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!

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 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! 😂

Simple and effective Finally the best how to video 🔥🔥

That brisket looks amazing. I think I’m sold on that camp chef grill.

@LiftoffBBQ

Жыл бұрын

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 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!

@sirocco454

3 ай бұрын

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!

@LiftoffBBQ

Жыл бұрын

Thanks! That was my 4th cook on it and it really has been knocking everything out of the park!

@brandonstrauss1850

9 ай бұрын

@@LiftoffBBQdid you keep putting in wood chunks for the whole cook?

@LiftoffBBQ

9 ай бұрын

@@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.

@brandonstrauss1850

9 ай бұрын

@@LiftoffBBQ ok thanks, I saw u said you started at 200, when do you know to start upping the temp?

@LiftoffBBQ

9 ай бұрын

@@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! 🙌

@LiftoffBBQ

11 ай бұрын

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.🤣

Does the smoker temp go low enough to rest the brisket for longer periods after it's done?

@LiftoffBBQ

7 ай бұрын

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

@LiftoffBBQ

Жыл бұрын

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!

@mcuadra6466

16 күн бұрын

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

what temp did you cook it at overnight before moving it up to 225?

@LiftoffBBQ

Жыл бұрын

I cooked it at 200 overnight before bumping up to 225.

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.

@LiftoffBBQ

6 ай бұрын

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!

@corystiff6387

6 ай бұрын

​@@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.

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!

@LiftoffBBQ

11 ай бұрын

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.

@BabyDiego10599

11 ай бұрын

@@LiftoffBBQ thanks for that answer, really renewed some confidence in this process! 👏🏽

Do you prefer cooking brisket on the top rack compared to the grates?

@LiftoffBBQ

4 ай бұрын

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!

@jameslarson9881

3 ай бұрын

@@LiftoffBBQwasn’t this brisket on the top rack?

@LiftoffBBQ

3 ай бұрын

@@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.

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?

@LiftoffBBQ

Жыл бұрын

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.

Im torn between the convenience of this and the almost romantic view I have of an offset lol

@LiftoffBBQ

Жыл бұрын

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.

@AlexSmith-ej7dt

11 ай бұрын

After my experience, stick with the offset!

@Portitforward

11 ай бұрын

@@AlexSmith-ej7dt what happened?

@AlexSmith-ej7dt

11 ай бұрын

@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!

@LiftoffBBQ

11 ай бұрын

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.

@AlexSmith-ej7dt

11 ай бұрын

@LiftoffBBQ Luckily, I was able to finish it in the oven. It still turned out amazing!