Brisket BBQ Sauce Recipes will they make your Brisket Better?

Brisket BBQ Sauce Recipe Glaze

The hunt for the perfect brisket bbq sauce has never been as storied as the search for the monster of the blue lagoon.  It seems every corner of the United States is famous for producing some sort of barbeque sauce and why not, the term bbq sauce, and barbecue sauce recipes are the highest searched terms in the world of barbecue.  The bbq sauce term is so highly prized that companies who run Pay Per Click campaigns during the month of June through September 2018 pay vast sums just to be listed on the front page of Google’s BBQ sauce page.

We at Jake's Famous Foods been building and selling BBQ Sauce and BBQ sauce recipes for the past 16 years now. And because we believe that everyone should have the freedom and choice to consume the brisket they've always wanted we've put together a collection of 10 of our most popular brisket bbq sauce recipes.

Barbecue and bbq is very personal and when you invest time and energy into the process you want to ensure that the end result justifies the effort that went into the process.  For this post we did not start out to put out long stories or discussions of wet versus dry barbecue sauce.  Instead what we’ve done is collect 10 of the best BBQ Sauce Recipes we’ve ever made.  And because you’re so nice…we’ve added in some Bonus brisket bbq sauce recipes that can be made with typical everyday kitchen ingredients.  One thing that doesn't get enough attention is having a recipe that can be made with simple everyday ingredients.  If you've got black pepper, salt, garlic and some form of syrup or tomato paste or ketchup you can make these recipes.  So, next time you decide to barbecue brisket print or list the ingredients in one of these favorite recipes then build your bbq sauce from scratch.

One thing we will also tell you is that each of these recipes is taken directly from sources in the region.  We at Jake’s make natural products so some of the ingredients like whole bottle Ketchup and Corn Syrup you’ll never seen built into our recipes.  Instead what you will see is our versions of these classic favorites that we sell everyday.  Take for example our  Ball Park Ketchup is a deconstructed version of that very famous brand Ketchup with a few major exceptions.  The fact is we've taken out the controversial notes like Corn Syrup and chemical additives and instead have made our version gluten and MSG (Mono Sodium Glutamate) Free, you won't find those ingredients in our sauces.  The result a cleaner, better tasting, more natural brand of Ketchup.  And with that you'll be making a cleaner, better tasting bbq sauce recipe for you and your friends and family.

While it seems no one can nail down the exact origins in which the first barbecue sauce was created we do have some historical data on when it was first sold.  Many believe the first barbecue type sauce was created in the 15th century about the time that Christopher Columbus sailed the planet bringing back a multi spiced, liquid combination from Hispaniola.  Others say the sauces were first collected in the 17th century somewhere in the American colonies. 

Jumping ahead the first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company out of Atlanta and advertised in the Atlanta Constitution, January, 1909.  Heinz released its first version of barbecue sauce in 1940 followed by Kraft who took the novel approach of producing spices and oils which could be combined together into bags.

Regarding the appropriate use of barbecue, barbecue or barbque, we’ve found it all depends on where your from.  In most cases barbecue, barbeque, and barbque all mean the same thing referencing the act of cooking and grilling while bbq, tends to reference a meal or event.

The bbq sauce recipes we've included here as mentioned are regional style.  The first in the styles is Memphis Style BBQ Sauce.  What would life be like if Memphis Barbecue Sauce wasn’t invented?  I think our taste buds would be the big losers if such a thing had ever happened.  Memphis always reminds me of a creamy sauce blended with celery and garlic and a whole host of other fine ingredients. 

Sample Brisket BBQ Sauce Recipes - That Work Right Now

Memphis Style Brisket BBQ Sauce

Ingredients

• 1 tablespoon garlic powder 
• 1 tablespoon chili powder 
• 1 tablespoon onion powder 
• 2 cups ketchup 
• 1 cup apple cider vinegar 
• 3 tablespoons Worcestershire sauce 
• ½ cup brown sugar 
• ½ cup molasses 
• ½ cup yellow mustard
• ½ tablespoon ground black pepper 
• ½ tablespoon salt 
• ½ tablespoon ground celery

Carolina Style The richness of red and black pepper all blended together into a vinegary base is all you need to know about good Carolina BBQ Sauce. 

