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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 422928 times)

Offline rs242

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Re: Smoking Meats
« Reply #1220 on: January 12, 2018, 01:42:53 PM »
Those small second cut brisket's are defiantly difficult.I am going to try one this weekend- if I have the courage.
I do them all the time. Love it

Offline Mikeoracle

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Re: Smoking Meats
« Reply #1221 on: January 12, 2018, 01:52:03 PM »
I do them all the time. Love it
Whats your method?

Offline rs242

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Re: Smoking Meats
« Reply #1222 on: January 12, 2018, 02:18:56 PM »
Whats your method?
Nothing special go low, 225 not over 250. Wrap early close to 150 till 203.

Offline rs242

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Re: Smoking Meats
« Reply #1223 on: January 12, 2018, 02:20:34 PM »
It’s not a machine, It’s a good old faction Webber kettle(in the picture). I also have electric.
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Offline henche

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Re: Smoking Meats
« Reply #1224 on: January 12, 2018, 02:45:17 PM »
Am I crazy that I feel that wsm is just a glorified version of smoking on my Webber kettle? How does it hold temp?

I think the temp control is probably better on the WSM.

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Re: Smoking Meats
« Reply #1225 on: January 12, 2018, 02:47:51 PM »
I think the temp control is probably better on the WSM.
“Control”   but pbc u never dealing with temps. More set it and forget it with almost no control of temps without the need for control. Correct?

Offline henche

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Re: Smoking Meats
« Reply #1226 on: January 12, 2018, 03:00:14 PM »
“Control”   but pbc u never dealing with temps. More set it and forget it with almost no control of temps without the need for control. Correct?

I've never smoked on WSM.

Trading control for set and forget is a tradeoff.  For me, I don't have time to fiddle, to check, to look, to do anything. That's why i went PBC.

But checking and adjusting is part of the fun of smoking. If you just wanted to eat smoked meat, you'd go to izzys.

Offline ushdadude

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Re: Smoking Meats
« Reply #1227 on: January 12, 2018, 03:04:37 PM »
I've never smoked on WSM.

Trading control for set and forget is a tradeoff.  For me, I don't have time to fiddle, to check, to look, to do anything. That's why i went PBC.

But checking and adjusting is part of the fun of smoking. If you just wanted to eat smoked meat, you'd go to izzys.

Or Milt's

Offline henche

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Re: Smoking Meats
« Reply #1228 on: January 12, 2018, 03:14:16 PM »

Offline noturbizniss

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Re: Smoking Meats
« Reply #1229 on: January 13, 2018, 10:31:41 PM »
Baby back ribs. Smoke them like regular short ribs? Seeing different opinions. Some say do 3 2 1 or 2.5 1.5. 5
Some say just 225 and let them ride. Anyone have opinions?
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Re: Smoking Meats
« Reply #1230 on: January 13, 2018, 11:54:04 PM »
I have gotten great results at 3 2 1. It depends on the weight.

Offline rs242

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Re: Smoking Meats
« Reply #1231 on: January 14, 2018, 12:01:38 AM »
Baby back ribs. Smoke them like regular short ribs? Seeing different opinions. Some say do 3 2 1 or 2.5 1.5. 5
Some say just 225 and let them ride. Anyone have opinions?
Where did u get them from? How much?  I always want to buy some but I came bring myself to pay the 11.99 lb for 95% bones.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1232 on: January 14, 2018, 12:09:07 AM »
Where did u get them from? How much?  I always want to buy some but I came bring myself to pay the 11.99 lb for 95% bones.
Cedar market. Every month or 2 they have for 6.99lb. More often in summer. The raw bones actually don't seem as bare as I thought.
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Offline rs242

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Re: Smoking Meats
« Reply #1233 on: January 14, 2018, 12:09:35 AM »
Cedar market. Every month or 2 they have for 6.99lb. More often in summer. The raw bones actually don't seem as bare as I thought.
Nice!!

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Re: Smoking Meats
« Reply #1234 on: January 14, 2018, 11:53:52 AM »
Those small second cut brisket's are defiantly difficult.I am going to try one this weekend- if I have the courage.
How’s your 2nd cut going? I have one up now 3.5 lb

Offline noturbizniss

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Re: Smoking Meats
« Reply #1235 on: January 14, 2018, 08:17:03 PM »
How’s your 2nd cut going? I have one up now 3.5 lb
I did one couple months ago. 5.5 lbs, took about 16 or 18 hours
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Offline rs242

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Re: Smoking Meats
« Reply #1236 on: January 14, 2018, 08:19:26 PM »
I did one couple months ago. 5.5 lbs, took about 16 or 18 hours
That doesn’t make sense. Why so long? Did u not wrap? Today’s was 3.5 started 11 by 2:30 it was resting. midway. Before the wrap. the end game

Offline noturbizniss

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Re: Smoking Meats
« Reply #1237 on: January 14, 2018, 08:21:20 PM »
That doesn’t make sense. Why so long? Did u not wrap? Today’s was 3.5 started 11 by 2:30 it was resting. midway. Before the wrap. the end game
What temp you cook at? I wrapped after 12 hours or so
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Re: Smoking Meats
« Reply #1238 on: January 14, 2018, 08:22:03 PM »
250

Offline noturbizniss

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Re: Smoking Meats
« Reply #1239 on: January 14, 2018, 08:42:19 PM »
Electric or charcoal/wood?
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