VIDEO- Tuffy "The Professor" Stone: Brisket! (90 mins)

[ageorgetx]

Great information. Thanks to Tuffy for the information and Meathead for setting this up.

[Jon Solberg]

It was good. I went into not sure I'd get much out of it as I dont do much brisket. Man was I wrong. Lots of great stuff in there for sure!

[fzxdoc]

This was a great seminar. Tuffy's logical and taste-centered approach to cooking dovetails right in to Meathead's similarly logical, taste-centered bent on Q-ing. It is a match made in BBQ Heaven.

Thanks so much for giving us the opportunity to enjoy this discussion.

Kathryn

[Jerod Broussard]

Got to watch it last night.

Man, 17-20 pound briskets, no wonder he covers them dudes with that much rub.

Funny how his rub mirrors the Big Bad Beef Rub, or vice versa.

And if it Meathead reads this, I once had a 6.5 pound full packer that was TOUGH in the flat. I got the smallest one I could find for a butcher paper resting experiment.

[VTgriller76]

Just joined the PitMaster Club. This is worth the price of admission as they say. Some great tips from a real pitmaster!!

[fracmeister]

One thing I learned... in the past (esp for pork butts) I used to spritz with apple juice and if i didnt they were too dry. Now that I switched to a yoder I dont need to do so and they are better without any spritizing.

I also decided to just do CAB from now on out at home. Cost isnt everything!

[David Parrish]

One thing I learned... in the past (esp for pork butts) I used to spritz with apple juice and if i didnt they were too dry. Now that I switched to a yoder I dont need to do so and they are better without any spritizing.

I also decided to just do CAB from now on out at home. Cost isnt everything!

Did you ever get the video to work while you were in Kazakhstan?

[GlenMoss]

Tuffy said he doesn't pull his brisket until 203 - 207 degrees. I wish they talked about carry-over heat and what temps does his meat top out at. Great interview, Meathead.

[hittman]

This was great I just had time to watch it. Lots of good information here. Thanks for having these great interviews.

[David Parrish]

hittman we're glad you enjoyed it.

When you have a moment, please check out the Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature (tip #1) with your equipment. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks. We look forward to hearing more from you! Enjoy

[Eugene A]

Another excellent presentation.

[davespanton]

Just got round to watching this, some really great information in there.

[Brian]

"You can talk for hours on smoke and wood"...I cannot imagine a greater encore.

[Chillin' n Negrillin']

Just got finished watching this. Outstanding. Worth the price alone. Thanks Tuffy and Meathead.

[golferchris]

Awesome seminar! Keep up the good work.