Ingredients

• 1 cup vinegar 
• 1 teaspoon coarse black pepper 
• 1 teaspoon red pepper flakes 
• 1 teaspoon salt 
• 2 tablespoons brown sugar 
• ¼ cup ketchup ½ cup water

Smokehouse style Brisket BBQ Sauce One of my all-time favorites, a nice bite with a gentle sweetness that compliments almost any meat.

Ingredients

• 1-1/2 Cups Tomato Puree 3 Tablespoons Brown Sugar  
• 4 Tablespoons Molasses 
• 2 Tablespoons Apple Cider Vinegar  
• 1 Tablespoon Honey 
• ½ Tablespoon Liquid Smoke Flavor 
• ¾ bottle Budweiser beer 
• 2 tablespoons Worcestershire sauce 
• 1 tablespoon sweet smoked paprika 
• 1 teaspoon smoked Chipotle powder 
• ½ teaspoon cayenne pepper 
• 2 tablespoons unsalted butter 
• 1 tablespoon onion powder 
• 1 tablespoon garlic powder cracked black pepper to taste

Red Wine BBQ Sauce Rich wine tannins complement the fullness to tomatoes and brown Sugar.

Ingredients

• 1-1/2 Cups Tomato Puree 
• 3 Tablespoons Brown Sugar  
• 4 Tablespoons Molasses 
• 2 Tablespoons Apple Cider Vinegar  
• 1 Tablespoon Honey
•  ½ Tablespoon Liquid Smoke Flavor 
• 2 Tablespoons Worcestershire Sauce 
• 1 cup red wine 
• 2 cloves minced garlic 
• 1 teaspoon fresh rosemary finely chopped 
• ½ teaspoon fresh thyme

Asian Style BBQ Sauce -A fantastic blend utilizing soy, rice wine and ginger.

Ingredients

• 1-1/2 Cups Tomato Puree 
• 3 Tablespoons Brown Sugar  
• 4 Tablespoons Molasses 
• 2 Tablespoons Apple Cider Vinegar  
• 1 Tablespoon Honey
• ½ Tablespoon Liquid Smoke Flavor 
• ¼ cup soy sauce 
• 2 tablespoons Mirin rice wine 
• ½ tablespoon ginger powder

Chicago Sweet Style Who can forget the flavors of Old Chicago.  Subtle and bold all at the same time.

Ingredients

• 1-6oz. can tomato paste 
• 1-1/2 Cups water 
• 1-1/2 Tablespoons. canned pineapple juice 
• 1/2 heaping teaspoons. kosher salt 
• 1/2 Teaspoon. garlic powder 
• ¾ Teaspoon. liquid smoke 
• 1/4 Cup white vinegar 
• ¾ Tablespoons. fresh squeezed lemon juice 
• 4 Tablespoons molasses 
• 3 Tablespoons light corn syrup 
• 3 Tablespoons Brown sugar 
• 3 Tablespoons cold water  
• 1 Tablespoons corn starch for slurry to thicken sauce

Kansas Style BBQ Sauce A wonderful sauce combined with savory butter, molasses, garlic, brown sugar and more.

Ingredients

• 2 Cups Ketchup 
• 2 Cups Tomato Sauce 
• 1-1/4 Cups Brown sugar 
• 1-1/4 Cups Red Wine Vinegar 
• ½ Cup Unsulfured Molasses 
• 4 Teaspoons Hickory Liquid Smoke 
• 2 Tablespoons Butter 
• ½ Teaspoon Onion Powder 
• ½ Teaspoon Garlic Powder 
• ½ Teaspoon Chili Powder 
• 1 Teaspoon Paprika 
• ½ Teaspoon Celery Seed 
• ¼ Teaspoon Ground Cinnamon 
• ½ Teaspoon Cayenne Pepper 
• 1 Teaspoon Salt 1 Teaspoon Coarse Ground Black Pepper

Texas Style Brisket BBQ Sauce Texas, it’s a whole other Barbeque Sauce.

