Everything you need to know to make a Brisket on a pellet grill (Camp Chef Woodwind)
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Brisket can be a daunting cook but there is nothing to be intimidated by. Chef Logan takes you step by step through making a Brisket from start to finish and shares his tallow trick to getting super moist brisket.
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Perfect lesson on brisket. Experience is the best teacher. Thank you!
Never done a brisket. Have wanted to for a couple years. This was super helpful. Thanks, bud! Have a cold one.
Just do it plan for time, be patient and have a few cold ones around. His tips are great and yes as Mark Resenthal here says don't forget the rest time.
drooling.
Thanks! I got a Camp Chef this week and Brisket will be my 2nd cook!!!!
6:50 “just shia labeouf that brisket”
I love this video and the aforementioned is incredible advice.
Awesome! Going to try it on my Woodwind Pro 36!!!
Getting ready to pull the trigger on the 36 woodwind pro, contemplating the sear plate.
Loved it, Thanks for the video man! Maybe show and describe a little more what you are looking for before you wrap it. Ive never made one before and am wanting a little more instruction/visual on what indicates when its ready. Also what smoke setting? I am stoked to try it thanks again!
Not a single mention of rest time. You can see steam when you cut through it, and without rest, that is going to dry out quickly.
Good call 👏👏always rest
I think you could let a brisket rest for 6 hours and still have steam when you cut into it
@@logansavoy4360 - agreed, it shouldn’t drop below 145° but it’s such an important step, and they skipped over it
It looks like a very beginners style how to video teaching people more confidence and simplicity. Maybe they will make a follow up video.
Great tips! Agree with the time. If the brisket takes longer than usual to reach 195°, it will probably be done. If you reach 195° more quickly than usual, you will probably need to keep cooking. Stick a probe in there and get a feel for it. 👍
You’re outstanding Chef. Thanks for the tips
Agreed with the cooking time
A lot times a brisket can it a “Stall” (small time frame when the internal temp doesn’t raise from the previous temp check).
I’ve always did a generic standard time frame (1 hr per pound) as a starting point for beginners.
Nice lesson. I learned something. 😌
looks gorgeous!
You can do the same things and get the same results smoking it at 300 Deg and cut the cooking time way down. Try it. Me and a buddy only smoke them this way and we have found that we get more consistent results cooking at 300 Deg. Happy smoking!
Will the bottom get burnt/crispy?
@@halaldigest Never has...Just cook it fat cap down.
@@knotslip8862 sweet. Thanks. It still burns even with fat cap down. At 225 as well
Can you give a time range for how long it took to get to the bark stage? Just trying to see when to start checking for it so I'm not opening the smoker a bunch when it's too early.
I have the woodwind pro, my question is should you cook brisket, pork butts and dino ribs fat side down due to the extra heat from the smoke box? Cheers in advance from the UK 🇬🇧
Questions that are gnawing at me:
1) Once you wrap any protein, does it still absorb any smoke? If not, can it it go in an electric for that time, as in 3-2-1 ribs. Can they go in the oven for the “2”?
2) My kitchen set up includes a warming drawer. Can I use that for “resting” meats. If so, at what temp should I set it?
Yum...!
What smoke setting do you use for woodwind pro 24 when doing brisket? 235 degree but what smoke setting?
For a pellet smoker, what smoke settings work best on the camp chef?
So how many times did you have to fill the hopper on a long cook.?
That all depends on where you live. On a hot summer day here in the northeast (90F). you won't even use one hopper full. On a cold fall day (~40F) however, I end up using an entire 20 pound bag, maybe even a little more. That would be one extra fill up. I wouldn't recommend long cooks in freezing temps. The grill can do it, but pellet consumption is really high.
you cooking fat side down? also some i see putting in a cooler when it comes off. is that needed?
One of the very few videos showing fat cap up and actually getting a close shot of the brisket proving its doesn’t have a crispy jerk burnt bottom. I don’t have a camp chef. I’m a GMG and always have that problem even at 225😩. Thus made several mods to prevent it. But annoying of course
What model is this grill?
I do'nt know man. I think fat should be extra on a meat. It give that fatty good taste flavor. It really soft unless if it is muscle or so. I always ask for tbone steak with fat. It simply give the flavor it. It's like pork Carnitas. Carnitas have to have fat and cook in pot with lot of fat. This is how we do it in Mexico in in USA it's the culture of Chicanos way and Mexican. WowWatching this made me cook food this late at night ahahaha.
Please rest your briskets for at least, AT LEAST two hours. 8 hours or more is so much better.
How come Jewish people can make brisket in the oven with about 1/10th the amount of work and it's just as good if not better? It's more like a man-challenge than cooking. Burgers and steaks taste better