrap on it and pour the charcoal near the center of the basket.\u00a0 If you have flip grates on your grill turn the grates and pour the charcoal into the basket.\u00a0 Be careful not to get burned.\u00a0 There’s a lot of heat from the starter and embers will move upward with the flow of air so keep an eye on things and wear heavy protective gloves.\u00a0<\/span>
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\nNow our final smoking temperature of the meat is 200 degrees.\u00a0 Early in the process you would have reset your remote gauge to accept the new temperature reading.\u00a0 After the reading is reached remove the brisket in foil and place in a metal serving tray.\u00a0 Cover the tray with a large towel enough to full cover.\u00a0 Place the tray and towel on a rack in your oven with the oven off or in a large cooler.\u00a0 Keep in mind the tray will need to remain undisturbed for 2 hours before even thinking about serving.\u00a0 If you need your oven during that two hour period try to find some other location in which the tray can be sealed undisturbed.\u00a0<\/span>
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\nAfter the 2 hour resting period remove the brisket from the foil and place it on a cutting board.\u00a0 Use a large serrated knife and first find the direction of the meat grain pattern.\u00a0 Cut slices approximately 1\/8 inch to 1\/4 inch across the grain and layer out.\u00a0 Note how the fat at the bottom has rendered into the meat.\u00a0 You can leave the fat on or remove it depending on what you or your guests desire.\u00a0<\/span><\/p>\n\n\n\n\n
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Beef Brisket Slices\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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\nCollect the liquids into a container with a lid.\u00a0 When cooled the fat will solidify near the top of the liquid.\u00a0 Remove the fat from the liquid and hold aside as an amazing au jus pour over.\u00a0 To reuse just microwave about 20 or 30 seconds then pour over the meat.\u00a0<\/span>
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\nThe results of your Smoked Brisket should be awesome.\u00a0 The meat should be tender and extremely pliable.\u00a0 Those are the signs that the brisket was cooked at the right temperature and that the seasonings used did their jobs.\u00a0 In addition the meat will have a savory, subtle peppery finish that complements the smoked brisket and is just wonderful.<\/span>
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\nWe hope you’ve enjoyed how we explained making a 3 pound brisket using a UDS.\u00a0 Often times it’s hard to keep up with all the items and ingredients used in the process so I’ve captured that list below.\u00a0 Be sure to checkout our vast array of amazing products and use code: Barbecue10 for an immediate 10% savings on all items on our Jake’s Famous Foods.<\/a> website.<\/span><\/p>\n

Smoking List:<\/p>\n

3 Pound Brisket
Water
Paper Towels
Refrigerator
Jake’s Santa Maria Dry Rub<\/a>
Jake’s Tri Tip Steak and Rib Rub<\/a>
UDS Ugly Drum Smoker
1\/2 bag of charcoal briquettes
1\/3 bag of Hickory Lump charcoal
15 Ounces Red Oak Smoking Wood
Lighter cubes
Aluminum Foil
Tongs
Beef Broth
Brown Sugar
Remote Sensing Temperature Gauge and Probes
Heavy Gloves
Chimney Starter
Metal tray
Towel
Oven
Cutting Board
Serrated cutting blade
Container for Au Jus storage
8 Hours minimum for preparation and smoking<\/p>\n

I’ve enjoyed my 55 gallon drum grill.\u00a0 I’ve enjoyed it so much so that I’ve commissioned an additional grill.\u00a0 This grill is a vertically standing UDS Ugly Drum Smoker unit that I used to make this wonderful brisket.\u00a0 In this unit the charcoal is lit and the heat rising along with smoke from wood chunks delivers an enormously flavorful result.\u00a0 To get an idea of what I’ve actually done see the picture below.\u00a0<\/span>

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Red Top UDS Ugly Drum Smoker and BBQ Grill<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nHappy Barbecue…<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Smoked Beef Brisket UDS Recipe The other day I was tooling around our local grocery meat counter and I saw a small sectioned Beef Brisket Flat.\u00a0 Immediately, I thought about the smells and tastes of Brisket.\u00a0 I’ve had brisket in many forms but never in a one or two version fashion.\u00a0 And it’s not so […]<\/p>\n","protected":false},"author":1,"featured_media":213888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[10550,14541,281,528,5521,13221,65189],"dealstore":[],"offerexpiration":[],"class_list":["post-213887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-beef","tag-brisket","tag-easy","tag-fast","tag-recipe","tag-smoked","tag-uds"],"yoast_head":"\nSmoked Beef Brisket Recipe Easy and Fast How To UDS - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=213887\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Beef Brisket Recipe Easy and Fast How To UDS - 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