Dope video brother

Did u ever blend all that stuff fine and try to get more flavor out of it ? I think I’ll try that recipe just blend it

I would like to know who you bout the smoker from I’m in NC

Thank you for this video! Your time invested is appreciated ! 👍

Great explanation and walkthrough! Thank you for the video. New subscriber!

Are u using a 22” or 18” WSM here?

Was the music a side dish? Because it's really corny 😂

I built a log cabin style fire for everyone to sit around the campfire and gradually everyone noticed they didn’t have to move with the wind because the smoke was so clean and they loved it thank you. Can’t wait to apply that method to a cooking session. 🔥👍🏻😌

What song is that in the intro?

Does anyone know the name of the song that plays during his video at 5.33 minutes?

Not a ton of sugar? Americans wont like it 😅

That's some sage wisdom, brotha. Thank you.

bruh that shit look good mane

I got lucky today at the market. Straight bones, fresh pack . Iv made many racks but my wife said these were her favorite. Freshness is king .

Brisket looks drier than a cinderblock.

Its about time show Tennessee! Texas aint the best we are! Greetings from Covington Tenn by way of Chicago. Here we go! Volunteers! Gods Blessings 🙏

Thanks Tuffy!

Isn't that much salt crazy unhealthya nd causes high blood pressure???

Awesome! Ill be doing this soon!

Everything looks so good! This born and bred Texan would love it! 🍺🍺I'd have gone all 3 days.

I need to know. A myron mixon or a jambo?

This guy just gave us a lifetime and generational info on fire building for bbq in less than 30 mins 😮😂😂😂😂😂 my great grandkids will be doing their fires this way.... I am dead serious!!!! I will pass this info on to my kids and my kids kids....

This guy is the greatest.. I could a listen or talk bbq, wood and fire with this guy all day😂 !!!!! Love his passion and his ability to really explain step for step what you have to pay attention to... The details and importance of a healthy 🔥.... Thanks for the info and the visible knowledge!

*Competition-competition -competition = "Narcissum"*

Here’s the problem. It’s a lot easier to have good fire management when you’re using kiln dried splits which runs about $500+ for a cord. I spent a couple of hundred bucks to ship a couple of small boxes of kiln dried post oak and it works like a charm, but when I use the cherry wood that I’ve been drying for years it still has a tendency to smoke too much. Such is the smoking life here in the Pacific Northwest.

Great video. I learned more from your one video than all the others I have watched. I am very new to this and I have a much better understanding of the fire and smoke Thank you.

What’s a good beer brine for smoking pork ribs?

Probably.....check that.... definitely the best, most informative and educational, concise instruction I have ever recieved. You sir, are the real deal

whos gunna start the million hour brisket? someone dumb that needs a videio this is your idea. 114 years from now is your perfectly cooked brisket join the crowd of stupid people.

Great job where do you tell your classes can I get more info thanks for sharing

Hey there Tuffy! I have a quick question if you have a smaller size brisket, is the smoking time shorter?

Where can a person find the dates for the 2025 Churrasco?

Wow! Thank you so so much learning so much! Great stuff. Your awesome 🤩 ❤😊

Do you wrap it, after you rub it and put it in the fridge, or do you do that uncovered?

Fantastic teacher. I really miss you on the best entertainment on any channel." BARBEQUE PIT MASTER". Every time I watched it i learned more and more. I've recently purchased a large gravity feed, and no matter what, a stick burner is still the way to go. I'm the proud original owner of your cook book. Most of all, thank you for your help in making me a better barbeque cook. GOD bless you and your wonderful family.

Great clear, simple vid man!! im tryna be like you!! lol

Great video

That, sir, was excellent. What a birthday party. Thank you for sharing what you know. I’m most grateful.

Today is the day, Mr. Stone! More in four hours…

How long do you let your chicken stay in the brine?

I’ve been cooking over charcoal for thirty years-all of it self taught. Until I could come here and see what others were up to. I’ve cooked lots of ribs and made lots of mistakes. (I do make my own rubs and my own bourbon bbq sauce, and they’re pretty good!) I watched this not because I want to compete, but because I was curious about his procedure. I’d never heard of you until today, Mr. Stone, but you are an excellent teacher. Truly. I can’t wait to try your procedure and make some people faint with delight. Thank you, sir.

Tuffy, I’ve been a fan since I saw you on BBQ pitmasters long ago you, Myron, Johnny and everyone else inspired me to get into bbq I’m proud to say I’ve perfected the Brisket!! Thank you for all you ve taught me!!!

Tuffy, you are a natural teacher, you are humble and you want to show others how to be as successful as you are today! What a true gentleman and the ultimate class act in a world where EGO's can sometime take over! Thank you sir again for your contributions to your craft!

A place where the bigger you are the sexier you are!!

Can you cook on the smoky mountain do put water in the water pan?

Yes!

Mr. Stone I have been following you for a year now. Love your videos and appreciate your tutorials especially on fire management. Waiting for the beef ribs video. I hope you make a video on beef ribs soon.

Came back from Memphis a few days ago. Hell, every rib i got was a baby and not a spare. I'm doing this at some point.

Great lighting and sound, of course I knew the content would be killer too. Love watching good content that's done well. Top notch production.

Absolutely nothing better than cooking over a live fire. This is amazing, but all you really need is a fire and a grate and make incredible meats and veggies.