Brisket Smoked On My New Pellet Grill - Camp Chef Woodwind WiFi 24 First Cook And Initial Review
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- Опубліковано 8 лип 2024
- It’s time to smoke up another Brisket, and this time I get to do that on a brand new grill generously provided to my channel by Camp Chef. Using their Woodwind WiFi 24 Pellet Grill, I smoke up a 17 pound USDA Prime Brisket using Oak Pellets. In this video I share some of the things I like about this grill, and some things I would change, but I’m very excited to use it in upcoming cooks to turn out some amazing food.
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Texas Best Brisket Rub: www.heavenmadeproducts.com/
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#cooking #grilling #brisket #campchef - Навчання та стиль
More of my Brisket, Roast, & Tri Tip videos: ua-cam.com/play/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z.html
Just a regular dude, calming music, and smoking food. Love it.
You love the man?
@@Sicnesses23 you got me. 😒
You knocked that out of the park, man! Regarding the bark, I've found that's just a characteristic of foil wrapped briskets. I don't think spritzing or not would have made too much of a difference. What might have helped was (like you said) using paper instead or setting the brisket back on the cooker for about 20 minutes after you take it out of the foil. That said, I still think you killed it. Thank you for the video, Ry.
I think you're right. Thanks for the support, my friend :)
Maybe it’s just me but it looked like the bark wasn’t fully set before you wrapped. But I’d eat about half that right off the cutting board.
Yeah probably just the foil with it being that moist.
How much was this per lb it's hard to get prime beef here reasonably.
I prefer to wrap my briskets in paper, but in a pinch for time foil works so long as you wrap it TIGHT!
That pellet smoker did a good job. Thanks so much for the shout out RY! Good smoke ring, super juicy. Nice job RY!🤘
You’re the master trimmer with James :)
@@CookingWithRy you did good buddy! Like you mentioned in your video, it's ok to remove most of the fat from the point meat...especially on a Prime. 👍🏼
Smokin' Joe's Pit BBQ have
I’ve had my eye on this pellet grill for quite some time and just put an order in for one a few minutes before pulling up your video. It’s helped affirm that my choice is spot on. I very much appreciate your no nonsense approach in regards to the brisket, you really got me drooling there, it looks beautiful. I also appreciate your willingness to share your small shortcomings having not done a brisket on the pellet grill but cutting yourself a break on it all. Look forward to seeing more from you in future videos.
Your brisket looked amazing, but I have to say, your attitude and personality are exemplary. Very calm, but definitely excited and passionate, and I LOVE how positive you are!
15:50 Thats a clapper right there Jack.
Thank you so much Ry... Loved coming along for the maidian journey ! As for what Id personally like to see you try on the new grill, well that would be a nice rack of ' Dino ' beef ribs !
I have had my Camp Chef for a little over a year now (not a wifi model). I use it minimum twice a month and love this pellet grill. Works great if I don't have the time to maintain heat like a smoker. I have not had any issues with it at all. Hope you enjoy yours
There's a lot to like about this smoker and even more is your quality cooking videos. I've wrapped briskets in foil, paper and gone unwrapped. My favorite was paper. Nice color on the beautiful brisket and hey, if it's tender it's always good to me. It's neat to read Justin's comments. Y'all are two of my favorites. I also like the big readout on the screen.
Doing my first brisket tonight. Overnight job. But I listened to this video while I trimmed and seasoned. Really soothing believe it or not lol
Great video, thank you camp chef for putting your product out for great reviews
Congrats on your pellet grill, I have a RecTec Bull RT-700 and I love it. I sprits every hour, just apple juice and I wrap my briskets somewhere between 160-170 degrees and then cook until the internal probes reach 203 and done. Your brisket looked excellent, extremely juicy and the bend and pull test were great and your choice of rubs was excellent, couldn't have been better lol. Love me some Texas Best Brisket Rub. Very glad you like it also. Thanks for the blessing you gave Heaven Made Products. Greatly Appreciated.
First off, thank you for the mention and kind words. Secondly, that brisket looked great! Well done Ry!
Thank you so much, brisket master :)
You’re the best bud! Because of you I bought the same setup! Got a Woodwind WiFi 24 and a sidekick. Best damn setup ever! Currently smoking my second brisket right this second for a dinner tonight for my family. They all collectively can’t wait. 🍽
I found that it makes more sense to place the probe in the flat rather than the point. In doing so, I know the flat will be tender. No matter how many briskets you do the point will always reach the 203° mark before the flat. So when you pull the brisket based on the probe reading closer to the point you take a chance that the flat won't be as tender since it hadn't reach that magical finished temp between 203-205°. That brisket still looks amazing...makes me hungry!
