Camp Chef Woodwind Pro Series - Brisket Cook (Episode 2 - Long Cook)
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- Опубліковано 20 жов 2022
- #allunacy #campchef #woodwindpro #brisket #circlestarbrisketrub #pelletgrill
@mccookjr
@circlestarbrisketrub
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Camp Chef Woodwind Pro affiliate links:
Camp Chef Woodwind Pro 36 = amzn.to/3v9rfwW
Camp Chef Woodwind Pro 24 = amzn.to/3vbHmu0
Camp Chef Sear Box = amzn.to/3WHyF6B
Order Circlestar Brisket Rub here:
www.circlestar.us/
Recipe Instructions:
Select preferably a prime grade brisket (choice is ok). You want to look for a brisket that is almost equal in size on both sides (flat side/point side). The easier it bends in the middle, the more intramuscular fat which is what you want.
1) Trim & prepare your brisket:
On fat cap side - trim to about 1/8 to 1/4 inch of fat on.
On meat side - trim off all silver skin & fat-deckle side.
Round off the edges of brisket. Chop & save fat trimmings for tallow.
Use your favorite rub or SPG (Salt, Pepper, & Garlic).
CircleStar Brisket Rub link above if you want to use what I used in video.
2) Pre-heat your pellet smoker to 200 f.
Place fat trimmings in a pan & put on bottom rack of smoker. Allow to fully render.
Place your brisket directly over pan (fat cap down). This will allow fat to totally render.
Add wood chunks every 45 mins to 1 hour for the first 4 hours.
Around 7th hour you can turn temp up to 225/250 f.
Spritz once bark is formed (which should be when meat reaches 170 f / give or take)
Spritz used was 6 oz Apple cider vinegar / 6 oz Worcestershire sauce / 1 tbsp honey
3) Cook till brisket is tender on all sides which should be at about 203 f
Wrap in butcher paper / pour rendered tallow over brisket before wrapping
Allow brisket to lower to 180 f before placing in warmer (use oven, roaster, etc.)
Set temp of warmer to 150-170 f / allow to rest for 2 hours if possible.
4) Slice brisket in half.
Slice flat to desired thickness on same side.
Turn point side, sideways and slice to desired thickness.
Enjoy!
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Intro Theme music:
Guifrog - Frog Punch - Розваги
I really love your presentation. Good work, sir.
Thank you, Robert! Have a great weekend!
That thing is beautiful!!! Holy hell, that intro when you cut into it with the steam and juices flowing was just amazing!!! Thank you for a great video!!
Thank you buddy! Enjoy your weekend!
Looks fantastic! Thanks for sharing. Just ordered a Woodwind Pro myself and I can’t wait.
Thanks buddy! I'm sure you're really going to enjoy it! Have a good one bud!
I'm really considering getting a Camp Chef Woodwind Pro 36" . This video and others you have on the smoker arw really helpful in making my decisions easier. And the fact that this brisket came out in your top 3 was super impressive. ❤😊
looking hard at this grill for my first, big upgrade from a simple propane 2 burner. Thanks for the videos - hugely helpful!
Glad to be of help! Cheers!
Love it… smoking the tallow!
LOVE IT!!! ❤❤❤Thanks Al.
Thank you buddy! Your stuff friggin rocks!
Looks really nice, Hope you enjoyed it!!! Have a great weekend.
Thanks bud!
Looked incredible
Thank you buddy! Enjoy your Sunday!
That looked amazing...thank you for the Camp Chef videos. I am considering it for my next pellet smoker.
Thank you, Steve, for watching and chiming in! I'm sure with good research - you'll make the right choice! Enjoy your weekend!
That brisket was glistening, looked great. Thanks!
Thanks Troy! Enjoy your weekend!
fantastic brisket cook! very nice!
Thank you brother!🤘
That is the best brisket I've seen.
Thanks Big Lou!
Looks fantastic
Thank you bud! Enjoy your weekend!
Man o man now this is a brisket cook dam hermano this smoker is on a different level great cook my brother
Thanks hermano! Enjoy your weekend brother! 🍻
Damn how did I miss this!. Great video Al!
Thanks Randy! Enjoy your Sunday!
That brisket looked juicy for sure and the bark looked great.
Thank you Mario! Cheers!
Nicely done - wish this grill was available in the UK but I asked and it will be late 2023 early 2024. I'll keep an eye on the cooks till then. Keep em coming.
Thanks for checking it out! It's definitely a fun smoker!
wow great brisket, my first smoker was also a smoke hollow my kids gave it to me for xmas
friggin awesome! Cheers brother!
Good cook i been debating getting one of those..I really like the fact of the wood chunks and charcoal factor with the pellets
It's a great grill! Affiliate link are now in the video description. I wasn't an affiliate the first 5 videos of this grill but now I am. Thanks for commenting!
Interesting to see another method. Using the brisket fat trimmings instead of beef tallow is genius. Also, I use my old electric smoker as warmer or finisher as well.
Thanks Gerald! I couldn't see myself giving away my old electric smoker since it was a gift. I'm glad I found a purpose for it! Cheers bud!
I have the woodwind 24 and this is my next upgrade yo
Good choice bud! Enjoy your weekend!
That bark was insane man
Thanks Kyler! Enjoy your weekend bud!
That brisket looked awesome Alex! Hope you make the brisket burgers episode next!
Very much appreciated MGTx! Have a great Sunday!
