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

[@rmal1960]

Got a smoker on the way just to be able to tackle brisket, never have before. This showed me a lot. THANK YOU Tony.!!!!

[@TonyToneBBQ]

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

[@jasontaylor9871]

I'm impressed with how leak free your Chargriller is!

[@TonyToneBBQ]

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

[@suchairman2]

Man I am learning SO Much about offset smoking from your channel. I just subscribed about 2 weeks ago and you have helped me so much. Like I mentioned previously I had just pushed my chargrill champ in the corner and rarely used it bc I couldn't figure it out. You've inspired me with the modifications with the lava lock seals and educating me on some of the rookie mistakes I've been making like using too large of a wood log, preheating logs on the sides and choking down my dampers instead of running wide open. Keep up the great content that you do. It's helping some of us more than you may know. Thanks bud!

[@TonyToneBBQ]

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!

[@damonlewis1620]

That was smart adding that lump charcoal at the end. Taught me something thank you very informative.

[@TonyToneBBQ]

I'm glad to hear that and thank you!

[@Jason315NY]

Nice looking brisket!!….love too see one made in the Oklahoma joes judge

[@TonyToneBBQ]

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

[@kcthegigmaster]

Bro. I live in Scotland. Summer about to hit us. Will be putting this master class to use. Trust that. Thank you!!!!

[@TonyToneBBQ]

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

[@JohnyScissors]

Would love a brisket trimming video too. You're good at communicating for people new to this stuff

[@TonyToneBBQ]

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

[@berniestewart1738]

I am always impressed with someone that can do a brisket. Personally I am not a huge fan of the red meat because it’s not really what I had. I grew up in Central Virginia and southeast North Carolina. I definitely have a repeatable method for the pulled pork. Good stuff as always brother.

[@TonyToneBBQ]

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

[@jerrypredmore8793]

Great job Tony. I’ve got my new chargriller XD and my seasoning came out just like yours. Then my baby back ribs came out great. This week gonna do a chuck roast next week a pork butt bone in. I save your brisket video in the aluminum pan and lid and I’m sure the brisket will be just as perfect. Thanks for all the learning videos. I view them constantly. Bravo Zulu great job.

[@TonyToneBBQ]

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!

[@jesussantos4787]

This looks amazing! Ive always wanted to try doing a brisket, but am scared of ruining it. This video is an excellent tutorial. I might just go ahead and try

[@TonyToneBBQ]

This method is about as bullet proof as it gets. Just make sure you're comfortable managing the fire and go for it. If you get a chance, please let me know how it goes. Thanks!

[@metalinkin82]

I’m giving it a try this weekend…

[@avalon92]

I’ve made several briskets on my pellet smoker but have yet to attempt it on my offset. This definitely inspires me to do it, and I just came up on a bunch of red oak wood. This may be a sign 👍

[@TonyToneBBQ]

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

[@avalon92]

@@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

[@TonyToneBBQ]

@@avalon92 I love it! Meat sweats coming!

[@avalon92]

@@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!

[@TonyToneBBQ]

@@avalon92 sounds awesome! Congrats!!!

[@felixnieves1589]

Looks amazing 👍🏼👍🏼

[@TonyToneBBQ]

Thank you, and thanks for watching!

[@shumardi1]

Really good cook!

[@micahlantz905]

Charlotte I'm sure is a great helper

[@TonyToneBBQ]

She's the best! She's 15 now and has completed her first culinary class. She's very interested in becoming a chef and she currently cooks the family dinner at least twice a week. Thanks!

[@micahlantz905]

@@TonyToneBBQ oh that's awesome! I have a 16 year old and she loves to cook

[@TonyToneBBQ]

@@micahlantz905 cooking is a great skill to learn young! The ability to make good food is a lifetime of appreciation. I love it!

[@Scarrier-pu5lj]

And Tony, you are the best I’ve been watching all your videos and I have learned so much from you more than the other people on KZbin Hey Tony, is there anyway to make medium rare brisket or medium rare beef, ribs, and be very tender

[@billmendoza5822]

Another outstanding cook. Thanks for posting!

[@TonyToneBBQ]

My pleasure! Thanks for watching!

[@sech6668]

Good job

[@outlaw5065]

I haven't chosen to do a brisket in the smoking champ yet. Because I am still learning it. Weber kettle gets the glory been running that for over 4 years. I'm going to put the smoking champ up against a full packer brisket over the next few weeks. I have got the wood and fuel down to maintain consistency now 🎉

[@lancer525]

Hey Tony! Great channel! Since Brisket prices are so high right now, and don't seem to be coming down anytime soon, could you do a video on smoking a Chuck Roast? That would be great for those of us who are looking for a little more economical cuts to do. Thanks!

[@TonyToneBBQ]

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!

