If you have never cooked a brisket before or you have, but were not happy with the results, my Backyard Brisket recipe is bound to have a few extra tips and tricks that will take your brisket game to the next level.
Пікірлер: 162
@1kJae Жыл бұрын
I love how In depth you explain the process. It’s like you truly want everyone to learn
@TuffyStonePitmaster Жыл бұрын
I like to try to the best of my abilities and help people to be better cooks.
@nicholasmedovich869111 ай бұрын
@@TuffyStonePitmasterjust made some full spare ribs. Season smoke 7 hours and sauce for 20 minutes. No prep needed. No wrapping either. Full bark crust.
@NativeAsElizabethWarren Жыл бұрын
Sir I don’t understand why you’ve only got 10k subs but your wisdom and expertise is admirable thank you so much for making these videos!
@greeneagle5Ай бұрын
Probably.....check that.... definitely the best, most informative and educational, concise instruction I have ever recieved. You sir, are the real deal
@rustyfan89 Жыл бұрын
That toe cut you made was such a good tip, not that the rest weren’t but I know sometimes when you get that nice dark bark it takes me a minut to figure out where to start my cuts
@TuffyStonePitmaster Жыл бұрын
Awesome.
@drdrew35 ай бұрын
I’ve been smoking for years and watched hundreds of bbq videos. Imagine my surprise when I found myself rewinding and taking notes halfway into this video. Thanks for sharing your knowledge and experience. Even this old dog learned a few new tricks
@hughiemg22 ай бұрын
First tine watching your videos, ill definitely check out more. Thanks for taking the time to make them.
@waynethompson4315 Жыл бұрын
I just found your channel. Fantastic! Thanks for helping all us backyard pit masters.
@KnightOnBaldMountain Жыл бұрын
I’ve made several of these on my smoker. The first one was a disaster but, learning from my mistakes, the ones that followed were excellent. I enjoyed your well-produced video and picked up a couple tips on the trim. Thank you!
@bbbyjay12645 ай бұрын
Love it!! I’ve always enjoyed watching your craft!! Tbh that was way more than 8 hours sitting.. still love the next days turn out!! Weber has been my go to pits for over 20 years!! Beautiful brother!
@ronnies.34407 күн бұрын
Great explanation and walkthrough! Thank you for the video. New subscriber!
@tazccl Жыл бұрын
Tuffy, thanks for making this video. This is a true backyard brisket you rapped it with foil and sprayed it with apple juice. No beef tallow and butcher paper and everything else. Thanks again.
@TuffyStonePitmaster Жыл бұрын
Thank you so much for the nice comment!
@stormhodge804215 күн бұрын
@@TuffyStonePitmaster do you put it in fat side up or fat side down? Also, do you have different temps for the point and the flat that you’re shooting for? I followed your recipe exactly, the point was good but the flat was a little chewy/dry and I cooked it to exactly 207 but the rookie mistake I made was not cooking it to probe tender but I might’ve been too far at that point??? Great video by the way
@mkmac909 Жыл бұрын
this is the shortest brisket cook ive seen in a while. 4 hours smoked, 2.5 hours in a foil wrap, with under an hour rest. The colour after the smoke looked really good, the tender bend test was really good. Seems to have cooked perfectly but so quickly, i almost dont believe it. Lots of channels and books talk about long over night or day cooks with long wraps and long rests. Doesnt seem to make sense to me. I cooked one in 9.5 hours, it came out well, was a bit dry on the flat. used a kettle smoker and had to top up charcoal several times and rotate the brisket. did 2 longer 12 hour cooks, on a smokey mountain and it seemed to have come out similar to my first, a bit dry in the flat. my uncle has done at least 6-10 briskets on a traeger, doing injections and long cooler rests. many of the recent ones came out perfect.
@P_D_Q Жыл бұрын
I enjoyed the video and have respected you for many years. I have two 22"s and I do many of the same things. Loading a Creekstone Farms 18# next weekend for my 50th. Putting that butter baste move in my pocket. Never foiled one, I find paper allows for bark retention while holding moisture. Thanks again for the vid!
@orlandonelson3836 Жыл бұрын
Tuffy my man. I have been a fan of yours since the first season of BBQ Pit masters. We met one year at the Jack. Glad you are putting more videos out. Keep up the great work.
@TuffyStonePitmaster Жыл бұрын
Thank you so much for the comment! I hope you are well!
