20 lb Low and Slow Foil Boat Brisket on the Camp Chef Woodwind Pro 36
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- Опубліковано 3 чер 2024
- This was the maiden voyage for my new Camp Chef Woodwind Pro, and yall know I was going to put it to the test! I think a 20 lb brisket is a pretty good test. This low and slow brisket turned out awesome! I can't wait to cook another one. Let me know what you think down in the comment section. Smoke on!!!
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Wow looks super delicious 😋🤤
I just started cooking BRISKEST not that I have never cooked, GREAT way to cook a brisket going to have to do this next. Smoking two pot roast tomorrow for all of the employees at work !!!!! Going in to work in about an hour to put them on for lunch tomorrow !!!!! I love my job !!!! Love the Channel keep up the great WORK !!!!!
I’m glad you found my channel! Come over to my Facebook group sometime. American Smoke Carnivores.
Thanks for watching!
Just ordered a Windwind pro 36. Can't wait to try it out. Also have the Pit Boss S4V2. Love the channel man! Keep up the good work!
Please tell me you used my affiliate link. 😂
Wow that is a fine looking brisket.
Thank you! Smoke on my friend!!!
HELL YA BROTHER
Smoke on!!!
Next time add hot or boiling (even better), so your smoker doesn’t work as hard to get to temp. The smoker has to raise the water to the target temp in addition to the air in the smoker.
Great advice! Smoke on!!!
Now your gonna have to pickup the new camp chef xxl pro vertical smoker with the smoke box. I have one on order from my local BBQ store but it won't be in till end of May first of June. I loved my 36 woodwind pro so much I ordered the xxl pro vertical to make Bambi Jerky and sausage. Awesome video sir!!!!!
I’m always on the hunt for my next cooker. Honestly, my next unit will probably be an offset.
Thanks for watching!
Love my woodwind pro 36. I have to cook a brisket for a client and I have a hard time deciding between my lang and my wood wind to cook it.
It’s a solid smoker, for sure! That extra burn pot is a game changer
I read, and do, put the wood chunks in before the startup process with the box handle wide open. Then close the handle during or after warm up (depending on chunk size...i pull it open and if they are going then close and close down the handle).
I don’t think it matters. If you can add more later, then it can’t matter when you add them initially. That’s my two cent anyways.
Thanks for watching!
@@TheAmericanSmoke thanks, and agree. I did have an issue with a shorter smoke making burgers where larger chunks didn't light at all. Once at least one is smoldering all should be good.
The bottom of that smoke box is an inverted v shape. When I first start the smoke, I fill the bottom of the smoke box with some chips to the top of the inverted v, then load in a chunk or two. The chips burn quick with the flap open and catch the chunks on fire pretty fast. From then on you can just keep adding chunks when you need to.
Great job! Do you have a link for your cutting board / seasoning tub? Thx!
That particular unit is from the Drip EZ company.
Here is a link to this tub on Amazon:
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Thanks for watching! Smoke on!!!
You my friend are a F*****G artist
Aspiring! Thanks for watching! Smoke on!!!
Does it honestly give you a super smoke flavor comparable to a offfset . I know the pellet grills I’ve had used in the past taste like it was cooked in the oven.
It’s like comparing an air fryer to a deep fryer. They are different types of cookers. In my opinion, pellet smokers will never produce the same results as an offset stick burner. However, the new Woodwind pro closes the gap a lot. With the added ability to set it and forget it ability. This unit will produce excellent BBQ, but the smoke flavor will be different than the offset. If your looking to add a solid smoker to your lineup, this is the one. Thanks for watching. Let me know if you have any other questions. Smoke on!!!
How often do you add the hickory chunks to the smoke box?
I will add chunks for 4-6 hrs.
How did you use the woodwind to let it rest for 6 hours at 150? I’m thinking that the lowest temp is 180
This smoker will set to 160
Ohhhhhhh. Another game changer.
How long was the total cook time? Idk if you had mentioned
Right at twenty hours total. 5-6 of which were the rest.
What did you set your smoke setting at?
Smoke setting 5
I don’t use a binder on my meat because the meat is already wet out out of the bag.
How did the new grill run? Decent?
Super smooth all night. Only two problems I had was that I’m not used to a 20lb hopper and this thing goes through pellets keeping that big chamber at temp. I ran out of pellets when the brisket was at about 190 IT. And the right hand side of the chamber seems to be hotter. My point got hotter much faster than the flat. A simple 180 fixed that.
Thanks for watching!
@@TheAmericanSmoke anytime! Thanks for the inspiration, the wisdom, and being a true Jedi Master of the pit.
Fabulous looking brisket! I just got me a Woodwind Pro and am looking forward to cooking some BBQ on it. Keep the smoke rollin' bro!!! Cheers!
Thanks for watching T-Roy! You will enjoy the Woodwind. Smoke on!!!
I'd have to take out a mortgage to buy a piece meat that big. Then it would take months to eat it all. 😂😊
I actually got this for $4.99/lb. Everything we didn’t eat in 2 days got vacuum sealed. I’ll break it out for other brisket recipes or just warm it back up and eat it. Can barely tell the difference.
Thanks for watching. Smoke on!!!
$3.59/lb at your local Costco. Roughly $45-$65 for the full packer. Will feed your whole family and more!
😮 faak this looks amazing
Thank you! Thank you!
What state do you hail from?
I live on the State line of Alabama and Mississippi. I currently live on the Ms side but was raised in Al. RTR!
That looks sexy!
Definitely! Thanks!
We call it tinfoil in the uk
Nice! Now your from The South! 😂
It’s great to have viewers from the UK. Thanks for watching and for the comment.
Smoke on!!!
Same to you great video smoke on to