Ingredients

• 3 Tablespoons Brown Sugar 
• 1 Tablespoon Ground Paprika 
• 1 Teaspoon Salt 
• 1 Teaspoon Dry Mustard 
• ½ Teaspoon Chili Powder 
• ¼ Cup Distilled White Vinegar 
• 1/8 Teaspoon Cayenne Pepper 
• 2 Tablespoons Worcestershire Sauce 
• 1-1/2 Cups Tomato Vegetable Juice Cocktail 
• ½ Cup Ketchup 
• ¼ Cup Water 
• 2 Cloves Garlic Minced

Southern Style BBQ Sauce Oftentimes people get the difference between Smokehouse Style and Southern Style confused.  To a Barbeque Sauce aficionado they couldn’t be more different.

Ingredients

• 2 Quarts White Vinegar
• 2 Cups Splenda No Calorie Sweetener (As an Option 2 Cups White Sugar)
• 1-1/2 Cups Ketchup
• ½ Cup Worcestershire Sauce
• ¼ Cup Hot Sauce
• ¼ Cup Salt
• ¼ Cup Ground Black Pepper

Mexican BBQ Sauce My Best friends say Ole to this recipe

• 1 Cup White Vinegar
• 2 Tablespoons Sugar
• 2 Tablespoons Salt
• 2 Tablespoons Black Pepper
• 1 Tablespoon Cayenne Pepper
• ¼ Stick Salted Butter
• 1 Teaspoon Lemon Juice
• 1 Cup Ketchup
• ½ Teaspoon Paprika

Bonus Recipes: 1

Florida Style BBQ Sauce -Some of the best BBQ I’ve had in my travels was in Florida warm weather and afternoon rains. 

Ingredients

• 24 ounces bottle ketchup
• 1 pound dark brown sugar
• 1/2 tablespoon prepared mustard
• 1 tablespoon black pepper
• 1/2 cup onion juice
• 3/4 cup orange juice
• 3/4 cup pineapple juice
• 3/4 cup mango juice
• 4 tablespoons corn starch

Bonus Brisket BBQ Sauce Recipes: 2

California Style BBQ Sauce We can’t leave out California.  Many people say that California doesn’t have a style and that it is simply the blending of recipes from people and places like Oklahoma, Texas, Arkansas and Colorado.  We believe California does have its own unique style.   

Ingredients

• ¾ Cup Granulated Sugar
• ½ Cup Japanese Soy Sauce
• ½ Cup Tomato Ketchup
• ½ Cup Dry Sherry
• 3 Cloves Garlic Crushed
• 1 Teaspoon Ground Black Pepper
• ½ Cup Molasses

Bonus Recipes: 3

New Mexico Style BBQ Sauce Vast open spaces, large mild and hot Pasilla peppers and massive festivals  Centered on all things hot and spicy.

Ingredients:

• 2 Tablespoons Unsalted Butter
• ½ Medium Red Onion Finely Diced
• 1 Garlic Clove Finely Diced
• 6 Plum Tomatoes Coarsely Diced
• ¼ Cup Ketchup
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Dark Brown Sugar
• 1 Tablespoon Honey
• 1 Teaspoon Cayenne
• 1 Tablespoon Ancho Chile Powder
• 1 Teaspoon Pasilla Chile Powder
• 1 Tablespoon Worcestershire

Louisiana Style BBQ Sauce From the land of Beignets, red beans and rice, Etoufee and King Cake.

Ingredients

• 2 Tablespoons unsalted butter
• 3 Green onions
• 2 Tablespoons garlic salt
• 6 Tablespoons chili powder
• 1-1/25 Tablespoons pepper
• 16 Oz ketchup
• 1 Quart water
• 2 Tablespoons Tabasco Sauce
• 1/3 Cup mustard
• 1/2 Cup sugar
• 1/4 Cup light brown sugar
• 1 Cup White wine vinegar
• ½ Can of beer
• 1/4 Cup Burgundy wine

Note, there's been some conversation about brisket bbq sauce recipes with heat and what would be do to make these recipes have that special bite that so many people love.  We can think of a couple of ways to add heat to your perfect bbq sauce recipe.  One is the simple use of more black pepper.  Just ratchet up the amount of black pepper by 2 or 3 times to drive up the spiciness of the bbq sauce recipe.  The next way to drive up heat would be the addition of chili powder.  Most people have some form of chili powder in their cupboards so the addition is fairly simple.  And much like black pepper you would either bump up the amount in an existing recipe or make the addition of 1 tablespoon first then testing the blended sauce.  Afterward if you still want more heat we suggest adding another tablespoon of chili powder.

