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DansDeals Forum => General Discussion => Topic started by: ushdadude on July 01, 2014, 10:39:30 AM

Title: Smoking Meats
Post by: ushdadude on July 01, 2014, 10:39:30 AM
So I got inspired at the Long Island kosher bbq competition and bought myself a charcoal kettle grill to start learning how to smoke meats. Anyone have any tip and tricks to share?
Title: Re: Smoking Meats
Post by: ushdadude on July 01, 2014, 10:51:57 AM
  I guess I can start off with my first experience.
 I bought a 2 pound "mini-brisket" which probably wasn't actually a brisket (no fat cap) I started the coals going in a coal chimney filled 3/4 the way up. I should have started this process earlier because that shot the temperature of the grill to about 450 and it took a good 45 minutes to bring it down to 250. I put some hickory chips to get a nice smoke. Another mistake I made was not soaking the chips so they caught fire and raised the temperature again. I didnít marinade the meat because I wanted the rub flavor to come through without competing. After a few hours I hit the ďstallĒ.Ē I thought I can push through it but after a couple of more hours of no temperature rise, I gave in and wrapped the meat. That brought the temp up to 180 pretty quickly. Overall the meat tasted awesome, with a nice smoke ring, but it was a little more tough, probably because I should have wrapped it right when I hit the stall at 140.
Overall not a bad first experience. A lot of little lessons learned.
Title: Re: Smoking Meats
Post by: ushdadude on August 07, 2014, 09:25:16 AM
I went to a tzedakka event that hosted the "Wandering-Qs" (formerly Hakadosh-BBQ) and they are awesome!

Perfectly smoked brisket, pulled brisket sliders, smoked turkey legs, etc...Amazing!
Title: Re: Smoking Meats
Post by: Super Speed on August 07, 2014, 09:48:36 AM
@ushdadude are only you able to post in this thread or other people as well? :D
ETA: I guess other people as well ;)
Title: Re: Smoking Meats
Post by: Sport on August 07, 2014, 09:52:21 AM

I went to a tzedakka event that hosted the "Wandering-Qs" (formerly Hakadosh-BBQ) and they are awesome!

Perfectly smoked brisket, pulled brisket sliders, smoked turkey legs, etc...Amazing!
Was that at Fleishfest? I really wanted to make It there but was traveling yesterday.
Title: Re: Smoking Meats
Post by: lunatic on August 07, 2014, 10:04:58 AM
Paging henche
Title: Re: Smoking Meats
Post by: ushdadude on August 07, 2014, 10:12:30 AM
@ushdadude are only you able to post in this thread or other people as well? :D
ETA: I guess other people as well ;)

LOL...i wish other people would chime

Was that at Fleishfest? I really wanted to make It there but was traveling yesterday.

It was. Not a fan of the name of the event but the organization they were collecting for is top notch.
Title: Re: Smoking Meats
Post by: Sport on August 07, 2014, 10:17:54 AM


It was. Not a fan of the name of the event but the organization they were collecting for is top notch.
  Yeah I've been connected with them for a long time now,they are amazing.  What's your beef with the name?
Title: Re: Smoking Meats
Post by: ushdadude on August 07, 2014, 10:29:05 AM
  Yeah I've been connected with them for a long time now,they are amazing.  What's your beef with the name?

no pun intended? :P

Just not my taste. I'm not a chinyuk but to me the name promotes pure indulgences.  Rabbi Feitman even made a joke against it when he got up to speak.
Title: Re: Smoking Meats
Post by: HowYaDoin on August 07, 2014, 11:08:03 AM
I went to a tzedakka event that hosted the "Wandering-Qs" (formerly Hakadosh-BBQ) and they are awesome!

Perfectly smoked brisket, pulled brisket sliders, smoked turkey legs, etc...Amazing!
Too bad they had to change their name Hakadosh-bbq is great
Title: Re: Smoking Meats
Post by: myb821 on August 07, 2014, 11:26:58 AM
Too bad they had to change their name Hakadosh-bbq is great
why did they have to change it?
Title: Re: Smoking Meats
Post by: ushdadude on August 07, 2014, 11:28:25 AM
why did they have to change it?

I heard people were complaining to the Star-K. Not sure though.
Title: Re: Smoking Meats
Post by: HowYaDoin on August 07, 2014, 11:32:09 AM
I heard people were complaining to the Star-K. Not sure though.
I heard the same
Title: Re: Smoking Meats
Post by: moish on August 07, 2014, 11:52:37 AM
Too bad they had to change their name Hakadosh-bbq is great
well, it is kinda disrespectful
Title: Re: Smoking Meats
Post by: ushdadude on August 07, 2014, 02:44:33 PM
Back to the matter at hand,  anyone else smoke meat?
Title: Re: Smoking Meats
Post by: zale on August 07, 2014, 04:05:33 PM
Too bad they had to change their name Hakadosh-bbq is great

Hakadosh bbq?

Holy smoke!
Title: Re: Smoking Meats
Post by: henche on August 07, 2014, 04:14:28 PM
Paging henche

I've done some makeshift smoking from time to time.
Title: Re: Smoking Meats
Post by: HowYaDoin on August 07, 2014, 04:31:42 PM
Hakadosh bbq?

Holy smoke!
Gut gezukt
Title: Re: Smoking Meats
Post by: ushdadude on August 07, 2014, 06:17:11 PM
I've done some makeshift smoking from time to time.
Awesome.. Any tips or tricks?
Title: Re: Smoking Meats
Post by: moish on August 07, 2014, 07:00:39 PM
Back to the matter at hand,  anyone else smoke meat?
sure, from time to time
Title: Re: Smoking Meats
Post by: Jb93davis on August 07, 2014, 10:52:03 PM
Ive been smoking meats for the past 2 years and Im still working on the technique.
most people believe its easy, you put it on and come back 6 hours later and its done. NOT TRUE!!!
It takes a L O N G   T I M E!!!...Not only that but its hard to get the right flavow...
But its well worth it.
I just did a chuck shoulder roast and smoked it very well. The problem i had was keeping the heat even on the meat. I put the meat on the side of my smoker and the corner closest to the flame was overcooked.
My biggest issue is cooking it SLOWER. I dont get enough "smokey" flavor in the meat. It always cooks very evenly (I usually pull it out when the center of the meat is 140) but the flavor isnt smokey enough.
Since Im working with a smoker that I built from scratch (55 gallon drum), Ive been trying to fix the seal of the air and the flow from the vents.
If anyone has any ideas for me to make the meat smokier and cook slower, Id greatly appreciate it.
Title: Re: Smoking Meats
Post by: ushdadude on August 07, 2014, 11:30:45 PM
What's your heat source?
Title: Re: Smoking Meats
Post by: Jb93davis on August 07, 2014, 11:32:47 PM
I use coals. I lay a small bed down in a square (raised on a grate to keep the ash out), then i heat up a big handful of coals in a starter. I then pour the white coals in the corner of the square so that the heat'll spread slowly. but it still goes too quickly.
Ive been trying to think of a way to create an external fire box but I cant figure out what materials I could buy (cheap) to make it...
Title: Re: Smoking Meats
Post by: jaywhy on August 08, 2014, 12:11:13 AM
Back to the matter at hand,  anyone else smoke meat?
I do.
Title: Re: Smoking Meats
Post by: ushdadude on August 08, 2014, 12:33:36 AM
I use coals. I lay a small bed down in a square (raised on a grate to keep the ash out), then i heat up a big handful of coals in a starter. I then pour the white coals in the corner of the square so that the heat'll spread slowly. but it still goes too quickly.
Ive been trying to think of a way to create an external fire box but I cant figure out what materials I could buy (cheap) to make it...
That's above my pay grade. I'm still using a kettle grill
Title: Re: Smoking Meats
Post by: Jb93davis on August 08, 2014, 01:05:06 AM
When I figure it out, I'll be sure to post details.
To be honest, I'm embarrassed  how long it took me to discover smoking. I'm from Texas and that's all they do here.
Title: Re: Smoking Meats
Post by: ushdadude on August 08, 2014, 09:54:57 AM
Are you considering other heat sources like a plate or pellets?
Title: Re: Smoking Meats
Post by: Jb93davis on August 08, 2014, 09:56:41 AM
Are you considering other heat sources like a plate or pellets?

coal is the cheapest option.
I dont really think thats my issue. I think its really the airflow. I have no clue on whats the propper way to regulate airflow
Title: Re: Smoking Meats
Post by: MarkS on August 08, 2014, 11:08:51 AM
Interesting cold smoking method at 4:50


Title: Re: Smoking Meats
Post by: Jb93davis on August 08, 2014, 11:10:17 AM
Interesting cold smoking method at 4:50



thanks, Ill take a look later today
Title: Re: Smoking Meats
Post by: henche on August 08, 2014, 04:25:33 PM
I did a variation along these lines http://www.patiodaddiobbq.com/2011/03/how-to-smoke-on-gas-grill.html
Title: Re: Smoking Meats
Post by: jaywhy on August 09, 2014, 08:39:22 PM
I use a Weber One Touch Gold with a Smokenator (http://www.smokenator.com/) for smoking. It is a great combo and holds temp at 225 for hours without any intervention.
(http://i.imgur.com/6NQp9gq.jpg?1)
Title: Re: Smoking Meats
Post by: ushdadude on August 09, 2014, 09:43:15 PM
I use a Weber One Touch Gold with a Smokenator (http://www.smokenator.com/) for smoking. It is a great combo and holds temp at 225 for hours without any intervention.
(http://i.imgur.com/6NQp9gq.jpg?1)
Oh wow. I have to look into that. Thanks!
Title: Re: Smoking Meats
Post by: ushdadude on August 11, 2014, 12:22:26 PM


I want to try this method out.
Title: Re: Smoking Meats
Post by: jaywhy on August 12, 2014, 08:15:31 AM
I haven't tried that exact method but I find that the temperature becomes much harder to control when just using bare charcoal.
Title: Re: Smoking Meats
Post by: ushdadude on August 12, 2014, 01:31:09 PM
I haven't tried that exact method but I find that the temperature becomes much harder to control when just using bare charcoal.
Bare charcoal as opposed to?
Title: Re: Smoking Meats
Post by: jaywhy on August 13, 2014, 11:41:29 AM
Bare charcoal as opposed to?
Using a piece of metal between the charcoal and food for radiant heat.
Title: Re: Smoking Meats
Post by: ushdadude on August 18, 2014, 05:46:01 PM
I smoked a 5-pound brisket yesterday and it was phenomenal!

I trimmed a lot of the fat, leaving only a thin layer. I applied the Big Bad Beef Rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html). Because the meat was kashured with salt, I didnít add any to the rub. I applied it right before putting the meat on the grill. The main reason to season beforehand is to allow the salt to penetrate the meat (almost all other spices used are too big to penetrate) so I didnít think it would be necessary to marinate overnight.
I set the grill up in the ďsnake methodĒ and added hickory chips to the first half of it. I then placed a large water pan in the bare area and placed the meat on top of that. This configuration helped deflect some of the direct heat from the coals. I placed it fat cap down because I wanted a good bark to form. The temperature was stable at 225 for several hours without any intervention.
As soon as the meat hit 143F, I wrapped it tightly with two layers of heavy-duty foil. I poured a little beer into the foil before sealing it. This method helped me avoid the dreaded stall altogether.
It was getting late so I cheated a little and put the wrapped brisket into my gas grill set at 300F (still indirect heat though). This helped me get the temperate up to 204 within a couple of hours. As soon as I got to temp, I pulled the meat from the grill and let it rest for about 30 minutes still wrapped tightly. I unwrapped it and sliced it perpendicular to the grain and it came out butter soft. The rub I used is a little peppery so it might not be for everyone but the texture of the meat was amazing. You could eat it without a knife.

If you havenít tried smoking meat yet, I highly recommend it.
Title: Re: Smoking Meats
Post by: Sport on August 18, 2014, 05:50:39 PM

I smoked a 5-pound brisket yesterday and it was phenomenal!

If you havenít tried smoking meat yet, I highly recommend it.
you are definitely getting me to consider trying it!
Title: Re: Smoking Meats
Post by: ushdadude on August 18, 2014, 05:52:34 PM
you are definitely getting me to consider trying it!
:)
Be forewarned though, it can become addicting, time consuming, and expensive...but still totally worth it.
Title: Re: Smoking Meats
Post by: Sport on August 18, 2014, 05:53:39 PM

:)
Be forewarned though, it can become addicting, time consuming, and expensive...but still totally worth it.
hence  I haven't tried it yet, but this thread....
Title: Re: Smoking Meats
Post by: jaywhy on August 18, 2014, 06:23:47 PM
I smoked a 5-pound brisket yesterday and it was phenomenal!

I trimmed a lot of the fat, leaving only a thin layer. I applied the Big Bad Beef Rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html). Because the meat was kashured with salt, I didnít add any to the rub. I applied it right before putting the meat on the grill. The main reason to season beforehand is to allow the salt to penetrate the meat (almost all other spices used are too big to penetrate) so I didnít think it would be necessary to marinate overnight.
I set the grill up in the ďsnake methodĒ and added hickory chips to the first half of it. I then placed a large water pan in the bare area and placed the meat on top of that. This configuration helped deflect some of the direct heat from the coals. I placed it fat cap down because I wanted a good bark to form. The temperature was stable at 225 for several hours without any intervention.
As soon as the meat hit 143F, I wrapped it tightly with two layers of heavy-duty foil. I poured a little beer into the foil before sealing it. This method helped me avoid the dreaded stall altogether.
It was getting late so I cheated a little and put the wrapped brisket into my gas grill set at 300F (still indirect heat though). This helped me get the temperate up to 204 within a couple of hours. As soon as I got to temp, I pulled the meat from the grill and let it rest for about 30 minutes still wrapped tightly. I unwrapped it and sliced it perpendicular to the grain and it came out butter soft. The rub I used is a little peppery so it might not be for everyone but the texture of the meat was amazing. You could eat it without a knife.

If you havenít tried smoking meat yet, I highly recommend it.
I see you've discovered amazingribs.com ;)
Incredible site no?
I have a big container of that rub on my counter. I 10x the recipe everytime I make it.
Did you try any of the BBQ sauces he has?
Title: Re: Smoking Meats
Post by: ushdadude on August 18, 2014, 08:39:57 PM
I see you've discovered amazingribs.com ;)
Incredible site no?
I have a big container of that rub on my counter. I 10x the recipe everytime I make it.
Did you try any of the BBQ sauces he has?

I did. It's awesome!
I would probably cut down on the pepper a little next time I make it and maybe add a little brown sugar. I haven't gotten to the sauces yet. Which do you recommend?
Title: Re: Smoking Meats
Post by: efflpetzel on August 18, 2014, 11:45:40 PM

I smoked a 5-pound brisket yesterday and it was phenomenal!

I trimmed a lot of the fat, leaving only a thin layer. I applied the Big Bad Beef Rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html). Because the meat was kashured with salt, I didnít add any to the rub. I applied it right before putting the meat on the grill. The main reason to season beforehand is to allow the salt to penetrate the meat (almost all other spices used are too big to penetrate) so I didnít think it would be necessary to marinate overnight.
I set the grill up in the ďsnake methodĒ and added hickory chips to the first half of it. I then placed a large water pan in the bare area and placed the meat on top of that. This configuration helped deflect some of the direct heat from the coals. I placed it fat cap down because I wanted a good bark to form. The temperature was stable at 225 for several hours without any intervention.
As soon as the meat hit 143F, I wrapped it tightly with two layers of heavy-duty foil. I poured a little beer into the foil before sealing it. This method helped me avoid the dreaded stall altogether.
It was getting late so I cheated a little and put the wrapped brisket into my gas grill set at 300F (still indirect heat though). This helped me get the temperate up to 204 within a couple of hours. As soon as I got to temp, I pulled the meat from the grill and let it rest for about 30 minutes still wrapped tightly. I unwrapped it and sliced it perpendicular to the grain and it came out butter soft. The rub I used is a little peppery so it might not be for everyone but the texture of the meat was amazing. You could eat it without a knife.

If you havenít tried smoking meat yet, I highly recommend it.
please post some pics, hope it looks as good as it sounds
Title: Re: Smoking Meats
Post by: jaywhy on August 19, 2014, 10:52:52 AM
I did. It's awesome!
I would probably cut down on the pepper a little next time I make it and maybe add a little brown sugar. I haven't gotten to the sauces yet. Which do you recommend?
This (http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html). I make a 5x batch every time I make it.
The pepper of rub goes very well with the sweetness in this sauce. It's mindblowingly good.
Title: Re: Smoking Meats
Post by: shnoz on August 19, 2014, 10:58:14 AM
This (http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html). I make a 5x batch every time I make it.
The pepper of rub goes very well with the sweetness in this sauce. It's mindblowingly good.
which steak sauce do you use in it?
Title: Re: Smoking Meats
Post by: jaywhy on August 19, 2014, 11:01:07 AM
which steak sauce do you use in it?
A1
Title: Re: Smoking Meats
Post by: ushdadude on August 19, 2014, 04:00:53 PM
please post some pics, hope it looks as good as it sounds
Pre-cooked
(http://tapatalk.imageshack.com/v2/14/08/19/70e167cb8981b37e07cff96e72840d93.jpg)

Midway through (added mustard powder because I didn't have when I started)
(http://tapatalk.imageshack.com/v2/14/08/19/d9006b8f276593ec1ccd85c003fbbc2f.jpg)

Finished product (sorry for the blurriness) (http://tapatalk.imageshack.com/v2/14/08/19/328c644e9fcc053df4252aa322f650c9.jpg)
Title: Re: Smoking Meats
Post by: efflpetzel on August 19, 2014, 04:03:41 PM
Ohhh, I'm inviting myself for the next smoking session
Title: Re: Smoking Meats
Post by: shnoz on August 19, 2014, 04:09:01 PM
Ohhh, I'm inviting myself for the next smoking session
Smoking DO ;)
Title: Re: Smoking Meats
Post by: MarkS on August 19, 2014, 04:10:48 PM
Smoking DO ;)
http://forums.dansdeals.com/index.php?topic=44236.0
Title: Re: Smoking Meats
Post by: jaywhy on August 19, 2014, 04:35:46 PM
Pre-cooked
(http://tapatalk.imageshack.com/v2/14/08/19/70e167cb8981b37e07cff96e72840d93.jpg)

Midway through (added mustard powder because I didn't have when I started)
(http://tapatalk.imageshack.com/v2/14/08/19/d9006b8f276593ec1ccd85c003fbbc2f.jpg)

Finished product (sorry for the blurriness) (http://tapatalk.imageshack.com/v2/14/08/19/328c644e9fcc053df4252aa322f650c9.jpg)
Looks great. Gotta get yourself a thermapen ;)
Title: Re: Smoking Meats
Post by: Sport on August 19, 2014, 04:37:11 PM
Looks awesome, I gotta give this a try.
Title: Re: Smoking Meats
Post by: ushdadude on August 19, 2014, 07:19:08 PM
This (http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html). I make a 5x batch every time I make it.
The pepper of rub goes very well with the sweetness in this sauce. It's mindblowingly good.

That looks really good, better than the texas sauce he has up there. I'm gonna have to try it out next time.


Ohhh, I'm inviting myself for the next smoking session
lol..looks like I'll have to up it to a full 16 pounder :)
Looks great. Gotta get yourself a thermapen ;)
Thanks. It's on my shopping list. I wanted to see if this is something I'd get into before investing on more equipment.
Looks awesome, I gotta give this a try.
It is awesome...definitely give it a whirl.
Title: Re: Smoking Meats
Post by: ushdadude on August 27, 2014, 10:41:31 PM
This (http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html). I make a 5x batch every time I make it.
The pepper of rub goes very well with the sweetness in this sauce. It's mindblowingly good.
When and how do you apply sauce? Do you just serve them together or actually apply it some time during cooking?
Title: Re: Smoking Meats
Post by: jaywhy on August 27, 2014, 11:10:02 PM
When and how do you apply sauce? Do you just serve them together or actually apply it some time during cooking?
I just serve them together.
Title: Re: Smoking Meats
Post by: ushdadude on August 27, 2014, 11:13:45 PM
I just serve them together.
Interesting.
So wrapping really helped keep the meat tender but the bark was soft as well. Any tips on how to crisp it up without drying out the meat itself?
Title: Re: Smoking Meats
Post by: jaywhy on August 28, 2014, 12:28:34 AM
Interesting.
So wrapping really helped keep the meat tender but the bark was soft as well. Any tips on how to crisp it up without drying out the meat itself?
Unwrap it and put it over direct heat for a bit.
Title: Re: Smoking Meats
Post by: ushdadude on August 28, 2014, 12:50:40 AM
Right before serving I guess because I still want to keep it wrapped right off the heat so it absorbs some of the juices back.
Title: Re: Smoking Meats
Post by: ushdadude on November 07, 2014, 11:01:39 AM
I just moved to a second floor apartment but have negotiated the right to keep my BBQs 8) Can I use a infrared thermometer to check the temp of the grill from a window? How reliable would that be? Should I just splurge for a bluetooth thermometer instead?
Title: Re: Smoking Meats
Post by: jaywhy on November 07, 2014, 01:37:43 PM
I just moved to a second floor apartment but have negotiated the right to keep my BBQs 8) Can I use a infrared thermometer to check the temp of the grill from a window? How reliable would that be? Should I just splurge for a bluetooth thermometer instead?
How can you check the interior temperature with an infrared? :o
Admit it, you just want another cool toy  ;)
Title: Re: Smoking Meats
Post by: PGA on November 07, 2014, 02:38:47 PM
I use a maverick remote thermometer when I smoke on the Kamado grill. They work great. Separate probe for the grill temp and the meat temp.

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_2?ie=UTF8&qid=1415388992&sr=8-2&keywords=maverick+thermometer
Title: Re: Smoking Meats
Post by: ushdadude on November 07, 2014, 02:42:34 PM
How can you check the interior temperature with an infrared? :o
Admit it, you just want another cool toy  ;)
For internal temp I have a probe that has a remote that beeps.
LOL...how true, That's why I became a dentist...so many toys

I use a maverick remote thermometer when I smoke on the Kamado grill. They work great. Separate probe for the grill temp and the meat temp.

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_2?ie=UTF8&qid=1415388992&sr=8-2&keywords=maverick+thermometer (http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_2?ie=UTF8&qid=1415388992&sr=8-2&keywords=maverick+thermometer)

That is definitely a better solution. thanks
Title: Re: Smoking Meats
Post by: Mountain Man on November 07, 2014, 03:37:56 PM
Does anyone have experience with electric smokers? I was thinking of getting this for Thanksgiving http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1415392638&sr=1-1&keywords=electric+smoker
Title: Re: Smoking Meats
Post by: eis517 on November 07, 2014, 03:44:12 PM
anyone have a suggestion of something to attach to my grill to hang the tools? For some reason it doesn't have hooks on the outside...
Title: Re: Smoking Meats
Post by: ushdadude on November 10, 2014, 08:26:28 PM
Just had a 2 pound second cut brisket tonight. Fantastic!

(http://s15.postimg.org/ik1yrt6zf/20141110_191549_Richtone_HDR.jpg)

Lathered it up in mustard and big bad beef rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html).
On the ol' dependable weber kettle for about 3 hours to get the temp up to 140. I used the minion method (https://www.youtube.com/watch?v=XiGRbyg_zeI) and some hickory wood chips.
I wrapped it up tight in some heavy duty aluminum foil, poured in a little light beer, and finished it in the oven at about 280. Tried something new today. When the internal temp hit 203, I unwrapped it and blasted it in the broiler for about 7 minutes and dehydrated the bark. Holy cow it was amazing! Served with some homemade BBQ sauce (http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html) and cole slaw.
Title: Re: Smoking Meats
Post by: jaywhy on November 24, 2014, 08:08:03 AM
That looks excellent. I see you made the BBQ sauce.

How is it?
Title: Re: Smoking Meats
Post by: ushdadude on November 24, 2014, 09:40:32 AM
That looks excellent. I see you made the BBQ sauce.

How is it?