@doughylkema292011 ай бұрын
Thanks for the tips. I thought I made delicious ribs before but after watching a few of your videos, a few times and then implementing some of the takeaways, I haven't had better. Thank you again.
@fatboicarl Жыл бұрын
I can watch your videos all day. Thank you!!
@devinthomas4866 Жыл бұрын
Lovin the site. Always great insight and info. Makin your sauce tomorrow. Thanks for sharing the years of knowledge. Learn something new from every video. Devin Thomas Mutts & Butts BBQ Prosper, Texas
@burlnorris3687 Жыл бұрын
Great video, thanks for sharing. Always been a fan, love your Richmond joint. Tuffy Stone for President!
@TuffyStonePitmaster Жыл бұрын
Thanks for the comment!
@WADYNASTY777 ай бұрын
Love watching your videos, you seem to be such a genuine individual
@justinkelley9642 Жыл бұрын
Cooking on a WSM. I love my WSM. Thanks for the insight on how to cook a brisket on a WSM
@Aris116 Жыл бұрын
Man I'm glad I just found your channel! I've been BBQ'ing on a couple Webber kettles for years and last year my wife bought me a Webber Smokey Mountain, I've since gotten really good at ribs and chicken, but have been wanting to try a brisket. Thank you for this!!
@TuffyStonePitmaster Жыл бұрын
Thank you watching. Let me know how it turns out.
@illiniwood Жыл бұрын
You're one of the lucky ones who has a BBQ supportive wife.
@spartak9101 Жыл бұрын
Following this recipe now … so far so good 😊
@JonathanBBQ Жыл бұрын
The legend himself!!! Much love from Arizona!
@TuffyStonePitmaster Жыл бұрын
Thank you so much!
@scott729 Жыл бұрын
Appreciate you sharing Tuffy, thank you
@TuffyStonePitmaster Жыл бұрын
Thank you for the comment!
@caseywilson812 Жыл бұрын
Thanks for the easy to learn brisket cook.
@jpummer1972 Жыл бұрын
Tuffy, Thanks so much for sharing some of your techniques. This will definitely "up"my backyard game. I'm hoping to see chicken next brother. Cheers!
@TuffyStonePitmaster Жыл бұрын
Thank you so much! Chicken is coming very soon!
@anthonylucia2398 Жыл бұрын
Definitely going to try this method on my next brisket… And the ribs as well!
@tucksmith8300 Жыл бұрын
That brisket looks delicious Tuffy
@lesgrant7861 Жыл бұрын
That's exactly how I cook my briskets and I cut it in half from the flat and point too. I thought I was always weird from doing the flat and point separately but it always made sense to me because the flat and the point hit done temperatures at different times.You know what you're doing bro, hopefully I taste your BBQ 1 day. 🙂
@mileswalters9196 Жыл бұрын
Tuffy! man your a baaaad dude fam that looks delicious!
@OKIEBBQ Жыл бұрын
Dang Tuffy, your good at making these video's. More please!
@JayBeaumont Жыл бұрын
Lots more videos on the way!
@MrDanny3107842 ай бұрын
Where have i heard that analogy before lol, Legend Tuffy
@smokeydablunts7313 Жыл бұрын
TUFFY! we need more of this. Much love buddy!
@TuffyStonePitmaster Жыл бұрын
Thank you! More is coming.
@ribappreciation Жыл бұрын
Love the melted butter tip!
@jeremylowe2309 Жыл бұрын
Tuffy, great recipe! I have an old red Weber with thermometer in the back handle, blue performer and a green master touch. 1st gen…. Give a shout out to Jamie Greer and his pits but most peo0le can’t afford them. This is my go to brisket recipe.
@lasonrussell9243 Жыл бұрын
Looks great 👍.. I love how you break things down.. my first time. I'm going to try your method.
@johnc2144 Жыл бұрын
Great video Tuffy. Thank you for doing this one. You make it look easy lol
@TuffyStonePitmaster Жыл бұрын
Thank you! It is easy!
@joseurena7116 Жыл бұрын
Absolutely fantastic , I’ve had my Weber smoky mountain for two years now but did not have the nerve to cook a brisket, it’s always the scary meat. This has given me enough courage to jump onto it hopefully will look half as good as Tuffy’s, btw art work in these new vids is awesome
@JayBeaumont Жыл бұрын
Very cool, Tuffy makes it look easy.
