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Raw meat cuts with a bottle of sauce on a white background

Tuffy Stone's Pitmaster Box

$374.00 ~~$384~~ SAVE $10

Smoke like a legend with this championship-worthy collection curated by Tuffy Stone. Featuring American Wagyu brisket, Kurobuta pork, and a bottle of Tuffy’s signature BBQ sauce, this box brings serious flavor to your smoker.

WHAT'S INSIDE

7 ITEMS

Wagyu Brisket
SRF Gold® · 12-14 lbs.
x 1
Pork Collar
Kurobuta Pork · Boneless · 3.5 lbs.
x 1
Spare Ribs
Kurobuta Pork · 1.5 lbs.
x 4
Tuffy Stone Original BBQ Sauce
x 1

Take your barbecue to the next level with a collection handpicked by one of the most respected names in the game—Tuffy Stone. Known as “The Professor” for his meticulous approach and deep knowledge of smoke science, Tuffy is a Barbecue Hall of Fame inductee and the only pitmaster to win the Jack Daniel’s World Championship Invitational three times.

The Pitmaster Box brings together the premium cuts Tuffy loves to cook with: a richly marbled American Wagyu brisket, a Kurobuta pork collar with deep flavor and tenderness, four racks of juicy Kurobuta spare ribs, and a bottle of his bold, tangy Original BBQ Sauce. Whether you’re chasing perfect bark or mastering low-and-slow, these ingredients are built to perform.

Details

Take your barbecue to the next level with a collection handpicked by one of the most respected names in the game—Tuffy Stone. Known as “The Professor” for his meticulous approach and deep knowledge of smoke science, Tuffy is a Barbecue Hall of Fame inductee and the only pitmaster to win the Jack Daniel’s World Championship Invitational three times.

The Pitmaster Box brings together the premium cuts Tuffy loves to cook with: a richly marbled American Wagyu brisket, a Kurobuta pork collar with deep flavor and tenderness, four racks of juicy Kurobuta spare ribs, and a bottle of his bold, tangy Original BBQ Sauce. Whether you’re chasing perfect bark or mastering low-and-slow, these ingredients are built to perform.

"It is the quality and taste I can count on and love!"

"Absolutely amazing flavor and marbling!"

"Very satisfied! The ribeye steaks are flavorful and tender. Highly recommend this company."

“The Wagyu steaks are sooooo delicious. . They were the best we’ve ever tasted and will continue to order them!!!”

"We are over the moon pleased with our beef."

"Our new go to for a great steak!"

"We have ordered from Snake River Farms several times now. Everything is phenomenal."

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

Customer Reviews

Overall rating: 4.6151633 / 5 from 7307 reviews.

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Reviews

We were very disappointed in

"We were very disappointed in our recent delivery. The ribs were REALLY small. We've ordered them twice before and been very happy with them. This time we ordered 3 racks and wish we hadn't. We still have two left but they're nearly impossible to cook and have them remain moist. Don't even try smoking them, they will dry out to dust. I guess the next time we try to cook a rack we will do it in the oven with some moisture."

— Karen W. (2/5)

First time to cook a

"First time to cook a pork collar. Everyone loved it. 10 hours to cook and 2 hours to rest. I cooked at 225 degrees for 6 hours, then wrapped it for another 4 hours at 250 degrees. Didn't need no bear claws. It was so tender it fell apart. Pulled pork sandwiches Didn't last long. Thanks SRF. Next adventure is a Pork Shoulder."

— Robert K. (5/5)

Extremely satisfying — the marbling

"Extremely satisfying — the marbling in the meat was incredible. Every bite was rich, tender, and unbelievably juicy. Definitely one of those meals that reminds you what quality BBQ is all about."

— John G. (5/5)

I thought it was good,

"I thought it was good, unfortunately just didn’t get the amazing experience that I was looking forward to. I may try another one in the future."

— Kyle R. (4/5)

I was expecting these to

"I was expecting these to be larger and more meatier. They were sized more like baby back."

— Kyle R. (3/5)

Cooked over mesquite, great flavor!

"Cooked over mesquite, great flavor! Keep up the good work"

— Don H. (5/5)

It’s the most incredible Bbq

"It’s the most incredible Bbq sauce We love ❤️ it"

— Mary B. (5/5)

This is the 5th time

"This is the 5th time I have purchased the gold brisket. It is so fantastic and everyone raves that my smoked brisket is the best they’ve ever had. It’s the quality of the brisket. Well worth the price!"

— Amy H. (5/5)

Threw it on my smoker

"Threw it on my smoker for 16 hours. It was the best brisket to date. So tender and flavorful. Doesn't get any better. Can't get this stuff at the grocery store or local butcher. This is superior to those choices."

— Ralph M. (5/5)

It was really good. Smoked

"It was really good. Smoked for 15 hours and rested for 12. Just like butter!"

— Tim S. (5/5)

Q&A

FAQ

Everything you need to know before your first bite.

From cooking recommendations to marbling and tenderness, find answers to the most common questions about our American Wagyu.

How to smoke a brisket

Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook for 2 to 2.5 hours, misting with spray bottle of water, beef broth or apple juice, every 30 minutes. This adds moisture to the brisket and helps form the perfect bark.

Use aluminum foil or uncoated butcher paper to wrap your brisket. Paper is porous and allows some steam to escape but traps most of the rendered fat and juices. Remember we are looking for the perfect color and are following the “wrap on color” technique. As soon as the exterior bark is deep rich mahogany (dark reddish/brown) color, it’s time to wrap. Use two lengths of paper about 2½ feet long. Overlap them, place the brisket in the center and wrap all sides to make a neat package.

Place the wrapped brisket back on to the grill. After 2 hours, begin to check the brisket for doneness. Remember temperature is a good guide, but the feel of the brisket is the final factor to decide when it is ready to come off the grill. Just as we wrapped on color, we are looking for the perfect time to “pull on feel.” The temperature range for this can vary but is approximately 205°F to 210°F.

When to wrap a brisket

While an instant-read thermometer is key to any cook, we are also looking for the perfect color and follow the “wrap on color” technique. As soon as the exterior bark is deep rich mahogany (dark reddish/brown) color and the internal temperature starts to climb out of the stall, it’s time to wrap. Learn how to smoke a brisket perfectly here.

What temp is brisket done?

Determining when your brisket is done is a bit of art and science. The brisket temperature is a good guide, but the feel of the brisket is the final factor to decide when it is ready to come off the grill. Just as we wrapped on color, we are looking for the perfect time to “pull on feel.” The temperature range for this can vary but is approximately 198°F to 206°F. Learn how to smoke a brisket perfectly.

What is Kurobuta pork?

Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed kept pure for hundreds of years. Kurobuta pork is highly marbled with a beautiful dark color, firm texture, and naturally delicious flavor. Our animals are treated humanely and are raised on small family farms in the American Midwest without hormones using a natural, slow feed process.

Pork Shoulder vs Pork Collar

A pork shoulder is exactly as described - the shoulder of the hog.

The collar is part of the larger shoulder and is cut from the portion that runs from the neck to the tip of the loin. Technically, it is called a “center cut boneless pork butt.”