Thanks!
Sauce was really good. Next time I would cut down on the vinegar a little. A little too tart for me.
Title: Re: Smoking Meats
Post by: jaywhy on November 24, 2014, 10:18:16 AM
Which knife is that?
Title: Re: Smoking Meats
Post by: ushdadude on November 24, 2014, 10:24:46 AM
Which knife is that?

J A Henckels santoku knife. Extremely sharp (not that I needed it with such soft meat)
Title: Re: Smoking Meats
Post by: ushdadude on January 29, 2015, 05:01:11 PM
I'm thinking about making some lamb bacon (http://www.epicurious.com/recipes/food/views/Lamb-Bacon-51115410). Anyone every try this?
Title: Re: Smoking Meats
Post by: jaywhy on January 29, 2015, 07:23:49 PM
I'm thinking about making some lamb bacon (http://www.epicurious.com/recipes/food/views/Lamb-Bacon-51115410). Anyone every try this?
I've made it. Not that recipe but it came out amazing.
Title: Re: Smoking Meats
Post by: eis517 on January 29, 2015, 08:03:25 PM
Anyone have a really good chicken wing recipe? Gonna do it in the oven
Title: Re: Smoking Meats
Post by: ushdadude on January 29, 2015, 08:10:38 PM
I've made it. Not that recipe but it came out amazing.

do you have the recipe you used on you?
Title: Re: Smoking Meats
Post by: jaywhy on January 29, 2015, 08:49:09 PM
do you have the recipe you used on you?
I used a modified version of the first one in here.
http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html (http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html)
Title: Re: Smoking Meats
Post by: moish on January 30, 2015, 05:29:07 AM
ive used ruhlman's with great results
Title: Re: Smoking Meats
Post by: henche on January 30, 2015, 11:30:13 AM
Anyone here ever make pastrami?
Title: Re: Smoking Meats
Post by: ushdadude on January 30, 2015, 01:07:23 PM
Anyone here ever make pastrami?

http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

Always check this site :)
Title: Re: Smoking Meats
Post by: alpicone on January 30, 2015, 01:10:55 PM
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

Always check this site :)

"We start by soaking the beef for a week in a highly seasoned brine/cure to make corned beef. Then we soak it in plain water to remove excess salt. Then we rub it and let them nestle in for a few days, then we smoke it, then we chill it, and finally we steam it. Whew!"

Not sure if I am that dedicated to smoking...
Title: Re: Smoking Meats
Post by: henche on January 30, 2015, 01:27:28 PM
"We start by soaking the beef for a week in a highly seasoned brine/cure to make corned beef. Then we soak it in plain water to remove excess salt. Then we rub it and let them nestle in for a few days, then we smoke it, then we chill it, and finally we steam it. Whew!"

Not sure if I am that dedicated to smoking...

I feel like the smoke is not the most important part of this process. I'm going to try this with slow baking at smoker heat levels, on a rack in the oven.

Apartment living.

I want to buy a smoker for my neighbors backyard. Is there any type that you can just load it and come back in the morning to pick up your meat.
Title: Re: Smoking Meats
Post by: cholent on January 30, 2015, 01:35:33 PM
I feel like the smoke is not the most important part of this process. I'm going to try this with slow baking at smoker heat levels, on a rack in the oven.

Apartment living.

I want to buy a smoker for my neighbors backyard. Is there any type that you can just load it and come back in the morning to pick up your meat.

Keep in mind there might be an issue of בשר הנתעלם מן העין
Title: Re: Smoking Meats
Post by: henche on January 30, 2015, 02:41:40 PM
Keep in mind there might be an issue of בשר הנתעלם מן העין

There won't be any birds around.

Hmm, never considered that. Do you worry about that when grilling and you go inside to get more beer?
Title: Re: Smoking Meats
Post by: ushdadude on January 30, 2015, 03:01:28 PM
Keep in mind there might be an issue of בשר הנתעלם מן העין

Something like this (http://www.amazon.com/Security-Warranty-Hologram-Sequential-Numbering/dp/B0051JNB6A/ref=pd_sim_sg_4?ie=UTF8&refRID=1W1FPJVXRD6NACG7JAD1) would help with that
Title: Re: Smoking Meats
Post by: ushdadude on February 01, 2015, 05:41:19 PM
What do people use for a curing salt? I'm having a hard time finding pink curing salt with a hechsher.
Title: Re: Smoking Meats
Post by: jaywhy on February 01, 2015, 05:47:28 PM
What do people use for a curing salt? I'm having a hard time finding pink curing salt with a hechsher.
I just amp up the salt and don't use it.
Title: Re: Smoking Meats
Post by: moish on February 01, 2015, 05:50:28 PM
I just amp up the salt and don't use it.
not the same
Title: Re: Smoking Meats
Post by: ushdadude on February 01, 2015, 05:50:48 PM
I just amp up the salt and don't use it.


Regular kosher salt? And it works well?
Title: Re: Smoking Meats
Post by: jaywhy on February 01, 2015, 05:55:47 PM
not the same
Works fine for me.
Title: Re: Smoking Meats
Post by: ushdadude on February 01, 2015, 06:22:31 PM
not the same

so what do you use?
Title: Re: Smoking Meats
Post by: moish on February 02, 2015, 05:41:32 AM
so what do you use?
depends on how they get the pink color
Title: Re: Smoking Meats
Post by: ushdadude on February 02, 2015, 09:16:25 AM
depends on how they get the pink color
Not sure I understand. What company do you use?
Title: Re: Smoking Meats
Post by: ushdadude on August 01, 2015, 10:42:20 PM
Title: Re: Smoking Meats
Post by: coralsnake on August 02, 2015, 12:16:15 AM

Im gonna have to try this one
Title: Re: Smoking Meats
Post by: ushdadude on August 02, 2015, 11:27:48 AM
Im gonna have to try this one

I want to as well but it seems like a lot more work to accomplish the same as a regular smoked brisket. I'm probably just gonna use their rub recipe.
Title: Re: Smoking Meats
Post by: noturbizniss on August 04, 2015, 12:08:44 AM

Looks awesome. I'm definitely gonna do that. Won't do a whole damn brisket, just a regular first or second cut. Just gotta get the nitrite salt and smoked salt and the soy sauce thingy.
Title: Re: Smoking Meats
Post by: 12HRS on August 04, 2015, 08:47:00 AM
Looks awesome. I'm definitely gonna do that. Won't do a whole damn brisket, just a regular first or second cut. Just gotta get the nitrite salt and smoked salt and the soy sauce thingy.

and the fancy water cooking machine thingy
Title: Re: Smoking Meats
Post by: noturbizniss on August 04, 2015, 10:14:44 AM
and the fancy water cooking machine thingy
Got the immersion circulator. Just need a big cobtainer
Title: Re: Smoking Meats
Post by: henche on August 04, 2015, 10:54:19 AM
Got the immersion circulator. Just need a big cobtainer

I'd skip the nitrate salt.  I can eat it without the ring.
Title: Re: Smoking Meats
Post by: cholent on August 04, 2015, 11:56:20 AM
Got the immersion circulator. Just need a big cobtainer

How much are those things? And how much do you really use it?
Title: Re: Smoking Meats
Post by: noturbizniss on August 04, 2015, 12:36:21 PM
How much are those things? And how much do you really use it?
Paid 129 on sale,  I use it once a week or so
Title: Re: Smoking Meats
Post by: jaywhy on August 04, 2015, 12:40:01 PM
Paid 129 on sale,  I use it once a week or so
Which one did you get?
Title: Re: Smoking Meats
Post by: noturbizniss on August 04, 2015, 12:42:14 PM
Which one did you get?
Anova
Title: Re: Smoking Meats
Post by: cholent on August 04, 2015, 02:52:59 PM
Paid 129 on sale,  I use it once a week or so

What do you use it for?
Title: Re: Smoking Meats
Post by: CholentTheTraveler on August 04, 2015, 03:22:55 PM
Back to the matter at hand,  anyone else smoke meat?
Weekly. This week going to work on a new rub for brisket with some kick in it.
Title: Re: Smoking Meats
Post by: noturbizniss on August 04, 2015, 03:37:16 PM
Weekly. This week going to work on a new rub for brisket with some kick in it.
What's the difference betwean you two!!!
What do you use it for?
Title: Re: Smoking Meats
Post by: JoeyShmoe on August 04, 2015, 03:47:11 PM
What's the difference betwean you two!!!

Very simple, one is a traveler and one isn't... Not sure why you'd ask such a silly question  :o :P ;D :P
Title: Re: Smoking Meats
Post by: ushdadude on August 04, 2015, 09:22:24 PM


Follow Up

Title: Re: Smoking Meats
Post by: CholentTheTraveler on August 06, 2015, 03:56:27 PM
What's the difference betwean you two!!!
One of us travels more?  :o
Also I assume we use different rubs on our smoked meats...
Title: Re: Smoking Meats
Post by: Entrepreneur on December 14, 2015, 01:33:53 PM
What Bbq Smoker Thermometer should I get?  The main thing is to monitor the temp of the smoker so if it only has one probe, then that is what I need it to do.

Right now, it looks like the iGrill2 or the Maverick ET 732/733 (or is there another one I should consider)

Thanks

Title: Re: Smoking Meats
Post by: ushdadude on December 14, 2015, 01:45:30 PM
What Bbq Smoker Thermometer should I get?  The main thing is to monitor the temp of the smoker so if it only has one probe, then that is what I need it to do.

Right now, it looks like the iGrill2 or the Maverick ET 732/733 (or is there another one I should consider)

Thanks

I think monitoring the meat is pretty important too. i would get one with dual. That being said, for now I use the built in thermometer for the grill (even though they say it's not so accurate)
Title: Re: Smoking Meats
Post by: Entrepreneur on December 14, 2015, 11:05:57 PM
What Bbq Smoker Thermometer should I get?  The main thing is to monitor the temp of the smoker so if it only has one probe, then that is what I need it to do.

Right now, it looks like the iGrill2 or the Maverick ET 732/733 (or is there another one I should consider)

Thanks

I ended up going with the iGrill2.  Coupon code SMOKE got me a free ambient probe worth $25
Title: Re: Smoking Meats
Post by: henche on January 13, 2016, 02:00:33 PM
Here's the meat smoking thread.

I bought myself a Pit Barrel Cooker, with my bonus.  I love it.

Where do y'all buy meat? I'd like to buy a case of briskets or so, and I'd like to buy ribs also.  I'm more into price than quality, since the whole point of slow cooking is that you can use tough meat.
Title: Re: Smoking Meats
Post by: rs242 on February 15, 2016, 11:52:06 PM

I smoked a 5-pound brisket yesterday and it was phenomenal!

I trimmed a lot of the fat, leaving only a thin layer. I applied the Big Bad Beef Rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html). Because the meat was kashured with salt, I didnít add any to the rub. I applied it right before putting the meat on the grill. The main reason to season beforehand is to allow the salt to penetrate the meat (almost all other spices used are too big to penetrate) so I didnít think it would be necessary to marinate overnight.
I set the grill up in the ďsnake methodĒ and added hickory chips to the first half of it. I then placed a large water pan in the bare area and placed the meat on top of that. This configuration helped deflect some of the direct heat from the coals. I placed it fat cap down because I wanted a good bark to form. The temperature was stable at 225 for several hours without any intervention.
As soon as the meat hit 143F, I wrapped it tightly with two layers of heavy-duty foil. I poured a little beer into the foil before sealing it. This method helped me avoid the dreaded stall altogether.
It was getting late so I cheated a little and put the wrapped brisket into my gas grill set at 300F (still indirect heat though). This helped me get the temperate up to 204 within a couple of hours. As soon as I got to temp, I pulled the meat from the grill and let it rest for about 30 minutes still wrapped tightly. I unwrapped it and sliced it perpendicular to the grain and it came out butter soft. The rub I used is a little peppery so it might not be for everyone but the texture of the meat was amazing. You could eat it without a knife.

If you havenít tried smoking meat yet, I highly recommend it.
i know this is old post but I just bought a smoker and can't wait to start I have been doing a ton of reading on smoking brisket so I'm wondering a 5 pound brisket how long did it take they say 16 pound could take 18 hours. Also what cut brisket did u use?
Title: Re: Smoking Meats
Post by: Sport on February 16, 2016, 01:32:50 AM
i know this is old post but I just bought a smoker and can't wait to start I have been doing a ton of reading on smoking brisket so I'm wondering a 5 pound brisket how long did it take they say 16 pound could take 18 hours. Also what cut brisket did u use?
Good luck with the smoker, you'll love it.
5 pounds will probably take 10-12 hrs. But it allways varies.
Title: Re: Smoking Meats
Post by: Sport on February 16, 2016, 01:34:17 AM
Here's the meat smoking thread.

I bought myself a Pit Barrel Cooker, with my bonus.  I love it.

Where do y'all buy meat? I'd like to buy a case of briskets or so, and I'd like to buy ribs also.  I'm more into price than quality, since the whole point of slow cooking is that you can use tough meat.
You ever get an answer? I've been wondering the same. For now I get brislets as special order from the local grocery but its not the best.
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 03:42:42 AM
You ever get an answer? I've been wondering the same. For now I get brislets as special order from the local grocery but its not the best.

Which smoker you get?

My current method is watching the sales in NY and then begging my siblings to buy for me. The jerks didn't get me anything 2 weeks ago when seasons had brisket for 6 dollars.

Re ribs, my plan is that when flanken is like 10 a pound, I'll ask for the whole rack at that price. 10 a poind for ribs that actually have meat on them would be a good price.

I've been having a lot of success with chickens. I stick a whole chicken in for 2-3 hours, and it may not be beef, but its delicious. I've also done a quarter of a turkey (breast), and that was also really good, although I liked chicken better.

I tried a minute roast, and probably won't do that again although it was pretty good.

I've done ribs and that was excellent. I haven't done a brisket yet because I'm waiting to be a bit better at this before I stick a 90 dollar piece of meat in.
Title: Re: Smoking Meats
Post by: Emkay on February 16, 2016, 03:47:38 AM
The jerks didn't get me anything 2 weeks ago when seasons had brisket for 6 dollars.

I hope they don't read DDF or you're never getting again from them
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 03:48:54 AM
I hope they don't read DDF or you're never getting again from them

They do, but won't figure out this is me, since IRL I spell my name hentsha.
Title: Re: Smoking Meats
Post by: Emkay on February 16, 2016, 03:59:56 AM
They do, but won't figure out this is me, since IRL I spell my name hentsha.
Wonderful, good to see you took necessary precautions
Title: Re: Smoking Meats
Post by: benjie1305 on February 16, 2016, 07:39:26 AM

Wonderful, good to see you took necessary precautions

Title: Re: Smoking Meats
Post by: Sport on February 16, 2016, 08:23:48 AM
Which smoker you get?

My current method is watching the sales in NY and then begging my siblings to buy for me. The jerks didn't get me anything 2 weeks ago when seasons had brisket for 6 dollars.

Re ribs, my plan is that when flanken is like 10 a pound, I'll ask for the whole rack at that price. 10 a poind for ribs that actually have meat on them would be a good price.

I've been having a lot of success with chickens. I stick a whole chicken in for 2-3 hours, and it may not be beef, but its delicious. I've also done a quarter of a turkey (breast), and that was also really good, although I liked chicken better.

I tried a minute roast, and probably won't do that again although it was pretty good.

I've done ribs and that was excellent. I haven't done a brisket yet because I'm waiting to be a bit better at this before I stick a 90 dollar piece of meat in.
I've got the wsm bullet. Seasons is where I Currently get my "special order" from. If you  buy the pre packaged brisket your not going to get a fat cap.
If you're nervous aboit ruining a brisket-which you shouldnt be because It's pretty difficult to mess up on it- start with a 3-4 lb one. Then it wont cost you $90.
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 10:56:54 AM
Im not sure if brisket is really choice meat to smoke or it's what they use in Texas because it's cheap. But if your buying kosher we are talking about $13 a pound there are better cuts of meat that is in that price range, am I off?
Title: Re: Smoking Meats
Post by: jaywhy on February 16, 2016, 11:01:28 AM
Im not sure if brisket is really choice meat to smoke or it's what they use in Texas because it's cheap. But if your buying kosher we are talking about $13 a pound there are better cuts of meat that is in that price range, am I off?
You're joking right?
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 11:02:41 AM

You're joking right?
not at all
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 11:03:27 AM

You're joking right?
would love to hear why u think I'm wrong
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 11:37:55 AM
Im not sure if brisket is really choice meat to smoke or it's what they use in Texas because it's cheap. But if your buying kosher we are talking about $13 a pound there are better cuts of meat that is in that price range, am I off?

Brisket is 9 a lb full price.
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 11:38:42 AM

Brisket is 9 a lb full price.
not in Lakewood
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 11:39:58 AM
I've got the wsm bullet. Seasons is where I Currently get my "special order" from. If you  buy the pre packaged brisket your not going to get a fat cap.
If you're nervous aboit ruining a brisket-which you shouldnt be because It's pretty difficult to mess up on it- start with a 3-4 lb one. Then it wont cost you $90.

I considered the WSM.  Plenty of fanatical fans out there. 

I'm aware I'm not getting the fat cap.  There are chilukei deos on the fat cap, and I'm fine without it.

I don't have a 3-4 lb piece. I only have a full packer cut 11 lb one I bought in Arons last time I was in NY.
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 11:40:27 AM
not in Lakewood

If you buy the whole thing? Should be.  Wait for a sale.  Seasons regularly prices it down to 6.
Title: Re: Smoking Meats
Post by: Sport on February 16, 2016, 11:47:34 AM
I considered the WSM.  Plenty of fanatical fans out there. 

I'm aware I'm not getting the fat cap.  There are chilukei deos on the fat cap, and I'm fine without it.

I don't have a 3-4 lb piece. I only have a full packer cut 11 lb one I bought in Arons last time I was in NY.
I love the wsm, wouldnt consider myself a fanatical fan yet, especially since I have nothing to compare it to.

Are you a fat-capless fan ?  If you smoke with out the fat cap then you probably run a greater risk of ruining the brisket because its more likely to dry out.

Title: Re: Smoking Meats
Post by: Sport on February 16, 2016, 11:49:48 AM
Im not sure if brisket is really choice meat to smoke or it's what they use in Texas because it's cheap. But if your buying kosher we are talking about $13 a pound there are better cuts of meat that is in that price range, am I off?
It's the best cut for smoking. Its also one of the cheapest cuts but thats besides the point.
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 12:03:07 PM
I love the wsm, wouldnt consider myself a fanatical fan yet, especially since I have nothing to compare it to.

Are you a fat-capless fan ?  If you smoke with out the fat cap then you probably run a greater risk of ruining the brisket because its more likely to dry out.

I suppose so.   I haven't smoked one yet, so I can't say for sure.  The one currently in my freezer actually has the fat cap because it was from Arons.  I think the affordable glatt one doesn't have it, which is the one that goes on sale for 6.
Title: Re: Smoking Meats
Post by: ushdadude on February 16, 2016, 09:02:14 PM
i know this is old post but I just bought a smoker and can't wait to start I have been doing a ton of reading on smoking brisket so I'm wondering a 5 pound brisket how long did it take they say 16 pound could take 18 hours. Also what cut brisket did u use?

I always use 2nd cut brisket. I cheated and used the "texas crunch" so the whole thing took about 4-5 hours.
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 09:04:06 PM

I always use 2nd cut brisket. I cheated and used the "texas crunch" so the whole thing took about 4-5 hours.
according to amazing ribs it's not really cheating and the way to go
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 09:06:40 PM
according to amazing ribs it's not really cheating and the way to go

besides, you're already cheating by not using a wood fired offset smoker, so you may as well just keep on at it.
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 09:09:18 PM

besides, you're already cheating by not using a wood fired offset smoker, so you may as well just keep on at it.
Well I am a little embarrassed but I will be cheating on a whole other level ... Electric smoker
Title: Re: Smoking Meats
Post by: ushdadude on February 16, 2016, 09:12:38 PM
Well I am a little embarrassed but I will be cheating on a whole other level ... Electric smoker

You can get some good flavors out of an electric smoker

Ive done worse....texas crunch in an oven  :o
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 09:15:03 PM

You can get some good flavors out of an electric smoker

Ive done worse....texas crunch in an oven  :o
yea I would keep that to myself
Title: Re: Smoking Meats
Post by: rs242 on February 16, 2016, 09:15:52 PM

You can get some good flavors out of an electric smoker

Ive done worse....texas crunch in an oven  :o
when u say Texas crunch the whole time or staring at 140
Title: Re: Smoking Meats
Post by: ushdadude on February 16, 2016, 09:26:07 PM
yea I would keep that to myself
lol
when u say Texas crunch the whole time or staring at 140
starting at the stall (about 140ish)
Title: Re: Smoking Meats
Post by: henche on February 16, 2016, 09:30:38 PM
starting at the stall (about 140ish)

I can't see any possible reason to put it back in your smoker after wrapping.  I definitely put it in oven.

Also, for the record, they call aluminum foil a "crutch," but the big time smokers use butcher paper which gets to the same result--minimal evaporation.  It's all idiotic, and I don't feel remotely ashamed about using new methods to get better flavor with less effort.
Title: Re: Smoking Meats
Post by: ushdadude on February 16, 2016, 11:08:16 PM
I can't see any possible reason to put it back in your smoker after wrapping.  I definitely put it in oven.

Also, for the record, they call aluminum foil a "crutch," but the big time smokers use butcher paper which gets to the same result--minimal evaporation.  It's all idiotic, and I don't feel remotely ashamed about using new methods to get better flavor with less effort.

I put it back on for a little to dehydrate the bark
+1 if it tastes good who cares how you get there
Title: Re: Smoking Meats
Post by: Sport on February 21, 2016, 04:15:06 PM
Where's the best place in ny area to get ribs for smoking ?
Title: Re: Smoking Meats
Post by: henche on February 21, 2016, 04:59:19 PM
Seasons has brisket 6 dollars this week
Title: Re: Smoking Meats
Post by: henche on February 21, 2016, 05:02:39 PM
Where's the best place in ny area to get ribs for smoking ?

You can buy racks of ribs anywhere, and will be about 8-10 a lb.

I want to smoke short ribs, and so I'm waiting for flanken to be on sale, and then will ask them to sell me cut the other direction
Title: Re: Smoking Meats
Post by: ushdadude on February 21, 2016, 05:05:14 PM
You can buy racks of ribs anywhere, and will be about 8-10 a lb.

I want to smoke short ribs, and so I'm waiting for flanken to be on sale, and then will ask them to sell me cut the other direction

I love the taste of short ribs but they are too fatty for me.
Title: Re: Smoking Meats
Post by: Sport on February 21, 2016, 05:19:19 PM
You can buy racks of ribs anywhere, and will be about 8-10 a lb.

I want to smoke short ribs, and so I'm waiting for flanken to be on sale, and then will ask them to sell me cut the other direction
I can never find a rack of ribs  only cut.
Title: Re: Smoking Meats
Post by: henche on February 21, 2016, 06:41:33 PM
I can never find a rack of ribs  only cut.

i bought at arons 4 weeks ago.

I got back ribs for 6.99, and (I think) plate ribs for 7.99
Title: Re: Smoking Meats
Post by: henche on February 21, 2016, 06:42:58 PM
I love the taste of short ribs but they are too fatty for me.

Jack sprat could eat no fat.
Title: Re: Smoking Meats
Post by: Sport on February 21, 2016, 06:47:05 PM
i bought at arons 4 weeks ago.

I got back ribs for 6.99, and (I think) plate ribs for 7.99
Is that what they have at smoke houses ?
Title: Re: Smoking Meats
Post by: henche on February 21, 2016, 06:55:58 PM
Is that what they have at smoke houses ?

Some.  Many have short ribs, with a thick layer of meat on them. But I think classic meat eating is just a thin layer of meat over the bones that you gnaw off.

Put bbq sauce on half an hour before done, so that it carmelizes.

Use Stubbs, but careful because only some of them have OU. They apparently have 2 plants and only one has hashgacha yet.
Title: Re: Smoking Meats
Post by: rs242 on February 22, 2016, 07:02:12 AM

Seasons has brisket 6 dollars this week
wow I wish the would open in Lakewood to catch the brisket
Title: Re: Smoking Meats
Post by: rs242 on February 22, 2016, 07:05:12 AM

You can buy racks of ribs anywhere, and will be about 8-10 a lb.

