How to cook a Brisket I Tuffy Stone

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

I love how In depth you explain the process. It’s like you truly want everyone to learn

Sir I don’t understand why you’ve only got 10k subs but your wisdom and expertise is admirable thank you so much for making these videos!

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

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

First tine watching your videos, ill definitely check out more. Thanks for taking the time to make them.

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.

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.

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

I just found your channel. Fantastic! Thanks for helping all us backyard pit masters.

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!

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’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!

The legend himself!!! Much love from Arizona!

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.

Cooking on a WSM. I love my WSM. Thanks for the insight on how to cook a brisket on a WSM

Great video, thanks for sharing. Always been a fan, love your Richmond joint. Tuffy Stone for President!

I can watch your videos all day. 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!!