6:21 fat side up with apple cider vinegar pan underneath.... Bro.. seek videos before posing like your professional.
@enfekted1317 сағат бұрын
1:45 umm that's trimmed already... Theres no DECKLE FAT!!! Also just unpacke and season... No need for way too much mustard thats going to burn and fall off. Bro yo need to know about binder myth!!!
@enfekted1317 сағат бұрын
Thats a smoker? Way different than lump and real wood....
@SoonerMikeD6 күн бұрын
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?
@whoisthe14126 күн бұрын
Thats nasty
@JamesHamm-jv9xy23 күн бұрын
How long did you cook them? They look amazing!
@LiftoffBBQ23 күн бұрын
About 6 hours @225.
@buckshot5896Ай бұрын
Looked awesome till you squeezed it
@dierksfan59Ай бұрын
I approve of everything except the hat
@10XL19Ай бұрын
Damn, and who says Pellet Grills are just outdoor ovens ???!
@r.m4102Ай бұрын
**NO MEAT TACOS**
@jasonknight4138Ай бұрын
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".
@Kjb4202 ай бұрын
Nice job looks great I’m gonna try it this way first time cooking a brisket
@zacharywills66792 ай бұрын
One question, why was the coke clear
@sethschwenn8322 ай бұрын
What smoke setting did you use?
@DJSephEntertainment2 ай бұрын
Whoever thought it was a good idea to put the controls to the Pit Boss at the bottom is an idiot.
@stevesegars70163 ай бұрын
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!
@sirocco4543 ай бұрын
Just ordered me one yesterday, can't wait until it gets here.
@nickmartins69774 ай бұрын
Do you prefer cooking brisket on the top rack compared to the grates?
@LiftoffBBQ4 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!
@jameslarson98813 ай бұрын
@@LiftoffBBQwasn’t this brisket on the top rack?
@LiftoffBBQ3 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.
@officialyoungpope5 ай бұрын
Simple and effective Finally the best how to video 🔥🔥
@irvwander87565 ай бұрын
Too much mustard
@corystiff63876 ай бұрын
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.
@LiftoffBBQ6 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!
@corystiff63876 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.
@pepsigaming54177 ай бұрын
that looks bussing😊
@rahilraza13447 ай бұрын
Boring
@UsmcBoriqua7 ай бұрын
Did you have to watch the water during the night?
@LiftoffBBQ7 ай бұрын
I just topped it up when I went to check on it. If it runs dry it’s not the end of the world on a pellet smoker, just top it up when you remember.
@medw70138 ай бұрын
Awesome, kid approved as well! Training him up early. Good job!
@MrBankssean8 ай бұрын
Looks great, can you share the smoke setting and how much additional chipped wood used in the smoke box?
@LiftoffBBQ7 ай бұрын
I think I had this on an 8 smoke setting and used a couple hand fulls of wood chips in the first few hours. The meat picks up smoke better when it’s colder so adding the wood chunks early is key!
@YaYa-ex8cu8 ай бұрын
It just falls in. I've said that more than a few times.🤣
@lmno45158 ай бұрын
How often did you spritz?
@LiftoffBBQ7 ай бұрын
I’ve spritzed every hour and I’ve let it ride the whole cook without opening the door and I’ve had good results each time. It’s a personal preference on what to spritz with and how often.
@bdjm85959 ай бұрын
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!
@bartscave9 ай бұрын
Does the smoker temp go low enough to rest the brisket for longer periods after it's done?
@LiftoffBBQ7 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
@SortoMario8910 ай бұрын
So what happened to the pit boss ?
@LiftoffBBQ7 ай бұрын
I think I forgot to clean out the burn cup and it ended up overflowing and smoking out. It gave me years of good service but I ended up retiring it and going with a camp chef woodwind pro and I’ve really enjoyed it so far.
@nicklombardi416010 ай бұрын
My go to spritz is Coke, Apple Juice & Pineapple Juice (equal parts). I wanna try Royal Crown Peach & Sprite. then RC Peach with Sprite and ACV. Then ACV, Worcestershire, olive oil & soy sauce. And Cranberry Juice with some olive oil...so many options! FML!
@scottgaskin857411 ай бұрын
What flavor of pellets do you like to use ,on these .thankyou
@LiftoffBBQ7 ай бұрын
B&B Post Oak pellets is my go to. Good flavor for pork and beef and they are available at my local grocery store too!
@dethklok0611 ай бұрын
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! 😂
@DerbyBandit11 ай бұрын
B&B Post oak is the ONLY ones I use! 🙌
@LiftoffBBQ11 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.
@BabyDiego1059911 ай бұрын
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!
@LiftoffBBQ11 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.
@BabyDiego1059911 ай бұрын
@@LiftoffBBQ thanks for that answer, really renewed some confidence in this process! 👏🏽
@oldbowsaw9001 Жыл бұрын
brand called chupacabra ++ 1. Good rub to try by 3 gringos.......
@LiftoffBBQ Жыл бұрын
Their stuff is so good! And I can find it locally instead of having to order it online.
@AlexSmith-ej7dt Жыл бұрын
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 Жыл 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 Жыл бұрын
@LiftoffBBQ Luckily, I was able to finish it in the oven. It still turned out amazing!
@DerbyBandit Жыл бұрын
New sub here…dammm that bark looks legit afff! I have a 4 series Pit Boxx vertical smoker and I can never get bark like that. Tried slow long cooks but nothing ever comes that close. I see u rocking Texas! I’m down in Corpus. You ever do comps?
