Brisket is Actually Easy to Cook | How to Cook a Juicy & Tender Brisket in an Offset Smoker

[@brianforaker1160]

Hello Tony, hope everything's going well with you and your family. I figured out why I did not get notification for your last two videos that I did find them and watch them the brisket and the rib videos. The brisket you smoked looked absolutely fantastic, I really loved the way you talked about the stall which I understand, obviously some people watching your vids may not understand the process of the stall. You described it perfectly. Keep up the great work. Your food always looks fantastic and I always love your dog in the video videos, she is a beautiful dog looking forward to your next video. Take care my friend

[@TonyToneBBQ]

Hey Brian! Thank you for your comment and your kind words! I really appreciate the input. I hope all is well with you and your family also. Best wishes to you!

[@DehienLe]

My guy Tony! You have taught me so much. I appreciate you and your videos. I find smoking meats is like therapy for my stress, but if therapy is this delicious, I'm not stopping, even after I'm cured.

[@genther6668]

Huge fan of your channel recently purchased the grand champ. I'm watching all your past videos to get familiar with my smoker. Did a pork butt this past Saturday and it turned out amazing. Can't wait for your next video

[@74chevy]

Once again Tony Tone thank you for this video its just what I needed. I'm definitely ready to smoke my brisket after watching this video, keep them coming brother.

[@TonyToneBBQ]

You're so welcome and I appreciate your comment! Go for it! I'd love to hear how it goes for you. Thanks for watching!

[@efrembrown10]

Great Video , I wont to cook one so bad but don't think i can deal with the long cook but i do believe once it hit the 6 hour mark no more wood would help ..THANK YOU

[@TonyToneBBQ]

Yeah! Go for it! I feel you on that. Sometimes running an offset smoker for an entire day can be tiresome, but 6 hours is like nothing. This process makes brisket so easy and it comes out EXCELLENT! Thanks for watching!

[@ShrednESP]

Great brisket Tony. I like to your approach to cooking brisket. I have tried a few methods on my offset. Simple is always served me well. Before that i would do them on my uds or weber 26. Cant beat the flavor from a clean offset wood fire.

[@DCWhiting51]

The end was very difficult to watch, I'm very hungry now, I'd like to reach through the screen and grab a slice. Outstanding work Tony!

[@luskvideoproductions869]

Hmm, that's alotta au jus from a brisket that wasn't injected..I guess by leaving more fat on you can get that, which is really the way everyone should do brisket...I like that you don't "competition" trim it, which is just a waste of meat IMO....and you don't use sugar or mustard binder, very simple. In Texas, we like tex-mex/hill country style, so I put paprika and chili powder in my rub, but that's just me....you can get a similar flavor from Slap Yo Mama seasoning, which is why they sell mountains of it at Academy Sports lol. great vid, nice smoke ring too

[@TonyToneBBQ]

Hey! Thanks for your comments! Yeah, Brisket is so full of fat, even when I do trim more I still end up with a lot. I think the key is wrapping it before too much liquid evaporates and drips out. 6 hours is usually the perfect number for me. I do love me some Tex-Mex/Hill Country style. I never use a binder unless is adding flavor and that's usually hot sauce. A thin layer of Dave's Ultimate Insanity Sauce before adding the SPG gives the Brisket one hell of a kick. I agree with you on the Comp trim issue too. Just a completely unnecessary waste. Thanks for watching and smoke on my friend!

[@josemolina4975]

Definitely im doing my tomorrow.

[@mikesue1779]

On Point my Man!!

[@lancer525]

Fantastic!

[@gilbertb5395]

I just bought the grand champ and like to smoke for thanks giving Could you make a video on smoking a turkey.

[@chadwhitman2162]

Great video, thank you

[@lesterg46sawwood]

Tony I have a char/griller with off set smoker. I see you have two temp probes in the lower lid. What is the temp when cooking in the upper prob and two lower probs ? I have trouble keeping the temp down looking at just the upper probe. should I put two in the lower part of the lid ? Do you just keep watch on the lower probes to control the temp in the chamber ? I use butcher paper to wrap my brisket when its half way done. Is the paper ok or should i use allium ? good video and learned a lot.

