More of my Brisket, Roast, & Tri Tip videos: kzread.info/head/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z

Just a regular dude, calming music, and smoking food. Love it.

@Sicnesses23

4 жыл бұрын

You love the man?

@scottpetheram4734

4 жыл бұрын

@@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.

@CookingWithRy

4 жыл бұрын

I think you're right. Thanks for the support, my friend :)

@tyoglesby5768

4 жыл бұрын

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.

@danssmokintreasures

4 жыл бұрын

Yeah probably just the foil with it being that moist.

@RC-lx8bu

4 жыл бұрын

How much was this per lb it's hard to get prime beef here reasonably.

@porsche944mt

4 жыл бұрын

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!🤘

@CookingWithRy

4 жыл бұрын

You’re the master trimmer with James :)

@SmokinJoesPitBBQ

4 жыл бұрын

@@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. 👍🏼

@dmcloughlin100

4 жыл бұрын

Smokin' Joe's Pit BBQ have

15:50 Thats a clapper right there Jack.

First off, thank you for the mention and kind words. Secondly, that brisket looked great! Well done Ry!

@CookingWithRy

4 жыл бұрын

Thank you so much, brisket master :)

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!

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.

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.

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 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!

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

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.

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

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.

@CookingWithRy

4 жыл бұрын

LOL. I need to out some symphony music to it next time :)

@Buford_T_Justice1

4 жыл бұрын

Cooking With Ry May I suggest Boccherini’s Minuet?

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. 🍽

“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. 👍

@CookingWithRy

4 жыл бұрын

Thanks so much for the kind words :)

This is the next thing I'm doing after the ribs I'm doing at this moment. Great video!

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

Great video, thank you camp chef for putting your product out for great reviews

Top notch Ry, Never owned one of those grills. Great job on your first try with a pellet grill!

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.

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!!

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!

@CookingWithRy

4 жыл бұрын

Thanks!

Welcome to the pellet grills side! 😀😂 Nice to see you like it! Great video!

Just ordered some of that brisket rub after seeing this video. I have to try it. Looks amazing.

Excellent cook Ry looks like the Camp Chef did a great job !

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!

Doing my first brisket soon. You did well. That looks good and juicy.

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.

Great video, looking forward to more cooks on the smoker.

Looking good Ry...hope to see more reviews on the campchef...👍👍

Just bought my first pellet grill and decided on a Camp Chef. Great video! Can't wait to get my first cook on it.

Good job Ry! I got my new Woodwind Wifi yesterday and have to wait a couple days to put it together.. Cant Wait!

@BrianVallotton

4 жыл бұрын

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.

@FireWaterCooking

4 жыл бұрын

@@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..

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.

@CookingWithRy

4 жыл бұрын

Thanks!

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!

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.

What an awesome learning experience.... thanks Ry....

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

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.

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!

@CookingWithRy

4 жыл бұрын

Thank you :)

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!

@CookingWithRy

4 жыл бұрын

Awesome! I'm only extremely jealous :)

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.

@CookingWithRy

4 жыл бұрын

I've always said that I'll cook on anything that turns out good food. I'm really liking this Woodwind a lot :)

Nice Job Ry, love your channel.

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

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

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 👌🏻👌🏻

Thanks! Just bought a woodwind Wi-Fi 36 and it is helpful to see your process.

@CookingWithRy

4 жыл бұрын

Ooooh, you got the big one. Nice!

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

@CookingWithRy

4 жыл бұрын

Thank you :)

Dude! That is a $1000.00 grill! You better thank them. Like really thank them😲 that thing makes a seriously awesome looking brisket! 🍖👌

Great job as always.

Damn can't wait to see how she turns out

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.

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..

Very nice pellet grill. Brave man tackling a brisket for the first cook. You did an amazing job bro.

@CookingWithRy

4 жыл бұрын

Thanks, my friend :)

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.

@CookingWithRy

4 жыл бұрын

Yeah it had almost no room to spare :)

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!

