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

[Guy]

Hope someday the seminars have closed caption. I am hearing impaired so I don't get much out of them.

[Meathead]

Guy: I'll look into it. Sounds expensive, but membership in the Pitmaster Club has really changed pour bottom line.

[Jon Solberg]

You sir are a stand up guy. Thxs for the Pit!

[ghastie55]

I just got the oppurtunity to watch this. Priceless and definitely worth the club price. Good, good information. I hope to get to meet him someday, really seems like a class act. Thanks Meathead.

[Pork Lord]

One question I had was why he cooks his briskets at 275-300 degrees yet at his restaurant he cooks them at 200. That baffled me. I have a high quality pit and would not mind trying to cook whole packers at 275-300.

[Pork Lord]

Now my mind is spinning. I wonder, I I was to inject liquified butter into the brisket, could this help make it a faux prime cut? Cooking at a higher heat? It is all animal fat after all?

[docblonder]

Ain't never the same. You'd have to inject in hundreds of locations to replicate the fat marbling, and butter likely to ooze out prematurely in the cook. Fat renders slowly.

[Meathead]

Heck, all brisket is expensive nowadays! Some thoughts: The point is heavily marbled even on cheap cuts, and so are beef side ribs. So, unless you are competing, maybe you should focus on them? I just bought a brisket, separated the point, smoked the point, pickled the lean flat , served half as corned beef, and smoked the other half as pastrami....

[williebbqs]

I know I have an elementary question here but I'd like other's input on burnt ends. In past I've always separated the point and flat once the flat was done. I wrap the flat put in a cooler and cut up the point for my burnt ends. It seems my flat experiences moisture loss through this process. When I go to cut up the flat for our meal it's drier than I'd like. Any pointers on this part of the cook? Do many of you separate the point and flat PRIOR to starting the cook?

Btw... Loved this seminar with Tuffy. Thank you!

[holyspitbbq]

Loved it

[cookinjack]

pork lord.ithink he meant he cooked the briskit to 200 at restaraunt

[Cloudsmoker]

New Pit member and I've got to say "Wow". This was the most informative and enjoyable 90 minutes I've spent all year. Tuffy redefines "class act". But, Meathead - you rocked the house yourself. Thank you!

[Huskee]

Welcome to The Pit, Cloudsmoker! Give us an introduction over in the Introduce Yourself channel when you can!

[Breadhead]

This kind of information makes my Pit club dues seem like a bargain...

[MattBilling]

Can't believe I've only just got around to watching this. 90 minutes (probably doubled as I kept going back to recap) well spent. A page full of notes and a full weekend of testing to do now!