- Aug 5, 2018
- 1,514
- 2,427
No, seriously! Due to mother nature, my plans didn't work out like they were supposed to for today. The original plan was to walleye fish Erie, but the 4-7' wave forecast shut that down. So, I picked up a brisket at sam's club since we had $69 in club points! Long story short, I seasoned it late Friday night and put it on the Camp Chef woodwind 24 at 240° high smoke at around 0830 this morning. (Yes I overslept) I ran two meat probes in it to keep an eye on it, planning for a full days cook and late meal. I went about my day doing whatnot and checked on it around 130 and it was around 190° . I didn't believe it so I started a third probe and checked all over. Sure enough, it slide in like butter and the temp was pretty much the same everywhere. I left the third probe in and took off to get foil, a pan and some tasty beverages. When I got back the probes read 203, 205 and 208. So I pulled it, wrapped in foil and threw it in the yeti for a few hours. Cut it up around 530-600 Total cook was from 0845ish to 230. I couldn't believe it! That's the fastest I've ever personally seen a brisket cook! I'm so glad I didn't set it and leave for the lake for 6-8 hours thinking I would be okay. I was legit expecting a 8-12+ hour smoke, especially after starting it so late! Lesson learned I guess!