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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 422842 times)

Offline henche

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Re: Smoking Meats
« Reply #980 on: September 01, 2017, 12:14:44 PM »
Think this is my first time doing a full packer together. Its relatively small, only 8.5 lbs or so

From ware. Which slaughter? What you pay?  Is it kosher?

Offline Sport

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Re: Smoking Meats
« Reply #981 on: September 01, 2017, 12:16:22 PM »
From ware. Which slaughter? What you pay?  Is it kosher?
Aarons, forgot, 9.29, crc says so.

Offline henche

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Re: Smoking Meats
« Reply #982 on: September 01, 2017, 12:39:48 PM »
I pay 8.99 in Boston, you should come here, save tons of money.

Offline Mikeoracle

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Re: Smoking Meats
« Reply #983 on: September 01, 2017, 12:41:53 PM »
I see that Seasons (in Lakewood) is having a special on "Meat Maven" 2nd cut brisket for 5.99lb - any idea if the quality is good?
https://www.seasonskosher.com/#!/hb/c/10395-0/c/10647-10395/b/15007/pn/3/s/4/m/000000/r/244058/he/Lakewood/kosher-beef/kosher-meat/

Offline Sport

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Re: Smoking Meats
« Reply #984 on: September 01, 2017, 01:40:04 PM »
I pay 8.99 in Boston, you should come here, save tons of money.
True, Aarons has for 6.99 often.

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Re: Smoking Meats
« Reply #985 on: September 01, 2017, 01:41:34 PM »
Reprt pls
Put up about 5hrs ago, at it of 162. Wrap or no wrap?

Offline henche

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Re: Smoking Meats
« Reply #986 on: September 01, 2017, 01:53:14 PM »
True, Aarons has for 6.99 often.

Usually south american though when it's 6.99.

Offline moko

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Re: Smoking Meats
« Reply #987 on: September 01, 2017, 05:32:22 PM »
Usually south american though when it's 6.99.
+1
As of now the Butcherie only stocks American beef. That may change soon due to customer demand...

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Re: Smoking Meats
« Reply #988 on: September 02, 2017, 09:52:32 PM »
Reprt pls
Was excellent!
From now on I will try to do full packers only. First cut was lean but soft, tender and full of Smokey flavour.

Offline henche

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Re: Smoking Meats
« Reply #989 on: September 02, 2017, 10:06:15 PM »
Was excellent!
From now on I will try to do full packers only. First cut was lean but soft, tender and full of Smokey flavour.

Good rprt


Offline noturbizniss

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Re: Smoking Meats
« Reply #990 on: September 03, 2017, 01:23:28 AM »
I see that Seasons (in Lakewood) is having a special on "Meat Maven" 2nd cut brisket for 5.99lb - any idea if the quality is good?
https://www.seasonskosher.com/#!/hb/c/10395-0/c/10647-10395/b/15007/pn/3/s/4/m/000000/r/244058/he/Lakewood/kosher-beef/kosher-meat/
It's decent. For brisket ur sager then rib steaks which are super fatty. But the sale brisket usually doesn't have enough fat for smoking.
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

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Re: Smoking Meats
« Reply #991 on: September 14, 2017, 08:39:21 PM »
Going to put up a 4lb  2nd cut brisket for shabbos. Going to use elctric smoker
A. What temp should i set it the smoker on?
B. At what internal temp should i remove the brisket and wrap?
#TYH

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Re: Smoking Meats
« Reply #992 on: September 14, 2017, 09:02:54 PM »
Going to put up a 4lb  2nd cut brisket for shabbos. Going to use elctric smoker
A. What temp should i set it the smoker on?
B. At what internal temp should i remove the brisket and wrap?

225. 160.

Offline Mordyk

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Re: Smoking Meats
« Reply #993 on: September 14, 2017, 09:04:12 PM »
225. 160.
Thanks. But i was referring to final temp to put in cooler
#TYH

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Re: Smoking Meats
« Reply #994 on: September 14, 2017, 10:09:22 PM »
Thanks. But i was referring to final temp to put in cooler

205

Offline henche

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Re: Smoking Meats
« Reply #995 on: September 14, 2017, 11:08:08 PM »
203

205 will taste tough and chewy

Offline Mordyk

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Re: Smoking Meats
« Reply #996 on: September 15, 2017, 09:48:45 AM »
I realized i might have put my brisket in too early. Can i skip the crutch part so it takes longer? Or does the crutch help for tenderness as well (in other words is crutch to speed up the process or for other reasons?)
« Last Edit: September 15, 2017, 10:05:55 AM by Mordyk »
#TYH

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Re: Smoking Meats
« Reply #997 on: September 15, 2017, 10:02:54 AM »
203

205 will taste tough and chewy

i stand corrected

Offline henche

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Re: Smoking Meats
« Reply #998 on: September 15, 2017, 10:09:20 AM »
I realized i might have put my brisket in too early. Can i skip the crutch part so it takes longer? Or does the crutch help for tenderness as well (in other words is crutch to speed up the process or for other reasons?)

Is to keep from getting dried out.

See http://amazingribs.com/tips_and_technique/texas_crutch.html

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Re: Smoking Meats
« Reply #999 on: September 15, 2017, 10:14:58 AM »
Is to keep from getting dried out.

See http://amazingribs.com/tips_and_technique/texas_crutch.html

if you don't want to crunch you can try basting it every half hour or so