I like to try to the best of my abilities and help people to be better cooks.

@@TuffyStonePitmasterjust made some full spare ribs. Season smoke 7 hours and sauce for 20 minutes. No prep needed. No wrapping either. Full bark crust.

Awesome.

Thank you so much for the nice comment!

@@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

Thank you so much for the comment! I hope you are well!

Thanks for the comment!

Thank you watching. Let me know how it turns out.

You're one of the lucky ones who has a BBQ supportive wife.

Thank you so much!

Thank you for the comment!

Thank you so much! Chicken is coming very soon!

Lots more videos on the way!

Thank you! More is coming.

Thank you! It is easy!

Very cool, Tuffy makes it look easy.

I think you will find it to be very easy! Let me know how it turns out. Good luck!!

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.

Yes sir! I know a guy!

Agreed, each to their own, but both can make great barbecue.

Thank you! I am glad you like it.

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.

I’d listen to an award winning chef!

@@matthewkirk4093 Fauci won awards too... Let that sink in

@@Chris-bx4vk wow... lol... this is the comment you go to.

@@AllenCarterNews A) it's a fact B) free speech allows for jokes

Thank you!

Yes, you could. Your choice.

Yup.. its all btus after you wrap.

Salted.

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!

Max Apollo, Don't Run Away

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.

Thank you for the reply @@1dibonepp I didn't realize the smoke from burning coals is different than the smoke from burning wood.

Working! Cooking!

Cool miss seeing the shows ! Learned a lot from y’all !

On this cooker, I cook briskets with the fat side down.

That seems like a short cooking time for a 19 lb packer

Fat cap down on my WSM.

Salted.

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.

Great idea. I will make some. Thank you!

Very common. Very good.

I hope you are able to cook outside again, soon!

@@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 😂

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.

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.

@@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.