I want to smoke short ribs, and so I'm waiting for flanken to be on sale, and then will ask them to sell me cut the other direction
If they will sell it to you cheaper uncut you could cut it yourself. I do it all the time as long as it's not frozen u cut the long way 
Title: Re: Smoking Meats
Post by: henche on February 22, 2016, 09:07:13 AM
If they will sell it to you cheaper uncut you could cut it yourself. I do it all the time as long as it's not frozen u cut the long way

You mean sell me the whole rack, and I'll cut it myself into 3 or 4 rib sections (I think we eat 12 ribs?)
Title: Re: Smoking Meats
Post by: rs242 on February 22, 2016, 09:28:05 AM

You mean sell me the whole rack, and I'll cut it myself into 3 or 4 rib sections (I think we eat 12 ribs?)
short rib only 5 bones
Title: Re: Smoking Meats
Post by: henche on February 22, 2016, 09:51:09 AM
short rib only 5 bones

Well, I'd like to smoke all 5 together, so I guess I want the whole rack.
Title: Re: Smoking Meats
Post by: rs242 on February 22, 2016, 10:54:23 AM

Well, I'd like to smoke all 5 together, so I guess I want the whole rack.
the problem is one side 2 inches of meat and the other could be as little as 1/2 inch so will be hard to smoke the whole slab together
Title: Re: Smoking Meats
Post by: henche on February 22, 2016, 10:58:23 AM
the problem is one side 2 inches of meat and the other could be as little as 1/2 inch so will be hard to smoke the whole slab together

I think will be ok.
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 02:00:46 PM
Has anyone tried making pastrami?  Like this http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 02:01:28 PM
Also, FYI, Arons Kissena farms selling brisket for 6.99 today and tomorrow. 
Title: Re: Smoking Meats
Post by: ushdadude on March 01, 2016, 02:05:27 PM
Has anyone tried making pastrami?  Like this http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

Nyb made following chef steps recipe which includes sous vide
Title: Re: Smoking Meats
Post by: Sport on March 01, 2016, 02:15:02 PM
Also, FYI, Arons Kissena farms selling brisket for 6.99 today and tomorrow.
Thanks good to know
Title: Re: Smoking Meats
Post by: ushdadude on March 01, 2016, 02:17:47 PM
Has anyone tried making pastrami?  Like this http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html
Also,  if you find a good recipe without nitrates please post
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 02:58:04 PM
Also,  if you find a good recipe without nitrates please post

Just put celery on instead.  It has the nitrates without the bad word.
Title: Re: Smoking Meats
Post by: rs242 on March 01, 2016, 03:35:50 PM

Also, FYI, Arons Kissena farms selling brisket for 6.99 today and tomorrow.
i wish I knew what that is
Title: Re: Smoking Meats
Post by: ushdadude on March 01, 2016, 04:14:00 PM
Just put celery on instead.  It has the nitrates without the bad word.
Can you clarify?
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 04:42:48 PM
i wish I knew what that is
It's the pectoral muscle. https://en.wikipedia.org/wiki/Brisket
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 04:43:09 PM
Can you clarify?
http://www.meatmythcrushers.com/myths/the-use-of-celery-powder-to-cure-some-meats-is-misleading.php
Title: Re: Smoking Meats
Post by: hachover on March 01, 2016, 05:23:11 PM
Also, FYI, Arons Kissena farms selling brisket for 6.99 today and tomorrow.


The signage on the way to the farm is very misleading. I got lost for 3 hours.
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 05:25:14 PM

The signage on the way to the farm is very misleading. I got lost for 3 hours.

it's right by the rental return in ben gurion
Title: Smoking Meats
Post by: rs242 on March 01, 2016, 05:40:01 PM
It's the pectoral muscle. https://en.wikipedia.org/wiki/Brisket
i meant I  wish I knew where to buy brisket for that price
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 05:45:38 PM
i meant I  wish I knew where to buy brisket for that price

Arons Kissena Farms
Title: Re: Smoking Meats
Post by: ushdadude on March 01, 2016, 06:24:13 PM
So no easy to safely make pastrami without curing? Smoking won't get temp high enough?
Title: Re: Smoking Meats
Post by: rs242 on March 01, 2016, 06:34:42 PM

Arons Kissena Farms
i don't know what and where that is
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 10:37:34 PM
i don't know what and where that is

In queens at 73rd and kissena.

Now that I've gotten that out of the way, you really should get the internets. Its amazing the stuff you can find.
Title: Re: Smoking Meats
Post by: henche on March 01, 2016, 10:38:44 PM
So no easy to safely make pastrami without curing? Smoking won't get temp high enough?

My guess is its less an issue of safety than of how you want it to taste.

You can cure with just sodium chloride, but it will take a lot.
Title: Re: Smoking Meats
Post by: nacho2100 on March 02, 2016, 02:08:34 AM
My guess is its less an issue of safety than of how you want it to taste.

Nitrates have been linked to GI cancer as they develop into nitrosamines. Obviously it's a dose dependant issue, like smoking. Additionally, smoked foods have high concentrations of another carcinogen-Polycyclic aromatic hydrocarbons (PAHs). Interestingly enough it seems that a (dark) beer marinade can reduce the levels of PAHs in grilled food (though smoking generates PAHs through another method) :http://pubs.acs.org/doi/abs/10.1021/jf404966w. It should be noted that a 2012 study abstract I found indicated the reaction between the aluminum pan and the meat lessened the levels of PAHs. The short of it is that there is some benefit to considering intake of smoked red meats, especially when preserved with nitrates. (sorry neurotic med student here).

That being said I love chefsteps pastrami ribs recipe and did not skimp on the prague salt. I attempt to use it only sparingly in my diet. 

surprised it took me so long to find this thread. Tbh its nice to have a nice crowd away from the fb scene. When i get a chance i love to mess with my masterbuilt electric+amazn pellet smoker+anova.
Title: Re: Smoking Meats
Post by: ushdadude on March 02, 2016, 10:24:09 AM
Nitrates have been linked to GI cancer as they develop into nitrosamines. Obviously it's a dose dependant issue, like smoking. Additionally, smoked foods have high concentrations of another carcinogen-Polycyclic aromatic hydrocarbons (PAHs). Interestingly enough it seems that a (dark) beer marinade can reduce the levels of PAHs in grilled food (though smoking generates PAHs through another method) :http://pubs.acs.org/doi/abs/10.1021/jf404966w. It should be noted that a 2012 study abstract I found indicated the reaction between the aluminum pan and the meat lessened the levels of PAHs. The short of it is that there is some benefit to considering intake of smoked red meats, especially when preserved with nitrates. (sorry neurotic med student here).

That being said I love chefsteps pastrami ribs recipe and did not skimp on the prague salt. I attempt to use it only sparingly in my diet. 

surprised it took me so long to find this thread. Tbh its nice to have a nice crowd away from the fb scene. When i get a chance i love to mess with my masterbuilt electric+amazn pellet smoker+anova.
I remember every med student thinking they had every single disease we learned about ;D (didn't stop them from drinking and smoking excessively)
Welcome to the discussion
Title: Re: Smoking Meats
Post by: nacho2100 on March 03, 2016, 03:10:23 PM
my peers definitely binge after exams. However smoking as a physician is definitely where I draw the line, and i think the culture has definitely shifted as I don't encounter many cig smokers in my class. The question about the occasional cigar comes to mind but even then I don't feel 100% comfortable. That being said I do brew my own beer, but attempt to keep a reasonable approach to drinking. The literature seems to support a moderate consumption of alcohol and hopefully between the occasional scotch/bourbon and beer I keep within the healthy lines.
Title: Re: Smoking Meats
Post by: henche on March 03, 2016, 03:46:52 PM
my peers definitely binge after exams. However smoking as a physician is definitely where I draw the line, and i think the culture has definitely shifted as I don't encounter many cig smokers in my class. The question about the occasional cigar comes to mind but even then I don't feel 100% comfortable. That being said I do brew my own beer, but attempt to keep a reasonable approach to drinking. The literature seems to support a moderate consumption of alcohol and hopefully between the occasional scotch/bourbon and beer I keep within the healthy lines.

Being a physician is more unhealthy than smoking.
Title: Re: Smoking Meats
Post by: hachover on March 03, 2016, 03:48:16 PM
Being a physicianan attorney is more unhealthy than smoking.

FTFY
Title: Re: Smoking Meats
Post by: ushdadude on March 03, 2016, 04:32:46 PM
Being a physician is more unhealthy than smoking.

Dentist was voted one of the most dangerous jobs. Go figure
Title: Re: Smoking Meats
Post by: henche on March 03, 2016, 04:49:05 PM
Dentist was voted one of the most dangerous jobs. Go figure

and they have the gall to tell us not to smoke.  hypocrites.
Title: Re: Smoking Meats
Post by: Sport on March 03, 2016, 04:51:43 PM
Dentist was voted one of the most dangerous jobs. Go figure
http://www.therichest.com/rich-list/the-biggest/the-10-professions-with-the-highest-suicide-rates/?view=all

High stress job and under appreciated.
Title: Re: Smoking Meats
Post by: hachover on March 03, 2016, 05:23:46 PM
Dentist was voted one of the most dangerous jobs. Go figure

Not voted - it has been shown statistically to have one of the highest suicide rates by profession. Though physician beats out even dentist.

http://mentalhealthdaily.com/2015/01/06/top-11-professions-with-highest-suicide-rates/

Though I've always been of the strong opinion that the profession with the worst suicide rates is actually statistician, but since they are the ones compiling the results they make sure we don't know it. I mean seriously, how can it be more worthwhile to live as a number cruncher?
Title: Re: Smoking Meats
Post by: Sport on March 08, 2016, 12:15:32 PM
Also, FYI, Arons Kissena farms selling brisket for 6.99 today and tomorrow.
5.99 1st cut at seasons Queens today.
Title: Re: Smoking Meats
Post by: ushdadude on March 09, 2016, 07:04:10 AM
Has anyone tried making pastrami?  Like this http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html (http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html)

I strongly considered this recipe but then realized, i don't love too much pepper and I don't like coriander. Heck, I don't love pastrami :-\
Title: Re: Smoking Meats
Post by: henche on March 09, 2016, 08:59:49 AM
I strongly considered this recipe but then realized, i don't love too much pepper and I don't like coriander. Heck, I don't love pastrami :-\

lol good thinking

I love pastrami
Title: Re: Smoking Meats
Post by: ushdadude on March 09, 2016, 10:42:27 AM
lol good thinking

I love pastrami
I was just in it for the challenge  ;D
Title: Re: Smoking Meats
Post by: rs242 on March 13, 2016, 03:11:12 PM
I'm in the middle of smoking a brisket 4 1/2 pounds. 3 1/2 hours in right through the stall and the fat side 174 f* and the thin side 164 f* isn't this odd the thin side is cooler the fat side
Title: Re: Smoking Meats
Post by: Sport on March 13, 2016, 04:11:17 PM
I'm in the middle of smoking a brisket 4 1/2 pounds. 3 1/2 hours in right through the stall and the fat side 174 f* and the thin side 164 f* isn't this odd the thin side is cooler the fat side
That's fast to get to 174. What temp is the smoker at ?
Title: Re: Smoking Meats
Post by: rs242 on March 13, 2016, 04:13:46 PM

That's fast to get to 174. What temp is the smoker at ?
thats what I was thinking smoker is at 250
Title: Re: Smoking Meats
Post by: Sport on March 13, 2016, 04:15:44 PM
thats what I was thinking smoker is at 250
What type of thermometer are you using?  My built in thermometer is sometimes 25 degrees "colder" than what the real temp is. 
Title: Re: Smoking Meats
Post by: rs242 on March 13, 2016, 04:18:18 PM

What type of thermometer are you using?  My built in thermometer is sometimes 25 degrees "colder" than what the real temp is.
electric smoker so temps are consistent
Title: Re: Smoking Meats
Post by: rs242 on March 13, 2016, 04:20:45 PM
Well now in the last hour only raised to 178
Title: Re: Smoking Meats
Post by: Sport on March 13, 2016, 04:25:27 PM
electric smoker so temps are consistent
Aha, either way 250 is the highest temp for optimal smoking maybe try lowering it next time.
Title: Re: Smoking Meats
Post by: ushdadude on March 13, 2016, 04:26:30 PM
Well now in the last hour only raised to 178

I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great
Title: Re: Smoking Meats
Post by: rs242 on March 13, 2016, 05:12:08 PM

I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great
Do you  through it on high flame after for bark? I wrapped it at 174 how long u think till it hits 203?
Title: Re: Smoking Meats
Post by: ushdadude on March 13, 2016, 05:14:54 PM
Do you  through it on high flame after for bark? I wrapped it at 174 how long u think till it hits 203?

i either broil it or put it on my gas grill for a few minutes. shouldn't long at all to hit 203 once wrapped.
Title: Re: Smoking Meats
Post by: Sport on March 13, 2016, 05:21:44 PM
I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great
I'm always nervous to do that.  so far I've been able to make it through to at least 197.
Title: Re: Smoking Meats
Post by: ushdadude on March 13, 2016, 05:23:08 PM
I'm always nervous to do that.  so far I've been able to make it through to at least 197.

do you mop the meat to keep it from getting too dry?
Title: Re: Smoking Meats
Post by: Sport on March 13, 2016, 05:28:44 PM
do you mop the meat to keep it from getting too dry?
No, I've gotten pretty lucky so far. My briskets are always nice and moist. I think it helps that I've only smoked 2nd cuts with nice fat caps.
Title: Re: Smoking Meats
Post by: rs242 on March 13, 2016, 05:29:35 PM

I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great
45 min later wrapped and all stuck at 180 getting very nervous
Title: Re: Smoking Meats
Post by: ushdadude on March 13, 2016, 05:30:57 PM
No, I've gotten pretty lucky so far. My briskets are always nice and moist. I think it helps that I've only smoked 2nd cuts with nice fat caps.

nice. i usually do 2nd cut as well. the main reason i wrap is to speed it along. i also pour a little beer into the wrapping to prevent it from drying out. i've put it in my oven at 300 this way to speed it along and it still comes out excellent.
Title: Re: Smoking Meats
Post by: henche on March 13, 2016, 06:21:21 PM
Yah, wrap and stick in oven is way to go.
Title: Re: Smoking Meats
Post by: Sport on March 13, 2016, 07:41:30 PM
Yah, wrap and stick in oven is way to go.
You guys aren't scared you're going to ruin the bark ?
Also, thats cheating
Title: Re: Smoking Meats
Post by: ushdadude on March 13, 2016, 07:51:11 PM
You guys aren't scared you're going to ruin the bark ?
Also, thats cheating
Wrap loosely and dehydrate bark after. It's not cheating if it's posted on amazing ribs   ;D
Title: Re: Smoking Meats
Post by: henche on March 13, 2016, 08:17:50 PM
Wrap loosely and dehydrate bark after. It's not cheating if it's posted on amazing ribs   ;D

It's also not cheating if it's not a game.
Title: Re: Smoking Meats
Post by: ushdadude on March 14, 2016, 10:54:46 AM
45 min later wrapped and all stuck at 180 getting very nervous
So how did it go in the end?
Title: Re: Smoking Meats
Post by: rs242 on March 14, 2016, 11:00:24 AM

So how did it go in the end?
Soft like butter. Was getting late and temp wasn't rising so I wrapped and through in the oven at 300, still was hitting 203 so I raised oven to 325. Finally hit 201 took it out let it rest for about 20 min I would have done longer but my guest where waiting. Over all was great. It was my first time using my electric smoker, a nervous day but a great outcome.
Title: Re: Smoking Meats
Post by: ushdadude on March 14, 2016, 12:59:55 PM
Soft like butter. Was getting late and temp wasn't rising so I wrapped and through in the oven at 300, still was hitting 203 so I raised oven to 325. Finally hit 201 took it out let it rest for about 20 min I would have done longer but my guest where waiting. Over all was great. It was my first time using my electric smoker, a nervous day but a great outcome.
excellent. glad you enjoyed. the wrap is awesome
Title: Re: Smoking Meats
Post by: henche on March 17, 2016, 12:41:14 AM
Just wrapped the brisket and threw in oven at 225 wrapped, on timed cook, to finish while I finish working and maybe go to sleep.   

I'm highly impressed with by PBC that I can smoke and work late the same night.
Title: Re: Smoking Meats
Post by: sunshine0 on March 17, 2016, 02:34:05 AM
Try smoked fish it is delicious & a little pricey.
Title: Re: Smoking Meats
Post by: Emkay on March 17, 2016, 04:17:00 AM
Try smoked fish it is delicious & a little pricey.
A.K.A  lox.
Title: Re: Smoking Meats
Post by: moko on March 17, 2016, 07:50:24 AM
A.K.A  lox.
lox is pickled salmon iinm
Title: Re: Smoking Meats
Post by: benjie1305 on March 17, 2016, 07:53:50 AM

Just wrapped the brisket and threw in oven at 225 wrapped, on timed cook, to finish while I finish working and maybe go to sleep.   

I'm highly impressed with by PBC that I can smoke and work late the same night.

Would love to hear more about your PBC as I am very much thinking of getting one in the next few weeks.
Title: Re: Smoking Meats
Post by: Emkay on March 17, 2016, 07:58:21 AM
lox is pickled salmon iinm
Technically.
Title: Re: Smoking Meats
Post by: ushdadude on March 17, 2016, 10:25:07 AM
Just wrapped the brisket and threw in oven at 225 wrapped, on timed cook, to finish while I finish working and maybe go to sleep.   

I'm highly impressed with by PBC that I can smoke and work late the same night.

Are you concerned, halachicly, with leaving meat unprotected?
Title: Re: Smoking Meats
Post by: moko on March 17, 2016, 10:43:03 AM
Are you concerned, halachicly, with leaving meat unprotected?
in your own home?
Title: Re: Smoking Meats
Post by: ushdadude on March 17, 2016, 10:49:47 AM
in your own home?

it's outdoors
Title: Re: Smoking Meats
Post by: henche on March 17, 2016, 11:35:44 AM
Are you concerned, halachicly, with leaving meat unprotected?

I throw it in oven once it's wrapped.

I am concerned about leaving it outside while I work. But everyone does it.  Do you stand over your grill the entire time?
Title: Re: Smoking Meats
Post by: henche on March 17, 2016, 11:38:34 AM
lox is pickled salmon iinm

http://norecipes.com/recipe/homemade-lox

Lox is dry cured in salt, and then cold smoked.  Easiest way to cold smoke is to put it on a bed of ice in your smoker.
Title: Re: Smoking Meats
Post by: henche on March 17, 2016, 11:39:34 AM
Would love to hear more about your PBC as I am very much thinking of getting one in the next few weeks.

I'll post some TR later. Read up on Amazing ribs, and on Amazon reviews.  Also consider the WSM, which is same price range and a similar concept, although also pretty different.
Title: Re: Smoking Meats
Post by: benjie1305 on March 17, 2016, 11:51:52 AM
I'll post some TR later. Read up on Amazing ribs, and on Amazon reviews.  Also consider the WSM, which is same price range and a similar concept, although also pretty different.

I have been watching a ton of videos on Youtube on the PBC. It seems very easy to use, comes assembled and seems like all BBQ Youtube channel reviews rave about it.
Title: Re: Smoking Meats
Post by: ushdadude on March 17, 2016, 11:52:15 AM
I throw it in oven once it's wrapped.

I am concerned about leaving it outside while I work. But everyone does it.  Do you stand over your grill the entire time?

i missed that part.

I don't stand over it but i'm right there. thought about a lock but i don't know if it is necessary.
Title: Re: Smoking Meats
Post by: moko on March 17, 2016, 12:23:44 PM
http://norecipes.com/recipe/homemade-lox

Lox is dry cured in salt, and then cold smoked.  Easiest way to cold smoke is to put it on a bed of ice in your smoker.
that would be nova lox. Lot is just brined
Title: Re: Smoking Meats
Post by: henche on March 17, 2016, 12:25:12 PM
that would be nova lox. Lot is just brined

So wet cured? And is it then cold smoked, or not?
Title: Re: Smoking Meats
Post by: moko on March 17, 2016, 12:28:01 PM
So wet cured? And is it then cold smoked, or not?
lox is either brined or dry cured - nothing else . Nova lox is cold smoked and smoked salmon generally refers to hit smoked salmon.
Title: Re: Smoking Meats
Post by: Sport on March 18, 2016, 03:52:39 PM
Are you concerned, halachicly, with leaving meat unprotected?
I leave my smoker for hours at a time.
Title: Re: Smoking Meats
Post by: Sport on March 18, 2016, 03:53:11 PM
Smoking a. Whole chicken for the first time any pointers ?
Title: Re: Smoking Meats
Post by: henche on March 18, 2016, 04:27:39 PM
Smoking a. Whole chicken for the first time any pointers ?

Yah, yah, rub it, smoke it, eat it! Delicoius!
Title: Re: Smoking Meats
Post by: Sport on March 18, 2016, 04:29:09 PM
Yah, yah, rub it, smoke it, eat it! Delicoius!
Got it, did the rub, now its smoking.
Do you clean out the inside before smoking or just rub,smoke, eat ?
Title: Re: Smoking Meats
Post by: henche on March 18, 2016, 04:53:59 PM
Got it, did the rub, now its smoking.
Do you clean out the inside before smoking or just rub,smoke, eat ?

Were there still guts?
Title: Re: Smoking Meats
Post by: Sport on March 18, 2016, 04:57:14 PM
Were there still guts?
Dont think so.
Title: Re: Smoking Meats
Post by: henche on March 18, 2016, 05:01:03 PM
Dont think so.

I've never cleaned a chicken before cooking it.  I buy my chickens already killed, gutted, salted, soaked, wrapped in plastic.
Title: Re: Smoking Meats
Post by: grodnoking on March 18, 2016, 05:22:47 PM
I've never cleaned a chicken before cooking it.  I buy my chickens already killed, gutted, salted, soaked, wrapped in plastic.
I once had chicken the same day it was killed. There is a yuuuge difference IMHO. It was delicious.
Title: Re: Smoking Meats
Post by: henche on March 18, 2016, 06:47:13 PM
I once had chicken the same day it was killed. There is a yuuuge difference IMHO. It was delicious.

Were there also diffs also? Was it organic, free range, hippie?
Title: Re: Smoking Meats
Post by: PlatinumGuy on March 19, 2016, 02:32:50 PM
I once had chicken the same day it was killed. There is a yuuuge difference IMHO. It was delicious.
Wait until you try it before it's killed
Title: Re: Smoking Meats
Post by: Sport on March 19, 2016, 08:39:51 PM
Yah, yah, rub it, smoke it, eat it! Delicoius!
And it was awesome! Not a drop left, will def be making it again.
Title: Re: Smoking Meats
Post by: rs242 on March 19, 2016, 09:26:17 PM

And it was awesome! Not a drop left, will def be making it again.
what rub did u use how long did it take to smoke?  Is it so much better then bear can chicken?
Title: Re: Smoking Meats
Post by: henche on March 19, 2016, 10:03:50 PM
what rub did u use how long did it take to smoke?  Is it so much better then bear can chicken?

Yes what rub did you use?
Title: Re: Smoking Meats
Post by: rs242 on March 19, 2016, 10:05:49 PM

Yes what rub did you use?
u quoted me
Title: Re: Smoking Meats
Post by: Sport on March 19, 2016, 10:27:46 PM
what rub did u use how long did it take to smoke?  Is it so much better then bear can chicken?
I think its called Memphis magic dust. Smoked it for about 2 hours, for some reason I couldn't get the temp of the smoker up to 325 but waited until the chicken was 165. Never had beer can chicken, but it was better , first time I've ever seen chicken go over a roast.
Eta: Mephis dusthttp://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Title: Re: Smoking Meats
Post by: grodnoking on March 20, 2016, 12:54:32 AM
Were there also diffs also? Was it organic, free range, hippie?
No clue. It was from Farmer Franklin's shlachtos upstate NY.
Wait until you try it before it's killed
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 01:19:24 AM
No clue. It was from Farmer Franklin's shlachtos upstate NY.