What an awesome learning experience.... thanks Ry....
Butcher paper protects the bark by allowing moisture escape. Foil is impermeable, containing the moisture softening the bark. Great show, I always look forward to your vids.
Love the videos Ry. Cooked my first brisket the other day on my Weber kettle mixing your method and a classic Texas rub. Turned out phenomenal. Keep up the good work!
Thanks!
I agree about the cover
I'm looking at a pellet smoker and your videos convince me thay's the way to go. I'm just sorry I could not try that excellent brisket you made. Great job!!
Nice video man :) Greetings from Spain! I'm still trying to figure how to smoke in my own house with the tools I have, but I love seeing your videos and getting a lot of ideas.
“It all tastes good in the end.” Best quote of the day! I’ve never trimmed a brisket the same way twice… every one is different. I’m a little envious of your new toy. It’s hard to believe this was your first cook on a pellet. Well done my friend. The moisture flowing from that meet was awesome. I like smoking the bigger briskets… there’s more to share… and I get some too! Nice video, Ry. 👍
Thanks so much for the kind words :)
Really enjoyed your video. Refreshingly honest about trimming and your review of the Camp Chef wifi smoker. I've got a Yoder and am tempted to upgrade my system to the wifi. Haven't quite decided if I want to mess with the internals myself though. lol That brisket looked really good. I might have to visit my local Costco to pick up one.
Just ordered some of that brisket rub after seeing this video. I have to try it. Looks amazing.
Great video sir!
I just got a RecTec 700 and almost got that same CampChef grill. But I've never done a brisket, so I'm ready to do one now, Thanks!
Just bought my first pellet grill and decided on a Camp Chef. Great video! Can't wait to get my first cook on it.
Great job as always.
This is the next thing I'm doing after the ribs I'm doing at this moment. Great video!
Great video, looking forward to more cooks on the smoker.
Great job.
Nice cook on the new grill! Super juicy brisket. Looks like your first cook was a success 👍🏻. Looking forward to seeing you do more cooks on it. Great video.
Thanks!
Thanks! Just bought a woodwind Wi-Fi 36 and it is helpful to see your process.
Ooooh, you got the big one. Nice!
That looks great Ry. The bark is lost because it was wrapped (heat and humidity). I don’t see a way off avoiding that unless you put it briefly back on the grill after resting. Worth a shot!
Looking good Ry...hope to see more reviews on the campchef...👍👍
Excellent cook Ry looks like the Camp Chef did a great job !
great vid, i have had my woodwind for almost 3 years and frankly its been an amazing rig. i need to call camp chef to buy the new conroller. I really cant say anything bad about it, it's also helped raise money for local charity by donating smoked food. And yes, fat side down is preferred if the heat source is directly under the meat. My next smoker purchase will be a woodwind 36", when the time is right. Need more space when i do poek belly burnt ends
Very nice job. Love using prime.
I almost got a woodwind but the fact it didn’t have 4 wheels was just one of the reason I went with a pit boss... it’s a big grill and heavy so 4 wheels helps to move it around when the wind is blowing helps a lot ... another reason is I wanted a bigger grill.. for less money I got a bigger grill.. and the main reason I went with pit boss is the sear port for searing thick ribeyes and thick pork steaks.. the WiFi was not a huge deal for me... I got a after marker WiFi temp probe and it does the same thing...I love my pit boss and I have done a few big cooks on it so far with awesome results...I am planning a brisket next weekend..
First time seeing your channel. I really like how you did this. I want to try this myself too. Also. I agree with your take on bacon as well!
Nice Job Ry, love your channel.
Good job Ry! I got my new Woodwind Wifi yesterday and have to wait a couple days to put it together.. Cant Wait!
Hi there. I am down to either getting this or the RT700 from Rec Tec. I am one of the guys that sent his SmokeFire back. Any thoughts on the two? I am really torn. I did not know I would like the Camp Chef, but the more I look the more I like. Thanks.
@@BrianVallotton I love my Camp Chef.. the ash clean out, bigger cooking chamber, pellet dump, and now it has the wifi and PID which was the only thing Rec Tech had on it before..
You mention it only has 2 wheels, that was my biggest( what the...). I have a camp chef woodwind from 2 years ago (4) wheels😃. This is their nicest model it should have 4 wheels. And you are spot on about the cover as well
Great video as always Ry. Happy New Year, and thanks for the Weber Smokey Mountain recommendation last year. Arrived just in time to cook some Pork Loin, Brisket and Rib of Beef for Christmas!