Now comes the fresh versions of heat.  Let's consider the addition of green jalapeno peppers.  These jalapenos add a nice burst of heat that can permeate the entire batch of sauce. One must be careful when adding jalapeno peppers.  First, testing to ensure that the level of jalapeno is enough then ensuring that your hands are washed so as not to get the juices into your eyes or on your mouth. Start small and work up to the right amount before trying the sauce out on friends or family.  We've found that 1/2 of a jalapeno is more than enough heat to drive up the spiciness in a bbq sauce recipe.

BBQ Sauce 

Next come habanero peppers for increasing levels of heat.  There are some pretty great Scoville scale charts out there to identify the exact level and types of heat desired.  Habaneros can be daunting and must be balanced otherwise you can expect your bbq sauce to have a steady flow of heat and not much flavor.  Blend the habanero with items like ginger or celery which are compliments but won't drive the heat and won't overpower the end result.  If you're making the sauce for yourself then you can get some pretty audacious levels of heat.  But be careful so that your friends are in the line of fire where heat is concerned especially if they only like mild bbq sauce.

Blending Tips:  When it comes to blending it's a good idea to start over low heat.  Allow the sauce to meld together stirring constantly until you've reached a uniform color.  We like cooking the sauce for at least 15 minutes then pouring the sauce into a container.  After the sauce is placed in a container allow the sauce to rest in the refrigerator for at least two hours minimum.  This resting period will actually allow continued melding of the flavors and will create as we as in the business a nice level of maturity.  Once rested serve of baste on at will.

Here's a great video with instruction on make some popular bbq sauce recipes.  View this short video that gets right at the heart of making some great bbq sauces for you, your friends and family.

                                                     How To Make BBQ Sauce

To help satisfy the bbq urge we’ve built a boat load of products that are on the market right now and available when you shop natural bbq sauce online and when your order bbq sauce online. Below we’ve listed our key seven dry rubs and our standing of natural BBQ sauces. These all represent our basic stable of natural bbq rubs and sauces for sale each perfect for their role in improving your brisket..

Tri Tip Steak and Rib Rub
Santa Barbara Rub
San Ysidro Rub
Santa Maria Dry Rub
Memphis Dry Rub
California Chipotle Dry Rub
California Chicken Dry Rub
Really Good Mild Barbecue Sauce
Really Nice Medium Hot Barbecue Sauce
Really Hot Barbecue Sauce
Maple Bourbon Barbecue Sauce
Memphis Blues Barbecue Sauce
Texas Style Inspired Barbecue Sauce

Our finest bbq rubs and sauces for sale are available online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale and shop natural bbq sauce online today.

Now that you've received some pretty great brisket bbq sauce recipes we got some great deals for you on our SPECIALS PAGE you'll get 10% OFF pricing on our award winning dry rubs, sauces and seasonings. You'll Get that immediate 10% OFF when you use Jake's product savings Code: 1707200910 at checkout.

We hope you’ve enjoyed these 10 Brisket BBQ Sauce Recipes.  Also, we hope you’ve enjoyed the additional recipes we’ve provided.  We believe the best brisket bbq sauce recipe is the one you use most.  Take time  to review each recipe then build and adjust to match your cooking Style.

For More Brisket BBQ Sauce Recipes see the recipes on our BBQ Recipes page.

Jake

Smoked Beef Brisket Recipe Easy and Fast How To UDS

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.  Immediately, I thought about the smells and tastes of Brisket.  I've had brisket in many forms but never in a one or two version fashion.  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.  So, I set out to chronicle my steps in making this mouthwatering Brisket treat.  The process is relatively easy but does require time.  Brisket in some ways is similar to Tri-Tip but requires even more time in the cooking process to make the meat tender.  Follow along as I walk you through my process.  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.

