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
@johnthroop20922 күн бұрын
blending it up should help
@b.winstonsmith28996 күн бұрын
I would like to know who you bout the smoker from I’m in NC
@pantastic55996 күн бұрын
Thank you for this video! Your time invested is appreciated ! 👍
@ronnies.34407 күн бұрын
Great explanation and walkthrough! Thank you for the video. New subscriber!
@alexandermenningmann54698 күн бұрын
Are u using a 22” or 18” WSM here?
@cocoyo.10 күн бұрын
Was the music a side dish? Because it's really corny 😂
@JamesRiverton11 күн бұрын
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. 🔥👍🏻😌
@brandonc524813 күн бұрын
What song is that in the intro?
@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
@luizclaudio163616 күн бұрын
Not a ton of sugar? Americans wont like it 😅
@leifkemp22 күн бұрын
That's some sage wisdom, brotha. Thank you.
@TreLEEloko23 күн бұрын
bruh that shit look good mane
@jamesmorton232224 күн бұрын
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 .
@andyta61424 күн бұрын
Brisket looks drier than a cinderblock.
@user-vo5kv9qi6k25 күн бұрын
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 🙏
@leaguecitysmokeshow808826 күн бұрын
Thanks Tuffy!
@masteryskill567826 күн бұрын
Isn't that much salt crazy unhealthya nd causes high blood pressure???
@NarsilRenewed10 күн бұрын
No. Salt has been deliberately villified by several industries whose very existence depends on keeping us all chronically ill. Salt is one of the most essential things we all need for good health. We need to eat more of it, not less.
@masteryskill567810 күн бұрын
@@NarsilRenewed Not if you use the salt he's using he's using processed kosher or table salt which is the worst, the best is himalayan or celtic
@NarsilRenewed10 күн бұрын
@@masteryskill5678 I do not even consider the so-called "table salt" as actual salt, I haven't used it in longer than I can remember. Don't know anything about the kosher salt since I only ever use the Himalayan or sea salts. Didn't even occur to me to have to clarify this, didn't think anyone would be still using those other "salts"
@masteryskill567810 күн бұрын
@@NarsilRenewed Well that's what he uses and the chefs use is table salt basically just fyi
@DavidReyesBBQ26 күн бұрын
Awesome! Ill be doing this soon!
@efriamantoniogarza938827 күн бұрын
Everything looks so good! This born and bred Texan would love it! 🍺🍺I'd have gone all 3 days.
@samanthalopez748027 күн бұрын
I need to know. A myron mixon or a jambo?
@crappiesniper28 күн бұрын
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....
@crappiesniper28 күн бұрын
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!
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.
@gustjerry9139Ай бұрын
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.
@TymothicАй бұрын
What’s a good beer brine for smoking pork ribs?
@greeneagle5Ай бұрын
Probably.....check that.... definitely the best, most informative and educational, concise instruction I have ever recieved. You sir, are the real deal
@fredstone9016Ай бұрын
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.
@huxmetalworks7371Ай бұрын
Great job where do you tell your classes can I get more info thanks for sharing
@happykidz1081Ай бұрын
Hey there Tuffy! I have a quick question if you have a smaller size brisket, is the smoking time shorter?
@AK-ki5kzАй бұрын
Where can a person find the dates for the 2025 Churrasco?
@DaddyEZ545Ай бұрын
Wow! Thank you so so much learning so much! Great stuff. Your awesome 🤩 ❤😊
@BodynHomeАй бұрын
Do you wrap it, after you rub it and put it in the fridge, or do you do that uncovered?
@henryratajczak7806Ай бұрын
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.
@domharbenaroАй бұрын
Great clear, simple vid man!! im tryna be like you!! lol
@BloodforthekingАй бұрын
Great video
@caphuff765Ай бұрын
That, sir, was excellent. What a birthday party. Thank you for sharing what you know. I’m most grateful.
@caphuff765Ай бұрын
Today is the day, Mr. Stone! More in four hours…
@TexasN67Ай бұрын
How long do you let your chicken stay in the brine?
@caphuff765Ай бұрын
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.
@patrickpatino3651Ай бұрын
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!!!
@frankeberhart265Ай бұрын
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!
@acsaiko1238Ай бұрын
A place where the bigger you are the sexier you are!!
@AngryBullBBQАй бұрын
Can you cook on the smoky mountain do put water in the water pan?
@BBQ_With_DaveАй бұрын
Yes!
@ammarsaleh5437Ай бұрын
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.
@queefersutherland5977Ай бұрын
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.
@JeffWhite417Ай бұрын
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.
@jimelmore9728Ай бұрын
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.