Awesome! I'm only extremely jealous :)
I have one of the first camp chef pellet smokers but about due for an upgrade. Trying to decide between the new camp chef and the new Weber so your videos are going to be very helpful. Thanks. Love all your videos.
Thanks for the kind words :)
Top notch Ry, Never owned one of those grills. Great job on your first try with a pellet grill!
Damn can't wait to see how she turns out
Doing my first brisket soon. You did well. That looks good and juicy.
Awesome, simple awesome
No problems with using my pellet grill, you dont get as much of a smoky flavor as you would with a stick burner, but its alot more fun getting sleep than stoking fires for 10 hours lol
For a so called amateur you sure knocked that one out of the park!!!! Great job! I bet pros wished the had a brisket that moist.
Ry, great job on the brisket. I have been cooking on pellet smokers for a few years now . I love it. Set it and forget it. I really like the controller Camp Chef put on that grill. I agree with Baby Back paper would have made a better bark. But I think the foil makes for a juicer brisket. Ry I do a reverse sear rib eye on mine, you might try that.
Great video Ry. My suggestion for your next cook - Spatchcock whole chicken but use oil for a binder on your rub and cook at 350f. It will be the best chicken you have ever had.
I love your video's so much! Now I need to find food after watching this. XD Lol. Keep up all the awesome work you do!
Thank you :)
Like many of you I have watched probably hundreds if not thousands of BBQ videos.
Having said that. Ry my friend, that was the GREATEST MOST BEAUTIFUL aluminum foil wrapping of a brisket I have ever seen.
It was art.
LOL. I need to out some symphony music to it next time :)
Cooking With Ry May I suggest Boccherini’s Minuet?
Awesome cook!👍 Very well done. I have an older Camp Chef pellet smoker and love it....but have been eyeballing the new Woodwind.
I really liked your cook. Time permitting you could have injected but from the waterfall of juices coming out oc thdt brisket it obviously wasn't necessary. I actually prefer the foil wrap over butcher paper or no wrap As Justin said, you could throw it back in the smoker unwrapped for 15-20 minutes but it did look amazing anyway. Loved it and that brisket looked delicious!!! Great job.
Background music is perfectly set!
Great cook i had the same to wet once i unwrapped in foil other times it didn't
you can't complain about that looks great,Ry
Thank you!
Ry, I have the last gen of that pellet pooper. Nothing but good things to say about Camp Chef, and I’m a Weber guy! pellet grills will not (in my opinion) give you that “true” wood flavor, but man it gets close with a set it and forget convenience. Thanks for an other great vid.👍
Great video ..
Great video and ooohhhhwwww!! man what a beautiful brisket 🤩🤩😋😋😋nice grilling also👍
Thanks so much :)
Great job Looks amazing..Just Subscribed
Another great video Ry! You do such a great job. Love the insight, tips, etc. I have a gas weber and PBC...been thinking long and hard about adding a pellet grill soon so was really interested to get your thoughts. I've heard its very much set and forget and also a much lighter smoke profile than charcoal
This will be very interesting...
Welcome to the pellet grills side! 😀😂 Nice to see you like it! Great video!
Nice to see the flat turned out moist as well, that is a tough bit to get right.
I’ve messed up plenty of flats 😁
That new controller looks cool. I would love someone to compare it to the rectec since they seem to have the best one out there.
Love your videos...
For the best bark and smoked flavored pelllet Brisket dont wrap it and go longer like 12 hours. Spritz hourly after the bark/rub has set Still probe test for tenderness at 190-205 and still let rest 1-2 hours in the cooler. Worth the wait hands down.
Hey Ry ! Absolutely a great cook the brisket is definitely moist and looks very tender. You did excellent on your first time cooking on a pellet grill looking forward to seeing more cooks may be a pork butt next time, excellent content my brother
Thank you :)
Another great video sir.
Thank you :)
Hey that looked good to me Ry. I also have switched to butcher paper like some others mentioned. I like the outcome of it a little better. However, nobody but nobody would turn away from this juicy brisket. Camp Chef did good. That 17 lbder filled it up.
Yeah it had almost no room to spare :)
Another great addition to my favorite food porn channel 😀 Beautiful brisket. I commented a while back that you would love a pellet grill, not because it is "better" than, say, a Weber Kettle, WSM, PBC or whatever, but because it is another tool (or toy, as you like) that has its own advantages and disadvantages like all the rest. I've been using my CampChef 24 DX for about 3 years and looked with great interest/lust/drool/envy at the model they sent you when it was announced. There is absolutely nothing wrong with the one I have, but, you know, shiny, new, more bells and whistles. Looking forward to following you through 2020 and continuing to take inspiration from your cooks.