Let's discuss the idea of time.  As a general means this brisket process will take about 8 hours.  We say 8 because first off you'll be cleaning and seasoning the meat.  Following those steps you'll need to rest the meat for a period of time.  Thereafter you'll be cooking the meat which is in this case smoking the meat so you'll need a minimum of 5 hours.  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. 

First off in the process I purchased a 3 pound flat of Beef Brisket.  Brisket as you may know is a specific cut of Beef from the lower chest and breast area of beef or veal.  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.  Some of the primal cuts are the loin, rib, chuck segments, ham or the round.  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.  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.  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.  

Now with a clear understanding of the meat in hand let's move our process along.  Having purchased the flat section realizing that a full brisket has two primary segments, the flat and the point.  As a point of reference the point is typically where burnt ends are made.  The meat is cooked then sliced away and joined with a liquid in a container and further cooked until tender.  

As for the flat this section must be prepared to make the most of it.  Let's start by cleaning the meat thoroughly, and we're just going to do this with some warm not too hot water.  Remove any grit or excess segments left over from the butchering process.  It's also a good idea to note the direction of the grain of the meat.  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.  

Take a paper towel and pat the meat completely dry.  Place the meat in a container and hold at room temperature.  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.  I'll need two things to create the flavor level I'm seeking.  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.  

I'll be starting with our Jake's Famous brand Santa Maria Dry Rub. 3 Tablespoons.  Why this rub?  This rub contains ample amounts of Kosher salt, Coarse ground Black Pepper and Granulated Garlic.  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.  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.  We'll let the combination of salts and peppers rest on the meat for about and hour.  

Following the hour of resting you'll notice some of the liquid has been pulled out of the meat.  Not to worry this is supposed to happen with the combination of spices and herbs we used.  So, let's build some flavor next.  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, 3 Tablespoons.  This is a refined steak and rib rub that does quadruple duty as a brisket rub, chicken rub and fish rub.  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. 

With 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.  The meat must be in the standard section of the fridge as it does not require overt cooling or freezing.   And 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.  So, let's spend the time on the materials needed for the next days barbecue.  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.  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. 

I will also be using wood smoke to build the flavors of the brisket.  I'll be using about 15 ounces of Red Oak Wood.  This will be placed in the charcoal basket in the form of 4 or 5 chunks and cut segments.  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. 

Arrange the charcoal briquettes around the outer edge of the basket.  Place the hickory lump charcoal in the center portion of the basket surrounded by the charcoal briquettes.  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.  Position the smoker away from any wood sources like trees, wood planks, paper or sides of houses.  Now seal up the unit until it's time to use it on the next morning. 

One thing I like to do before the next morning is consider the last thing first.  This may seem odd but what it means is let's consider when we want to be eating this brisket.  Ultimately calculating time in this way will determine the best and most appropriate time for starting the grill.  So, let's think about this. I'd like to be eating somewhere around 4 or 5 PM.  I know I will rest the brisket for a minimum 2 hour period which puts me back around 2 PM.  I will have wrapped the brisket with a steaming liquid and allowed the meat to steam on the smoker for 2 hours at least.  So, with the steaming time and preparation time that moves me back to 11:30 AM.  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.  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.  Now working backward from 11:30 AM for 2-1/2 hours puts us at around 9 AM.  Last but not least is the amount of time it will take to get my charcoal up to temperature.  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. 

The 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. 

Next day.  It's now 7 AM I'm up and ready to get the smoker going.  I've checked my brisket and it looks very good.  I've checked the charcoal combination and it looks very good as well.  One other thing to focus on is the external temperature, is it sunny or cold or rainy.  If rainy, cold or moist temperatures these will slow down the smoking process extending the time by at least 30 minutes. 

Now it's 8 AM and with everything ready let's go ahead and start the charcoal basket.  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.  The resting process will bring the meat to room temperature which can reduce the amount of heat and time required to cook the brisket. 

One thing on the lighting of charcoal.  I am reminded that I often use a Chimney Starter to get my charcoal going.  I could of course use this but by doing so I'm forcing a lot of heat into the smoker all at one point.  Our object here is to smoke the meat for a considerable time-frame which will help tenderize the brisket.  So, for this purpose I will use my Chimney Starter at some other time. 

