How to Smoke a Brisket - an easy to duplicate process for a perfect tender juicy Brisket every time. 

AWESOME! You're welcome! Keep me posted on how it goes. Thanks for watching!

It's a long cook, but not much longer than pulled pork. I love them both! Thanks for your comment! I appreciate you!

Thanks! Yeah, the Grand Champ is built very well. My opinion, for the money, can't be beat. Thanks for watching!

Thank you so much! I apologize for not getting back to you sooner. I just moved and that put me behind on everything. I'm really glad my videos help and I'm looking forward to getting set up and recording videos again. Please let me know how things are going for you if you get a chance. Thanks again!

I'm glad to hear that and thank you!

That's a great suggestion! It's something I've been thinking about doing. I'll have to make that happen. Thank you!

That's a great suggestions Johnny! Thank you! Next brisket video I do, I'll get some detailed trimming video. Thanks for that!

I like it!!! I'd love to hear how things go! Thanks for watching, my friend from Scotland!

You're welcome! Thanks for your comment!

That's cool, Jerry! I'm really glad my videos have been helpful and I really appreciate you sharing that with me. You got me craving a smoked chuck roast! It's been a while. I might have to cook up an extra spicy one this week. Thanks for watching my friend and have fun!

My pleasure! Thanks for watching!

Score!!! I would definitely get that red oak burning with a fat brisket in the chamber. Sound good!

@@TonyToneBBQ I’m actually doing just that as we speak lol went out and got one with some spare ribs. Brisket today, ribs tomorrow. The therm pro is my best friend for this cook lol

@@avalon92 I love it! Meat sweats coming!

@@TonyToneBBQ brisket turned out perfect! Followed this step by step except I used butcher paper, best brisket I’ve made so far thanks for this video Tony!

@@avalon92 sounds awesome! Congrats!!!

I feel your pain! Meat and grocery in general has gone through the roof. I'll add this to my list! I just moved and I've still got some work to do getting settled in but I'll be firing up the smokers soon. Stay tuned my friend! Thank you!

Thank you! I really appreciate your comment. Sorry for not getting back sooner. Just moved and got a bit behind. Thanks again!

Thank you! Yes! It was incredible! This process has been my absolute favorite. Thanks for watching!

Thank you to my friend in New Zealand!!!

Thank you Jimbo!

Hey Nick! Thanks for comment and questions! Sorry for taking so long to get back to you. Just moved and between that and work, life has been CRAZY! To answer your questions... First, the baffle plate. Yes, I've tried cooking without it. I've found that the right side gets hotter without it, and the left side is cooler. With it in place, the top and center gauge is usually higher than the left gauge and there is less difference between the right and left side. You might look into a multi prob thermometer. They come in really handy! About the water pan, I rarely use one. If its cold and extra windy I might use a large pan and start it off with a pot of boiling water. This will help maintain temperature. Other than that, I've not noticed any other benefit. Give it a try with and without and see what you think. Thanks for watching! Things are settling down and I'm working on some new videos soon. Just picked up a bunch of pork skin. It's time to get Cracklin! LOL

Thanks Randy! I appreciate that!

Tim, thank you! I really appreciate you telling me that! I'm glad my videos have been helpful and I'm really glad that seal job worked out so well. Nicely done! Keep me posted on your next cook. I think you're going to find the process goes a lot more smoothly now that you've got that smoke or sealed up nicely. Thank you! Have fun!

LOL!!! I'm going to have to show your comment to my wife. I keep telling her I need to add a pellet rig to my collection. Honestly, I much prefer cooking with natural wood for the flavor, and the overall experience but you can't beat the convenience of an automated pellet rig, as long as it doesn't breakdown. I'll have to add a pellet rig soon. Stay tuned my friend!

Thank you! Good question. I just run the wires out the lower left corner.

That's a great question! I never use a binder unless I really need to. Meat would have to be super dry for a rub not to stick, so I feel like it's just extra work and waste. Also, I get a better sense of how much rub I'm applying without it mixing with a binder. I do occasionally use hot sauce as a binder, not for its binding benefits, but for the flavor. I love me some spice! My favorite is Dave's ultimate Insanity sauce. Rub a hunk of meat down with that stuff and then throw the rub on top, gives me a nice bite. I hope that helps! Thank you so much for your comment and I appreciate the subscription. Just moved and took me a while to get set up but I am cooking again and making some new videos. Just uploaded one on tri-tip, but something is wrong with the video and RU-vid is looking into it. Might have to upload again. Thanks again! Have fun!

Thank you very much! Yes, the oak splits I use are just the right size for the Grand Champ. Sometimes it takes a little trial and error, but you really have to try various sizes until you find splits that are right size for whatever smoker you're working with. I've smoked a lot of briskets wrapped in paper and they usually come out great, but honestly dealing with wrapping and unwrapping, it's kind of a pain and sometimes a tear will happen and I end up with a dried out brisket. This foil pan method has been rock solid and it's really become my favorite. Especially since it has an overall shorter average cooking time. I'd be curious to see how it works out on a pellet smoker. Might have to give that a shot. Thanks for watching and I really appreciate your comment!

@@TonyToneBBQ I had to watch this video again it was so good the first time. Maybe a Texas style turkey breast on the Champ?

Nice! I agree Jon! I use my oven for phase 2 of the cook if the weather is bad or but I prefer to burn coal when it's nice out or too hot to run the oven in the house. It's also just more convenient for me to not have to move the brisket into the house when a basket of coal will burn for a solid 3 hours without having to add any more fuel. You're absolutely correct though, all you need is heat so the oven totally cool for phase 2. Thanks for watching!

Great suggestion! I've added this to my request list. Make sure you're subscribed. Thank you!

I'm excited for you! You should be able to get a whole brisket at most grocery stores. Costco usually has them. Any grocery store that is more of a warehouse type that serves resturants will have it. I'd try a internet search. Congrats on that new OK Joes!

Thank you!

Thank you! Naw, I think you should be good working this in Florida. My only concern would be the bark developement in 6 hours. I'd stick to the 6 and then may try 7 on the next cook and see if you notice a difference. Humidity won't make a difference once the brisket is in the the pan. Please let me know how it goes. Thank you!

Thanks for the tip and thanks for watching!

Hey Jimmy! Great question! After researching mainstream mass produced offset smokers for over a year, I settled on the Char-Griller Grand Champ XD because I felt it was the best value and I don't regret my decision. It's big enough to smoke a whole 50 pound pig (check my channel to see the video), the construction is heavy duty enough, the fire box is large enough and the price really great for what you get. Those big heave really expensive rigs are great but in my opinion, more than most people would use. The Grand Champ is more than enough and I love it. Thanks for asking!

I use an old 12-inch Miter Saw that a buddy gave me to cut the splits in half. Then I use a hatchet to split the logs into thinner pieces. I actually show the process in one of my video. You just gave me a good idea. I'll use that part and post a video on just sizing down the splits. Make sure you're subscribed with notifications on. I'll try to post by this weekend. Thanks!

@@TonyToneBBQ Will do. Thanks!!!

I've actually got my eye on a Horizon. I just moved and I've got some work to do on my BBQ area before making a decision but yeah, I agree with you. I'm going to need some kind of upgrade. LOL Thanks for the comment!