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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 422899 times)

Offline rs242

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Re: Smoking Meats
« Reply #1000 on: September 15, 2017, 11:23:55 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?)
If u want to slow the process down when u wrapping use cold beer. (Or any cold liquid). The temps generally rise slower after u wrap then it took to his 160. talking about a small brisket

Offline hachover

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Re: Smoking Meats
« Reply #1001 on: September 17, 2017, 02:07:17 PM »
I still dont have a smoker. Any good suggestions for ovening a brisket? Its a whole brisket and it looks like the fat is already trimmed
I'm an optimist; but only because life isn't going to give me any other good choices.

Offline henche

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Re: Smoking Meats
« Reply #1002 on: September 17, 2017, 02:38:40 PM »
I still dont have a smoker. Any good suggestions for ovening a brisket? Its a whole brisket and it looks like the fat is already trimmed

Braise on low heat, with tomato sauce, carrots, onions, celery

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Re: Smoking Meats
« Reply #1003 on: September 17, 2017, 04:15:50 PM »
I still dont have a smoker. Any good suggestions for ovening a brisket? Its a whole brisket and it looks like the fat is already trimmed
https://youtu.be/ba0ZtkXu9R4
#TYH

Offline cholent

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Re: Smoking Meats
« Reply #1004 on: September 17, 2017, 04:21:37 PM »
I still dont have a smoker. Any good suggestions for ovening a brisket? Its a whole brisket and it looks like the fat is already trimmed
If you're looking for a smoked flavor, use amazing ribs smoked brisket but in an oven and rub with liquid smoke before applying the spice rub
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Offline hachover

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Re: Smoking Meats
« Reply #1005 on: September 17, 2017, 07:00:36 PM »
If you're looking for a smoked flavor, use amazing ribs smoked brisket but in an oven and rub with liquid smoke before applying the spice rub

Thanks, I'll try this one since I prefer savory to sweet
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Offline cholent

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Re: Smoking Meats
« Reply #1006 on: September 18, 2017, 12:54:09 PM »
I bought a 5 pound second cut brisket today but got lazy and decided to experiment. I lathered it up in mustard and applied a generous amount of big bad beef rub. This is the same prep I do for smoking. I put a rack in my instant pot, a little beef broth and a drop of liquid smoke on the bottom. I cooked it for 90 minutes at high pressure with a natural release. I then put it in the oven for a few minutes to dehydrate the bark. Holy cow was that good. Incredibly tender and flavorful.
A couple of tweaks I would make next time. First, I would add a little more liquid smoke. The smoke flavor I got was good but subtle. Second, I would lose the fat cap completely. No need when cooking with a pressure cooker. Third, I would cook it for a little less. The meat was one step before fall apart. I like my brisket with a little more chew.

I think I'm going to try this for RH. Any further tips to add?
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Re: Smoking Meats
« Reply #1007 on: September 18, 2017, 01:19:36 PM »
I think I'm going to try this for RH. Any further tips to add?

Enjoy! I don't think I have anything else to add. You gonna heat it up?
« Last Edit: September 18, 2017, 01:54:22 PM by ushdadude »

Offline cholent

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Re: Smoking Meats
« Reply #1008 on: September 18, 2017, 01:46:09 PM »
Enjoy! I think I have anything else to add. You gonna heat it up?
I'll probably serve it the first night, so the part where you put it in the oven to firm up the bark will be warming it up
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Re: Smoking Meats
« Reply #1009 on: September 19, 2017, 03:46:27 PM »
California Gourmet Belgian Nut-Free Chocolate Chips https://bit.ly/CaliforniaGourmetDirect

Offline cholent

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Re: Smoking Meats
« Reply #1010 on: September 19, 2017, 08:51:13 PM »
Enjoy! I don't think I have anything else to add. You gonna heat it up?
What temp did you use in your instant pot?
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Re: Smoking Meats
« Reply #1011 on: September 19, 2017, 08:53:20 PM »
What temp did you use in your instant pot?

High pressure. Don't think there are temps

Offline cholent

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Re: Smoking Meats
« Reply #1012 on: September 19, 2017, 09:30:43 PM »
High pressure. Don't think there are temps
I have the t fal version, I guess it's somewhat different. It also only allows 40 min at a time pressure cooking so I'll try multiple cycles
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Re: Smoking Meats
« Reply #1013 on: September 19, 2017, 09:32:39 PM »
High pressure. Don't think there are temps
212?
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Offline noturbizniss

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Re: Smoking Meats
« Reply #1014 on: September 19, 2017, 10:40:02 PM »
212?
Pressure cooker sea level high pressure is about 230.
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Re: Smoking Meats
« Reply #1015 on: September 19, 2017, 10:53:53 PM »
Pressure cooker sea level high pressure is about 230.
fine. point is the same.
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Re: Smoking Meats
« Reply #1016 on: September 19, 2017, 11:03:00 PM »
What rub would be best for lamb breast?
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Offline chinagel

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Re: Smoking Meats
« Reply #1017 on: September 20, 2017, 10:30:09 AM »
What rub would be best for lamb breast?
i just bought the exact same thing! i would think a salt and pepper rub would be best, bbut i can also see it going with a sweeter memphis dust type.

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Re: Smoking Meats
« Reply #1018 on: September 20, 2017, 10:32:29 AM »
i just bought the exact same thing! i would think a salt and pepper rub would be best, bbut i can also see it going with a sweeter memphis dust type.
I used memphis dust
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Offline chinagel

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Re: Smoking Meats
« Reply #1019 on: September 20, 2017, 10:33:55 AM »
I used memphis dust
let us know how it came out. (i realized i had too much meat so stuck it in the freezer.)