@TuffyStonePitmaster Жыл бұрын
I think you will find it to be very easy! Let me know how it turns out. Good luck!!
@duskyman1 Жыл бұрын
Personally, I think brisket are easy. I found ribs to be the hardest to get right. Meat retracted, ready to pull off bone, but hold together....outside not hard.
@JayBeaumont Жыл бұрын
Great video!
@TuffyStonePitmaster Жыл бұрын
Yes sir! I know a guy!
@erichilton33835 ай бұрын
Thanks you for sharing your expertise
@leaguecitysmokeshow808826 күн бұрын
Thanks Tuffy!
@Jeff.Kaufmann Жыл бұрын
Great video! Thanks for the tips
@Freabyrd Жыл бұрын
Love all the Webers! I use the same. 22" WSM and kettle!
@tmo7734 Жыл бұрын
After smoking the meat, I’ve never understood why barbecuers don’t use an oven to tenderize the brisket. Heck, the meat is covered with foil so you’re not going to get any additional smoke. Oven’s advantage? You can maintain a perfectly consistent temperature, simplify the process, and minimize the use and management of charcoal. Why make it more difficult than it needs to be, particularly for an 18-hour cook???
@kkerlin28 Жыл бұрын
I'd love to see you do a competition brisket like you did this one.
@lonestarsmoked5 ай бұрын
Good tip on putting more rub on the flat vs the point. Interesting
@jmartinez4460 Жыл бұрын
I’ve used foil and butcher paper. I like the paper way better holds the bark better for me but each his own.
@TuffyStonePitmaster Жыл бұрын
Agreed, each to their own, but both can make great barbecue.
@thelog86 Жыл бұрын
I cook similar to that on wsm. Im surprised he never mentioned fatside (i cook fatside down) on wsm. Someimes i wrap sometimes not and i spritz 1x per hr depends on how it looks. And i trim very little, and i do not use a waterpan nor a diffuser. I like the drippings to hit those hot coals. I believe that gives great flavor
@julienbesse9420 Жыл бұрын
Man.. so gratefull to have found your channel ! You makes me ( finally ) exited to go back coocking on my smoker 🙌
@AdamOsso77 Жыл бұрын
Haha man you must be from up north with that Texas crutch line.
@HizzHyness8 ай бұрын
I love Tuffy but I think I prefer Texas style...the bark is much draker...salt + pepper base is the way to go IMO
@monsieurbbq Жыл бұрын
good job ! Thanks !!!!!!
@TuffyStonePitmaster Жыл бұрын
Thank you! I am glad you like it.
@anthonywindfield8439 Жыл бұрын
Nice.
@Chris-bx4vk Жыл бұрын
Man idk.. foil always makes my brisket taste like a roast.. I'm not a fan. Both foil boat or butcher paper yield better results
@TuffyStonePitmaster Жыл бұрын
As long as you like it, that is what matters. I have made outstanding briskets, using both methods. There are many places that are held in high regard for their brisket, that use both methods.
@matthewkirk4093 Жыл бұрын
I’d listen to an award winning chef!
@Chris-bx4vk Жыл бұрын
@@matthewkirk4093 Fauci won awards too... Let that sink in
@AllenCarterNews Жыл бұрын
@@Chris-bx4vk wow... lol... this is the comment you go to.
@Chris-bx4vk Жыл бұрын
@@AllenCarterNews A) it's a fact B) free speech allows for jokes
@gregpepper6053 Жыл бұрын
Do you keep the diffuser pan in or do you pull it from the smoker when not using? Love the channel and tips!
@misohoney4656 Жыл бұрын
Brisket Rule #1: FEEL over TEMP. ALWAYS!!
@janelove6291 Жыл бұрын
yum yum!
@TuffyStonePitmaster Жыл бұрын
Thank you!
@freightdawg6762 Жыл бұрын
Excellent!! Subscribed Put a link to your sauces and rubs
@fackeyutub-emael65456 ай бұрын
So, in other words, inject it. Keep it in a cooler for resting. Smoke for 4 hrs and 2.5 foil wrapped. And rub how you like.
@happykidz1081Ай бұрын
Hey there Tuffy! I have a quick question if you have a smaller size brisket, is the smoking time shorter?
@BodynHomeАй бұрын
Do you wrap it, after you rub it and put it in the fridge, or do you do that uncovered?