I've been there for shabbos. Was in yeshiva with one of his sons.

His chickens are special in other ways also. Free range, etc.

I like the franklins.

Title: Re: Smoking Meats
Post by: rs242 on March 20, 2016, 09:27:45 AM
Any advise on a thermometer something wireless. It looks like either 35 and reviews says it's junk or 60 but I feel like that's alot
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 12:14:17 PM
Any advise on a thermometer something wireless. It looks like either 35 and reviews says it's junk or 60 but I feel like that's alot

I feel like I don't need wireless. So I'll go outside and check every half hour after its been a few hours. Its not like I'm grilling a steak and there's a 30 second window.
Title: Re: Smoking Meats
Post by: rs242 on March 20, 2016, 12:16:39 PM

I think its called Memphis magic dust. Smoked it for about 2 hours, for some reason I couldn't get the temp of the smoker up to 325 but waited until the chicken was 165. Never had beer can chicken, but it was better , first time I've ever seen chicken go over a roast.
Eta: Mephis dusthttp://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
im about to smoke a chicken did u do it whole? Butterflied? Or split it?  Any advice before I start? I plan on doing butterflied with meathead Memphis dust 
Title: Re: Smoking Meats
Post by: rs242 on March 20, 2016, 12:17:11 PM

I feel like I don't need wireless. So I'll go outside and check every half hour after its been a few hours. Its not like I'm grilling a steak and there's a 30 second window.
true but I feel like it's a convince I would enjoy
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 12:44:41 PM
im about to smoke a chicken did u do it whole? Butterflied? Or split it?  Any advice before I start? I plan on doing butterflied with meathead Memphis dust
I did it whole. Just follow Henches advice and itll be delicious.
Title: Re: Smoking Meats
Post by: rs242 on March 20, 2016, 12:46:56 PM

I did it whole. Just follow Henches advice and itll be delicious.
my smoker highest temp is 275 should I do it in the grill
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 12:48:46 PM
I feel like I don't need wireless. So I'll go outside and check every half hour after its been a few hours. Its not like I'm grilling a steak and there's a 30 second window.
In the winter the only way to get a brisket smoking for the necessary 12+ hrs is I put my brisket up a bit before  12 thursday night and go to sleep after a few hours and I'm confident the temp is stable. I need a wireless for that, I also set an alert for when the temp dips too low or spikes too high.
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 12:49:29 PM
my smoker highest temp is 275 should I do it in the grill
No itll prob still be fine. I hardly got my temp over 300
Title: Re: Smoking Meats
Post by: rs242 on March 20, 2016, 12:52:57 PM

No itll prob still be fine. I hardly got my temp over 300
and it only took 2 hours?
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 12:55:06 PM
and it only took 2 hours?
Yeah, my food temp was 16t I was a little nervous that it wasnt accurate bc whole chicken can be challenging to get an accurate read but it was perfect.
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 12:58:31 PM
I did it whole. Just follow Henches advice and itll be delicious.
Did you prop it up at all? Seems like it would be a good idea. Easy way to do that is with a bunt pan
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 12:59:58 PM
Did you prop it up at all? Seems like it would be a good idea. Easy way to do that is with a bunt pan
What do you mean by prop it up, keep it off the grates ?
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 01:05:44 PM
What do you mean by prop it up, keep it off the grates ?
Meaning, expose all the skin to smoke and heat so everything stays crispy
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 01:12:01 PM
Meaning, expose all the skin to smoke and heat so everything stays crispy
Oh yeah the skin wasnt so crispy but I thought that was bc I didntget the temp up high enough.Why wouldnt that happen straight on the grill ?
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 01:50:30 PM
Oh yeah the skin wasnt so crispy but I thought that was bc I didntget the temp up high enough.Why wouldnt that happen straight on the grill ?

oh maybe. I would think though that if all the juices flowed down, the skin would get crispier
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 03:42:46 PM
In the winter the only way to get a brisket smoking for the necessary 12+ hrs is I put my brisket up a bit before  12 thursday night and go to sleep after a few hours and I'm confident the temp is stable. I need a wireless for that, I also set an alert for when the temp dips too low or spikes too high.

12 hours unwrapped?
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 03:51:38 PM
12 hours unwrapped?
Yeah, about.
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 04:34:25 PM
Yeah, about.

do you wake up to mop?
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 04:37:51 PM
do you wake up to mop?
No, I never mop.
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 04:40:12 PM
No, I never mop.

and it doesn't dry out at all?
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 05:26:24 PM
and it doesn't dry out at all?
No, guess I've been getting lucky.
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 06:18:36 PM
Have brisket on for 3.5 hours and it's up to 134. Think I can wrap it already?
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 09:50:37 PM
Ok, Henche's Pit Barrel Cooker review.

What is it?
Not exactly a smoker, certainly not a grill, and not like anything else.  Best analogy is a smoker, which is why I post in this thread, but if you're set on authenticity, this isn't your thing.

The genre is called an Ugly Drum Smoker, and it consists of a oil drum (30 gallons in this case) with a small intake hole in the bottom, and holes to hang the rebar on which you hang the hooks on which you hang the meat on top, a fire basket in the bottom, and a cover on top. See https://www.fix.com/blog/building-an-ugly-drum-smoker/.

Why an ugly drum smoker?

Because it's set and forget, using charcoal, and relatively cheap.   The air intake and outflow holes are precisely made so that it holds its temperature for 8 or more hours at a steady ~295.   The meat hanging method means no direct heat, so all heat is from the hot air circulation, which circulates nicely because of the shape.

Because it's idiot proof.  There are no settings to get right, no variable amounts of fuel and different ways of doing, nothing.  You put the meat in, and close the lid, and monitor the meat temp with a thermometer stuck in the meat. You don't monitor smoker temp because there is no way to change it anyway.

And it's charcoal, so you get a nice (almost) real smoke flavor.

Why a Pit Barrel Cooker? Can't I make my own for a third the price?

Two reasons. 
1. They've gotten the tinkering down so that it works right as it should.

2. You know how to weld? You gonna do it? No. So go spend the 300 bucks.

Compare to other smokers

Ok, so before you buy a smoker, I recommend you go read a book called Franklin Barbecue, (link (http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200)) Written by  (http://franklinbarbecue.com/).  Then, no matter what you end up buying, you'll know you aren't being authentic because it isn't an offset wood burning smoker that you stoked with well seasoned wood (not that kiln dried garbage) and hovered over for 12 hours with a shovel in hand selecting the perfect next piece of wood that will keep the temp perfect and will set it up for the following piece of wood, etc.  Making sure that you never have a smoldering fire but also never too hot etc etc etc.  But, it helped me understand what I was trying to do.

Compared to pellet:
You can't afford a pellet.

Compared to gas:
With gas, even an expensive one, you'll be adding wood chips and refilling water pan, and having to run out in the middle of a cook for more propane. Also, you get a smokier flavor with charcoal, I think.  Also, temp control.

Compared to most charcoal (e.g. cabinet style):
Temp control.  You don't need to open and close dampers, etc.  Ok, I know the snake method works pretty good.

Compared to electric:
Don't need to be refilling chips and water pan.

Compared to the authentic thing, a wood fired offset smoker:
You aren't going to get one, and if you do, you're never going to use it. It's way too much work.

The cons:
Price $300 and unlikely to find on sale.  Steep for a started smoker, but if you're serious you'll end up spending that much eventually anyway.

Authenticity.  You will need to get over everything you've ever learned about smoking.  This does not cook "low and slow"; it's about 300 degrees. But it tastes good, so deal with it. You'll never tell your guests that you smoked this brisket for 12 hours, because you'll be done in 8.

Fun.  Adding wood chips and monitoring temps and adding water, etc, is all fun.  It isn't fun to just stick it in at 8PM, wrap at 12 and stick in oven at 225 set to turn off at 400AM.

I'm henche and I love my PBC. AMA

Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 09:59:58 PM
Ok, Henche's Pit Barrel Cooker review.

What is it?
Not exactly a smoker, certainly not a grill, and not like anything else.  Best analogy is a smoker, which is why I post in this thread, but if you're set on authenticity, this isn't your thing.

The genre is called an Ugly Drum Smoker, and it consists of a oil drum (30 gallons in this case) with a small intake hole in the bottom, and holes to hang the rebar on which you hang the hooks on which you hang the meat on top, a fire basket in the bottom, and a cover on top. See https://www.fix.com/blog/building-an-ugly-drum-smoker/ (https://www.fix.com/blog/building-an-ugly-drum-smoker/).

Why an ugly drum smoker?

Because it's set and forget, using charcoal, and relatively cheap.   The air intake and outflow holes are precisely made so that it holds its temperature for 8 or more hours at a steady ~295.   The meat hanging method means no direct heat, so all heat is from the hot air circulation, which circulates nicely because of the shape.

Because it's idiot proof.  There are no settings to get right, no variable amounts of fuel and different ways of doing, nothing.  You put the meat in, and close the lid, and monitor the meat temp with a thermometer stuck in the meat. You don't monitor smoker temp because there is no way to change it anyway.

And it's charcoal, so you get a nice (almost) real smoke flavor.

Why a Pit Barrel Cooker? Can't I make my own for a third the price?

Two reasons. 
1. They've gotten the tinkering down so that it works right as it should.

2. You know how to weld? You gonna do it? No. So go spend the 300 bucks.

Compare to other smokers

Ok, so before you buy a smoker, I recommend you go read a book called Franklin Barbecue, (link (http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200)) Written by .  Then, no matter what you end up buying, you'll know you aren't being authentic because it isn't an offset wood burning smoker that you stoked with well seasoned wood (not that kiln dried garbage) and hovered over for 12 hours with a shovel in hand selecting the perfect next piece of wood that will keep the temp perfect and will set it up for the following piece of wood, etc.  Making sure that you never have a smoldering fire but also never too hot etc etc etc.  But, it helped me understand what I was trying to do.

Compared to pellet:
You can't afford a pellet.

Compared to gas:
With gas, even an expensive one, you'll be adding wood chips and refilling water pan, and having to run out in the middle of a cook for more propane. Also, you get a smokier flavor with charcoal, I think.  Also, temp control.

Compared to most charcoal (e.g. cabinet style):
Temp control.  You don't need to open and close dampers, etc.  Ok, I know the snake method works pretty good.

Compared to electric:
Don't need to be refilling chips and water pan.

Compared to the authentic thing, a wood fired offset smoker:
You aren't going to get one, and if you do, you're never going to use it. It's way too much work.

The cons:
Price $300 and unlikely to find on sale.  Steep for a started smoker, but if you're serious you'll end up spending that much eventually anyway.

Authenticity.  You will need to get over everything you've ever learned about smoking.  This does not cook "low and slow"; it's about 300 degrees. But it tastes good, so deal with it. You'll never tell your guests that you smoked this brisket for 12 hours, because you'll be done in 8.

Fun.  Adding wood chips and monitoring temps and adding water, etc, is all fun.  It isn't fun to just stick it in at 8PM, wrap at 12 and stick in oven at 225 set to turn off at 400AM.

I'm henche and I love my PBC. AMA

Great review

You hang your meat?
Title: Re: Smoking Meats
Post by: benjie1305 on March 20, 2016, 10:01:49 PM
Great review! Thanks! Now, off to ordering one for the spring!
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 10:04:38 PM
Great review

You hang your meat?

Yah yah, on hooks! there's also a grate for stuff that can't hang, like cedar plank salmon and chicken wings. 

Once my chicken fell because I hung it through the backbone, which dries out while it cooks.  Correct placement is through breast under bone.

Great review! Thanks! Now, off to ordering one for the spring!

No, no, you need to ask questions first. And read every single review on amazing ribs and amazon.
Title: Re: Smoking Meats
Post by: benjie1305 on March 20, 2016, 10:08:27 PM
No, no, you need to ask questions first. And read every single review on amazing ribs and amazon.

I have read some some reviews on Amazing Ribs and watched many youtube reviews by BBQers that are popular and compare this to their other ways of smoking meat. It would be my first venture into smoking meats and I like the fact that everyone says it is easy to use and won't make you "be lazy" due to its simple and quick set up and like that most people say how great the end product is.

For a starter, would you recommend something else as opposed to the PBC?
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 10:09:56 PM
I have read some some reviews on Amazing Ribs and watched many youtube reviews by BBQers that are popular and compare this to their other ways of smoking meat. It would be my first venture into smoking meats and I like the fact that everyone says it is easy to use and won't make you "be lazy" due to its simple and quick set up and like that most people say how great the end product is.

For a starter, would you recommend something else as opposed to the PBC?

it was my starter.  I didn't want to buy something that I would end up never using because was too much hock. 
Title: Re: Smoking Meats
Post by: benjie1305 on March 20, 2016, 10:12:14 PM
it was my starter.  I didn't want to buy something that I would end up never using because was too much hock.

Precisely my point. I am not spending money on something where I know - if too complicated to set up or work - that it'll just end up getting dusty in a corner. That plus the fact that I have yet to read a bad review about the product or the finished meats (if done correctly).
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 10:12:52 PM
I have read some some reviews on Amazing Ribs and watched many youtube reviews by BBQers that are popular and compare this to their other ways of smoking meat. It would be my first venture into smoking meats and I like the fact that everyone says it is easy to use and won't make you "be lazy" due to its simple and quick set up and like that most people say how great the end product is.

For a starter, would you recommend something else as opposed to the PBC?
Smoky mountain is supposed to be good too
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 10:13:25 PM
Are you saying that people who can afford it go for pellet?
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 10:15:32 PM
Smoky mountain is supposed to be good too

Yah, by pm I advised to also consider WSM
Title: Re: Smoking Meats
Post by: henche on March 20, 2016, 10:16:04 PM
Are you saying that people who can afford it go for pellet?

No, just saying that don't consider it because you can't afford a good one anyway.  At least so says my readings.

ETA: amazing ribs' reviews of pellet smokers. http://amazingribs.com/bbq_equipment_reviews_ratings/equipment-reviews?field_manufacturer_target_id=All&field_fuel_tid%5B%5D=3
I note there is a gold medal one for 349 but the review is tepid other than on price.
Title: Re: Smoking Meats
Post by: ushdadude on March 20, 2016, 10:20:19 PM
No, just saying that don't consider it because you can't afford a good one anyway.  At least so says my readings.

ETA: amazing ribs' reviews of pellet smokers. http://amazingribs.com/bbq_equipment_reviews_ratings/equipment-reviews?field_manufacturer_target_id=All&field_fuel_tid%5B%5D=3
I note there is a gold medal one for 349 but the review is tepid other than on price.

Pretty cool concept. When I'm on the market, I'll start doing more research
Title: Re: Smoking Meats
Post by: Sport on March 20, 2016, 11:24:23 PM

Smoky mountain is supposed to be good too
I've got the wsm. Not going to write such a detailed review but it's great. Pretty simple to use. Temp are fairly easy to regulate.
The biggest con for me is they have a rubber thermometer port in the side that always gets dislodge when threading my thermometer through and is a pain to put back on.
Title: Smoking Meats
Post by: rs242 on March 21, 2016, 11:27:55 PM
I'm thinking of smoking a brisket for my Purim meal. Any way to pre smoke it and warm? Anyone do this? Could I smoke to 140 save it in the fridge and then put it in the oven on the day.
Title: Re: Smoking Meats
Post by: ushdadude on March 22, 2016, 08:50:22 AM
I'm thinking of smoking a brisket for my Purim meal. Any way to pre smoke it and warm? Anyone do this? Could I smoke to 140 save it in the fridge and then put it in the oven on the day.
I would think so. But even when warming it, give it time. It'll take a while, especially from the fridge.
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 10:42:52 AM
I'm thinking of smoking a brisket for my Purim meal. Any way to pre smoke it and warm? Anyone do this? Could I smoke to 140 save it in the fridge and then put it in the oven on the day.

What I'd do is smoke it all the way through today, let it rest appropriately, slice it, then let rise to room temperature purim mornig and serve at room temperature.
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 03:58:11 PM
Ok, Henche's Pit Barrel Cooker review.

What is it?
Not exactly a smoker, certainly not a grill, and not like anything else.  Best analogy is a smoker, which is why I post in this thread, but if you're set on authenticity, this isn't your thing.

The genre is called an Ugly Drum Smoker, and it consists of a oil drum (30 gallons in this case) with a small intake hole in the bottom, and holes to hang the rebar on which you hang the hooks on which you hang the meat on top, a fire basket in the bottom, and a cover on top. See https://www.fix.com/blog/building-an-ugly-drum-smoker/.

Why an ugly drum smoker?

Because it's set and forget, using charcoal, and relatively cheap.   The air intake and outflow holes are precisely made so that it holds its temperature for 8 or more hours at a steady ~295.   The meat hanging method means no direct heat, so all heat is from the hot air circulation, which circulates nicely because of the shape.

Because it's idiot proof.  There are no settings to get right, no variable amounts of fuel and different ways of doing, nothing.  You put the meat in, and close the lid, and monitor the meat temp with a thermometer stuck in the meat. You don't monitor smoker temp because there is no way to change it anyway.

And it's charcoal, so you get a nice (almost) real smoke flavor.

Why a Pit Barrel Cooker? Can't I make my own for a third the price?

Two reasons. 
1. They've gotten the tinkering down so that it works right as it should.

2. You know how to weld? You gonna do it? No. So go spend the 300 bucks.

Compare to other smokers

Ok, so before you buy a smoker, I recommend you go read a book called Franklin Barbecue, (link (http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200)) Written by  (http://franklinbarbecue.com/).  Then, no matter what you end up buying, you'll know you aren't being authentic because it isn't an offset wood burning smoker that you stoked with well seasoned wood (not that kiln dried garbage) and hovered over for 12 hours with a shovel in hand selecting the perfect next piece of wood that will keep the temp perfect and will set it up for the following piece of wood, etc.  Making sure that you never have a smoldering fire but also never too hot etc etc etc.  But, it helped me understand what I was trying to do.

Compared to pellet:
You can't afford a pellet.

Compared to gas:
With gas, even an expensive one, you'll be adding wood chips and refilling water pan, and having to run out in the middle of a cook for more propane. Also, you get a smokier flavor with charcoal, I think.  Also, temp control.

Compared to most charcoal (e.g. cabinet style):
Temp control.  You don't need to open and close dampers, etc.  Ok, I know the snake method works pretty good.

Compared to electric:
Don't need to be refilling chips and water pan.

Compared to the authentic thing, a wood fired offset smoker:
You aren't going to get one, and if you do, you're never going to use it. It's way too much work.

The cons:
Price $300 and unlikely to find on sale.  Steep for a started smoker, but if you're serious you'll end up spending that much eventually anyway.

Authenticity.  You will need to get over everything you've ever learned about smoking.  This does not cook "low and slow"; it's about 300 degrees. But it tastes good, so deal with it. You'll never tell your guests that you smoked this brisket for 12 hours, because you'll be done in 8.

Fun.  Adding wood chips and monitoring temps and adding water, etc, is all fun.  It isn't fun to just stick it in at 8PM, wrap at 12 and stick in oven at 225 set to turn off at 400AM.

I'm henche and I love my PBC. AMA

It was pointed out that I forgot to mention that the box it comes in is the perfect size to turn upside down, cut out a door and some windows, and set it up as a little house for your toddler.  It's my son's favorite toy.
Title: Re: Smoking Meats
Post by: aygart on March 22, 2016, 05:15:37 PM
What is the difference between the PBC and the Weber drum (http://www.amazon.com/dp/B00FKE67V2/ref=twister_B016PTQVF2?_encoding=UTF8&psc=1)?
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 05:18:39 PM
What is the difference between the PBC and the Weber Smokey Mountain (http://www.amazon.com/dp/B00FKE67V2/ref=twister_B016PTQVF2?_encoding=UTF8&psc=1)?

0.1 in Amazon reviews.

They're both really great smokers. 
Title: Re: Smoking Meats
Post by: aygart on March 22, 2016, 05:21:31 PM
0.1 in Amazon reviews.

They're both really great smokers. 
and $100 with the 14 in which is smaller than the PBC according to my calculations at 22 gal. The 18 in is more like a 55 gal drum.
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 06:03:49 PM
and $100 with the 14 in which is smaller than the PBC according to my calculations at 22 gal. The 18 in is more like a 55 gal drum.

yah yah and 100 dollars with the 14.
Title: Re: Smoking Meats
Post by: hachover on March 22, 2016, 06:25:45 PM
It was pointed out that I forgot to mention that the box it comes in is the perfect size to turn upside down, cut out a door and some windows, and set it up as a little house for your toddler.  It's my son's favorite toy.

There are boxes that cost less than $300 that serve the same purpose  :D
Title: Re: Smoking Meats
Post by: cholent on March 22, 2016, 08:09:55 PM
0.1 in Amazon reviews.

They're both really great smokers.
What do you keep it on, I read in a review that it gets very hot on bottom?
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 08:23:57 PM
'
and $100 with the 14 in which is smaller than the PBC according to my calculations at 22 gal. The 18 in is more like a 55 gal drum.

Honestly, I've never cooked on a WSM, and have only read reviews.   I think the 14 inch will have significantly less capacity than the PBC, so my comparison was the 18 inch which is about the same price. 

That said, I only started reading about the WSM after I had my heart already set on the PBC, so I never really compared them honestly before buying.  My reasons for PBC were I thought the WSM would require more "tinkering" such as opening and closing vents to get the temperature I wanted, and I'd rather not even know what the temperature is so that I can do other stuff while it smokes.  But I have no idea if that perception is true, or if people generally just set it and come back hours later anyway.
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 08:24:24 PM
What do you keep it on, I read in a review that it gets very hot on bottom?

Patio. If you have a wood deck, buy a piece of patio.
Title: Re: Smoking Meats
Post by: aygart on March 22, 2016, 08:30:16 PM


'
Honestly, I've never cooked on a WSM, and have only read reviews.   I think the 14 inch will have significantly less capacity than the PBC, so my comparison was the 18 inch which is about the same price. 
What is the diameter or the PBC?
Title: Re: Smoking Meats
Post by: cholent on March 22, 2016, 08:56:17 PM
Patio. If you have a wood deck, buy a piece of patio.
Have you used it for grilling or only smoking?
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 09:04:32 PM
What is the diameter or the PBC?

The grill grate's diameter is 17.5, as per their website.

However, you get extra capacity since you are hanging the meat downwards.  you can do 8 racks of ribs at once.
Title: Re: Smoking Meats
Post by: henche on March 22, 2016, 09:04:45 PM
Have you used it for grilling or only smoking?

only smoking
Title: Re: Smoking Meats
Post by: henche on March 23, 2016, 10:02:17 PM
Just put up 2 pieces of brisket pastrami (I already pickled and rubbed them), and also 2 pieces of chicken shniztel that I made the same way out of curiosity.
Title: Re: Smoking Meats
Post by: Sport on March 23, 2016, 11:04:08 PM
Just put up 2 pieces of brisket pastrami (I already pickled and rubbed them), and also 2 pieces of chicken shniztel that I made the same way out of curiosity.
For How long?
Title: Re: Smoking Meats
Post by: Sport on March 23, 2016, 11:04:41 PM
Going to smoke me some more chiken for Purim seudah
Title: Re: Smoking Meats
Post by: henche on March 23, 2016, 11:14:13 PM
For How long?

How long pickled and rubbed? Pickled for 5 days and rubbed for 2
Title: Re: Smoking Meats
Post by: Sport on March 23, 2016, 11:27:37 PM
How long pickled and rubbed? Pickled for 5 days and rubbed for 2
How long you smoke them for ?
Title: Re: Smoking Meats
Post by: henche on March 23, 2016, 11:43:52 PM
How long you smoke them for ?