[@junebug5007]

Wow! Looks good! Thanks for sharing

[@TonyToneBBQ]

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

[@masaigeraghty3525]

Great video..Thanks

[@TonyToneBBQ]

You're welcome! Thanks for your comment!

[@jimbotapp2849]

Great job Tony, that brisket looks awesome!

[@TonyToneBBQ]

Thank you Jimbo!

[@bubblehead7680]

Just an FYI, I love your videos so much I subscribed. I don't have the XD, but I do have the Smokin Pro (just converted over from the Pro which did not have the basket). I love your style and information you give. Actually, it is because I you that I upgraded my grill and added the RTV and the gasket. I did a test run on Sunday to see how it worked, and there was almost no smoke leaking. It also held the temps for quite awhile, so next weekend I will probably smoke something.

[@TonyToneBBQ]

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!

[@ourlifeinwyoming4654]

Great tips for success. Looks like that was an incredible brisket!

[@TonyToneBBQ]

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

[@nickhutchinson9952]

Came out perfect! Thanks for your posts, Tony! I have a Grand Champ myself and there aren't any KZbinrs out there really cooking on them. And your content is awesome! Question, have you tested cooking without the baffle plate? Curious to see the grate temp differences across the cooking surface with and without it. I only have a single probe digital thermometer so I haven't been able to really accurately check with since I have to open the cooking chamber to move it. Curious if you've tinkered around with it! Also, do you use a water pan ever? I'm finding its not necessary. Keep the great content coming!

[@TonyToneBBQ]

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

[@anthonystruz1325]

I am learning good information yet I have not seen a video on using pellets.

[@TonyToneBBQ]

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!

[@randypoe560]

another great video

[@TonyToneBBQ]

Thanks Randy! I appreciate that!

[@bringwyther4896]

That looks good from Otorohanga New Zealand 😊

[@TonyToneBBQ]

Thank you to my friend in New Zealand!!!

[@genorobi86]

looks so good

[@TonyToneBBQ]

Thank you!

[@jesusfernandez9665]

Great Video beautiful brisket. Thanks for sharing. Question where do you guide the probe wires on the XD ?

[@TonyToneBBQ]

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

[@davidjohn2058]

Looks fantastic!!!.

[@micahlantz905]

Hey! I saw some bark on that wood 🪵 👀!

[@TonyToneBBQ]

LOL! Yup. A little bark doesn't bother me, especially on Oak. I'll only make some effort to remove the bark if I'm concerned about a high concentration of toxins in the bark, especially if the wood comes from orchards, but usually I just won't use wood like that at all.

[@smokingtarheel3003]

Excellent video. That brisket looked really nice and your oak pieces and process seem to be optimized for the Grand Champ. I've been looking on FB marketplace for one of these smokers for quite some time. I've done briskets on the pellet grill and on my kamado grill with varying degrees of success. All have been good. Yours seemed to have excellent fat rendering.

[@TonyToneBBQ]

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!

[@smokingtarheel3003]

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

[@ChrisChavez-s4r]

Like to know When are you gonna do country style pork ribs? On your offset smoker

[@TonyToneBBQ]

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

[@Focused-ni9qh]

Wow thanks for showing us this! Just ordered my OK Joes offset!! Where do i buy the brisket??

[@TonyToneBBQ]

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!

[@daveruc5652]

Now.... That's amazing! We are in Florida. Does humidity have any affect on this method?

[@TonyToneBBQ]

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!

[@michaelgalvan4520]

Awesome cook! Wondering, I just started using wood after a charcoal base to maintain the fire on my offset. I wonder if you ever had an issue with too much ash buildup during a long cook that hindered the fire. I am wondering if I used too small of pieces of wood (4 to 5 inch lengths) which burned too fast maybe? I just had too much ash after 7 hours.

[@TonyToneBBQ]

Hey Michael! I appreciate your comment and thanks for the question! Ash buildup can really vary, depending on the type of wood and other factors. If I'm getting a lot of ash piling up and getting in the way of airflow, I just use a long screwdriver to smash it down. Ash compacts down very easily. I've done 16 hour cooks just by smashing down the ash. Give that a try and let me know how it goes. Thanks!

[@TrentBurch-fg6rx]

Is there a reason you didn’t use a binder? Just curious, no criticism. Is it just personal preference? I’m just getting into smoking, love your videos so far! Subscribed!

[@TonyToneBBQ]

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 KZbin is looking into it. Might have to upload again. Thanks again! Have fun!

[@Jimmy-xo3ld]

Niiice! Hey Tony, how do you like that smoker? the price is right, thats for sure.

[@TonyToneBBQ]

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!

[@outlaw5065]

With the grand champ smoker, have you ever needed to add any gaskets or silicone to seal the smoker?

