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.
@@TuffyStonePitmasterjust made some full spare ribs. Season smoke 7 hours and sauce for 20 minutes. No prep needed. No wrapping either. Full bark crust.
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
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
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.
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.
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!
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!
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!
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!!
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
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.
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.
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. 🙂
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.
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
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.
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
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???
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
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?
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?
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!
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.
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.
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.
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.
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 ?
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.
@@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 😂
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.
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
On a 275+ degree WSM, combined with the way that he trimmed it, and the fact that he wrapped it after only 4 hours, that cook time is more than realistic.
Yes, you are correct. Trim from brisket is great for burgers. I like to add ground chuck to it, as well. We also like to save fat to add to venison for sausage. I have cooked for many judges , but I have cooked mostly in catering and restaurants. I was remiss in not sharing ways to utilize the trim. My bad.