I've always said that I'll cook on anything that turns out good food. I'm really liking this Woodwind a lot :)
Brisket!!! Yum
LOOK'D GOOD!!!!!
Ry, really nice smoke... I like you have wanted a pellet smoker, so congrats. I am going to agree with Baby Back Manic here, use paper.. I'm not the most experienced but I have found out when I use paper I get a LOT more (crust) bark. To me foil keeps and ad's moisture. But, GREAT looking brisket that I would have eaten all of it before it got off the cutting board. That one my friend had as you say "Prepare for a Juicealanche"
I’ll never ever wrap my brisket again, after using the Goldie’s method……the most amazing bark I’ve ever been able to achieve, just wrapped in foil for 10 hour rest 👌🏻👌🏻
Man, I would love to see you do a London broil on that thing !
It looks good bro.
Today I did the bread test on my Camp Chef Woodwind PG36, the same as yours except 36 inch. The left rear was the hottest, by a lot. My drip tray also foil covered. When I do a bunch of pork butts I keep rotating them so one doesn't stay on the left side too long.
Personally, I wouldn't cook to a specific temp before wrapping... I smoke until happy with the bark which is usually 6 to 8 hours, then I wrap. I found taking the final internal temp a little higher than 200 renders most the remaining intramuscular fat pretty good. That being said... that looked tasty.
Maybe some baby back ribs.!? I would love to see your method on the pellet grill. Love the videos Ry!
Very nice pellet grill. Brave man tackling a brisket for the first cook. You did an amazing job bro.
Thanks, my friend :)
Love the display case n this thing and how the app interacts I recently bought a recteq 590 and I enjoy it however I hate the app. That’s probably my only complain so far.
Perfectly cooked brisket. juicy and acceptably floppy. I am always amazed how fast the pellet grill cooks brisket. Those slices have caused a droolalanche. Thanks for your thoughts on the bark and what you may do on the next brisket.
Gave a sub and a like. Nice job buddy!
I buy 5-6 # brisket points already trimed from Krogers, on my camp chef dlx model pellet I smoke on high smoke at 230° for 2 hours, I also have 2 amuzin tubes from amazon and put on rack for more smoke, then crank it up to 350°, I keep spritzed with acv, and when it hits 212° and always probes like butter and shakes, perfect black bark
We never have points available here. Just flats.
Batcow.....oh where art thou Batcow?!?! Interesting cook and I like that camp chef smoker. I have Camp Chef dutch ovens and love to cook with them. Good stuff all around, Ry.
Batcow was processed for his beef :)
@@CookingWithRy, 😆
I wouldn't turn that brisket down either Ry!!! I think that Camp Chef pellet cooker did an amazing job and so did you! The drool running down my chin looked like your cutting board!!! LOL Cheers to ya brother!
Haha! Thank you, my friend 😊
Nice way to break in the new smoker :)
Thanks!
I was going to ask you about the deflector / foil but you covered it at the very end. I wonder how bad clean up would be without the foil. And I wonder if it would cause issues with fires if you didn't catch it all with the foil. The user interface seems really good and I'm impressed the controller comes with 4 probes.
Little black eye peas and some corn bread with that beautiful roast real deal buddy great job
Sounds good to me!
Good honest cook there RY. I recon yo should do 2 chickens on there, whole not spatch'd with some more of Michael's heavenly made goodness. so for me two chickens, then a pork butt and there usually the regular stables for us BBQ freaks as brother James would say haha
great cook ! brisket looked outstanding!! make sure to clean all the grease out of that pellet grill before your next cook. i have had mine catch on fire trying to do some fajitas right after a brisket cook! keep her clean!! brisket looked perfect!!
Yep, already vacuumed it out and wiped any grease that missed the catch tray :)
Funny how the temp of the brisket can shoot up in the first 2 1/2 or 3 hours then just die at 160ish when it hits the stall. Doing my first brisket today! Great videos.
Yep. You're thinking it's going to be done in 4 hours at that rate, and then WHAM it slows to a crawl :)
You need to try a chuck roast on that. Trust me. I was amazed.
Fantastic looking brisket. I ordered my 36 wifi cc now I just have to wait for it to get back in stock to have it shipped. Until I get it I am apparently making my self suffer by watching videos of great looking food like yours.
Ooooooh, you got the big one!
I always get better bark using butcher paper. Foil makes it to pot roast-ish.
Looked great man! I'm still not sold on pellet grills though.... Thanks for sharing!
Just another way to cook. I know a lot of people who love them for the convenience :)