[@StudCity718]

Bro, where did you get that napkin dispenser? I need that

[@jkim3323]

Wow. this is almost the same as my variation of an easy way to do a brisket. After 5-6 hours the bark is done, then i put it in a huge baking sheet pan and cover it with foil and put it in my Kitchen oven, set it to 300F and then forget it about it untill - 2 or - 3 hours of dinner time, then I open the oven to cool the oven down, set the oven to 150f and let the brisket rest for 2 hours in the oven. This way i don't have to monitor anything after the cooking is done outside or use a cooler to rest. IMO once the brisket is foiled up there is no reason to cook it with wood or coal.

[@TonyToneBBQ]

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!

[@74chevy]

Hey Tony, quick question I just watched the video I'm feeling very confident as I do after all your other videos but I have a question my brother bought me the tip of the brisket for a birthday gift yesterday my question is how long of a time do I smoke and cook it since it's not a whole brisket?

[@TonyToneBBQ]

That's great question! The point (thick part) is what takes the longest. I would smoke it for 4 hours running a temp between 225 and 250. Then wrap it and cook it at 250 to 275 until it hits an internal temperature of 205. He might be able to get this done in as little as 6 hours. Make sure to let it rest for at least 2 hours before you carve into it. Let me know how it goes!

[@74chevy]

@@TonyToneBBQ sweet thank you for all the help, and for all you do on the channel, you sir are the best!

[@TonyToneBBQ]

@@74chevy you're welcome and thank you! I really appreciate that!

[@Jtejada2772]

Did you order your extra XD thermometers from char griller?

[@TonyToneBBQ]

Yes, I did.

[@jaydestun4257]

Bro, you should’ve rounded that bottom off a bit get rid of that flat sight and season hire get a better distribution of your seasoning. It’s clumping up a lot when you do that too close

[@TonyToneBBQ]

Thanks for the tip and thanks for watching!

[@lamarallen3691]

What do you use to cut your splits in half?

[@TonyToneBBQ]

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!

[@lamarallen3691]

@@TonyToneBBQ Will do. Thanks!!!

[@shumardi1]

Do you reuse those pans?

[@dondiesel1100]

No that u have mastered the xd ,know u have to buy a old country Brazos for your next smoker. That what I did.

[@TonyToneBBQ]

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!

[@blue81blue81]

@@TonyToneBBQ I disagree with the viewer and his comment about the Brazos. I have the Grand champ XD and before purchase I looked at the Brazos and others. The ONLY advantage I saw to the Brazos was the thicker steel. You get the quarter inch as opposed to the 1/8 on the champ. Otherwise I saw nothing to justify the approx $1500 price differential. Now if Old Country gives you a Brazos to use on your channel..well thats a different story. Haha. But I don't think there's enough value to justify the cost at all. Just one mans opinion.

[@jtapec]

I love you. I’ll make you a custom shirt on me! Trust

[@TonyToneBBQ]

Thank you!

[@steven00786]

🤤 🤤 🤤

[@RayburnTexans]

Just to confirm, you’re not spritzing it at any point during the cook?

[@TonyToneBBQ]

Correct! I'm not spritzing. I pretty much never spritz anything. Thanks for asking!

[@RayburnTexans]

@@TonyToneBBQ following this step by step then, thanks for response!

[@TonyToneBBQ]

@@RayburnTexans you're welcome! I'd love to know how it goes for you so please keep me posted if you get a chance. Thanks!

[@RayburnTexans]

@@TonyToneBBQthe updated you requested. I did it step by step, except the seasoning. I’ve smoked a few briskets now and this has been by far the most tender one I’ve made before. I also didn’t put it in a cooler after it was done, only bc the pan didn’t fit in my cooler so I let it sit in the oven. Does letting it sit in the cooler make a big difference?

[@TonyToneBBQ]

@@RayburnTexans excellent!!! I'm really glad to hear this and thanks for sharing! I often use the oven for the rest. Depending on how well your oven is insulated, the temp might fall faster. If you need to do rest of more than 3 hours, I cooler would be better at holding the heat, otherwise the oven works just as well. I appreciate you, my friend!

[@micahlantz905]

Is that just aluminum foil in the bottom of the pit?

[@TonyToneBBQ]

Yes, just a sheet of aluminum foil. I lay that down with the edges turned up slightly, just to catch drips. Makes clean up a TON easier. Thanks for asking!

[@micahlantz905]

@@TonyToneBBQ perfect, I'm doing the same thing now. I've learned so much from your content! And by the way, I love the name. Anybody I've met with the name Tony, I've always called them Tony Tone. Always

[@TonyToneBBQ]

@@micahlantz905 Haha! Thanks! TonyTone and T-Bone has been something I've been called my whole life. I felt like TonyTone was the best fit. Thank you!