[@TonyToneBBQ]

Thank you! I have the best and most consistent results with Aluminum Foil. I know a lot of the "pitmasters" swear by paper, but paper is just too much trouble because the it's hard to work with, it's messy, it leaks, it tears and the bark isn't any better with paper than it is with aluminum foil. I recommend giving the aluminum foil a shot and if you do, please let me know how it goes. About the two lower temp probes, I added them mostly to satisfy my mild OCD, those two temp probe holes NEEDED to have temp probes. I do look at them, mostly when I'm doing the pre-cook warm up, but for cooking I rely on my Thermopro semi-wireless thermometer, link at the end. I don't rely on the upper thermometer at all, it's pretty much useless because heat rises and the temp up top can be much higher than the temp where the meat is cooking. I hope that helps! Here's a link to the Thermopro... amzn.to/4guCMO8

[@howardbellamy6301]

Hi Tony, great video. I am a 70 year old black man I live in Houston Texas by the way of Providence Rhode Island. I didn’t know anything about barbecuing until I came here to Houston which I’ve been here 45 years now and I’m not really a barbecuing person but now that I’m getting older, I think I’m going to start giving it a try, I do have an offset which I bought about eight years ago. I might have used it about four times and that was cooking slab of ribs and chicken. But now I want to move up to the big boys and cook, briskets and roast and all that other good stuff. A question that’s bothering me is do I actually need a probe like you have or can I just let it cook for six hours then wrap it for three hours I think that’s what you said then take it out and let it rest? Thanks for making me want to get out the house and get my smoke on.

[@TonyToneBBQ]

It's great to hear from you and thanks for the question! So glad to hear you're taking up the delicious hobby! About the temperature probe, I don't normally use one for the first 6 hours, but I do prefer to use it for the wrapped part so I can pull it right when it gets to 203 to 205. You can do without it though. A 15 to 20 lb brisket is going to take 2 to 3 hours to get that mark so you could just go with that. You can also poke it with an instant read after two and a half hours to see where you are. Just make sure to let it rest for 2 to 3 hours when it's done cooking. Please let me know how it goes and if you have any other questions. Smoke on my friend!

[@justgeorge9996]

Do you have a link to your cutting board and what are the dimensions?

[@ingsalinasipn]

So at the beginning were you feeding the offset with wood every 30 min, and when you wrapped off was only coal?

[@TonyToneBBQ]

Yes, that's correct. After I wrapped, I dumped in an old bag of Kingsford charcoal briquettes that I had laying around. Besides adjusting the vents a little every now and then, that was enough fuel to finish off the cook. Thanks for the question!

[@ingsalinasipn]

@TonyToneBBQ No thanks to you. I have seen almost all your videos regarding the offset, and I bought it because your videos showed how simple it was. I have the same grill and offset. Your vedeos are awesome, btw I'm from Mexico, and I really enjoy all your tips

[@TonyToneBBQ]

@@ingsalinasipn I appreciate that! Keep on smokin, my friend in Mexico!

[@jamesperez1484]

Can you use butcher paper instead of heavy duty foil

[@TonyToneBBQ]

You can use butcher paper, and I have many many times, but I get better and more consistent results with Aluminum Foil. Butcher paper is prone to leaking, tearing and making a huge mess when unwrapping. Plus, butcher paper lets too much moisture escape, extending the cook time. My most tender and juicy brisket always comes from Aluminum Foil and the bark is just as great. I recommend giving both a try and seeing what works better for you. Thanks for asking!

[@jamesperez1484]

Thanks for the info. I'll try both and let you know the results and how they turn out

[@TonyToneBBQ]

@@jamesperez1484 I appreciate it!

[@jamesperez1484]

Yup yes sir.