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Best first time smoked ribs/brisket recipe: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe

Chickens taste better when cooked whole. Pickles taste better cut. Sandwiches taste better cut and bitten from inside. Meat tastes better sliced against grain.


Definitely a smoker is a personal choice, and what is better depends on what you are looking for.  I say it's a balance of goals, between: (i) making good food, (ii) making authentic BBQ, (iii) having fun with the maaseh of smoking, and (iv) convenience.  Items (iii) and (iv) don't only conflict, they directly oppose each other.

I opted for items (i) and (iv) so went PBC.  I would say WSM is also mostly a (i) and (iv) choice, but it brings in extra elements of (ii) and (iii), at a slight cost to (iv).  Maybe WSM also better at (i)--I have no idea either way.

Further to the above:

If all you want is good food, get a sous vide.

If all you want is authentic BBQ, get a huge offset smoker that you feed with split logs.

If all you want is having fun with the maaseh of smoking, again, get a huge offset smoker.

If all you want is convenience, use your oven.


Henche's PBC review
https://forums.dansdeals.com/index.php?topic=43018.msg1439199#msg1439199
« Last edited by jj1000 on June 04, 2020, 10:13:19 AM »

Author Topic: Smoking Meats  (Read 422959 times)

Offline ChaimMoskowitz

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Re: Smoking Meats
« Reply #1520 on: March 07, 2018, 04:07:20 PM »
Yes. Then on Friday afternoon, you pull one out, let it defrost, and serve.
You never froze meat after cooked?
I just found a new supply of forks!

Offline rs242

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Re: Smoking Meats
« Reply #1521 on: March 07, 2018, 04:10:19 PM »
Does that sound like a joke?
No but hoping it was

Offline henche

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Re: Smoking Meats
« Reply #1522 on: March 09, 2018, 01:22:38 PM »
interesting thread, I also have the same question

This thread is in just shmooze and doesn't count towards post count.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1523 on: March 10, 2018, 10:14:34 PM »
interesting thread, I also have the same question
This thread is in just shmooze and doesn't count towards post count.
Huh?
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Offline A3

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Re: Smoking Meats
« Reply #1524 on: March 10, 2018, 10:16:56 PM »
Huh

Offline ADG

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Re: Smoking Meats
« Reply #1525 on: March 12, 2018, 12:04:01 PM »
Here's a review of my cook.

I trimmed some fat but I really liked buying the untrimmed second cut, the outer fat protects the meat from drying out. The beef was still a little frozen when I started.

I was cooking at 225-240 for most of the first part. it stalled at around 140's and stayed there till I covered it and bumped up the temp (5 hours in). I think this was my mistake, as opposed to covering it sooner.

After I covered it i bumped up the temp to 270 and it started climbing. At about 7 hours in I got nervous because I was only planning to cook for 6.5 hours as I had 6.5 lbs. and I have a long history of overcooking these. So at 7 hours it was reading 180 and it passed a tender test (fork twist) and I conceded and lowered the temp to 150 to begin resting hoping it would climb another 10 degrees- to 190 which it didn't. 20 min later I sliced an amazing piece of brisket

I know 210 is where I want to be but even when I took it off some parts were dry and I wonder how to get it to temp and not to dry out while cooking for that long. Though all in all dryness was not my problem, the fats didnt break down completely and some parts where only chewable.

Other parts were just below perfect in respects to tenderness. The flavor all around was amazing and the bark was delicious (salt and pepper)



Offline rs242

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Re: Smoking Meats
« Reply #1526 on: March 12, 2018, 01:55:58 PM »
Here's a review of my cook.

I trimmed some fat but I really liked buying the untrimmed second cut, the outer fat protects the meat from drying out. The beef was still a little frozen when I started.

I was cooking at 225-240 for most of the first part. it stalled at around 140's and stayed there till I covered it and bumped up the temp (5 hours in). I think this was my mistake, as opposed to covering it sooner.

