Unlock the secret to make the ultimate Brisket Burnt End Fries with the Camp Chef Woodwind WiFi 24 Smoker. Are you ready to delight your taste buds with the perfect combination of crispy, smoky, and juicy flavors? Look no further! In this blog post, we will guide you through the steps to cook the most mouth-watering and delicious brisket burnt end fries, all from the comfort of your own backyard. Get ready to impress your family and friends with your newfound culinary skills!

Introduction

If you’re a fan of outdoor cooking, you’ll love this recipe. Today, we’ll show you how to make the perfect dish of brisket burnt end fries, cooked flawlessly on the Camp Chef Woodwind WiFi 24 pellet grill. We’ll guide you through the easy step-by-step process of preparing, smoking, and serving this tasty and savory recipe. So, let’s get started!

Ingredients

To make this delicious recipe, you’ll need:

• 4 lb. beef brisket point
• 1 cup of coffee grounds
• 2 tablespoons of cocoa powder
• 1 tablespoon of salt
• 1 tablespoon of pepper
• 1 cup of barbecue sauce
• 1/2 cup of raspberry vinegar
• 4 large potatoes
• 2 tablespoons of olive oil
• Salt and pepper to taste

Preparation

1. In a small bowl, mix the coffee, cocoa powder, salt, and pepper to create your rub.
2. Take the brisket point and rub the spice mixture over all sides of the meat.
3. Fire up the pellet grill to 225°F and place the brisket on the grill grates.
4. After 30 minutes, spritz the brisket with the raspberry vinegar and water mixture.
5. Allow the brisket to smoke for three hours, spritzing it every hour.
6. After three hours, remove the brisket from the grill and place it in a foil pan.
7. Pour in the barbecue sauce and the remaining raspberry vinegar mixture.
8. Cover the pan with foil and put it back on the grill for another hour.
9. Take the potatoes and slice them into rounds.
10. Toss them in olive oil, salt, and pepper.
11. Place the potato rounds on a baking sheet and put them on the grill.
12. Cook the potatoes for approximately 20 minutes.

Making the Brisket Burnt End Fries

1. Remove the brisket from the foil pan and cut it into bite-sized chunks.
2. Plate up the potato rounds and add the brisket burnt ends on top.
3. Drizzle any remaining sauce over the top and garnish as desired.
4. Enjoy!

FAQs

Q1. Can I use a different type of wood to smoke the brisket?

Yes, you can experiment with different types of wood to find your favorite flavor.

Q2. How do I know when the brisket is done?

Use a meat thermometer and check if the internal temperature has reached around 195°F.

Q3. Do I need to soak the wood pellets before using them?

No, with a pellet grill, you don’t need to soak the pellets.

Q4. Can I use a different type of vinegar for the spritzing mixture?

Yes, any type of vinegar will work. Experiment with flavors to find your favorite.

Q5. Can I adjust the temperature of the pellet grill during the cooking process?

Yes, you can adjust the temperature to suit your needs. However, try to keep the temperature as consistent as possible.

Conclusion

There you have it, folks. The perfect recipe for brisket burnt end fries, cooked to perfection on the Camp Chef Woodwind WiFi 24 smoker. Whether you’re an experienced outdoor cook or a first-time pellet grill user, we hope this recipe inspires you to get outside and experiment with the flavors and techniques of outdoor cooking. And don’t forget to support your favorite content creators through their affiliate links and PayPal donations!