I'm gonna do about 3 hours, then steam them tonorrow. Recipe from amazing ribs.
Title: Re: Smoking Meats
Post by: rs242 on March 24, 2016, 01:25:42 AM
I ditched the smoking a brisket. Decided to do a rib roast with method X (weight x5 min on 500 2 hours resting in the oven off) any one try this I hear Good things (
Title: Re: Smoking Meats
Post by: yochiek93 on March 24, 2016, 02:20:53 AM
I ditched the smoking a brisket. Decided to do a rib roast with method X (weight x5 min on 500 2 hours resting in the oven off) any one try this I hear Good things (
Report back how it was or better yet invite us over for some
Title: Re: Smoking Meats
Post by: Sport on March 24, 2016, 06:35:21 AM
I ditched the smoking a brisket. Decided to do a rib roast with method X (weight x5 min on 500 2 hours resting in the oven off) any one try this I hear Good things (
Tried something similar once, came out great.
Title: Re: Smoking Meats
Post by: rs242 on March 24, 2016, 07:49:22 AM

Report back how it was or better yet invite us over for some
A 15 lb rib roast I will
Title: Re: Smoking Meats
Post by: rs242 on March 25, 2016, 10:22:59 AM

Report back how it was or better yet invite us over for some
Rib roast was sick, method x sounds odd but really works great. Mid-rare rib roast with no thermometer no worries and no checking on it. Something to look into if ever springing for a rib roast 
Title: Re: Smoking Meats
Post by: henche on March 25, 2016, 02:45:57 PM
Rib roast was sick, method x sounds odd but really works great. Mid-rare rib roast with no thermometer no worries and no checking on it. Something to look into if ever springing for a rib roast

Is that for starting from room temp, or from fridge?
Title: Re: Smoking Meats
Post by: Sport on March 25, 2016, 02:47:28 PM
Rib roast was sick, method x sounds odd but really works great. Mid-rare rib roast with no thermometer no worries and no checking on it. Something to look into if ever springing for a rib roast
You use a rub ?
Title: Re: Smoking Meats
Post by: rs242 on March 25, 2016, 02:57:57 PM
Start from room temp, I left it out over night. I made a rub up. YouTube method x it's all over the place
Title: Re: Smoking Meats
Post by: henche on March 26, 2016, 11:32:49 PM
Pastrami was pretty good, although, it was a lot closer to corned beef than to pastrami.  I'm thinking next time to smoke it longer.
Title: Re: Smoking Meats
Post by: henche on April 08, 2016, 10:21:36 AM
Short ribs
Title: Re: Smoking Meats
Post by: rs242 on April 13, 2016, 01:20:50 AM
I will be smoking for a Sheva brachot tomorrow will be doing 2 second cut and a first cut little nervous on the fist cut never did one before
Title: Re: Smoking Meats
Post by: rs242 on April 13, 2016, 01:36:38 AM
I will be smoking for a Sheva brachot tomorrow will be doing 2 second cut and a first cut little nervous on the fist cut never did one before
(http://uploads.tapatalk-cdn.com/20160413/510b3a088bf23012a1268d8ac0c7cc28.jpg)
Title: Re: Smoking Meats
Post by: E-MAN on May 09, 2016, 03:08:37 PM
Read through the thread. So what's the consensus on the best beginner smoker?
Thinking of getting one for my dad for father's day and leaning towards the Weber Smokey Mountain. Any thoughts?
Title: Re: Smoking Meats
Post by: henche on May 09, 2016, 03:18:10 PM
Read through the thread. So what's the consensus on the best beginner smoker?
Thinking of getting one for my dad for father's day and leaning towards the Weber Smokey Mountain. Any thoughts?

Can't go wrong with that.

I got the PBC and love it. Set and forget.
Title: Re: Smoking Meats
Post by: E-MAN on May 09, 2016, 03:26:09 PM
Can't go wrong with that.

I got the PBC and love it. Set and forget.
Do you use any kind of wood chips with WSM or just straight charcoal?
Title: Re: Smoking Meats
Post by: Entrepreneur on May 10, 2016, 10:53:01 PM
Read through the thread. So what's the consensus on the best beginner smoker?
Thinking of getting one for my dad for father's day and leaning towards the Weber Smokey Mountain. Any thoughts?
I use the Pit Barrel. Some say it is not real smoking but I have only successes with it. I did chicken, brisket, ribs, and entire Turkey (I think it was like 10 or 14 pounds). I use both Kingsford briquettes and wood chunks.

The Pit Barrel website has great video instructions as well.

An amazing website is www.AmazingRibs.com. They have reviews on every type of smoker and all the gadgets along with a wealth of information about anything barbeque.
Title: Re: Smoking Meats
Post by: Sport on May 19, 2016, 08:51:50 PM
All ready to go in the smoker tomorrow morning.
Title: Re: Smoking Meats
Post by: rs242 on May 20, 2016, 12:34:14 AM
All ready to go in the smoker tomorrow morning.
Wow how did u get such a fat cap? ( assuming it's a brisket). With kosher meat it all comes from the plants pre cut with very little fat in top
Title: Re: Smoking Meats
Post by: Sport on May 20, 2016, 12:42:09 AM
Wow how did u get such a fat cap? ( assuming it's a brisket). With kosher meat it all comes from the plants pre cut with very little fat in top
I only buy it if it has the fat cap. I always ask the butcher, seasons in queens usually hooks me up, this week he couldnt get for me so I went to arons.
Title: Re: Smoking Meats
Post by: rs242 on May 20, 2016, 12:44:41 AM
I only buy it if it has the fat cap. I always ask the butcher, seasons in queens usually hooks me up, this week he couldnt get for me so I went to arons.
Now that seasons in Lakewood opened I started using them (what a pleasure) I ask them to leave as much fat on as possible some times they even give me a discount because I'm taking the fat they would we cutting off. But still as far as fat cap nothing like that picture
Title: Re: Smoking Meats
Post by: Sport on May 20, 2016, 12:53:24 AM
Now that seasons in Lakewood opened I started using them (what a pleasure) I ask them to leave as much fat on as possible some times they even give me a discount because I'm taking the fat they would we cutting off. But still as far as fat cap nothing like that picture
I actually trimmed some of the meat that wasnt covered with the fat and used it for my chulent
Title: Re: Smoking Meats
Post by: rs242 on May 20, 2016, 01:00:27 AM
I actually trimmed some of the meat that wasnt covered with the fat and used it for my chulent
Nice. I would love to do that just to see my wife's face.
Title: Re: Smoking Meats
Post by: ushdadude on May 20, 2016, 08:05:40 AM
Wow how did u get such a fat cap? ( assuming it's a brisket). With kosher meat it all comes from the plants pre cut with very little fat in top

pomegranate did it for me. but to be honest, you don't need such a fat cap to get great smoked brisket.
Title: Re: Smoking Meats
Post by: Sport on May 20, 2016, 09:28:45 AM
pomegranate did it for me. but to be honest, you don't need such a fat cap to get great smoked brisket.
I've never tried without the fat cap and I've never had issues with the brisket drying out even though I don't inject. If I was home the entire time it was on the smoker I'd try it without that much fat cap so that I could inject, because although the fat cap keeps it moist and adds some nice flavor it can be too much.
Title: Re: Smoking Meats
Post by: henche on May 20, 2016, 10:00:11 AM
No fat cap! I want to eat the crust! That big ol' fat cap ain't gonna render.
Title: Re: Smoking Meats
Post by: hachover on May 20, 2016, 10:05:15 AM
No fat cap! I want to eat the crust! That big ol' fat cap ain't gonna render.

B"H I'm not the only crazy one who thinks meat > fat
Title: Re: Smoking Meats
Post by: Sport on May 20, 2016, 11:10:07 AM
No fat cap! I want to eat the crust! That big ol' fat cap ain't gonna render.
If its not too thick (<1/4 inch) you can eat the crust.
Title: Re: Smoking Meats
Post by: henche on May 20, 2016, 12:05:28 PM
If its not too thick (<1/4 inch) you can eat the crust.

Yah, and if thin enough then will render also.  In video instructions for my PBC, they cut off most of it. See http://www.pitbarrelcooker.com/videos/beef-brisket

really, watch the video. they're fun.
Title: Re: Smoking Meats
Post by: ushdadude on May 20, 2016, 12:45:21 PM
B"H I'm not the only crazy one who thinks meat > fat

agreed. often people leave the fat to act as a barrier from firect heat. if the heat and meat are arrange properly you shouldn't have an issue.
Title: Re: Smoking Meats
Post by: Entrepreneur on May 22, 2016, 12:23:23 AM
I only buy it if it has the fat cap. I always ask the butcher, seasons in queens usually hooks me up, this week he couldnt get for me so I went to arons.
How much was it per pound at Seasons and Arons?
Title: Re: Smoking Meats
Post by: Sport on May 22, 2016, 08:14:10 AM
How much was it per pound at Seasons and Arons?
They usually charge me 9.99-10.99.
Title: Re: Smoking Meats
Post by: henche on May 22, 2016, 08:25:58 AM
They usually charge me 9.99-10.99.

Considering seasons routinely has sales for 6 a lb, and arons I've seen for 7, that seems like quite a premium for the fat, no?
Title: Re: Smoking Meats
Post by: Sport on May 22, 2016, 08:32:14 AM
Considering seasons routinely has sales for 6 a lb, and arons I've seen for 7, that seems like quite a premium for the fat, no?
Yeah, they usually wont give me the sale price for "special orders".
Title: Re: Smoking Meats
Post by: henche on May 22, 2016, 09:36:27 AM
Yeah, they usually wont give me the sale price for "special orders".

Jerks
Title: Re: Smoking Meats
Post by: Entrepreneur on May 23, 2016, 12:14:36 AM
Yeah, they usually wont give me the sale price for "special orders".
I once bought the entire uncut brisket, still in the vacuum packed bag, from Aaron's for 8.99 pound.  They didn't have 2nd cut with fat on it and offered me the whole thing... impulse buy. My kids got a kick out of seeing it, they thought I bought an entire cow.

They trimmed it for me AFTER pricing it with the fat. It was a bit too big to smoke, I had to cut it (basically 1st cut and 2nd).
Title: Re: Smoking Meats
Post by: ushdadude on May 23, 2016, 11:38:24 AM
I once bought the entire uncut brisket, still in the vacuum packed bag, from Aaron's for 8.99 pound.  They didn't have 2nd cut with fat on it and offered me the whole thing... impulse buy. My kids got a kick out of seeing it, they thought I bought an entire cow.

They trimmed it for me AFTER pricing it with the fat. It was a bit too big to smoke, I had to cut it (basically 1st cut and 2nd).
Every store does that. Kinda a jerky move. My wife buys chicken quarters and there is always tons of garbage hidden under the chicken pieces
Title: Re: Smoking Meats
Post by: henche on May 23, 2016, 11:52:11 AM
I once bought the entire uncut brisket, still in the vacuum packed bag, from Aaron's for 8.99 pound.  They didn't have 2nd cut with fat on it and offered me the whole thing... impulse buy. My kids got a kick out of seeing it, they thought I bought an entire cow.

They trimmed it for me AFTER pricing it with the fat. It was a bit too big to smoke, I had to cut it (basically 1st cut and 2nd).

I bought a whole brisket from Arons for the same price. It's still in the vacuum pack, in my freezer.  I'll get around to smoking it sometime.
Title: Re: Smoking Meats
Post by: Entrepreneur on May 23, 2016, 12:02:58 PM
I bought a whole brisket from Arons for the same price. It's still in the vacuum pack, in my freezer.  I'll get around to smoking it sometime.
If you bring it back defrosted still in the pack, they will probably trim it for you for free.
Title: Re: Smoking Meats
Post by: henche on May 23, 2016, 01:14:54 PM
If you bring it back defrosted still in the pack, they will probably trim it for you for free.

Will they come to BOS to do that?
Title: Re: Smoking Meats
Post by: Sport on May 29, 2016, 10:14:43 AM
What's everybody's smoking plans this weekend ?
Title: Re: Smoking Meats
Post by: henche on May 29, 2016, 10:18:49 AM
What's everybody's smoking plans this weekend ?

I thinking a brisket and 2 chickens and some ribs and possibly some salmon, for shevuos.
Title: Re: Smoking Meats
Post by: Sport on May 29, 2016, 10:21:49 AM
I thinking a brisket and 2 chickens and some ribs and possibly some salmon, for shevuos.
Think I'm gonna do a brisket and chicken too for shavuos. I still havent gotten around to ribs.
Are there any issues with using a smoker on yom tov ?
Today its just wings and I'll try reverse searing some steaks- put them in the smoker first for 30 min.
Title: Re: Smoking Meats
Post by: henche on May 29, 2016, 10:27:04 AM

Are there any issues with using a smoker on yom tov ?


My guess is its fine, but confirm. I raised the possibility of a shevuous smoking a couple months ago. Wife nixed.
Title: Re: Smoking Meats
Post by: CS1 on May 29, 2016, 10:31:29 AM
My guess is its fine, but confirm. I raised the possibility of a shevuous smoking a couple months ago. Wife nixed.

a local orthodox rabbi here has an annual Simchas Torah BBQ. This would be similar. The question is that this year Shabbos comes first. How to keep it for 26 hrs prior to YT.
Title: Re: Smoking Meats
Post by: ushdadude on May 29, 2016, 11:04:24 AM
Why can't you light the coals from a preexisting fire on yom tov itself?
Title: Re: Smoking Meats
Post by: CS1 on May 29, 2016, 11:07:13 AM
Why can't you light the coals from a preexisting fire on yom tov itself?

wood, too. Sounds good. Maybe just moving the coals is an issue of 'extinguishing' slightly... so no need to move coals or wood, perhaps...  (He has a gas-line and it may be fine to ignite as long as no electric ignition. People place wood inside with covered heating element.)
Title: Re: Smoking Meats
Post by: ushdadude on May 29, 2016, 11:21:38 AM
wood, too. Sounds good. Maybe just moving the coals is an issue of 'extinguishing' slightly... so no need to move coals or wood, perhaps...  (He has a gas-line and it may be fine to ignite as long as no electric ignition. People place wood inside with covered heating element.)

IIRC, you are allowed to "extinguish" for the sake of cooking. EG if there is a pot on the flame and it's too high, you're allowed to lower it.
Title: Re: Smoking Meats
Post by: CS1 on May 29, 2016, 11:28:03 AM
IIRC, you are allowed to "extinguish" for the sake of cooking. EG if there is a pot on the flame and it's too high, you're allowed to lower it.
dep on LOR. lowering heat on YT can be an issue for some. YMMV, some people take off the item instead. With the coals it should be easy. Just move the food. (or start on low heat).
Title: Re: Smoking Meats
Post by: ushdadude on May 29, 2016, 11:41:58 AM
dep on LOR. lowering heat on YT can be an issue for some. YMMV, some people take off the item instead. With the coals it should be easy. Just move the food. (or start on low heat).

like most things in judaism
Title: Re: Smoking Meats
Post by: Entrepreneur on May 29, 2016, 07:30:55 PM
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?
Title: Re: Smoking Meats
Post by: moko on May 29, 2016, 07:37:11 PM
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?
PBC insists on kingsford original only
Title: Re: Smoking Meats
Post by: Sport on May 29, 2016, 08:21:27 PM
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?
I use Kingsford. Loaded up on 10 bags in the spring when the first had this sale, didnt think the sale was going to last this long
Title: Re: Smoking Meats
Post by: henche on May 29, 2016, 09:55:25 PM
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?

Yah, usually 20.

My grocery supermarket sells it for 12.99 reg price. I think its reg price.
Title: Re: Smoking Meats
Post by: ushdadude on May 29, 2016, 09:57:24 PM
a lot of people insist on using hardwood coal instead of briquettes but i never noticed a difference. i do make sure they do not contain lighter flurid though since i have unlit coals in the smoker.
Title: Re: Smoking Meats
Post by: henche on May 29, 2016, 10:02:23 PM
a lot of people insist on using hardwood coal instead of briquettes but i never noticed a difference. i do make sure they do not contain lighter flurid though since i have unlit coals in the smoker.

And since lighter fluid fumes are delicious.
Title: Re: Smoking Meats
Post by: henche on May 30, 2016, 06:13:38 PM
I smoked for shevuous today. I had a 9 lb alle brisket from arons in my freezer. Iit was fairly well trimmed already, basically about the recommended thin layer of fat cap, and even the pockets were pretty well cleaned, but I cut out some more.

I also chopped off half of the flat and pickled for corned beef.

And then threw a couple chickens also.
Title: Re: Smoking Meats
Post by: CS1 on May 31, 2016, 08:53:32 PM
I smoked for shevuous today. I had a 9 lb alle brisket from arons in my freezer. Iit was fairly well trimmed already, basically about the recommended thin layer of fat cap, and even the pockets were pretty well cleaned, but I cut out some more.
I also chopped off half of the flat and pickled for corned beef.

And then threw a couple chickens also.

so after all that, then do you vacuum-seal and refrigerate until Yom Tov? 
Title: Re: Smoking Meats
Post by: henche on May 31, 2016, 09:04:59 PM
so after all that, then do you vacuum-seal and refrigerate until Yom Tov?

Yes, except I don't vaccum seal and I freeze.   ;D
Title: Re: Smoking Meats
Post by: Sport on June 09, 2016, 11:30:35 PM
12 lb'er
Title: Re: Smoking Meats
Post by: cholent on June 10, 2016, 01:43:37 AM
Smoking a second cut
Title: Re: Smoking Meats
Post by: cholent on June 10, 2016, 01:44:02 AM
.
Title: Re: Smoking Meats
Post by: Sport on June 10, 2016, 08:07:01 AM
And we're up...
Title: Re: Smoking Meats
Post by: Sport on June 10, 2016, 08:08:17 AM
Smoking a second cut
Nice, what you use for the rub? 
Title: Re: Smoking Meats
Post by: cholent on June 10, 2016, 08:28:41 AM
Nice, what you use for the rub?
Big bad beef rub. You?
Title: Re: Smoking Meats
Post by: Sport on June 10, 2016, 08:29:50 AM
Big bad beef rub. You?
Ditto
Title: Re: Smoking Meats
Post by: cholent on June 10, 2016, 09:01:51 AM
Ready to get wrapped
Title: Re: Smoking Meats
Post by: Sport on June 10, 2016, 09:10:47 AM
Whats the IT at ?
Title: Re: Smoking Meats
Post by: ushdadude on June 10, 2016, 10:33:41 AM
And we're up...

That's an interesting coal setup.  You use a water pan in middle?
Title: Re: Smoking Meats
Post by: CS1 on June 10, 2016, 10:36:06 AM
Would this work? http://www.bonappetit.com/recipe/texas-style-smoked-brisket
Title: Re: Smoking Meats
Post by: Sport on June 10, 2016, 10:36:24 AM
That's an interesting coal setup.  You use a water pan in middle?
I uss the wsm, has a water bowel in middel. I got that setup from amazingribs.com ( thanks to you) its Sue's Donut.
Title: Re: Smoking Meats
Post by: cholent on June 10, 2016, 11:21:26 AM
Whats the IT at ?

At that point, 153. How's yours doing?
Title: Re: Smoking Meats
Post by: Sport on June 10, 2016, 11:26:47 AM
At that point, 153. How's yours doing?
At about 153 right now. Holding off on wrapping. Will see if I can plow through or not. Either way got 7 hours until I want to take it off
Title: Re: Smoking Meats
Post by: cholent on June 10, 2016, 12:04:22 PM
Would this work? http://www.bonappetit.com/recipe/texas-style-smoked-brisket
Look at amazing ribs
Title: Re: Smoking Meats
Post by: Sport on June 10, 2016, 06:34:16 PM
Had to use the crutch but looking good..
Title: Re: Smoking Meats
Post by: cholent on June 10, 2016, 06:36:19 PM
Had to use the crutch but looking good..
Nice!
Title: Re: Smoking Meats
Post by: ushdadude on June 19, 2016, 02:09:53 PM
http://amazingribs.com/meathead/the_book.html
Title: Re: Smoking Meats
Post by: Sport on June 19, 2016, 05:14:20 PM
http://amazingribs.com/meathead/the_book.html
Contemplating getting it, how much of it is ribs though ?  And how much is not on his website ?
Title: Re: Smoking Meats
Post by: Sport on June 19, 2016, 06:07:58 PM
Anybody try smoking chicken breast with "bacon" strips on top ?  Hoe about meatloaf ?
Title: Re: Smoking Meats
Post by: henche on June 19, 2016, 07:15:55 PM
I'm smoking some cedar planked brown sugar salmon right now.
Title: Re: Smoking Meats
Post by: cholent on June 19, 2016, 07:30:26 PM
I'm smoking some cedar planked brown sugar salmon right now.
No kashrus issues with using the same smoker for meat and fish? I always wondered that
Title: Re: Smoking Meats
Post by: henche on June 19, 2016, 07:33:27 PM
No kashrus issues with using the same smoker for meat and fish? I always wondered that

There's a serious taste issue if you let any fish juice drip. That's part of why I'm do the cedar plank.

I don't see an issue. Do you not bake fish in a fleishig oven? That's all I'm doing.   
Title: Re: Smoking Meats
Post by: ushdadude on June 19, 2016, 09:19:16 PM
Anybody try smoking chicken breast with "bacon" strips on top ?  Hoe about meatloaf ?

Just did some chicken bottoms Ala amazing ribs Simon and Garfunkel recipe. Not as earthy as I thought it would be (which is good)  cane out great
Title: Re: Smoking Meats
Post by: ushdadude on June 19, 2016, 09:20:37 PM
I'm on the market for an instant read thermometer. Any reason to splurge on the newest thermaworks pen or can I get their 20 dollar pop?
Title: Re: Smoking Meats
Post by: rs242 on June 19, 2016, 11:11:52 PM
Seasons Lakewood has 2nd cut brisket this week for 6.99 a lb
Title: Re: Smoking Meats
Post by: yesitsme on June 19, 2016, 11:41:53 PM
No kashrus issues with using the same smoker for meat and fish? I always wondered that
Tooo many links to post. (http://bfy.tw/6LxE)
Title: Re: Smoking Meats
Post by: henche on June 20, 2016, 01:41:53 PM
Bought some jerk seasoning to make jerk chicken. https://www.spicejungle.com/jerk-seasoning
Title: Re: Smoking Meats
Post by: ushdadude on June 20, 2016, 06:58:16 PM
Bought some jerk seasoning to make jerk chicken. https://www.spicejungle.com/jerk-seasoning (https://www.spicejungle.com/jerk-seasoning)

try the simon and garfunkle rub.
Title: Re: Smoking Meats
Post by: ushdadude on June 20, 2016, 06:58:40 PM
I'm on the market for an instant read thermometer. Any reason to splurge on the newest thermaworks pen or can I get their 20 dollar pop?

BUMP
Title: Re: Smoking Meats
Post by: henche on June 20, 2016, 07:10:58 PM
BUMP

Get a cheap one.
Title: Re: Smoking Meats
Post by: Sport on June 22, 2016, 09:04:29 PM
 smoked  a chicken breast wrapped in lamb baacon.
Title: Re: Smoking Meats
Post by: cholent on June 22, 2016, 09:05:55 PM
smoked  a chicken breast wrapped in lamb baacon.
Good?
Title: Re: Smoking Meats
Post by: Sport on June 22, 2016, 09:07:44 PM
Good?
The parts that were covered with the bacon were great, the other part was a tad dry.
Title: Re: Smoking Meats
Post by: cholent on June 22, 2016, 09:08:49 PM
The parts that were covered with the bacon were great, the other part was a tad dry.
Good to know. If I try it I'll make sure to fully wrap it
Title: Re: Smoking Meats
Post by: Sport on June 22, 2016, 09:10:17 PM
Good to know. If I try it I'll make sure to fully wrap it
Yeah i also cooked it too fast, try keeping it at 220 for 2hrs
Title: Re: Smoking Meats
Post by: Ludwig on June 23, 2016, 02:25:53 AM
Smoking meat,it is delicious,also I don't know how to make it
Title: Re: Smoking Meats
Post by: henche on June 23, 2016, 10:46:35 AM
The parts that were covered with the bacon were great, the other part was a tad dry.

if you covered the whole thing, would the smoke get through the bacon?

I don't usually smoke boneless chicken.  whole chickens smoke so well.

I did once smoke a couple of chicken breasts as pastrami that I'd made for no reason when I was making a brisket pastrami. they were good--not as good as the brisket.
Title: Re: Smoking Meats
Post by: Sport on June 24, 2016, 06:27:40 PM
if you covered the whole thing, would the smoke get through the bacon?