@LiftoffBBQ Жыл бұрын
Yeah this is definitely the way to get it done if you’re not using a stick burner. I haven’t done any competitions yet but maybe some day. Thanks for watching!
@oinkfat Жыл бұрын
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.
@Crespofutbol Жыл бұрын
Thanks for the video. That first taste test is the best. 😅
@a10pilotg74 Жыл бұрын
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!
@mcuadra646619 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
@mattcirillo Жыл бұрын
Wow amazing ❤
@Portitforward Жыл бұрын
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 Жыл бұрын
After my experience, stick with the offset!
@Portitforward Жыл бұрын
@@AlexSmith-ej7dt what happened?
@AlexSmith-ej7dt Жыл бұрын
@Portitforward on my 3rd cook with the campchef woodwind pro, the auger became detached from the motor 6 hours in a brisket cook.
@TheDisasterblaster Жыл бұрын
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.
@TheDisasterblaster Жыл бұрын
Wow that bark was amazing. Is it possible to get that brk using that technique on any pellet grill or is that because the type of pellet smoker you have?
@LiftoffBBQ Жыл бұрын
I just made another video with a different pellet smoker using that same technique and it turned out equally awesome! From my experience , the time at a low temp is the most important on a pellet grill to get the best bark. They generally burn more efficiently than an offset smoker so you have to cook the brisket at a lower temp to get a bit “dirtier” smoke for the best bark development. Thanks for watching!
@TheDisasterblaster Жыл бұрын
@@LiftoffBBQ Thanks I will check out that video as well!✌
@Yossarian480 Жыл бұрын
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.
@williamrichardson4110 Жыл бұрын
U should try water to
@troyv8302 Жыл бұрын
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!
@brandonstrauss18509 ай бұрын
@@LiftoffBBQdid you keep putting in wood chunks for the whole cook?
@LiftoffBBQ9 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.
@brandonstrauss18509 ай бұрын
@@LiftoffBBQ ok thanks, I saw u said you started at 200, when do you know to start upping the temp?
@LiftoffBBQ9 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.
Пікірлер
11:12 it was trimmed!!! No deckle!!!
10:58 yikes
6:21 fat side up with apple cider vinegar pan underneath.... Bro.. seek videos before posing like your professional.
1:45 umm that's trimmed already... Theres no DECKLE FAT!!! Also just unpacke and season... No need for way too much mustard thats going to burn and fall off. Bro yo need to know about binder myth!!!
Thats a smoker? Way different than lump and real wood....
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?
Thats nasty
How long did you cook them? They look amazing!
About 6 hours @225.
Looked awesome till you squeezed it
I approve of everything except the hat
Damn, and who says Pellet Grills are just outdoor ovens ???!
**NO MEAT TACOS**
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".
Nice job looks great I’m gonna try it this way first time cooking a brisket
One question, why was the coke clear
What smoke setting did you use?
Whoever thought it was a good idea to put the controls to the Pit Boss at the bottom is an idiot.
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.
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.
Simple and effective Finally the best how to video 🔥🔥
Too much mustard
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.
that looks bussing😊
Boring
Did you have to watch the water during the night?
I just topped it up when I went to check on it. If it runs dry it’s not the end of the world on a pellet smoker, just top it up when you remember.
Awesome, kid approved as well! Training him up early. Good job!
Looks great, can you share the smoke setting and how much additional chipped wood used in the smoke box?
I think I had this on an 8 smoke setting and used a couple hand fulls of wood chips in the first few hours. The meat picks up smoke better when it’s colder so adding the wood chunks early is key!
It just falls in. I've said that more than a few times.🤣
How often did you spritz?
I’ve spritzed every hour and I’ve let it ride the whole cook without opening the door and I’ve had good results each time. It’s a personal preference on what to spritz with and how often.
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!
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
So what happened to the pit boss ?
I think I forgot to clean out the burn cup and it ended up overflowing and smoking out. It gave me years of good service but I ended up retiring it and going with a camp chef woodwind pro and I’ve really enjoyed it so far.
My go to spritz is Coke, Apple Juice & Pineapple Juice (equal parts). I wanna try Royal Crown Peach & Sprite. then RC Peach with Sprite and ACV. Then ACV, Worcestershire, olive oil & soy sauce. And Cranberry Juice with some olive oil...so many options! FML!
What flavor of pellets do you like to use ,on these .thankyou
B&B Post Oak pellets is my go to. Good flavor for pork and beef and they are available at my local grocery store too!
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! 😂
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.
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! 👏🏽
brand called chupacabra ++ 1. Good rub to try by 3 gringos.......
Their stuff is so good! And I can find it locally instead of having to order it online.
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!
New sub here…dammm that bark looks legit afff! I have a 4 series Pit Boxx vertical smoker and I can never get bark like that. Tried slow long cooks but nothing ever comes that close. I see u rocking Texas! I’m down in Corpus. You ever do comps?
Yeah this is definitely the way to get it done if you’re not using a stick burner. I haven’t done any competitions yet but maybe some day. Thanks for watching!
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.
Thanks for the video. That first taste test is the best. 😅
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
Wow amazing ❤
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.
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.
Wow that bark was amazing. Is it possible to get that brk using that technique on any pellet grill or is that because the type of pellet smoker you have?
I just made another video with a different pellet smoker using that same technique and it turned out equally awesome! From my experience , the time at a low temp is the most important on a pellet grill to get the best bark. They generally burn more efficiently than an offset smoker so you have to cook the brisket at a lower temp to get a bit “dirtier” smoke for the best bark development. Thanks for watching!
@@LiftoffBBQ Thanks I will check out that video as well!✌
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.
U should try water to
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.