After I covered it i bumped up the temp to 270 and it started climbing. At about 7 hours in I got nervous because I was only planning to cook for 6.5 hours as I had 6.5 lbs. and I have a long history of overcooking these. So at 7 hours it was reading 180 and it passed a tender test (fork twist) and I conceded and lowered the temp to 150 to begin resting hoping it would climb another 10 degrees- to 190 which it didn't. 20 min later I sliced an amazing piece of brisket

I know 210 is where I want to be but even when I took it off some parts were dry and I wonder how to get it to temp and not to dry out while cooking for that long. Though all in all dryness was not my problem, the fats didnt break down completely and some parts where only chewable.

Other parts were just below perfect in respects to tenderness. The flavor all around was amazing and the bark was delicious (salt and pepper)
If it was great now imagine if u cooked it all the way and let it rest properly.

Offline ADG

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Re: Smoking Meats
« Reply #1527 on: March 12, 2018, 02:55:03 PM »
how long do you usually rest it for?

Offline noturbizniss

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Re: Smoking Meats
« Reply #1528 on: March 12, 2018, 03:02:47 PM »
At least 2 hours
READ THE DARN WIKI!!!!

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Online Mordyk

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Re: Smoking Meats
« Reply #1529 on: March 12, 2018, 03:17:25 PM »
At least 2 hours
+1  Although you should rest at least an hour in worst case.  it really makes the difference
#TYH

Offline ADG

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Re: Smoking Meats
« Reply #1530 on: March 12, 2018, 05:36:15 PM »
the picture looks pretty good no?

Offline Yehuda25

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Re: Smoking Meats
« Reply #1531 on: March 21, 2018, 11:25:45 AM »
the picture looks pretty good no?
looks delicious.
“To avoid criticism say nothing, do nothing, be nothing.”


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Offline noturbizniss

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Re: Smoking Meats
« Reply #1532 on: March 25, 2018, 08:44:38 PM »
Cleaning out the freezer for pesach
READ THE DARN WIKI!!!!

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Offline rs242

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Re: Smoking Meats
« Reply #1533 on: March 25, 2018, 09:49:39 PM »
Cleaning out the freezer for pesach
Magnificent

Offline noturbizniss

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Re: Smoking Meats
« Reply #1534 on: March 25, 2018, 09:53:44 PM »
Magnificent
Unfortunately it wasn't quite soft enough. I pulled at about190.
It cooked for about 8 hours. I wrapped after 3 as it was coming out of the stall but once wrapped it really stalled. After 2.5 hours of dropping temp I gave up and unwrapped but time was running out and I couldn't quite get it to 203.parts got up there but the thickest didn't make it.
Next time I don't wrap.
READ THE DARN WIKI!!!!

Chuck Norris...
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Offline rs242

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Re: Smoking Meats
« Reply #1535 on: March 25, 2018, 10:20:38 PM »
Unfortunately it wasn't quite soft enough. I pulled at about190.
It cooked for about 8 hours. I wrapped after 3 as it was coming out of the stall but once wrapped it really stalled. After 2.5 hours of dropping temp I gave up and unwrapped but time was running out and I couldn't quite get it to 203.parts got up there but the thickest didn't make it.
Next time I don't wrap.
The story of your life

Offline noturbizniss

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Re: Smoking Meats
« Reply #1536 on: March 25, 2018, 10:25:24 PM »
The story of your life
Yup. 0 for 5 or something
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
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Offline rs242

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Re: Smoking Meats
« Reply #1537 on: March 25, 2018, 10:28:49 PM »
Yup. 0 for 5 or something
It looks to me u are on the money.... just need a little more time. (U have no time)  sorry just thinking of Denzel

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Re: Smoking Meats
« Reply #1538 on: March 25, 2018, 10:40:46 PM »
It looks to me u are on the money.... just need a little more time. (U have no time)  sorry just thinking of Denzel
Yup. That's always the story
READ THE DARN WIKI!!!!

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Offline rs242

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Re: Smoking Meats
« Reply #1539 on: March 25, 2018, 10:46:10 PM »
Yup. That's always the story
Can we figure out what the issue is? Btw after wrapping nothing wrong with putting it in the oven