@FollowTheJohn Жыл бұрын
Sweet Jesus. I need to taste this.
@johnfletcher7222 Жыл бұрын
I assume that once wrapped you can put any meat into an oven and get the same result (save money on charcoal and not worry about keeping a fire temp)?
@TuffyStonePitmaster Жыл бұрын
Yes, you could. Your choice.
@notaliberalfromcali6245 Жыл бұрын
Yup.. its all btus after you wrap.
@augustolivo23456 ай бұрын
Just wondering why no water in the bottom pan?
@michaelstewart9366 Жыл бұрын
Clarified butter? Salted unsalted?
@TuffyStonePitmaster Жыл бұрын
Salted.
@wjhemtp Жыл бұрын
What kind of knife sharper did you use? Also excellent in explaining how to do the brisket.
@Taosravenfan Жыл бұрын
Would love to know why he uses foil instead of pink butcher paper. I have tuffy’s book. I’ve been smoking brisket for 20 years and I’ve learned a bunch just watching the videos and reading his book cover to cover.
@ely6101 Жыл бұрын
If you’re cooking this on a Traeger, any changes need to be made to the cook time?
@TuffyStonePitmaster Жыл бұрын
No changes, as long as you are cooking at a temperature of 275-285. However, I do not have much cooking time with your smoker, so please let me know how it turns out!
@growmeistersmith9762 Жыл бұрын
What is the song you have playing in your background? Stellar tune! Also, I have noticed that you like higher heat, 275-300 degrees. Why is this a preference for you compared to 200-225 degrees?
@TheOldMansView14 күн бұрын
Does anyone know the name of the song that plays during his video at 5.33 minutes?
@hjalmarfossi57289 күн бұрын
Max Apollo, Don't Run Away
@calicobox Жыл бұрын
I just got your classic rub and will do a brisket this weekend. Mine is only 5.25 lbs. How much time would you recommend for this if I hold my temp around 275 degrees? Hours in the fridge with seasoning for this smaller cut?
@xXhugotorresXx Жыл бұрын
Online you read a lot about how you want to avoid white smoke when smoking meat, and you've even done some videos about how to run a clean fire. Yet, in this video, when you open your bullet smoker to put on the brisket and even while the brisket is on there, you see billowing white smoke. I've just gotten into smoking and barbecuing so I'm a bit confused about why it's okay in your bullet smoker but not okay in an offset smoker. Also, doesn't leaving unlit coals in the fire make it so that when they eventually catch they produce thick white smoke? I'm wondering the same thing about the hickory chunks.
@1dibonepp Жыл бұрын
The lit coals on top of the unlit coals is called the minion method. It’s been around for ever. What it does is allows the charcoal to lite gradually over a period of time. A 20# bag will give around 16 hours in my 22” wsm. The wsm is designed as a smoldering unit and not really a live fire. White smoke from using a wood fire on a offset is different then a charcoal. You still want it to burn clearer but it’s not the same as burning a dirty wood only fire. The reason you put the chunks in unlit is to generate smoke over a period of time. Basically one smolders through and then the other. This provides a small amount of wood smoke for hours. This setup and smoker is designed as a set it and forget it type of unit. You stack your chunks and charcoal and dump your lit coals and that’s the last you deal with that. Only thing you might do is adjust your bottom vents to possibly influence the coals towards a chunk or try and speed up a cook.
@xXhugotorresXx Жыл бұрын
Thank you for the reply @@1dibonepp I didn't realize the smoke from burning coals is different than the smoke from burning wood.
@badmiketeddy Жыл бұрын
How long would this brisket rest for? Any general guidelines for 10-14 lb brisket?
@jarrod7025 Жыл бұрын
Hey tuffy, can you give any insight on the finger test as it relates to setting bark? It seems like I can leave my meat in the smoke for longer than the average bbq cook and still really can’t seem to get the exterior of t he meat to the point that the rub and everything on the outer layer gets solidly stuck to the exterior of the meat
@sisirider1963 Жыл бұрын
Just confirming Tuffy, you put that brisket on the grate fat side down? Sorry if I missed that. Thanks!
@macdavis757 Жыл бұрын
Where you been Tuffy!
@TuffyStonePitmaster Жыл бұрын
Working! Cooking!