I’ve been cooking on my WPP 36 for about 2 months now it is absolutely amazing. I used a Green Mountain grill for 12 years, it served me well but the Camp Chef is a complete different category in pellet smoking. The ability to use real wood and charcoal is simply incredible for the finished product. I’ve done ribs, shoulders, chicken, salmon and am doing brisket soon. The only con I 7:18 found was assembling the grill- parts did not match up there was some damage to the exterior and the interior where stainless steel joins is caulked with high temp clear silicone, I had recall 50% of the joints. This was all a lack of quality control I’m manufacturing. That being said I was able to solve my assembly problems and can say enough positive things about the performance of the Camp Chef Woodwind Pro 36
Thanks for sharing Gary!
Why is there no smoke ring
Wow😂
Thank you!
Hi Al. Killer video. Any updates to time, temp and technique to your brisket cooks. I know you have had it for a little while now. 👍🏻👍🏻👍🏻
Thanks Stephen! I haven't done a step by step video yet on brisket but may do so in the future. My latest video however does define the technique I've been using. Check it out here = ua-cam.com/video/OwhhuH6w1Sw/v-deo.htmlsi=D8UISiUG-VD7VNnV
Thanks Al! I just picked up a 12” cast iron pan and will try it out this coming weekend.
I appreciate your videos as you are one of the few people who are giving great contact with the new Camp Chef. I’m having a hard time getting great results with my brisket, but I am going to try the steps that you have written in the description this coming weekend. I’ll let you know how it goes.
Great video. Have you tried the Goldees method yet? Comes out pretty darn good. I've been playing with different methods and so far I my best results have been fat side up. Still experimenting tho.
Thanks bud! Yes, I have tried it. This is very similar to the Goldee's method as well. I'm actually going to try a new brisket recipe soon trying out a few tips and tricks combined that I've picked up from several ppl. It will probably be for my 6 month review of this grill which would be at the end of this month. Cheers!
You’re making me want to buy the smoker my friend.
There are some pros and cons to the smoker. If you see the Tex Mex burger video, I mentioned that this grill not meant for searing. I must say that there's mostly pros to this tho. Thanks for stopping by Ronald!
@@AlLunacyQing Thats why you need the sidekick flat top or sear that mounts right on the smoker. I guess you know that already.
love this grill but why in ever video do they put the meat on the top rack? is the bottom gill to hot?
That's a great question! On the first video I did use the bottom rack. On a brisket or pork butt (long cooks) - it is better to use top rack because the bottom will crisp up. That's goes for just about any grill. On this cook I use the pan rack just because it was easier to rotate all those patties in one move. Thanks for watching bud!
Can you give some tips for keeping the brisket evenly cooked, like you did here? What's the point of resting the brisket?
You are actually in luck my friend! I am shooting a brisket video right now and I am addressing exactly that. Stay tuned for it this coming week! 🤘 Thanks for watching!
What size brisket did you cook? Also you started out at 200 temp .. it would be awesome if you put cooking instructions for us rookie’s 🎃that brisket looked amazing ❤🎃
Ok. I'll put up some easy-to-follow steps on the video description tomorrow. Thanks for watching! Enjoy your weekend.
Thank you 🙏
Is that the 24 or the 36" model??
36
I hope my permit with the financial department gets approved soon, i want one.
Fingers crossed for ya bud! 🤞🤘
Great video! Are you able to get your WW Pro to 500F??
I've only once set it up past 450 - which read "High" on the lcd screen and it was only for a few minutes. I have yet to try and cook anything that high. I have a sear box now on the shelf side so I use that instead.
@@AlLunacyQing Ty!… it got there with relative ease?
@@318android3 Yes, no problem getting there. It went from 0-450 plus in less than 10 minutes.
Great point of reference video for the non-knowing!
Thanks for taking the time and watching! Cheers!
How many lbs was that brisket? I know it was an HEB prime I am a native Texan ❤friend! I really want Santa to bring me that pellet grill 😊
It was about 13 lbs. trimmed down to about 10 lbs. I will be uploading the brisket trimmings burger video today to premier tonight most likely. I hope Santa brings you this grill! On the next video in the series, I will be going over tips and tricks of this grill! Have a great weekend amiga!
Thank you
I would love to get my woodwind pro but fedex keeps destroying the boxes and damaging them!
Aw man! I hope you get that fixed!
Have you had issues getting the smoke box to light I’ve had two cooks and can’t get it to smolder to save my life
I did one time but it's because I had the lid closed. As soon as I opened it, it came to temp.
@@AlLunacyQing so I need the lid open to get the smoke box going ?
@@tanker1258 Oh. You meant the smoke box. No, you need the lever open. Turn it counter clockwise - once it starts smoking, close it. Put the smallest pieces of wood chucks on the bottom. It will light quicker.
@@AlLunacyQing yeah that’s what I’ve done through two cooks and it will not light I don’t know what’s going on with this thing lol
@@AlLunacyQing i actually opened the lid and it started smoldering I must have to big of chunks or something
looks gray?
Uh gray on the inside? It's beef. Beef turns gray when you cook it.
I hate to disappoint you but IF THE BRISKET WASN'T SMOKED ON A OFFSET SMOKER, IT'S NOT TRUE TEXAS BARBECUE 🤘🤘do it right so you can witness greatness and fulfillment from what it takes to smoke real Texas brisket. 💯💯💯💯💯💯
I hate to disappoint you as well but no where in the video title does it say "Tx style brisket" - it saids "brisket cook". It's a video on how well does this pellet grill performs. Thank for your insight tho! Lol! 😂✌️
@@AlLunacyQing lol vato
@@AlLunacyQing I'm far from being disappointed, I guess I'm just from the old school and still have enough stamina to throw WOOD LOGS into a smoker and not wood pellets 💪🏾💯your welcome.
@@ignoranceisnotatrend4669 I do the same on my offset, but I own quite a few pits. This is a video on a pellet smoker.
@@AlLunacyQing 👍👍