Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. B

    Wood Chips with Pellets, anyone tried this?

    I have a CC Woodwind. After seeing the video of mixing wood and pellets, I called CC and asked them if it could be done. They said it might work for a while but they didn't recommend it. I have trouble keeping my smoke tube and Wedgee lit even after torching them for a minute and am thinking...
  2. B

    Camp Chef Woodwind 36 Conversion??

    The new Woodwind Pro with the wood burner seems to be the answer to getting smoke flavor to meat as I get very little from my Woodwind. Two questions: 1) is there something I can use to burn wood in my WW? 2) Is there a way to trade in my WW for a WW Pro. I've asked Camp Chef these questions --...
  3. B

    How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per pound rule

    It was 19.3 before trimming. Took off about 3 pounds.
  4. B

    How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per pound rule

    Good post. Thanks. I bought a Snake River Wagyu black brisket that I'm putting on the Campo Chef tonight. I''m scared sh*tless that I'm going to screw it up, so would appreciate your take on what I've planned. Eat at 6PM tomorrow (Saturday). Remove it from frig at 7:30PM tonight. Place temp...
  5. B

    Prime Beef ~ When In Doubt, Ask

    I just smoked a tenderloin that didn't come with the long tail. However, it wasn't flexible enough to wrap the tail on itself, and there was enough variation in thickness that I cut it into 3 sections and tied up the largest section, including the chain. Temp was at 225F, and the 2 smaller...
  6. B

    Last Two Smoked Briskets

    Thanks. But what is the difference if it is wrapped before or after the stall? As far a wrapping, next time I plan to use butcher paper.
  7. B

    Last Two Smoked Briskets

    I monitored the smoke with a probe. When it got to 140, as per Jeff, I put it in a foil pan and covered it. When it was about 195F, I tested it and it seemed tender. It was then rested for just over 2 hours. Just thinking about what you guys have said, at the stall the first packer was wrapped...
  8. B

    Last Two Smoked Briskets

    I have smoked 3 briskets and am batting .333. My first packer brisket, a prime from Costco, was perfect. The second packer was also a prime from Costco, which ended up dry and not too tender. And the third was a prewrapped corn beef flat from Costco. It ended up not tender and with a rubbery...
  9. B

    Screwed Up a Packer Brisket

    Thank you all for the advice. Once all this sinks in, I'll smoke another, probably next week. Last night I mixed some of the juice from the smoke with BBQ sauce and made sloppy joes. Quite good, and I don't feel so badly about screwing up the brisket. Tonight, I'll tackle the point. Thanks again.
  10. B

    Screwed Up a Packer Brisket

  11. B

    Screwed Up a Packer Brisket

    I repeatedly tested it after 180F. I left it resting for 5 hours. Could that have dried out the flat?
  12. B

    Screwed Up a Packer Brisket

    The flat was like butter way before the mid and point. I almost decided to cut it off as I did on my first brisket -- not knowing any better.
  13. B

    Screwed Up a Packer Brisket

    I left about 1/4" of the cap
  14. B

    Screwed Up a Packer Brisket

    Would appreciate any comments on how I screwed up a prime packer brisket. I monitored 3 probes in the brisket: flat, mid and point (temp profile attached). At stall, it was put in a covered aluminum pan for the rest of the smoke. It finished earlier than expected, so it rested for 5 hours. The...
    • BaldEagleOne
    • Thread
    • brisket full packer packer
    • Replies: 17
    • Forum: Beef
  15. B

    New Camp Chef Firmware

    I've not seen anything published about CC's new firmware, but it's a great improvement. You can set target temps, view and keep temp profiles for the box and probes and set a timer. There's probably more, but that's what I've used so far. Haven't tried downloading the profiles to see if they can...
  16. B

    Modified Cooling Rack

    Your idea of stacking is so good, I checked the flanges on my trays, and they will stack. I think I'll have them do the same to my other two racks. Then I can stack 4 for jerky. This is better than the jerky racks that I got from CC. The racks are made in China and poorly finished with sharp...
  17. B

    Modified Cooling Rack

    nice job!
  18. B

    Modified Cooling Rack

    Using bolts would have done the job. I just didn't conjur it. Would have been a lot cheaper, too. I have two more racks. If I ever need to use four, I'll put the bolts on.
  19. B

    Modified Cooling Rack

    To minimize clean-up, some time ago, I bought a pair of cooling racks with trays suggested by Jeff. The racks actually sit down IN the tray, which, is okay for the indirect heat. But with pellet smokers not too good on producing smoke flavor, maybe raising the rack above the pan might help...
  20. B

    Camp Chef and Smoke

    I didn't thank you guys for responding. Thanks. Smoke comes out of mine about the same. Didn't think it was enough.
Top Bottom
Back
Clicky