I don't usually smoke boneless chicken.  whole chickens smoke so well.

I did once smoke a couple of chicken breasts as pastrami that I'd made for no reason when I was making a brisket pastrami. they were good--not as good as the brisket.
You dont actually wrap them, realy only supposed to cover them with the bacon so that the fat from the bacon renders and keeps the chicken moist.
I agree, whole chicken is far better smoked than chicken breasts.
Title: Re: Smoking Meats
Post by: ushdadude on June 25, 2016, 10:07:53 PM
You dont actually wrap them, realy only supposed to cover them with the bacon so that the fat from the bacon renders and keeps the chicken moist.
I agree, whole chicken is far better smoked than chicken breasts.

You're supposed to butcher the chicken before smoking. Tops and bottoms go to different temperatures
Title: Re: Smoking Meats
Post by: henche on June 25, 2016, 10:10:31 PM
You're supposed to butcher the chicken before smoking. Tops and bottoms go to different temperatures

But I like chickens better when they're cooked whole. 
Title: Re: Smoking Meats
Post by: ushdadude on June 25, 2016, 10:12:33 PM
But I like chickens better when they're cooked whole.

Go for it
Title: Re: Smoking Meats
Post by: Sport on June 25, 2016, 10:23:45 PM
You're supposed to butcher the chicken before smoking. Tops and bottoms go to different temperatures
Nah comes out great every tim.
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 04, 2016, 03:49:27 PM
I will start by saying that I'm a total n00b at this, so without further ado:

1) What's the way to go, electric or charcoal?
If it's only a matter of minute difference in taste, with the latter being the "real thing" but the former easier to handle, then I'd obviously take the electric (if all else fits my criteria).
Title: Re: Smoking Meats
Post by: cholent on July 04, 2016, 04:09:39 PM
I will start by saying that I'm a total n00b at this, so without further ado:

1) What's the way to go, electric or charcoal?
If it's only a matter of minute difference in taste, with the latter being the "real thing" but the former easier to handle, then I'd obviously take the electric (if all else fits my criteria).

If you're looking for easy read up on the pit barrel cooker. Henche has a full write up on it upthread
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 04, 2016, 04:15:05 PM
If you're looking for easy read up on the pit barrel cooker. Henche has a full write up on it upthread
Is that electric?
Title: Re: Smoking Meats
Post by: cholent on July 04, 2016, 04:15:48 PM
Is that electric?
Charcoal. Amazingribs.com is a great resource as well
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 04, 2016, 04:19:43 PM
The thing is this: I can't quite choose exactly what I'm getting. Someone is ordering one for me and gave me the choice between electric and charcoal. The rest is sort of "beggars can't be choosy"... So I'll ask around a little over here (one question at a time so I can make an informed decision)
Title: Re: Smoking Meats
Post by: cholent on July 04, 2016, 04:53:11 PM
The thing is this: I can't quite choose exactly what I'm getting. Someone is ordering one for me and gave me the choice between electric and charcoal. The rest is sort of "beggars can't be choosy"... So I'll ask around a little over here (one question at a time so I can make an informed decision)
There's no way you can make the suggestion or at least drop the name?
Title: Re: Smoking Meats
Post by: Sport on July 04, 2016, 04:57:03 PM
I will start by saying that I'm a total n00b at this, so without further ado:

1) What's the way to go, electric or charcoal?
If it's only a matter of minute difference in taste, with the latter being the "real thing" but the former easier to handle, then I'd obviously take the electric (if all else fits my criteria).
Try asking on this fb group. https://m.facebook.com/groups/9061322993?view=info&refid=18&ref=bookmarks
Lots of knowledgeable people.
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 04, 2016, 05:00:00 PM
Try asking on this fb group. https://m.facebook.com/groups/9061322993?view=info&refid=18&ref=bookmarks
Lots of knowledgeable people.
Would very much like to get the info, but don't have FB.
Title: Re: Smoking Meats
Post by: Sport on July 04, 2016, 05:00:40 PM
Would very much like to get the info, but don't have FB.
I'll ask for you.
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 04, 2016, 05:02:51 PM
I'll ask for you.
Thanks! Greatly appreciated.  :)
Title: Re: Smoking Meats
Post by: ushdadude on July 04, 2016, 06:15:07 PM
The thing is this: I can't quite choose exactly what I'm getting. Someone is ordering one for me and gave me the choice between electric and charcoal. The rest is sort of "beggars can't be choosy"... So I'll ask around a little over here (one question at a time so I can make an informed decision)

A cheap coal is significantly better than a cheap electric. from my understanding, as you get more expensive, the electric ones start to catch up (never equaling) so i would say it depends on the price range
Title: Re: Smoking Meats
Post by: Sport on July 04, 2016, 07:57:51 PM
Thanks! Greatly appreciated.  :)
So far looking like charcoal is winning out.
Title: Re: Smoking Meats
Post by: rs242 on July 05, 2016, 01:09:06 AM
Thanks! Greatly appreciated.  :)
I use electric and I love it really easy and meat is unbelievable 
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 05, 2016, 01:12:41 AM
Thanks all!
2) What are my options (if any) with something that would work indoors? If electric, then I'd definitely go that way.
Title: Re: Smoking Meats
Post by: ushdadude on July 05, 2016, 09:02:36 AM
Thanks all!
2) What are my options (if any) with something that would work indoors? If electric, then I'd definitely go that way.

an oven
Title: Re: Smoking Meats
Post by: henche on July 05, 2016, 09:51:43 AM
Build a chimney to outside?
Title: Re: Smoking Meats
Post by: rs242 on July 05, 2016, 09:52:38 AM
Your house will still smell even with chimney
Title: Re: Smoking Meats
Post by: aygart on July 05, 2016, 09:54:44 AM
The old fashioned way of hanging meat in the chimney of a fireplace
Title: Re: Smoking Meats
Post by: Sport on July 05, 2016, 11:48:39 AM
Thanks all!
2) What are my options (if any) with something that would work indoors? If electric, then I'd definitely go that way.
Liquid smoke...
Title: Re: Smoking Meats
Post by: ushdadude on July 05, 2016, 01:34:32 PM
Liquid smoke...

and soak it in nitrate to gt fake smoke ring
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 05, 2016, 01:40:12 PM
So what I get is that basically, if it's a smoker it's outdoors.

3) Aside from the difference in taste, are there any pros to either one? (Such as preparatory work, or being very busy checking or with other things by any of them)
Title: Re: Smoking Meats
Post by: henche on July 05, 2016, 01:55:42 PM
So what I get is that basically, if it's a smoker it's outdoors.

3) Aside from the difference in taste, are there any pros to either one? (Such as preparatory work, or being very busy checking or with other things by any of them)

Ok, here's the deal:

There are several main types of smokers, but the quality and convenience vary greatly even within types.  I can't see how to possibly answer electric vs charcoal without knowing which electric and which charcoal, or at least a price band.
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 05, 2016, 02:00:41 PM
Ok, here's the deal:

There are several main types of smokers, but the quality and convenience vary greatly even within types.  I can't see how to possibly answer electric vs charcoal without knowing which electric and which charcoal, or at least a price band.
Thank you. I guess I will get more info and get back around the block. Hope to one day write up my experience and maybe even help some other folks here!  :)
Title: Re: Smoking Meats
Post by: Chuck2 on July 05, 2016, 09:05:47 PM
So I have a Weber Q (https://www.amazon.com/gp/product/B000WOS9RA) that I bought a couple years ago an don't want to invest in a separate smoker or a new Grill.The issue with it is it only has one big burner so indirect heat and keeping the temperature at low temps like 225 is tricky. I wrap 3 sides if the burner with foil I'll let the pictures explain

I'm curious to know what other tricks people have.
Title: Re: Smoking Meats
Post by: Sport on July 11, 2016, 04:30:58 PM
Whole briskets on sale 6.99 at arons. Just picked up a 13 lber.
Title: Re: Smoking Meats
Post by: aygart on July 13, 2016, 09:04:31 AM
What, if any, accessories would you recommend buying with a Pit Barrel?
Title: Re: Smoking Meats
Post by: henche on July 13, 2016, 09:37:06 AM
What, if any, accessories would you recommend buying with a Pit Barrel?

cover, ash tray, turkey hook.

Full disclosure: of those three, i only have the cover.  I use a pizza pan i bought for 10 dollars as an ash tray
Title: Re: Smoking Meats
Post by: Howard@ on July 13, 2016, 10:05:01 AM
The thing is this: I can't quite choose exactly what I'm getting. Someone is ordering one for me and gave me the choice between electric and charcoal. The rest is sort of "beggars can't be choosy"... So I'll ask around a little over here (one question at a time so I can make an informed decision)
From the limited knowledge I have electric is easier to regulate the temp as coal and gas seems to get to hot although that may only be true about the higher end electric smokers
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on July 13, 2016, 06:34:41 PM
Amazon deal of the day: Ivation Long Range Wireless Thermometer - Dual Probe - Remote BBQ, Smoker, Grill, Oven, Meat Thermometer - Monitors Food From Up To 300 Feet Away for $43.99

http://www.amazon.com/dp/B00ANCXJR6/?tag=cl03f-20 (http://www.amazon.com/dp/B00ANCXJR6/?tag=cl03f-20)

Cheapest ever $49.99
Title: Re: Smoking Meats
Post by: Mordyk on July 21, 2016, 02:47:21 PM
New to this shpiel. And recommendations for a good smoker?
Title: Re: Smoking Meats
Post by: rs242 on August 17, 2016, 12:41:13 AM
I'm thinking to smoke "short ribs" also know as flanken I'm not sure if I should smoke as a rack (5 bone) or cut them up maybe 3 and 2. Anyone any smoke these and experience? I'm afraid whole will take to long
Title: Re: Smoking Meats
Post by: rs242 on August 21, 2016, 05:33:58 PM
https://vimeo.com/179680401 (https://vimeo.com/179680401)
Title: Re: Smoking Meats
Post by: ushdadude on August 21, 2016, 07:19:38 PM


why weren't we invited to this party???
Title: Re: Smoking Meats
Post by: rs242 on August 21, 2016, 08:17:38 PM

why weren't we invited to this party???
I'm thinking to smoke "short ribs" also know as flanken I'm not sure if I should smoke as a rack (5 bone) or cut them up maybe 3 and 2. Anyone any smoke these and experience? I'm afraid whole will take to long
Because no one answered me about this
Title: Re: Smoking Meats
Post by: ushdadude on August 22, 2016, 12:26:35 AM
Because no one answered me about this

Lol. Fair enough. How'd it come out?
Title: Re: Smoking Meats
Post by: henche on August 22, 2016, 08:37:37 AM
I'm thinking to smoke "short ribs" also know as flanken I'm not sure if I should smoke as a rack (5 bone) or cut them up maybe 3 and 2. Anyone any smoke these and experience? I'm afraid whole will take to long

I'd do whole
Title: Re: Smoking Meats
Post by: davidmal on August 22, 2016, 02:20:04 PM
yum.
i should not  read this post mid day!
Title: Re: Smoking Meats
Post by: henche on August 22, 2016, 03:15:03 PM
I wanna buy navel.  KRM is always selling navels already cured and spiced, but I wanna cure it and spice it myself.  Anyone see navel in the butcher shop?
Title: Re: Smoking Meats
Post by: Moshe123 on August 22, 2016, 03:51:19 PM
Ask Mr. Linder in KRM if he can give you without.
Title: Re: Smoking Meats
Post by: Entrepreneur on August 24, 2016, 11:45:09 PM
What, if any, accessories would you recommend buying with a Pit Barrel?

I have the ash tray catcher.  Makes cleaning it much easier. Just pull it up and dump out.
Title: Re: Smoking Meats
Post by: Entrepreneur on August 24, 2016, 11:46:22 PM
New to this shpiel. And recommendations for a good smoker?

I have a Pit Barrel and have only had successes.  I have made ribs, whole chicken, whole turkey, and have done several briskets.
Title: Re: Smoking Meats
Post by: Entrepreneur on August 24, 2016, 11:50:41 PM
Whole briskets on sale 6.99 at arons. Just picked up a 13 lber.

That's crazy! Was it still in the vacuum pack and untrimmed?
How did you find out about that deal?

Thanks
Title: Re: Smoking Meats
Post by: Entrepreneur on August 28, 2016, 06:30:34 PM
Where is a good place to buy wood chunks?

Thanks
Title: Re: Smoking Meats
Post by: Sport on August 28, 2016, 07:02:35 PM
That's crazy! Was it still in the vacuum pack and untrimmed?
How did you find out about that deal?

Thanks
Yeah was still packaged. I asked them to separate the first and second cut for me.
Aaron's has these sales every once in a while. When I told Shlomies from seasons in Queens meat dept about that sale he told me he can get me packers whenever I want for that price. So if your in queens and want I can ask him to make an order.
Where is a good place to buy wood chunks?

Thanks
Not sure if its the best place but I buy at home depot.
Title: Re: Smoking Meats
Post by: rs242 on August 28, 2016, 11:56:38 PM
Yeah was still packaged. I asked them to separate the first and second cut for me.
Aaron's has these sales every once in a while. When I told Shlomies from seasons in Queens meat dept about that sale he told me he can get me packers whenever I want for that price. So if your in queens and want I can ask him to make an order.Not sure if its the best place but I buy at home depot.
I only want second cut it goes on sale in seasons for $6.99
Title: Re: Smoking Meats
Post by: henche on August 29, 2016, 12:41:50 AM
I only want second cut it goes on sale in seasons for $6.99

Yes, but the seasons sale is always affordable glatt, while the arons sale is nice fatty meat.
Title: Re: Smoking Meats
Post by: Sport on September 01, 2016, 09:00:32 PM
(http://uploads.tapatalk-cdn.com/20160902/dba2628667ada6b4fd066dcf2e83ff5d.jpg) Been too long since my last brisket.
Title: Re: Smoking Meats
Post by: ushdadude on September 01, 2016, 09:26:56 PM
Been too long since my last brisket.

i only did one this summer :-[
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on September 01, 2016, 09:33:44 PM
i only did one this summer :-[
The backbone of this thread, is that you?!?! Shame on you! You should at least admit it only on the private forums...  ;D
Title: Re: Smoking Meats
Post by: henche on September 01, 2016, 09:39:38 PM
Winter is for smoking. Summer is for grilling.
Title: Re: Smoking Meats
Post by: davidmal on September 01, 2016, 09:47:47 PM
Winter is for smoking. Summer is for grilling.
+1
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on September 01, 2016, 09:49:12 PM
Winter is for smoking. Summer is for grilling.
If it has to be done outdoors I don't see how practical that can be. Vus veis eech?
Title: Re: Smoking Meats
Post by: Sport on September 02, 2016, 07:30:38 AM
i only did one this summer :-[
At one point this summer I was smoking/grilling 3-4 nights a week. It got to the point that I was getting burnt out. So I took a little hiatus from smoking.
Title: Re: Smoking Meats
Post by: henche on September 02, 2016, 08:33:12 AM
At one point this summer I was smoking/grilling 3-4 nights a week. It got to the point that I was getting burnt out. So I took a little hiatus from smoking.

If you're getting burnt, should do lower temps, and also not do sauce eary.
Title: Re: Smoking Meats
Post by: Sport on September 02, 2016, 08:35:10 AM
If you're getting burnt, should do lower temps, and also not do sauce eary.
Im tryimg to lower temp as we speak. I'm at 279, all vents are 90% closed but not having any luck.
Title: Re: Smoking Meats
Post by: henche on September 02, 2016, 08:39:05 AM
Im tryimg to lower temp as we speak. I'm at 279, all vents are 90% closed but not having any luck.

Take out coals :)
Title: Re: Smoking Meats
Post by: Sport on September 02, 2016, 08:46:26 AM
Take out coals :)
Added some eggplants to add cold mass. Hopefully that'll work for now.
Title: Re: Smoking Meats
Post by: Sport on September 02, 2016, 06:12:38 PM
(http://uploads.tapatalk-cdn.com/20160902/fe6e98eaa25d83fb5d982df83b40595c.jpg) 11 hours later.
Title: Re: Smoking Meats
Post by: Entrepreneur on September 03, 2016, 10:58:35 PM
(http://uploads.tapatalk-cdn.com/20160902/fe6e98eaa25d83fb5d982df83b40595c.jpg) 11 hours later.
Nice!  What kind of smoker do you use? What do you use for heat (charcoal, wood...)?
Title: Re: Smoking Meats
Post by: henche on September 03, 2016, 11:06:07 PM
Nice!  What kind of smoker do you use? What do you use for heat (charcoal, wood...)?

Judging from the pic, I'm gonna have to guess a Weber smokey mountain with mainly charcoal and some added fruitwood chips
Title: Re: Smoking Meats
Post by: Sport on September 03, 2016, 11:06:33 PM
Nice!  What kind of smoker do you use? What do you use for heat (charcoal, wood...)?
I have the WSM. Charcoal for heat and wood chunks for smoke. Came out really good, was one of my best. Could have used a little more smoke flavor.
Title: Re: Smoking Meats
Post by: Sport on September 03, 2016, 11:07:19 PM
Judging from the pic, I'm gonna have to guess a Weber smokey mountain with mainly charcoal and some added fruitwood chips
Nice! And now for the clincher... What rub did I use ?
Title: Re: Smoking Meats
Post by: Entrepreneur on September 03, 2016, 11:09:32 PM
Nice! And now for the clincher... What rub did I use ?
Texas style... Salt and pepper!
Title: Re: Smoking Meats
Post by: henche on September 03, 2016, 11:09:57 PM
Nice! And now for the clincher... What rub did I use ?

Hmm. Looks like memphis dust
Title: Re: Smoking Meats
Post by: Sport on September 03, 2016, 11:11:00 PM
I use Memphis dust for chicken. This was bbb.
Title: Re: Smoking Meats
Post by: henche on September 03, 2016, 11:37:20 PM
I use Memphis dust for chicken. This was bbb.

Oh. Was too lazy to search upthread
Title: Re: Smoking Meats
Post by: cholent on September 04, 2016, 01:50:04 AM
Nice! And now for the clincher... What rub did I use ?
Big bad beef rub?
Title: Re: Smoking Meats
Post by: ushdadude on September 04, 2016, 11:44:53 AM
(https://s17.postimg.org/66dizc9y7/Smart_Select_Image_2016_06_29_14_02_06.png) (https://postimg.org/image/hvhinb0wr/)

this is Wandering Q recipe from a video interview. Haven't tried it yet
Title: Re: Smoking Meats
Post by: Sport on September 04, 2016, 11:47:01 AM
(https://s17.postimg.org/66dizc9y7/Smart_Select_Image_2016_06_29_14_02_06.png) (https://postimg.org/image/hvhinb0wr/)

this is Wandering Q recipe from a video interview. Haven't tried it yet
Thats a lot of brown sugar.
Title: Re: Smoking Meats
Post by: aygart on September 04, 2016, 11:50:31 AM
Thats a lot of brown sugar.
And it is in addition to a cup of white sugar.
Title: Re: Smoking Meats
Post by: Sport on September 04, 2016, 11:51:22 AM
And it is in addition to a cup of white sugar.
Oh wow! didnt see that.
Title: Re: Smoking Meats
Post by: henche on September 04, 2016, 12:17:17 PM
(https://s17.postimg.org/66dizc9y7/Smart_Select_Image_2016_06_29_14_02_06.png) (https://postimg.org/image/hvhinb0wr/)

this is Wandering Q recipe from a video interview. Haven't tried it yet

I think my smoked stuff is better.
Title: Re: Smoking Meats
Post by: ushdadude on September 04, 2016, 01:19:36 PM
I think my smoked stuff is better.

That's possible. Volume is very tough to do
Title: Re: Smoking Meats
Post by: Sport on September 04, 2016, 01:27:56 PM
I think my smoked stuff is better.
Mine too, and its not just me, I've been told that by many people. Izzy's on the other hand puts my  brisket to shame.
That's possible. Volume is very tough to do
Thats got to be it, I have no illusions of being the brisket king of NY.
Title: Re: Smoking Meats
Post by: ushdadude on September 04, 2016, 01:36:20 PM
Mine too, and its not just me, I've been told that by many people. Izzy's on the other hand puts my  brisket to shame. Thats got to be it, I have no illusions of being the brisket king of NY.

I don't love izzy's brisket rub. Way too much pepper for my taste. Not sure why he refuses to make briskets at different heat levels.
Title: Re: Smoking Meats
Post by: Sport on September 04, 2016, 01:39:52 PM
I don't love izzy's brisket rub. Way too much pepper for my taste. Not sure why he refuses to make briskets at different heat levels.
It wasnt his rub that blew me away, it was the tenderness of the meat and how the fat melted like butter. Although people I was with told me its hit or miss by him too.
Title: Re: Smoking Meats
Post by: rs242 on September 04, 2016, 11:28:51 PM
I'm thinking of smoking a pastrami. Any thought? Input?
Title: Re: Smoking Meats
Post by: henche on September 05, 2016, 12:25:53 AM
I'm thinking of smoking a pastrami. Any thought? Input?

That's what pastrami is.

I used the recipe on amazingribs. Was good.
Title: Re: Smoking Meats
Post by: davidmal on September 05, 2016, 10:42:42 AM
I'm thinking of smoking a pastrami. Any thought? Input?
yes an invite.
Title: Re: Smoking Meats
Post by: Ed on September 06, 2016, 09:16:02 AM
Does anyone know if there is a kasherus problem with Jack Daniels Barrel Wood Chips? As some of their whisky isn't kosher I wonder if the chips may be a problem.

https://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on September 06, 2016, 02:49:46 PM
Does anyone know if there is a kasherus problem with Jack Daniels Barrel Wood Chips? As some of their whisky isn't kosher I wonder if the chips may be a problem.

https://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4
Why would it be different than any other company's chips? Just because some of their products are known to not have a hashgacha? How many of the products from the other companies have a hashgacha at all?

I would say the real answer is AYLOR.
Title: Re: Smoking Meats
Post by: Sport on September 07, 2016, 10:43:07 AM
http://www.theonion.com/article/study-average-father-thinks-about-sealing-meats-ju-50457?utm_content=Main&utm_campaign=SF&utm_source=Facebook&utm_medium=SocialMarketing
Title: Re: Smoking Meats
Post by: Sport on September 08, 2016, 02:10:26 PM
6.99 for 2nd cut at seasons queens. Not affordable glat.Just ark for shlomy
Title: Re: Smoking Meats
Post by: henche on September 08, 2016, 03:06:22 PM
6.99 for 2nd cut at seasons queens. Not affordable glat.Just ark for shlomy

how about for whole.
Title: Re: Smoking Meats
Post by: rs242 on September 08, 2016, 03:14:43 PM
6.99 for 2nd cut at seasons queens. Not affordable glat.Just ark for shlomy
Why do you say it's not affordable Glat?
Title: Re: Smoking Meats
Post by: Sport on September 08, 2016, 03:19:26 PM
how about for whole.
Kal vchomer
Title: Re: Smoking Meats
Post by: Sport on September 08, 2016, 04:55:17 PM
Why do you say it's not affordable Glat?

Yes, but the seasons sale is always affordable glatt, while the arons sale is nice fatty meat.
Title: Re: Smoking Meats
Post by: rs242 on September 08, 2016, 05:27:28 PM

I know I am asking you if it's not the regular stuff that goes on sale which is usually "affordable Glat"
Title: Re: Smoking Meats
Post by: Sport on September 08, 2016, 05:29:49 PM
I know I am asking you if it's not the regular stuff that goes on sale which is usually "affordable Glat"
It is not.  Its a diffrent label. This is not a publicized sale.
Title: Re: Smoking Meats
Post by: rs242 on September 08, 2016, 05:30:47 PM
It is not.  Its a diffrent label. This is not a publicized sale.
Ok got it so I have no shot in Lakewood
Title: Re: Smoking Meats
Post by: Sport on September 08, 2016, 05:40:09 PM
Ok got it so I have no shot in Lakewood
Doubt it, but you can always ask.
Title: Re: Smoking Meats
Post by: henche on September 08, 2016, 05:42:07 PM
It is not.  Its a diffrent label. This is not a publicized sale.

