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
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 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
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"
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.
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.
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.
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 !
Check out more on this InkBird product here- amzn.to/3oG8GRo
You got that right, Zach! Smoking in a drum smoker is the best! And that brisket looked delicious!👍 and don't forget the 🍻😁
Oh there’s some of those involved! Lol thanks!
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
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!
Another great Brisket Zach !
Thanks Jimmy!
Those drums do great wok man!
Absorutry!
Nice Zach.
Thanks !
I would love to see how you build a drum smoker👍😊
Outstanding!
That was a beautiful looking brisket Zach. To bad there isn't taste o-vision on these computers yet, I wanted a taste...LOL
Lol some day we will make that happen!
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
Thanks! If I remember correctly these sir 16-17” above
@@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
@@hojobbq ohhhh I bet that would interring. Probably run a heat deflector. I’ve not done a clod…YET!
Check out more brisket cooks here - th-cam.com/play/PLvtVjSOuPxxe10WCSsz05xF5GisXbSPOc.html
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"
Ohhhhhhhh now that’s a lot of good info!!! Thanks!
When you go fat side down. Do you need to have a drip pan to avoid any flames?
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.
I wood love to see you build a ugly smoker
Sometime! Thanks
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.
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.
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 !
Lol 😂 I need to build a full size and a chicken cooker soon!
Make sure everyone likes this video! #brisketmedic
During the six hours of smoking did you more coal?
I didn’t, it did really well with good coal it will last 6-8 hours.