@macdavis757 Жыл бұрын
Cool miss seeing the shows ! Learned a lot from y’all !
@bigreb62 Жыл бұрын
Did you cook fat side up or down
@TuffyStonePitmaster Жыл бұрын
On this cooker, I cook briskets with the fat side down.
@derheeheehee6941 Жыл бұрын
That seems like a short cooking time for a 19 lb packer
@gbailey1958 Жыл бұрын
Thumbs up!
@johncisneros935610 ай бұрын
Whats the purpose of spraying apple juice
@karlgregory819011 ай бұрын
you would rather cook the brisket on your WSM then one of your kettles?
@calvinnichols3607 Жыл бұрын
Tuffy, did you smoke that fat side down or up on the WSM?
@TuffyStonePitmaster Жыл бұрын
Fat cap down on my WSM.
@tomallen8995 Жыл бұрын
Is the melted butter salted or unsalted butter?
@TuffyStonePitmaster Жыл бұрын
Salted.
@brandinhernandez3370 Жыл бұрын
What song is this at 5 minutes mark
@juandelacruz620 Жыл бұрын
Do you open the vents when cooking?
@atapia15 Жыл бұрын
Butcher paper tuffy then cover over it with foil for the rest period 👍🏻
@TWC6724 Жыл бұрын
I just bought a Weber Summit charcoal grill. It looks like you’re cooking fat side down? Should I do that on the summit? I’ve never cooked a brisket before.
@jonsmallwood1657 Жыл бұрын
I’ve heard place the fat towards the heat, so for that smoker down, a stick burner you might do fat up. It acts as a barrier to not dry out the meat.
@tonysalpac Жыл бұрын
fat cap down or up or does it matter?
@cjhayes7666 Жыл бұрын
Any videos with you smoking on the jambo
@TuffyStonePitmaster Жыл бұрын
Great idea. I will make some. Thank you!
@chadwallace3598 Жыл бұрын
Apple juice on beef?
@TuffyStonePitmaster Жыл бұрын
Very common. Very good.
@dccoletrain Жыл бұрын
I miss my WSM. Stupid apartment life
@TuffyStonePitmaster Жыл бұрын
I hope you are able to cook outside again, soon!
@dccoletrain Жыл бұрын
@@TuffyStonePitmaster my cookers are all at my brother’s. He’s got at 108” Lang so he doesn’t need mine too…. I’m going to have to go there soon. I miss the weekly cook. Becoming an expert on cast iron 😂
@tommykramer8206 Жыл бұрын
Won't that be more like a roast with all the steaming?
@mickeywhite7878 Жыл бұрын
So, Tuffy, the age old question: fat side up or fat side down?
@JMario-kt9xk Жыл бұрын
Did I see you use two different briskets? I guess the first trim was not that good!
@tompino5266 Жыл бұрын
Great video, thanks for sharing ! I love my WSM and have done many a brisket on mine. What I found most interessting is that you did a "dry smoke" in this version, not using the water pan. I have never thought to run a "dry smoke" as you did here. What is the benefit ?
@UnderLoK Жыл бұрын
The only point of the water pan is to shield your food from the heat. If you aren't going to run water in it (I haven't run water in mine for 10 or 15 years) try filling it with either lava rocks or kids play sand (you want play sand because it's clean). Either way you go (I used lava rocks) you just cover it in foil before each cook. The rocks and or sand have a few benefits over the water. First is that they retain the heat so less energy is being wasted making the smoker a little more efficient and as an added benefit it helps to keep the smoker more stable. Just for reference I can fire up my WSM and it will run 12-14 hours without touching a vent.
@lynndollar10138 ай бұрын
Notice he spritzed every 30 minutes instead of water in the pan to keep the brisket moist, and also note he used the pan as a deflector plate. On my WSM , I would've had trouble running it at 275 with water in the water pan.
@lynndollar10138 ай бұрын
@@UnderLoK I disagree. I think water in the smoker helps keep the surface of the meat moist, and a moist surface is to going to attract more smoke than a dry surface. Smoke clings to moisture.
@andyta61424 күн бұрын
Brisket looks drier than a cinderblock.
@tafarilewis722 ай бұрын
Hot and fast.
@AmericanCrane Жыл бұрын
You’re no doubt a legend but shocked you did the TX crutch. Feels like a rookie move. Plus your bark would have been better looking. I challenge you to a brisket off… your move Sir