Publicized right here.
Title: Re: Smoking Meats
Post by: moko on September 08, 2016, 09:16:49 PM
You can get American Alle  whole brisket in BOS for $8.99 lb
Title: Re: Smoking Meats
Post by: henche on September 08, 2016, 09:26:21 PM
You can get American Alle  whole brisket in BOS for $8.99 lb

Smoked? :)
Title: Re: Smoking Meats
Post by: henche on September 09, 2016, 12:44:11 PM
Defrosting brisket that was smoked Memorial day weekend.  I sliced it and froze in 1 lb packages.  It was an Aaron's brisket for 8.99, as it happens.
Title: Re: Smoking Meats
Post by: cholent on September 09, 2016, 12:53:46 PM
Defrosting brisket that was smoked Memorial day weekend.  I sliced it and froze in 1 lb packages.  It was an Aaron's brisket for 8.99, as it happens.

How are you defrosting, and how does it taste?
Title: Re: Smoking Meats
Post by: henche on September 09, 2016, 01:05:59 PM
How are you defrosting, and how does it taste?

On the counter

It tastes good. Its smoked brisket. The worst smoked brisket is still good. And I hope mine is not the worst.
Title: Re: Smoking Meats
Post by: Cheesecake on September 09, 2016, 01:31:31 PM
On the counter

It tastes good. Its smoked brisket. The worst smoked brisket is still good. And I hope mine is not the worst.
Did you ever try the smokin' brisket at Carlos and Gabby's?
Title: Re: Smoking Meats
Post by: rs242 on September 09, 2016, 01:42:40 PM
On the counter

It tastes good. Its smoked brisket. The worst smoked brisket is still good. And I hope mine is not the worst.
Will u be attempting to warm it? Or waiting till room temp and eating?
Title: Re: Smoking Meats
Post by: Sport on September 09, 2016, 01:46:56 PM
Finally got around to smoking jalapenos.
Title: Re: Smoking Meats
Post by: henche on September 09, 2016, 03:14:19 PM
Finally got around to smoking jalapenos.

And?
Title: Re: Smoking Meats
Post by: Sport on September 09, 2016, 03:16:14 PM
And?
They're still on the smoker.
Title: Re: Smoking Meats
Post by: my7168 on September 11, 2016, 10:52:13 AM
They're still on the smoker.
Did the jalapeŮo's come out good?
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on September 11, 2016, 02:22:28 PM
Did the jalapeŮo's come out good?
They're still on the smoker.
:P
Title: Re: Smoking Meats
Post by: Sport on September 11, 2016, 02:37:18 PM
Did the jalapeŮo's come out good?
They look good I need to grind them
Title: Re: Smoking Meats
Post by: shulem92 on September 11, 2016, 02:41:40 PM
They look good I need to grind them
How long did u smoke em for?
Title: Re: Smoking Meats
Post by: Entrepreneur on September 11, 2016, 06:07:44 PM
I get confused between the Flat and the Point vs. 1st cut and 2ns cut. Are they independent of each other?
Title: Re: Smoking Meats
Post by: henche on September 11, 2016, 06:19:58 PM
I get confused between the Flat and the Point vs. 1st cut and 2ns cut. Are they independent of each other?

They are the same thing.
Title: Re: Smoking Meats
Post by: cholent on September 11, 2016, 06:28:54 PM
I get confused between the Flat and the Point vs. 1st cut and 2ns cut. Are they independent of each other?
Flat = first cut. Point = second cut. Go with second cut if you're not doing a whole packer
Title: Re: Smoking Meats
Post by: henche on September 11, 2016, 06:46:27 PM
Flat = first cut. Point = second cut. Go with second cut if you're not doing a whole packer

Do a whole packer if you're not doing a whole packer.
Title: Re: Smoking Meats
Post by: cholent on September 11, 2016, 06:55:38 PM
Do a whole packer if you're not doing a whole packer.
I've done just point many times and it's come out excellent. It's the best part of the brisket anyway
Title: Re: Smoking Meats
Post by: Entrepreneur on September 18, 2016, 12:02:37 AM
How should I cook a 4 lb chuckeye roast on the pit barrel?
How much briquettes, time inside, temps....?

Thanks
Title: Re: Smoking Meats
Post by: chulent613 on October 02, 2016, 08:22:34 AM
Smoking a delmonico roast on a Webber kettle grill. I'm new at smoking so any advice is appreciated :)
I put a spice rub on the roast and set up the coals using the snake method.
Anything else that I should know?
Title: Re: Smoking Meats
Post by: rs242 on October 02, 2016, 11:01:10 AM
Smoking a delmonico roast on a Webber kettle grill. I'm new at smoking so any advice is appreciated :)
I put a spice rub on the roast and set up the coals using the snake method.
Anything else that I should know?
What temp do u plan on taking it off?
Title: Re: Smoking Meats
Post by: chulent613 on October 02, 2016, 11:03:06 AM
What temp do u plan on taking it off?
What do you advise?
Title: Re: Smoking Meats
Post by: chulent613 on October 02, 2016, 12:52:40 PM
It's on since 8am and it's 150 degrees. Shd I take it off?
Title: Re: Smoking Meats
Post by: cholent on October 02, 2016, 03:09:32 PM
It's on since 8am and it's 150 degrees. Shd I take it off?
Crutch
Title: Re: Smoking Meats
Post by: chulent613 on October 02, 2016, 03:12:14 PM
Crutch
??
Title: Re: Smoking Meats
Post by: cholent on October 02, 2016, 03:13:27 PM
??
Texas crutch, take it off, wrap it tightly in heavy duty foil with a little liquid on the bottom, and stick it in your oven at 225
Title: Re: Smoking Meats
Post by: chulent613 on October 02, 2016, 03:14:38 PM
Took it off 2 hrs ago and it's cooling on the counter
Title: Re: Smoking Meats
Post by: aygart on October 02, 2016, 04:28:58 PM
(http://uploads.tapatalk-cdn.com/20161002/77754471b0bfe27755dbbdc3d1a5cd79.jpg)
Honey smoked chicken breasts cd from a Weber kettle.
Title: Re: Smoking Meats
Post by: davidmal on October 05, 2016, 12:20:16 PM
Honey smoked chicken breasts cd from a Weber kettle.

Wow so pretty
Title: Re: Smoking Meats
Post by: henche on October 05, 2016, 12:30:36 PM
Am I a sell out if I do this?  http://forums.dansdeals.com/index.php?topic=13104.msg1571209#msg1571209
Title: Re: Smoking Meats
Post by: Sport on October 05, 2016, 12:37:36 PM
Am I a sell out if I do this?  http://forums.dansdeals.com/index.php?topic=13104.msg1571209#msg1571209
Yes, once you're at it get yourself some of this..https://www.amazon.com/gp/aw/d/B00R3SUZDO/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1475685424&sr=8-1&keywords=liquid+smoke&pi=SY200_QL40&dpPl=1&dpID=41S56ZgiP9L&ref=plSrch
Title: Re: Smoking Meats
Post by: henche on October 05, 2016, 12:49:07 PM
Yes, once you're at it get yourself some of this..https://www.amazon.com/gp/aw/d/B00R3SUZDO/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1475685424&sr=8-1&keywords=liquid+smoke&pi=SY200_QL40&dpPl=1&dpID=41S56ZgiP9L&ref=plSrch

Well, I think I'm gonna anyway.  Too curious not too.  My friend has a sous vides so I told him we'll combine our superpowers.
Title: Re: Smoking Meats
Post by: Sport on October 05, 2016, 01:11:19 PM
Well, I think I'm gonna anyway.  Too curious not too.  My friend has a sous vides so I told him we'll combine our superpowers.
Happens to be I had a sous vides steak once and it was phenomenal. Don't recall the cut but it definitely wasn't a brisket.
Title: Re: Smoking Meats
Post by: davidmal on October 05, 2016, 01:22:05 PM
Happens to be I had a sous vides steak once and it was phenomenal. Don't recall the cut but it definitely wasn't a brisket.
there was the first brisket my BIL made was rubbery and chewy because it was undercooked so he threw into sous cooked it for several more hours
and was incredible

as per steak he did as well i think it was a london broil cut

was delicious very different tasting

but it loses a fundamental element of texture to the outside so make sure to SEAR the outside after your done
Title: Re: Smoking Meats
Post by: ushdadude on October 05, 2016, 09:00:20 PM
Am I a sell out if I do this?  http://forums.dansdeals.com/index.php?topic=13104.msg1571209#msg1571209 (http://forums.dansdeals.com/index.php?topic=13104.msg1571209#msg1571209)

My cheat would be to pressure cook it for an hour and then finish outdoors.
Title: Re: Smoking Meats
Post by: davidmal on October 06, 2016, 02:28:39 PM
My cheat would be to pressure cook it for an hour and then finish outdoors.
how long outside?
what time do you save?
Title: Re: Smoking Meats
Post by: ADG on October 06, 2016, 05:09:24 PM
I just bought the rivergrill and have no clue how to use the smoking aspect. (yes I did try to google it)

Can anyone walk me through the stages of how to smoke meat in this machine.

TIA
Title: Re: Smoking Meats
Post by: henche on October 06, 2016, 05:27:08 PM
I just bought the rivergrill and have no clue how to use the smoking aspect. (yes I did try to google it)

Can anyone walk me through the stages of how to smoke meat in this machine.

TIA

which one
Title: Re: Smoking Meats
Post by: aygart on October 06, 2016, 06:33:52 PM
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
Title: Re: Smoking Meats
Post by: rs242 on October 07, 2016, 12:50:38 AM
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
Something I have bean debating in my head for 2 years now.
Title: Re: Smoking Meats
Post by: grodnoking on October 07, 2016, 01:05:09 AM
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
Nothing wrong woth grilling on yom tov. If you wana be safe take a rather large grill, right befor yom tov put in a large amount of coals, position them to stay lit for awhile. My grill was in the 400s still 3 hours later.
Title: Re: Smoking Meats
Post by: davidmal on October 07, 2016, 01:07:36 AM
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
I've done this but you have to be very precise with your timing

I throw it in the oven
Then sear it for a few minutes slice it and serve it

https://youtu.be/GZ4xl7XJM08

Salt pepper
Title: Re: Smoking Meats
Post by: aygart on October 07, 2016, 09:19:41 AM
I've done this but you have to be very precise with your timing

I throw it in the oven
Then sear it for a few minutes slice it and serve it

https://youtu.be/GZ4xl7XJM08

Salt pepper
Also difficult without a temp probe.
Nothing wrong woth grilling on yom tov. If you wana be safe take a rather large grill, right befor yom tov put in a large amount of coals, position them to stay lit for awhile. My grill was in the 400s still 3 hours later.
Difficult to do safely with the deck being used as a sukka

May just do sear then slow finishing in the oven which we keep at 225.
Title: Re: Smoking Meats
Post by: ADG on October 07, 2016, 09:25:31 AM
which one

The smaller grill with smocking chamber on the side.
Title: Re: Smoking Meats
Post by: henche on October 07, 2016, 12:40:43 PM
The smaller grill with smocking chamber on the side.

PUt a bunch of charcoal in teh smoking chamber.  Light a bunch more with a chimney starter.   Pour the lit coal on the other coal.  PUt hte meat in teh meat chamber and close the door.

I assume.
Title: Re: Smoking Meats
Post by: davidmal on October 07, 2016, 01:23:32 PM
Also difficult without a temp probe.Difficult to do safely with the deck being used as a sukka

May just do sear then slow finishing in the oven which we keep at 225.
reverse sear is yummier as you get more red....
I would do 45 if you like Red
and 1hour if you like pink

depends on the cut as well
thats based on a 2inch cut
Title: Re: Smoking Meats
Post by: aygart on October 07, 2016, 01:27:04 PM
reverse sear is yummier as you get more red....
I would do 45 if you like Red
and 1hour if you like pink

depends on the cut as well
thats based on a 2inch cut
More likely 7-8 in. There is no way I can do the sear right then at the seuda. I may just leave it for a different time.
Title: Re: Smoking Meats
Post by: davidmal on October 07, 2016, 01:38:14 PM
More likely 7-8 in. There is no way I can do the sear right then at the seuda. I may just leave it for a different time.
a sear shouldn't take more than 2 mins hands on time

3-5 mins each side depending on temp
Title: Re: Smoking Meats
Post by: aygart on October 07, 2016, 01:39:10 PM
a sear shouldn't take more than 2 mins hands on time

3-5 mins each side depending on temp
It isn't just the time.
Title: Smoking Meats
Post by: rs242 on October 07, 2016, 02:55:28 PM
It isn't just the time.
So what I have done because I wanted to do meatheads roast for Friday night. Cooked it before leaving enough time that it should be ready for st least half hour before Shabbat showering dressing and all and right before going to shul doing the sear. Covering but not sealing to keep in heat without smothering and ruining bark. Or u could hold it in a pre warmed oven at 150 F and shutting the oven letting it slowly decreasing in temperature. This is the best I got not perfect but u seem desperate. For a Good Friday night rib roast I would suggested method x
Title: Re: Smoking Meats
Post by: aygart on October 07, 2016, 03:57:30 PM
So what I have done because I wanted to do meatheads roast for Friday night. Cooked it before leaving enough time that it should be ready for st least half hour before Shabbat showering dressing and all and right before going to shul doing the sear. Covering but not sealing to keep in heat without smothering and ruining bark. Or u could hold it in a pre warmed oven at 150 F and shutting the oven letting it slowly decreasing in temperature. This is the best I got not perfect but u seem desperate. For a Good Friday night rib roast I would suggested method x
I can see method x working for Friday night when we want to end with the oven off but on Yom tov we need the oven on for other meals
Title: Re: Smoking Meats
Post by: henche on October 07, 2016, 04:05:06 PM
I'm making montreal smoked meat.  It's been dry curing since last motzei shabbos.  Will probably smoke on motzei shabbos. It's a 15 lb brisket.
Title: Re: Smoking Meats
Post by: aygart on October 07, 2016, 04:57:45 PM
I'm making montreal smoked meat.  It's been dry curing since last motzei shabbos.  Will probably smoke on motzei shabbos. It's a 15 lb brisket.
How does it differ from "almost Katz's" other that dry curing?
Title: Re: Smoking Meats
Post by: davidmal on October 07, 2016, 04:58:41 PM
I'm making montreal smoked meat.  It's been dry curing since last motzei shabbos.  Will probably smoke on motzei shabbos. It's a 15 lb brisket.
Post pic
Title: Re: Smoking Meats
Post by: rs242 on October 07, 2016, 05:30:10 PM
So he can say yum
Title: Re: Smoking Meats
Post by: davidmal on October 08, 2016, 09:25:16 PM
So he can say yum
Rs, you know you want to see it
Title: Re: Smoking Meats
Post by: cholent on October 13, 2016, 02:38:07 PM
Henche, would you recommend the ash pan if I go for the PBC?
Title: Re: Smoking Meats
Post by: henche on October 13, 2016, 03:00:52 PM
Henche, would you recommend the ash pan if I go for the PBC?

Yes. And cover.  And turkey hook. 
Title: Re: Smoking Meats
Post by: henche on October 13, 2016, 03:01:26 PM
Yes. And cover.  And turkey hook.

But I dont have one.  I use a pizza pan
Title: Re: Smoking Meats
Post by: cholent on October 13, 2016, 03:22:53 PM
But I dont have one.  I use a pizza pan

Pizza pan seems like a much cheaper way to achieve the same results. Cover makes sense. Turkey hook I know I will never use.
Title: Re: Smoking Meats
Post by: henche on October 13, 2016, 03:48:25 PM
Pizza pan seems like a much cheaper way to achieve the same results. Cover makes sense. Turkey hook I know I will never use.

I'm planning to buy the ash tray, since the pizza pan method works but is annoying since it isn't attached adn doesn't pick up together with the coal basket.

You will use turkey hook. To smoke a turkey.  also so that you can smoke chickens hanging breast down, which is obviusly the better way to smoke chickens, but you need turkey hook for that because there's no where on bottom to snag the chicken.
Title: Re: Smoking Meats
Post by: cholent on October 13, 2016, 04:02:40 PM
I'm planning to buy the ash tray, since the pizza pan method works but is annoying since it isn't attached adn doesn't pick up together with the coal basket.

You will use turkey hook. To smoke a turkey.  also so that you can smoke chickens hanging breast down, which is obviusly the better way to smoke chickens, but you need turkey hook for that because there's no where on bottom to snag the chicken.

We all like chicken bottoms so I'll probably always smoke pieces, not whole chicken. And we're not turkey eaters, other than shwarma
Title: Re: Smoking Meats
Post by: henche on October 13, 2016, 04:30:43 PM
We all like chicken bottoms so I'll probably always smoke pieces, not whole chicken. And we're not turkey eaters, other than shwarma

As a general matter, I think that chickens taste much better when cooked whole, smoked or otherwise.

Ok, fair enough on turkey.
Title: Re: Smoking Meats
Post by: ushdadude on October 13, 2016, 04:35:03 PM
As a general matter, I think that chickens taste much better when cooked whole, smoked or otherwise.

Ok, fair enough on turkey.

i like separate pieces because then I don't have to separate pieces.

also, tops and bottoms cook differently
Title: Re: Smoking Meats
Post by: henche on October 13, 2016, 04:38:33 PM
i like separate pieces because then I don't have to separate pieces.

also, tops and bottoms cook differently

yes, but both tops and bottoms taste better when it's cooked whole. I can't explain why. It's just how it is.

It's the same way pickles taste better cut. They just do.

And sandwiches taste better when cut, and eaten from middle.  They just do.

And meat tastes better sliced against the grain.

See wiki.

Title: Re: Smoking Meats
Post by: ushdadude on October 13, 2016, 04:42:25 PM
yes, but both tops and bottoms taste better when it's cooked whole. I can't explain why. It's just how it is.

It's the same way pickles taste better cut. They just do.

And sandwiches taste better when cut, and eaten from middle.  They just do.

And meat tastes better sliced against the grain.

See wiki.

lol, can't argue with a wiki
Title: Re: Smoking Meats
Post by: aygart on October 13, 2016, 04:53:08 PM
From Wiki:

Quote
Sandwiches taste better cut and bitten from inside.
Is it okay if I take the bite myself or does it need to be someone else?
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 12:43:53 AM
The wiki is rules of life. (I'm not so sure about the pickles but if it's in the wiki with other such important rules I will except it)
Title: Smoking Meats
Post by: rs242 on October 14, 2016, 12:56:06 AM
Looking for some advice. I'm Making a pastrami for the holiday, pastrami is easy because smoke it till 150 fridge and steam the day u want to eat it (it can stay in the fridge up to a week after smoking) so that works our great. The question is I want to do the same to a brisket so thinking out load here, smoke it till 150 fridge (or maybe freeze?) it and steam day of ( I know we will have no bark but we all do the crunch and have no bark anyway). Or crunch till 203 and light steam just to warm if so fridge or freeze?  Looking forward to hearing plan on smoking in the morning
Title: Re: Smoking Meats
Post by: grodnoking on October 14, 2016, 01:07:03 AM
Looking for some advise. I'm Making a pastrami for the holiday, pastrami is easy because smoke it till 150 fridge and steam the day u want to eat it (it can stay in the fridge up to a week after smoking) so that works our great. The question is I want to do the same to a brisket so thinking out load here, smoke it till 150 fridge (or maybe freeze?) it and steam day of ( I know we will have no bark but we all do the crunch and have no bark anyway). Or crunch till 203 and light steam just to warm if so fridge or freeze?  Looking forward to hearing plan on smoking in the morning
Advice!
Title: Re: Smoking Meats
Post by: davidmal on October 14, 2016, 01:07:07 AM
Looking for some advise. I'm Making a pastrami for the holiday, pastrami is easy because smoke it till 150 fridge and steam the day u want to eat it (it can stay in the fridge up to a week after smoking) so that works our great. The question is I want to do the same to a brisket so thinking out load here, smoke it till 150 fridge (or maybe freeze?) it and steam day of ( I know we will have no bark but we all do the crunch and have no bark anyway). Or crunch till 203 and light steam just to warm if so fridge or freeze?  Looking forward to hearing plan on smoking in the morning
Smoke like normal till perfection
Then freeze it
Reheat it day of
Title: Smoking Meats
Post by: rs242 on October 14, 2016, 01:08:49 AM
Smoke like normal till perfection
Then freeze it
Reheat it day of
i didn't know u smoke, I thought when I want advice on how to open threads u my guy
Title: Re: Smoking Meats
Post by: cholent on October 14, 2016, 01:10:20 AM
U don't smoke, when I want advice on how to open threads I'll let u know

I smoke. 3 briskets going now in fact. and I agree with his advice
 
Smoke like normal till perfection
Then freeze it
Reheat it day of

Even with crutch if you have good bark before you crutch you should still have bark left.
Title: Re: Smoking Meats
Post by: davidmal on October 14, 2016, 01:10:30 AM
U don't smoke, when I want advice on how to open threads I'll let u know
tested and proven
And where'd you get such a big mouth.... oh right I know where you got it!
Title: Re: Smoking Meats
Post by: cholent on October 14, 2016, 01:14:36 AM
My briskets have been smoking since 4 pm and they're still stuck at 130! I usually don't like to crutch till 150 but I might have to either raise the heat (it's at 225 now) or just crutch early. I have another 2-3 hours till I go to sleep but at the rate it's going it will very likely not be at 150 yet by then
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 01:31:04 AM
My briskets have been smoking since 4 pm and they're still stuck at 130! I usually don't like to crutch till 150 but I might have to either raise the heat (it's at 225 now) or just crutch early. I have another 2-3 hours till I go to sleep but at the rate it's going it will very likely not be at 150 yet by then
I say crutch
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 02:15:18 AM
Smoke like normal till perfection
Then freeze it
Reheat it day of
I smoke. 3 briskets going now in fact. and I agree with his advice
 
Even with crutch if you have good bark before you crutch you should still have bark left.
So how would you heat? Light steam?
Title: Re: Smoking Meats
Post by: henche on October 14, 2016, 02:25:02 AM
Ok, my verdict is in.  Montreal smoked meat beats pastrami every day of the week.
Title: Re: Smoking Meats
Post by: cholent on October 14, 2016, 03:03:09 AM
I say crutch

I ended up following my 3 am rule, meat needs to be crutched by 3 am so I can cut off an end to taste and still be able to drink my morning coffee at 9 am

Bark is fantastic, flavor is out of this world. Varying degrees of chewiness left for each HOP, but that's fine since I'm still going to crutch now. I'll freeze tomorrow then defrost, slice, and warm on yt.
Title: Re: Smoking Meats
Post by: cholent on October 14, 2016, 03:04:20 AM
So how would you heat? Light steam?

Light steam is fine, I've also done a very tight wrap in an oven at 275 for 45 min to 1 hr, or place in a ziplock bag, squeeze out all air, and submerge in boiling water
Title: Re: Smoking Meats
Post by: Sport on October 14, 2016, 07:43:31 AM
I ended up following my 3 am rule, meat needs to be crutched by 3 am so I can cut off an end to taste and still be able to drink my morning coffee at 9 am

Bark is fantastic, flavor is out of this world. Varying degrees of chewiness left for each HOP, but that's fine since I'm still going to crutch now. I'll freeze tomorrow then defrost, slice, and warm on yt.
What was IT when you crutched?
Also, learn to drink coffee the way its meant to be and you wont have such difficult decisions to make.
Title: Re: Smoking Meats
Post by: aygart on October 14, 2016, 09:03:05 AM
Ok, my verdict is in.  Montreal smoked meat beats pastrami every day of the week.
How does it differ from "almost Katz's" other that dry curing?
and also please
Post pic
Title: Re: Smoking Meats
Post by: cholent on October 14, 2016, 09:51:50 AM
What was IT when you crutched?
Also, learn to drink coffee the way its meant to be and you wont have such difficult decisions to make.