Make 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.  After 15 minutes place the grill plate in the smoker followed by the addition of a heat probe.  Place the smoker lid on the unit and begin taking note of the temperature as the smoker settles into it's standard smoking range.  As the temperature notches upward closer to the 225-250 degree range begin adjusting the vent door to about 1/2 closed.  This will further moderate the temperature and will ensure that our readings are accurate.  It's now 8:20 AM let's confirm that our temperature is at the right level and that the wood is burning evenly.  If all is right it's time to get the meat on the grill. 

Insert your second probe sensor into the brisket about 1/2 way into the meat.  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.  Place the meat on the smoker fat side in contact with the grill plate.  Confirm the position of the meat, connect the sensors and place the lid on the grill. Now comes the monitoring process.  This stage is focused mainly on ensuring that the temperature remains level within the range. 

Note the initial temperature of the brisket, remember we are looking for a temperature of about 162 degrees within the center of the meat.  It's a good idea to do a temperature check about every 15-20 minutes.  If you have an alarm setting on your remote thermometer set the gauge for the 162 degrees then go about your business. 

Prior to reaching the 162 degree temperature we will be preparing a steam bath for the smoked brisket.  Pull two large sheets of aluminum foil enough to completely wrap the meat with about 5 inches left over on each side.  Place one sheet lengthwise and the other at 90 degrees underneath the top sheet.  Set aside 1/2 cup of beef broth and about 2 tablespoons of brown sugar.  These will be used to steam the meat and add just a slight sweetness to the overall taste. 

At 162 degrees remove the brisket and place it on the top sheet.  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.  Follow that with 1/4 cup of beef broth per side.  Fold over the foil to catch the liquids.  Fold over the 2nd piece of foil to seal in the first piece and the liquids.  Return the sealed brisket to the grill.  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.  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. 

One thing that can and does happen is the uneven burning of charcoal in the basket.  You may notice a dip in the overall temperature of the smoker.  If your smoker drops below 210 degrees you will need to add some charcoal briquettes to keep the heat up.  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.  As an option this is where the use of the Chimney Starter is desired.  In the starter place 10 charcoal cubes.  Light the cubes and allow them to burn for at least 10 minutes.  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.  If you have flip grates on your grill turn the grates and pour the charcoal into the basket.  Be careful not to get burned.  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. 

Now our final smoking temperature of the meat is 200 degrees.  Early in the process you would have reset your remote gauge to accept the new temperature reading.  After the reading is reached remove the brisket in foil and place in a metal serving tray.  Cover the tray with a large towel enough to full cover.  Place the tray and towel on a rack in your oven with the oven off or in a large cooler.  Keep in mind the tray will need to remain undisturbed for 2 hours before even thinking about serving.  If you need your oven during that two hour period try to find some other location in which the tray can be sealed undisturbed. 

After the 2 hour resting period remove the brisket from the foil and place it on a cutting board.  Use a large serrated knife and first find the direction of the meat grain pattern.  Cut slices approximately 1/8 inch to 1/4 inch across the grain and layer out.  Note how the fat at the bottom has rendered into the meat.  You can leave the fat on or remove it depending on what you or your guests desire. 

Beef Brisket Slices

Collect the liquids into a container with a lid.  When cooled the fat will solidify near the top of the liquid.  Remove the fat from the liquid and hold aside as an amazing au jus pour over.  To reuse just microwave about 20 or 30 seconds then pour over the meat. 

The results of your Smoked Brisket should be awesome.  The meat should be tender and extremely pliable.  Those are the signs that the brisket was cooked at the right temperature and that the seasonings used did their jobs.  In addition the meat will have a savory, subtle peppery finish that complements the smoked brisket and is just wonderful.

We hope you've enjoyed how we explained making a 3 pound brisket using a UDS.  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.  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. website.

Smoking List:

3 Pound Brisket
Water
Paper Towels
Refrigerator
Jake's Santa Maria Dry Rub
Jake's Tri Tip Steak and Rib Rub
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


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

Red Top UDS Ugly Drum Smoker and BBQ Grill

Happy Barbecue...

Jake