Fuck looks awesome but I love the hell out of fruit and veggies too. Fruit all day long especially in the summer months. I don’t know how you do it but bring it over I got a badass offset smoker I’d love to show you how it works! 😂
What was the price on all of this thinking about going and getting a Costco membership today? I am 44 days on the carnivore diet and down 30 pounds. I’m debating Costco or buying a half of a cow.
I bought a half cow before and it’s a lot of ground beef. You’re better off doing like this video and going to Costco and getting primal cuts and processing them yourself. Plus you get to collect a cool knife set while you learn 😂
@@LiftoffBBQ thanks for the reply. I just got notification on the last comment. Never got one on any of the other comments, but I did go to Costco and buy a 70 pound box of Chuck Roll and sliced it up. Will be going back when I run out probably try some, more of that and different bulk packages of meat
Great video! How many times did you add wood chunks to the smokebox during this cook? And at what intervals? I’ve been wondering about adding chunks before going to bed, sleeping 8 hours, and then adding more while completing the cook the next day. I’m super new to smoking and I’d like to get into it while still sleeping regularly haha
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!!!
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?
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".
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 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.
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.
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!
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!
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
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!
