I did this exactly how you said and it came out so dry. My first ever cook on my WFG and it's put me off using it again, no idea what I did wrong. Only difference was I put the dry rub on and left it overnight and I wonder if that possibly dried it out? Used Holy Cow beef rub.
If your dry rub had salt in it, that's what happened.. salt draws the moisture out.. try liquid brine over night and dry rub no more than an hour before you throw it on the grill
@@yidbradOvernight salt in your rub would have made it juicier, if anything. See "dry brining" - salt initially pulls out the moisture through osmosis but then that moistures dissolves that salt and the whole mixture gets reabsorbed into the meat, brining it. If anything "stole" moisture it would have been the other ingredients in the rub which also pull moisture but they hold onto it, getting rehydrated, and unlike the salt they don't soak back into the meat (short chain va long chain molecules). It might've been what CJ suggested where you didn't wrap it tightly enough; or you cooked for too long or maybe even hotter than you thought. It could be a heat calibration issue.
Hi CJ, thanks for the video. Quick question: When cooking ribs, the Ninja built-in thermometer temperature changes when I open the lid to spray. The temperature seems to drop significantly on the Ninja app after I close the lid, and it takes a while to return to the pre-lid-opening temperature. Is it accurate or better to use one of the true wireless thermoeter. Thanks
I have a 1.6 lb brisket. I used have of the brisket to make brisket burgers. How long would I smoke it? I was thinking of cooking at 200 degrees.
WOW !! That brisket looks great !!!
Hey, thank you! Really appreciate it!
I cooked my first brisket last week on Woodfire grill. I’m only a novice but it came out like fire!!!
Yes!! Awesome!
Looked amazing, CJ. french onion soup definitely kicked it up a notch. Super cook! Cheers brother 🍻
Thanks brother! Cheers
Just got my grill can’t wait till Sunday I’ve been watching all your videos great work!!!
Awesome! Thank you!
CJ the brisket looks really good have a great weekend 😁
Thanks Nate! Cheers bro
Bro that Ninja cooked it to perfection! That bend was on point!. Good rub bro! Circlestar Brisket rub!
Thanks brother! Stuff was awesome!
Will be watching a lot of your videos. Ordering the WFPro Connect this weekend. Getting it for under $200 with coupons and employee discount!
That’s awesome!
A great looking brisket. Cheers, CJ! 👍🏻✌️✌️
Thanks brother!
Nice work brother!
Cheers brother!
I'm thinking a Brisket Cradle on the next one 🔥
Definitley need to get me one.
@CookingWithCJ I know a guy who knows the guy🔥
Let's Gooooooo Cj!
Yes!!
Love yah cj ❤️
♥️
I love the crusty outside on brisket when making BBQ brisket sandwich. Will I lose the crust when adding the onion soup?
Yeah it’ll soften the bark, but it’ll be tender.
I did this exactly how you said and it came out so dry. My first ever cook on my WFG and it's put me off using it again, no idea what I did wrong. Only difference was I put the dry rub on and left it overnight and I wonder if that possibly dried it out? Used Holy Cow beef rub.
I have no idea without being there. Maybe the wrap wasn’t tight enough, not sure though. Keep at it though.
If your dry rub had salt in it, that's what happened.. salt draws the moisture out.. try liquid brine over night and dry rub no more than an hour before you throw it on the grill
@@cnote6010 perfect mate thanks for reply, will give that a go next time 👍
@@yidbradOvernight salt in your rub would have made it juicier, if anything. See "dry brining" - salt initially pulls out the moisture through osmosis but then that moistures dissolves that salt and the whole mixture gets reabsorbed into the meat, brining it. If anything "stole" moisture it would have been the other ingredients in the rub which also pull moisture but they hold onto it, getting rehydrated, and unlike the salt they don't soak back into the meat (short chain va long chain molecules). It might've been what CJ suggested where you didn't wrap it tightly enough; or you cooked for too long or maybe even hotter than you thought. It could be a heat calibration issue.
*short chain vs long chain molecules
looks good CJ
Thanks brother!
Can you do a video using the charcoal pellets ? Love your videos CJ
Thank you! I did on one of my older videos, butt honestly don’t remember which one. Lol. I’ll try to get another one in though.
Well done CJ! 😋😋😋
Thank you Miss Lisa!
Looking good CJ. Gotta make me another one now! What was the knife you used to trim it up? Was it a Dalstrong as well?
Yessir, it’s a filet knife from them, not sure what series it is though. Thank you!
Hi CJ, thanks for the video.
Quick question: When cooking ribs, the Ninja built-in thermometer temperature changes when I open the lid to spray. The temperature seems to drop significantly on the Ninja app after I close the lid, and it takes a while to return to the pre-lid-opening temperature. Is it accurate or better to use one of the true wireless thermoeter. Thanks
I like using my TempSpike Bluetooth thermometer. I think they’re more reliable.
Did you change the wfg temperature when changing from smoking to foil wrapped?
No keep it the same the whole way
What's the reason for resting it inside the towel?
Just for extra insulation
Tried to buy your ebooks but the website is horrible and glitchy for me in the uk…
It’s the Google Adsense. I’ll work with my web guy on it. Email me and I’ll send you copies.
@@CookingWithCJ Hi CJ,can’t see where to message you m8.
@@schizo3177 cookingwithcj58@gmail.com