Overnight Brisket | Brisket cheat code unlocked! | Camp Chef Woodwind Pro
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- Опубліковано 25 тра 2023
- Today we are smoking a brisket on easy mode. I’m using a store bought rub and letting the brisket have a sleepover in the smoker. About 15 hrs total cook time with a Goldee’s BBQ style wrap in foil and rest in the cooler for 6 hours. If you have the time to cook a brisket, this is the way to do it.
The Camp Chef Woodwind Pro has been a heck of an upgrade from the old smoker. Steady temps within about 10 degrees throughout the entire cook. The app is simple and easy to use and you can change the temps and smoke level on the fly. The ability to add wood chunks really help’s development of the bark on the brisket too.
Simple and effective
Finally the best how to video 🔥🔥
That brisket looks amazing. I think I’m sold on that camp chef grill.
Thanks! It turned out even better than it looked. Wish I was selling them I’d make a ton of $$! Can’t say enough good things about it.
Great vid! Just got me a woodwind pro. Ordered it back in May and it arrived Friday. Can’t wait to get started on it.
Side note: totally thought you had your shorts/pants on backwards before realizing it was an apron! 😂
I have followed this instruction many times, exactly how it was explained. My briskets have turned out perfect every time. No need to reinvent the wheel. keep it simple stupid. LOL! Great instructional video and if you don't know already, the Camp Chef Woodwind Pellet Grill is the KING of pellet grills. Every other brand is just a pretender. The wood box is truly the game changer that separates it from any of the other "competition".
Wow, looks fantastic! It's easy to get convinced that you can only make great brisket on a offset smoker but you are showing that isn't true. Picking up my new GMG smoker today, thanks for sharing your experience with everyone!
Great video..I have the Woodwind pro 24 and love it! I love the smoke box too and I think it makes a huge difference with the outcome!
Just ordered me one yesterday, can't wait until it gets here.
That brisket came out awesome. The Camp Chef seems to do a good job with bark. Nice cook!
Thanks! That was my 4th cook on it and it really has been knocking everything out of the park!
@@LiftoffBBQdid you keep putting in wood chunks for the whole cook?
@@brandonstrauss1850 I kept wood in it for the first couple of hours. Brisket generally takes in the most smoke flavors before it hits the stall.
@@LiftoffBBQ ok thanks, I saw u said you started at 200, when do you know to start upping the temp?
@@brandonstrauss1850 on this cook I upped it around 5 am when I got up to check on it. On an overnight cook I’m not in a rush to get it across the finish line. I’m focusing on getting the bark right. I’d say to bump it up in temp when your at 170 or about 4-6 hours from when you want to eat. Ideally you want it to rest for a minimum of one hour. Longer is better but if you’re crunched for time an hour still gets you most of the way there.
B&B Post oak is the ONLY ones I use! 🙌
I’ve had the best luck with it in all my pellet smokers I’ve had. No jams, clean burning, and smooth flavor.
It just falls in. I've said that more than a few times.🤣
Looks amazing! My WW Pro just got delivered today can’t wait to get it put together and start smoking. How often did you add smoking wood? Did you spritz it at all?
Great video! How many times did you add wood chunks to the smokebox during this cook? And at what intervals? I’ve been wondering about adding chunks before going to bed, sleeping 8 hours, and then adding more while completing the cook the next day. I’m super new to smoking and I’d like to get into it while still sleeping regularly haha
Does the smoker temp go low enough to rest the brisket for longer periods after it's done?
The lowest it goes is 160 which is still a touch too high for resting. An electric roaster is a good option if you want to have an extended rest at 150
How often were you feeding it chunks of wood… also have you tried it without using chunks of wood…. I know people buying for this feature … I’m just torn between this and another cooker and wanted to see if the smoke in this without the chunks is any good
I added wood chunks maybe 3 times. I really just focused adding chunks in the beginning of the cook. Most of the smoke flavor is developed early in the cook which is why people wrap towards the end. I have used it a few times without adding wood chunks. It’s been great at holding temps steady throughout the cook and it’s easy to clean up after as well. Thanks for watching!
What pellet smoker did you end up going with. I'm between this and the reqtec flagship 1400 xl. The reqtec has a 20% off Father's day special which brings it down to just under $1300
Just built mine last night. 8 smoke on your cook? What should I know about this smoke setting? I sold my RecTeq for the WWP 36" w/sear box.
It’s most important to set the smoke high early in the cook. Put some wood chunks in for the first few hours too. The beef will take on the most smoke when it’s cooler. Good luck!
@@LiftoffBBQ thanks! Burning-in now, doing 2 racks of Cheshire spares tomorrow. Doing my pellet blend of hickory, cherry, and maple, and doing hickory chunks.
what temp did you cook it at overnight before moving it up to 225?
I cooked it at 200 overnight before bumping up to 225.
Doesn't meat spoil if left out? Even in a cooler? I'm so afraid to eat something that's been sitting for that many hours. Nonetheless still looks very tasty!
I didn’t show in the video but I had a thermometer in the cooler. The internal temp of the cooler stayed above 150 the entire time. Lots of BBQ spots cook the night before and do a hot hold overnight at that temp. The FDA recommends keeping internal temp of food over 140 when holding to serve to keep bacteria from forming.
@@LiftoffBBQ thanks for that answer, really renewed some confidence in this process! 👏🏽
What's the reason for putting it in a cooler for 6 hours? What happens if you took the brisket and immediate cut & ate it?
This let’s the collagen break down further and the juices redistribute in the meat. You can eat it right away but it’s better to rest it especially if you got a choice or select brisket. A lot of BBQ spots rest overnight in a heated container at 150.
Do you prefer cooking brisket on the top rack compared to the grates?
I haven’t used the top rack for brisket. The smoker does a great job of keeping even temps throughout the cook so you would probably have no issues smoking on the top rack. Thanks for watching!
@@LiftoffBBQwasn’t this brisket on the top rack?
@@jameslarson9881 Haha good catch! I had to re-watch the video since it’s been a while since I cooked this one. I did cook this on the top rack. My default for most of my cooks to date has been just using the grates. If I’m rendering some tallow then I’ll use the top grates. I haven’t done that in a while since it lasts so long.
Im torn between the convenience of this and the almost romantic view I have of an offset lol
If you have the space and money, get both! This smoker also has some attachments you can put on the side like a flat top and a propane grill.
After my experience, stick with the offset!
@@AlexSmith-ej7dt what happened?
@Portitforward on my 3rd cook with the campchef woodwind pro, the auger became detached from the motor 6 hours in a brisket cook.
I had high hopes for this grill. Unfortunately 1/2 way through my brisket cook, the auger became disconnected! I'm not tearing this thig apart to fix it. What a shame 1200$ piece of junk!
Dang that sucks! Hopefully you were able to finish it in the oven so you didn’t have to trash the brisket. Try reaching out to their support team. I had them send out the wrong size unit and they were really responsive in sending me a replacement.
@LiftoffBBQ Luckily, I was able to finish it in the oven. It still turned out amazing!