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First Beef Brisket

post #1 of 18
Thread Starter 

I have been searching the Forum for tips on Brisket.

I have a large brisket, with the point and flat- moderate amount of fat.

I will be using my new UDS, Monday I will season the cooker-first burnIMG_0644.JPG

Will keep reading, but please chime in with your best recommendations.


Thank You

post #2 of 18

Good luck and keep us posted on the brisket. I am really wanting to try brisket but so far haven't got up the nerve.

post #3 of 18

I just posted this reply on another thread. It's just a basic brisket smoke.



There are a bunch of ways to smoke a brisket. But here's a pretty simple one. Rub the brisket with thick Worcestershire sauce, then coat it with Montreal steak seasoning. Set your smoker to 225, fill the AMNPS up & get it going good. Put the brisket in when you go to bed, don't put a meat probe in it yet. Put a pan under it to catch the juices. When you get up in the morning put a probe in it & when the temp reaches 165. Put it in the pan with the juices cover it with foil & put it back on the smoker until the internal meat temp is 200-205, or when a toothpick will go in without any resistance. Here is Chef Jimmy J's recipe for the Au Jus in the pan.


                                    ChefJimmy’s Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

THEN  add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

post #4 of 18
Thread Starter 

Thank You Much

post #5 of 18
Thread Starter 

First beef brisket now marinating (24 hours so far) will start the cook at 5am tomorrow

I marinated it in a blend of onions, garlic cloves and Jeff's rub.

I liquidized it in a blender and injected it every 1 inch through the brisket, poured the rest over the brisket and sealed it in plastic.

The brisket is a little over 8 pounds and I will post pictures of the cook in the UDS.

I plan on smoking brats and brat patties for the game tomorrow also.

Thanks for the help with information.




post #6 of 18

Looks-Great.gif so far. Since you injected it the IT must get from 41 to 135 within 4 hours. 

post #7 of 18


post #8 of 18

Looking good so far!

post #9 of 18

W, afternoon.....  The brisket looks good enough to eat right now.... I suppose you will be too busy tomorrow to take pics of the Drum and smoke and brisky and brats.....

Enjoy the day and the game, and the friends..... Dave

post #10 of 18
Thread Starter 

The brisket has been on since 9:30am central time.

I used a bit of Jeff's rub at the start and after two hours I started basting with Jeff's rub, butter and water mix every 1.5 hours.

At 3.5 hours the brisket was 141 degrees by the digital thermometer, the drum has been at 250-275 almost the entire cook.

At 3.5 hours I added a smoked sausage and 6 fresh brat patty's, smoked 1.5 hours nice smoke ring on the patty"s

I have used only hickory for wood, lump and briquette charcoal.

I will post pictures at 7 hours.IMG_0677.JPG

post #11 of 18
Thread Starter 

note that only 4 of the brat patty's made it into the house

post #12 of 18
Thread Starter 

7 hours 165 degreesIMG_0679.JPGIMG_0680.JPGIMG_0681.JPGIMG_0682.JPGIMG_0683.JPG

post #13 of 18

W, afternoon.... Everything looks good.... No wonder one patty fell off in the snow and the dog ate it..... That would be my story too.....  Did the poor acused, abused dog steal one beer out of the six pack too ???  That would be my story as well....    Enjoy the game....   Dave

post #14 of 18
Thread Starter 

pulled the brisket off the UDS at 185 degrees

cut the point away and wrapped the point in foil, placed the point in the oven for two more hours until 200 degrees for pulled beef

the cook lasted 12 hours total

the UDS was still at 260 at the 10 hour mark and I shut it down


the three pictures are the entire brisket

tastes good and moist have yet to pull the point


Thanks for the tips and suggestions, Jeff,s web site for the rub and recipes-great stuffIMG_0684.JPGIMG_0685.JPGIMG_0686.JPG

post #15 of 18

Looks great. I did one today also........well, minus the snow part. LOL

post #16 of 18

It looks delicious! Nice job!

post #17 of 18



The brisket I have (from Costco) does not have a fat cap.  What do you think about putting strips of bacon on top during the smoke to replace fat cap and add flavor?


Thanks in advance.

post #18 of 18
Thread Starter 

I think the bacon would be a good idea

I shot marinade into the brisket every few inch's and let it sit overnight

I used the rub that Jeff sells on his web site

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