Everything you need to know to make a Brisket on a pellet grill (Camp Chef Woodwind)
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.
Get the gear: https://www.campchef.com/shop/grills-and-smokers/pellet-grills/woodwind-grills/woodwind-grills-shop/
Learn more about making Brisket: https://www.campchef.com/pd-brisket-bible.html?
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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.
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!
Nice lesson. I learned something. 😌
Yum…!
looks gorgeous!
Great timing! Just doing a brisket on my Camp Chef tomorrow.
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.
Never done a brisket. Have wanted to for a couple years. This was super helpful. Thanks, bud! Have a cold one.
Perfect lesson on brisket. Experience is the best teacher. Thank you!