@CookingWithRy

4 жыл бұрын

Haha! Thank you, my friend 😊

Great video and ooohhhhwwww!! man what a beautiful brisket 🤩🤩😋😋😋nice grilling also👍

@CookingWithRy

4 жыл бұрын

Thanks so much :)

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!

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.

@CookingWithRy

4 жыл бұрын

Batcow was processed for his beef :)

@D11Alpha

4 жыл бұрын

@@CookingWithRy, 😆

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.

@CookingWithRy

4 жыл бұрын

Thanks for the kind words :)

Great job.

Great job Looks amazing..Just Subscribed

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"

you can't complain about that looks great,Ry

@CookingWithRy

4 жыл бұрын

Thank you!

Nice to see the flat turned out moist as well, that is a tough bit to get right.

@CookingWithRy

4 жыл бұрын

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.

Maybe some baby back ribs.!? I would love to see your method on the pellet grill. Love the videos Ry!

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.

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.👍

Awesome, simple awesome

I agree about the cover

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

Man, I would love to see you do a London broil on that thing !

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.

Another great video sir.

@CookingWithRy

4 жыл бұрын

Thank you :)

Nice way to break in the new smoker :)

@CookingWithRy

4 жыл бұрын

Thanks!

Love your videos...

Gave a sub and a like. Nice job buddy!

Great video ..

LOOK'D GOOD!!!!!

Little black eye peas and some corn bread with that beautiful roast real deal buddy great job

@CookingWithRy

4 жыл бұрын

Sounds good to me!

This will be very interesting...

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.

@CookingWithRy

4 жыл бұрын

Ooooooh, you got the big one!

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.

Great cook i had the same to wet once i unwrapped in foil other times it didn't

It looks good bro.

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.

Brisket!!! Yum

I predict a "juice-o-lanch".

Nice job man! Save pellets and stick it in the oven once you wrap it. Like Harry Soo says “ BTU=BTU=BTU”.

@CookingWithRy

3 жыл бұрын

Yeah, you can definitely do that. But I like cooking outside :)

Looked great man! I'm still not sold on pellet grills though.... Thanks for sharing!

@CookingWithRy

4 жыл бұрын

Just another way to cook. I know a lot of people who love them for the convenience :)

Background music is perfectly set!

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!!

@CookingWithRy

4 жыл бұрын

Yep, already vacuumed it out and wiped any grease that missed the catch tray :)

Nice, on the road to 100k!!! Will there be a special? I think the only thing you could improve would be recording and uploading in 4k. It is not really neccessary but it is the only thing i could think of.. otherwise those videos are soooo perfekt! Keep on rocking 🤟🏻

@CookingWithRy

4 жыл бұрын

Thanks! I will be moving to a 4k workflow this year sometime.

@TheHaiko117

4 жыл бұрын

@@CookingWithRy awesome! It will look so crisp. And dang after watching this video i am soooo hungry 😅 discovering your channel was one of the best things of 2019 👍🏻

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.

@CookingWithRy

4 жыл бұрын

Yep. You're thinking it's going to be done in 4 hours at that rate, and then WHAM it slows to a crawl :)

Great vid, Ry! I’m excited to see more with this new grill. I’m curious, from the shot of the camp chef display, (on the front, I assume), there are separate controls for temp and “smoke”. How is smoke independently controlled on this model? I took a look at the link and even the pdf of the instructions but I didn’t see this mentioned. . . .

@CookingWithRy

4 жыл бұрын

They say that with a higher smoke setting you will have wider temp fluctuations. I’m guessing it has to do with the fan running slower at times into the burn pot to allow more smoldering.

@jgranahan

4 жыл бұрын

Cooking With Ry thanks! I’m kind of a geek. Lol. This video is my guiding star this morning. My wife’s Christmas gift was a Wodagyu brisket (10 lbs). It came a few days ago and I’ve currently got it going in my pellet grill (I have a Rec-Tec 700). Keep the great quality video coming, Ry!!

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.