Umami Barbecue Brisket on the Camp Chef Woodwind WIFI

[Music]hello this is Wylie from learn tobarbecue this video is all about umamibrisket also here’s my new boobs cuttingboard now I have plenty of room for thiswhole Packer brisket I picked up thisbrisket at Sam’s Club here in Santa FeNew Mexico Sam’s Club is one of the fewplaces where you can buy a whole packerbrisket this one is a Black Angus choicewhole packer it was a little over 15pounds price was $3 a pound for a totalprice of $48 and 91 cents so let’s getthis brisket ready for the grill firstthing is we need to get rid of all thehard fat hard fat will not render so youhave to get rid of it each Chris get isdifferent this one has a pocket on theside of the point that is all hard fatas you see my pile of fat bro this cansometimes reduce the weight of thebrisket by a couple of pounds a properlytrimmed brisket will not only lookbetter it will actually taste bettereating a big piece of hard fat that youthought was meat is not any funtrimming a brisket can be time-consumingand you really should take your time[Music]as we move to the fat cap side of thebrisket we want to leave the cap inplace but trim it so it’s about aquarter inch thick now the big questionfat cat up when cooking or fat cap downI always cook fat cap down especially ona pellet grill the only way you’re goingto get the crust or bark on the brisketis by exposing the meat to theconvection heat of the pellet grill thatcannot happen if the fat is rendering ontop of the meat or in other wordsdripping down also the fat does not makemeat moist only water can do that youcan now see that removing the silverskin for it will also not render andneeds to be removed[Music]after trimming is time to add the ruband I always use a large foil pan to dothat the rub is very simple Montrealsteak seasoning basically salt peppergarlic and a few extra things like onionand paprikaI put it on in two layers first layersthey get the salt into the meat and thenthe second layer so we can make thatcrust or bark that we all desire on ourbrisket the foil pan keeps the rubcontains so more rub gets on the brisketand not all over the kitchen[Music]if you have the time let the rubs sit onthe brisket for at least an hour[Music]now it’s time to make the umamienhancers injection we will be usingfish sauce Worcestershire sauce ketchuptamari sauce and one other ingredient[Music]we start off with one cup of ketchupthat is already in the bowl we then add1/2 cup of water 2 tablespoons of tamarisauce[Music]two tablespoons of work – sure sauce[Music]two tablespoons of fish sauce[Music]one large tablespoon of umami powder itis actually not a powder but just verysmall pieces of shiitake mushrooms[Music]now mix thoroughly so they will mommypowder is fully dissolved in the sauce[Music]now we get the injector this one has alarger tube so have never had a tam butthe ones that are more like a needle cannow with the injector and sauce readylet’s get the brisket[Music]I feel the injector all the way and thenas I inject I watch for the meat toswell I inject about every two inchesuntil I have fully covered the brisket[Music]so do not use all the sauce try andleave about a quarter cup to use laternow with the brisket fully injected itis time for the grill[Music]I’m going to use my thermal work signalsto monitor the brisket one reason I likethis thermometer is it has a microneedle probe that hardly makes a holeand is really easy to use we preheat thegrill to 300 degrees Fahrenheit and setthe smoke setting to 6 this grill has asmoke setting that goes from 1 to 10 10being the most smoke here I spits thebrisket with just water and you can seeit’s developing that great mahoganycolor[Music]the one thing I really like about thisgrill is it can smoke I am using a pecanhickory and Mesquite pellet mix and itis also generally really good smoke itdoes not look any better than this ifyou’re smoking a brisket[Music]one of the advantages of cooking at ahigher temperature is the brisket willsometimes avoid the stall that usuallyhappens when cooking at a lowertemperature[Music]when the brisket hits 160 degreesFahrenheit it is time to wrap to makethe wrapping process easier I get alarge coil Pam I then line the bottomwith full-sized heavy-duty foil whenhandling the brisket please use extremehigh temperature gloves my favoritegloves are the one from BBQ dragon superinsulated and machine washable to keepthe moisture in the brisket wrap thefoil like a pocket so the liquid willnot drain out now we pour the rest ofthe injection sauce that we saved togive the brisket another umami boost[Music]get another sheet of foil and now sealup the brisket and leave it in the panat this point we are done smoking and weare actually braising the brisket inliquid remove as much air as you can andmake sure you have a really tight seal[Music]now it’s back to the grill for the lasttimemake sure you put the brisket in thesame way you took it out this way youcould put the temperature probe in thesame place in the point of the brisket[Music]when the brisket hits 205 Fahrenheit istime to pull[Music]the brisket should rest for at least anhour and I like using a cambro for theCanberra will keep the brisket hot forat least a couple hoursalso the cambro does a great job ofsaving your cook if your cook hitstemperature too fast[Music][Applause]so after a one-hour arrest our brisketis ready to servetotal cook time including rest was sevenhours and eight minutes[Music]no this person is not Santa Clausit’s me Wiley but I can tell you I cantell when people who have been naughtyor nice at least with barbecuethere is nothing naughty about thisbrisket and you will see it really cameout great Here I am separating the pointfrom the flat this brisket is oozingjuices[Music]now I’m going to square up the flat soI’m cutting at 90 degrees or against thegrain this brisket really has a goodbark including even on the bottom wherethe liquid hardened into a crust as youcan see the brisket is very tender andslices are real easy because of theinjection there was not a dry spotanywhere especially the flat[Music]while here’s the bin test[Music]and now the pool testlooks good to me now the taste testperfectly balanced and fully savorytaste here I’m cutting into the pointand you can just see the juices flowingalso the woodwind gave this brisket agreat smoke ring I struggled on should ido burnt ends or just eat it the way itis here’s the flat on a platter it justcame out great Bon Appetit if you wouldlike to see more videos like this pleasesubscribe also we really appreciate yourwatching