About 140
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
Title: Re: Smoking Meats
Post by: Sport on October 14, 2016, 09:54:34 AM
About 140
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
At 140 you had a solid bark?
How long did you crutch for?
We'll have to agree to disagree on the coffee - al tam v'rayach.. But at least my tam doesn't come with any strings attached.
Title: Re: Smoking Meats
Post by: davidmal on October 14, 2016, 10:50:17 AM
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
I wish I could enjoy my coffee without milk...
I graduated past sugar... but I really like the cream just a splash but you know what,
 i don't mind if it turns into a latte as well.....
Title: Re: Smoking Meats
Post by: cholent on October 14, 2016, 10:52:39 AM
At 140 you had a solid bark?
How long did you crutch for?
We'll have to agree to disagree on the coffee - al tam v'rayach.. But at least my tam doesn't come with any strings attached.

Yes, surprisingly enough. I've had briskets with unsatisfactory barks at 160, but this went for 11 hours and developed beautiful bark despite low internal temp

I wish I could enjoy my coffee without milk...
I graduated past sugar... but I really like the cream just a splash but you know what,
 i don't mind if it turns into a latte as well.....

I also successfully dropped the sugar at one point, although I still sometimes add just a bit. But I've tried to enjoy black coffee many times, always unsuccessfully. Sport, I agree that it's a benefit to be able to enjoy coffee at any time!
Title: Re: Smoking Meats
Post by: Sport on October 14, 2016, 10:55:19 AM


Yes, surprisingly enough. I've had briskets with unsatisfactory barks at 160, but this went for 11 hours and developed beautiful bark despite low internal temp.
My last brisket was at 150 about 3 hours before i needed it ready so I had to use the crutch. Did not have a good bark at all. I also usually will throw it back on the smoker unwrapped for 30 min after it gets to desired it. This helps the bark re-harden.
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 11:12:28 AM
My last brisket was at 150 about 3 hours before i needed it ready so I had to use the crutch. Did not have a good bark at all. I also usually will throw it back on the smoker unwrapped for 30 min after it gets to desired it. This helps the bark re-harden.
After resting?
Title: Re: Smoking Meats
Post by: Sport on October 14, 2016, 11:13:39 AM
After resting?
No prior to resting, after crutching.
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 11:14:05 AM
Light steam is fine, I've also done a very tight wrap in an oven at 275 for 45 min to 1 hr, or place in a ziplock bag, squeeze out all air, and submerge in boiling water
if I'm freezing should I "rest" before or freeze strait from smoker?
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 11:14:45 AM
No prior to resting, after crutching.
Interesting because I let it rest while still in the "crutch"
Title: Re: Smoking Meats
Post by: Sport on October 14, 2016, 11:19:09 AM
Interesting because I let it rest while still in the "crutch"
Then your left with no bark because it's sitting in the juice. I save the juice for a gravy (not at all necessary). And after putting back on smoker I re-wrap in new foil.
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 11:20:24 AM
Then your left with no bark because it's sitting in the juice. I save the juice for a gravy (not at all necessary). And after putting back on smoker I re-wrap in new foil.
Then how do u rest it? I do in the crutch with towel in a cooler as per meathead
Title: Re: Smoking Meats
Post by: Sport on October 14, 2016, 11:21:47 AM
Then how do u rest it? I do in the crutch with towel in a cooler as per meathead
I re-wrap it in foil and do the same.
This is all per meathead btw.
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 11:22:36 AM
I re-wrap it in foil and do the same.
This is all per meathead btw.
Ok same thing just take out the juice got it.
Title: Re: Smoking Meats
Post by: rs242 on October 14, 2016, 11:23:05 AM
I feel like I gave up on bark
Title: Re: Smoking Meats
Post by: shulem92 on October 14, 2016, 12:07:06 PM
Smoking meat ≠ coffee. How'd they even end up in the same thread??
Title: Re: Smoking Meats
Post by: cholent on October 14, 2016, 12:07:49 PM
Smoking meat ≠ coffee. How'd they even end up in the same thread??

The same way cholent landed up in the Pick your Poison thread
Title: Re: Smoking Meats
Post by: ushdadude on October 14, 2016, 12:41:06 PM
if I'm freezing should I "rest" before or freeze strait from smoker?

you don't want to put a piping hot brisket in your freezer anyway
Title: Re: Smoking Meats
Post by: henche on October 16, 2016, 02:20:26 PM
Went to parents for yontiff, and next door neighbors have come into a smoker. And it was running.

So I grabbed a corned beef dad had bought with me in mind. Whole brisket corned beef. Rubbed with pepper, coriander, garlic, onion, mustard seed, and brown sugar.  Chucked into smoker at 10.  I'll pull it at 530 or so, and stuff in a pan with some water to steam for a couple hours in oven, and all done. 
Title: Re: Smoking Meats
Post by: rs242 on October 16, 2016, 02:52:03 PM
Went to parents for yontiff, and next door neighbors have come into a smoker. And it was running.

So I grabbed a corned beef dad had bought with me in mind. Whole brisket corned beef. Rubbed with pepper, coriander, garlic, onion, mustard seed, and brown sugar.  Chucked into smoker at 10.  I'll pull it at 530 or so, and stuff in a pan with some water to steam for a couple hours in oven, and all done.
What a beautiful yom tov story
Title: Re: Smoking Meats
Post by: aygart on October 16, 2016, 05:27:11 PM
Honey smoked chicken with Simon Garfunkel rub(http://uploads.tapatalk-cdn.com/20161016/b9fc0b9c2cc20d05eca4b4272ee98e91.jpg)
Title: Re: Smoking Meats
Post by: my7168 on October 22, 2016, 10:37:19 PM
Has anyone smoked a French roast?
Title: Re: Smoking Meats
Post by: cholent on October 22, 2016, 11:17:10 PM
Has anyone smoked a French roast?
I wouldn't. French roast benefits from high fast cooking. Just rub with oil and spices, then broil, flipping and re-rubbing every 15 mins till it reaches your desired internal temp. Winner every time
Title: Re: Smoking Meats
Post by: davidmal on October 23, 2016, 03:30:20 PM
(http://uploads.tapatalk-cdn.com/20161023/a0238a0f2aecfbb53f0d242dffd403ff.jpg)
Title: Re: Smoking Meats
Post by: aygart on October 23, 2016, 03:50:00 PM
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?


Nothing wrong woth grilling on yom tov. If you wana be safe take a rather large grill, right befor yom tov put in a large amount of coals, position them to stay lit for awhile. My grill was in the 400s still 3 hours later.


I've done this but you have to be very precise with your timing

I throw it in the oven
Then sear it for a few minutes slice it and serve it

https://youtu.be/GZ4xl7XJM08

Salt pepper

In the end for the first days I left the grill going into Yom Tov with the roast on and popped in an old analog thermometer through the vent but it wasn't quite ready on time and we needed to wait for it a bit.  in the end it was a little overdone and I think it is because the thermometer is off but it was still delicious. Sorry no pics from Yom Tov.
Title: Re: Smoking Meats
Post by: grodnoking on October 23, 2016, 03:55:18 PM


In the end for the first days I left the grill going into Yom Tov with the roast on and popped in an old analog thermometer through the vent but it wasn't quite ready on time and we needed to wait for it a bit.  in the end it was a little overdone and I think it is because the thermometer is off but it was still delicious. Sorry no pics from Yom Tov.
We messed up too. We ended up with very soft (because of the sous-vide) and very over done meat (because the grill was too hot). It was very unfortunate, and next time I'll insist on cooking the main dish.
Title: Re: Smoking Meats
Post by: ushdadude on October 23, 2016, 04:05:17 PM
We messed up too. We ended up with very soft (because of the sous-vide) and very over done meat (because the grill was too hot). It was very unfortunate, and next time I'll insist on cooking the main dish.

i'm confused. it was dry but tender?
Title: Re: Smoking Meats
Post by: grodnoking on October 23, 2016, 04:07:40 PM
i'm confused. it was dry but tender?
The meat was confused too. It was overcooked but moist, and not so tender. Dont ask.
Title: Re: Smoking Meats
Post by: aygart on October 30, 2016, 03:58:04 PM
What are the advantages of the Pti Barrel over simply using a Weber Kettle other than capacity?
Title: Re: Smoking Meats
Post by: ushdadude on October 30, 2016, 04:16:29 PM
What are the advantages of the Pti Barrel over simply using a Weber Kettle other than capacity?

consistent temperature without babysitting
Title: Re: Smoking Meats
Post by: aygart on October 30, 2016, 05:09:41 PM
consistent temperature without babysitting
It seems to me that the PBC is very difficult to access the charcoal during cooking in case you need to get rid of ash etc is that the case? I did not have a difficult time maintaining temp on a weber travel kettle but it was small and after some time the ash became an issue and was just not going down to the ashtray. I would imagine this is less of a problem in general with both the larger Webers and the PBC, but what is your experience?
Title: Re: Smoking Meats
Post by: henche on October 30, 2016, 06:22:11 PM
It seems to me that the PBC is very difficult to access the charcoal during cooking in case you need to get rid of ash etc is that the case? I did not have a difficult time maintaining temp on a weber travel kettle but it was small and after some time the ash became an issue and was just not going down to the ashtray. I would imagine this is less of a problem in general with both the larger Webers and the PBC, but what is your experience?


You'd never want to access the ashes during a cook on the pbc.  It's the type of thing that you light it, hang the meat,  go back inside and do work for a few hours,  and then cone and pull it off when its done
Title: Re: Smoking Meats
Post by: ushdadude on October 30, 2016, 07:58:54 PM
It seems to me that the PBC is very difficult to access the charcoal during cooking in case you need to get rid of ash etc is that the case? I did not have a difficult time maintaining temp on a weber travel kettle but it was small and after some time the ash became an issue and was just not going down to the ashtray. I would imagine this is less of a problem in general with both the larger Webers and the PBC, but what is your experience?

i do the snake method on my weber kettle and it's pretty consistent too. can't cook too long though. i always end up crunching
Title: Re: Smoking Meats
Post by: chulent613 on October 31, 2016, 06:15:36 AM
Does the crunch need to be davka in silver foil? Can I put it in a Lodge cast iron Dutch oven instead?
Title: Re: Smoking Meats
Post by: henche on October 31, 2016, 07:38:59 AM
Does the crunch need to be davka in silver foil? Can I put it in a Lodge cast iron Dutch oven instead?

The point of the crutch is to get past the stall without drying out.  The stall is caused by surface cooling of the meat when it's liquid evaporates.   If you wrap in aluminum foil, then nothing evaporates.  If you put in a Dutch oven,  I think there would be less evaporation,  but still some.
Title: Re: Smoking Meats
Post by: Sport on November 01, 2016, 05:40:42 PM
The point of the crutch is to get past the stall without drying out.  The stall is caused by surface cooling of the meat when it's liquid evaporates.   If you wrap in aluminum foil, then nothing evaporates.  If you put in a Dutch oven,  I think there would be less evaporation,  but still some.
Yup, even when doing the crutch if you dont wrap really tight you lose the benefit of crutching.
Title: Re: Smoking Meats
Post by: aygart on November 25, 2016, 11:43:09 AM
What is you guys opinion on this smoker?

http://forums.dansdeals.com/index.php?topic=68649.0 (http://forums.dansdeals.com/index.php?topic=68649.0)

How about this ne?
https://www.amazon.com/dp/B000QJ2X0A?psc=1
Title: Re: Smoking Meats
Post by: Sport on November 25, 2016, 01:28:32 PM
What is you guys opinion on this smoker?

http://forums.dansdeals.com/index.php?topic=68649.0 (http://forums.dansdeals.com/index.php?topic=68649.0)

How about this ne?
https://www.amazon.com/dp/B000QJ2X0A?psc=1
http://amazingribs.com/bbq_equipment_reviews_ratings/smoker-tailgater/orion-cooker
http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/masterbuilt-30-electric-digital-smokehouse-top-control
Title: Re: Smoking Meats
Post by: aygart on November 25, 2016, 01:36:31 PM
http://amazingribs.com/bbq_equipment_reviews_ratings/smoker-tailgater/orion-cooker
http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/masterbuilt-30-electric-digital-smokehouse-top-control
The Amazon reviews seem to indicate that the electric one has improved immensely with the more recent models and the review is based on a model from ten years ago.
Title: Re: Smoking Meats
Post by: Sport on November 25, 2016, 02:23:24 PM
The Amazon reviews seem to indicate that the electric one has improved immensely with the more recent models and the review is based on a model from ten years ago.
Could be, I don't have an opinion on either of these. But meathead is usually pretty reliable.
Bottom line is they're both entry level smokers, so they're probably not be the best but are safe bets if youre not Sure smoking is for you.
On the other hand, if its within your budget I would recommend the weber Smokey mountain.
Title: Re: Smoking Meats
Post by: henche on November 26, 2016, 06:21:14 PM
I smoked a turkey
Title: Re: Smoking Meats
Post by: Sport on November 26, 2016, 06:26:43 PM
I smoked a turkey
Pics?  How was ?
Title: Re: Smoking Meats
Post by: henche on November 26, 2016, 08:35:09 PM
Pics?  How was ?

Was good.  I ate it two days after smoking.  Wasnt best thing I've ever smoked
Title: Re: Smoking Meats
Post by: Emkay on November 27, 2016, 03:15:43 AM


L  Wasnt best thing I've ever smoked
What was?
Title: Re: Smoking Meats
Post by: henche on November 28, 2016, 11:58:05 AM
What was?

in this order:

1. salmon
2. montreal smoked meat (brisket)
3. chicken
4. texas style brisket
5. texas style ribs
6. turkey
Title: Re: Smoking Meats
Post by: aygart on November 28, 2016, 12:42:29 PM
in this order:

1. salmon
2. montreal smoked meat (brisket)
3. chicken
4. texas style brisket
5. texas style ribs
6. turkey

I see 3 differences between pastrami and Montreal Smoked brisket

1. Brisket vs shoulder
2. Dry cured vs wet brined
3. Steamed after vs not steamed

Meathead's "almost Katz's" uses brisket and also does no steam. Is it the dry vs wet curing that makes such a difference?
Title: Re: Smoking Meats
Post by: CS1 on November 28, 2016, 12:56:05 PM
I see 3 differences between pastrami and Montreal Smoked brisket

1. Brisket vs shoulder
2. Dry cured vs wet brined
3. Steamed after vs not steamed

Meathead's "almost Katz's" uses brisket and also does no steam. Is it the dry vs wet curing that makes such a difference?

any good deals on Cyber Monday smokers?
Title: Re: Smoking Meats
Post by: henche on November 28, 2016, 01:31:56 PM
I see 3 differences between pastrami and Montreal Smoked brisket

1. Brisket vs shoulder
2. Dry cured vs wet brined
3. Steamed after vs not steamed

Meathead's "almost Katz's" uses brisket and also does no steam. Is it the dry vs wet curing that makes such a difference?

1. I don't differentiate between brisket v. shoulder.
2. Yes.
3. I also steam pastrami.

so yes, it was the dry cure that made it so good.
Title: Re: Smoking Meats
Post by: Entrepreneur on December 14, 2016, 11:05:49 AM
How long can I keep a vacuum sealed packers cut brisket in the fridge for?

Thanks
Title: Re: Smoking Meats
Post by: jaywhy on December 14, 2016, 11:15:34 AM
How long can I keep a vacuum sealed packers cut brisket in the fridge for?

Thanks
a good few weeks.
Title: Re: Smoking Meats
Post by: ADG on December 14, 2016, 11:42:30 AM
Is flavored wood something that needs a hechsher? Just got Hickorey and peacan im so excited and I just cant hide it
Title: Re: Smoking Meats
Post by: cholent on December 14, 2016, 11:46:52 AM
Is flavored wood something that needs a hechsher? Just got Hickorey and peacan im so excited and I just cant hide it

No. There is no flavoring added to the wood, it just comes from that tree
Title: Re: Smoking Meats
Post by: username on December 16, 2016, 10:21:49 AM
https://www.amazon.com/Smoke-Hollow-26142E-Electric-26-Inch/dp/B00NP3U6CG/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1481901595&sr=1-3&keywords=electric+smoker

$98.15
4.3 stars (38)
Title: Re: Smoking Meats
Post by: henche on December 16, 2016, 11:37:01 AM
https://www.amazon.com/Smoke-Hollow-26142E-Electric-26-Inch/dp/B00NP3U6CG/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1481901595&sr=1-3&keywords=electric+smoker

$98.15
4.3 stars (38)

Is electric.  I probably wouldn't buy such a cheap electric.
Title: Re: Smoking Meats
Post by: ADG on December 16, 2016, 12:46:24 PM
anyone smoke a chuck roast? is it a good choice?
Title: Re: Smoking Meats
Post by: ushdadude on December 16, 2016, 01:10:45 PM
anyone smoke a chuck roast? is it a good choice?
Might be too dry
Title: Re: Smoking Meats
Post by: Entrepreneur on December 16, 2016, 01:35:57 PM
anyone smoke a chuck roast? is it a good choice?
I did once.  It came out a little dry but was still delicious. I followed Malcolm Reeds recipe


You can also put it in your crock pot on low in BBQ sauce and let it ride for the day but I guess you want that smokey heaven flavor.

Title: Re: Smoking Meats
Post by: Sport on December 16, 2016, 03:18:00 PM
Anybody smoke anything good lately. I havent had time to smoke for too long, getting withdrawal..
Title: Re: Smoking Meats
Post by: aygart on December 18, 2016, 12:33:54 PM
Two new articles on Amazing Ribs

http://amazingribs.com/tips_and_technique/pit_barrel_cooker_tips_and_technique.html

http://amazingribs.com/tips_and_technique/sous_vide_and_the_grill.html
Title: Re: Smoking Meats
Post by: rs242 on December 18, 2016, 07:00:04 PM
Two new articles on Amazing Ribs

http://amazingribs.com/tips_and_technique/pit_barrel_cooker_tips_and_technique.html

http://amazingribs.com/tips_and_technique/sous_vide_and_the_grill.html
Glad to see he getting into sous vibe. I just got one and don't know where to start
Title: Re: Smoking Meats
Post by: ushdadude on December 19, 2016, 03:06:40 PM
Glad to see he getting into sous vibe. I just got one and don't know where to start

he has a few videos together with chefsteps.com
Title: Re: Smoking Meats
Post by: CS1 on December 19, 2016, 03:22:37 PM
Glad to see he getting into sous vibe. I just got one and don't know where to start

you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!
Title: Re: Smoking Meats
Post by: ushdadude on December 19, 2016, 03:32:20 PM
you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!

i was thinking similar except I wanted to try it with liquid smoke.
Title: Re: Smoking Meats
Post by: rs242 on December 19, 2016, 03:43:36 PM
you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!
Do you sear on grill or pan?
Title: Re: Smoking Meats
Post by: CS1 on December 19, 2016, 08:50:00 PM
i was thinking similar except I wanted to try it with liquid smoke.

first taste it all natural after 36-48 hours. It's much better tasting than artificial smoke. You can always add liquid smoke afterwards if you need it.
Title: Re: Smoking Meats
Post by: CS1 on December 19, 2016, 08:53:32 PM
Do you sear on grill or pan?

yes. We've seared it right afterwards very briefly on each side. More for the purpose of making it it hotter than adding more flavor/texture.
131 degrees is sort of warm, so the sear heated it up. Also, we've placed the whole Sous Vide unit on a wall timer and had it turn off at 12:30pm on Shabbos, removed it, sliced it, and served it straight! It was delicious! (It was 2 halves of a shoulder roast cooking in two bags from Friday afternoon.) 24 hours at 132 degrees for shoulder roast.  48 hours at 131 degrees for chuck steak. 
Title: Re: Smoking Meats
Post by: aygart on January 01, 2017, 12:11:25 AM
Smoked a regular corned beef brisket for shabbos and it came out great! I put some OLeary rub on it but I don't think it made the difference. Next time I may use BBBR
Title: Re: Smoking Meats
Post by: Mountain Man on January 03, 2017, 02:34:07 AM
Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.
Title: Re: Smoking Meats
Post by: henche on January 03, 2017, 11:31:25 AM
Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.

Where did you buy a navel
Title: Re: Smoking Meats
Post by: aygart on January 03, 2017, 11:37:34 AM
Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.

DW would never let that into my house
Title: Re: Smoking Meats
Post by: Mountain Man on January 03, 2017, 06:17:05 PM
Where did you buy a navel
I'm oot but any butcher can get you navel or beef plate (as it's sometimes known). It's about the cheapest piece of meat on the cow.

DW would never let that into my house

I didn't ask my DW. But there were a few leaner parts that she was able to have. A pastrami like this in a cholent is really something special.
Title: Re: Smoking Meats
Post by: rs242 on February 18, 2017, 10:52:36 PM
Need some help. Smoking a brisket tomorrow and was thinking instead of wrapping at 150 to put it in the sous vide at 205. Thoughts?
Title: Re: Smoking Meats
Post by: rs242 on February 19, 2017, 06:39:11 PM
Need some help. Smoking a brisket tomorrow and was thinking instead of wrapping at 150 to put it in the sous vide at 205. Thoughts?
Didn't really work out
Title: Re: Smoking Meats
Post by: Sport on February 19, 2017, 07:41:48 PM
Didn't really work out
What happened ? 
Title: Re: Smoking Meats
Post by: rs242 on February 19, 2017, 10:43:47 PM
What happened ?
My logic was to sous vide at 203 because that is where I would want my brisket. Well it was hard getting the temp up that high and when I did it was boiling and the sous vide could not handle it, it kept saying not enough water (there was). All that and I felt uncomfortable with boiling my brisket in a zip lock bag. So I took it out and wrapped it put it back in the smoker.
Title: Re: Smoking Meats
Post by: aygart on February 19, 2017, 10:58:19 PM
My logic was to sous vide at 203 because that is where I would want my brisket. Well it was hard getting the temp up that high and when I did it was boiling and the sous vide could not handle it, it kept saying not enough water (there was). All that and I felt uncomfortable with boiling my brisket in a zip lock bag. So I took it out and wrapped it put it back in the smoker.
Would it really make a difference going to 210? Just put it in a regular boiling pot of water.
Title: Re: Smoking Meats
Post by: rs242 on February 19, 2017, 11:09:11 PM
Would it really make a difference going to 210? Just put it in a regular boiling pot of water.
No but we ever think of putting our brisket in a boiling pot of water?
Title: Re: Smoking Meats
Post by: ushdadude on February 20, 2017, 10:30:55 AM
Sous vide is different. Don't need to go that high to get tender. What I would do is sous vide for about 36 hours and then smoke it
Title: Re: Smoking Meats
Post by: rs242 on February 21, 2017, 12:18:40 AM
Sous vide is different. Don't need to go that high to get tender. What I would do is sous vide for about 36 hours and then smoke it
Yea that all over the sous vide websites
Title: Re: Smoking Meats
Post by: ushdadude on February 21, 2017, 01:39:40 AM
Yea that all over the sous vide websites
So it obviously works  ;D
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on February 26, 2017, 11:35:58 PM
I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week.  :))



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)
Title: Re: Smoking Meats
Post by: cholent on February 27, 2017, 12:00:52 AM
I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week.  :))



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)
Go ahead, open the thread
Title: Re: Smoking Meats
Post by: henche on February 27, 2017, 07:29:30 AM
I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week.  :))



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)

No,  sous vide is gross. Imagine everything you eat is slow boiled.  When you move into an old age home,  you won't even know the difference
Title: Re: Smoking Meats
Post by: ushdadude on February 27, 2017, 08:12:45 AM
No,  sous vide is gross. Imagine everything you eat is slow boiled.  When you move into an old age home,  you won't even know the difference

Says the man who boils his pastrami ;D
Title: Re: Smoking Meats
Post by: henche on February 27, 2017, 11:18:35 AM
Says the man who boils his pastrami ;D

Forgot to report back. It was excellent. Best part was the burnt stuff from the end near the coal that crumbled off.
Title: Re: Smoking Meats
Post by: Sport on May 03, 2017, 09:08:57 AM
Was the sous vide thread ever created?
I got a rib roast, no bone, cheap quality. I want to sous vide it, any suggestion on what temp, how long amd recipe?
Title: Re: Smoking Meats
Post by: aygart on May 03, 2017, 09:16:59 AM
Was the sous vide thread ever created?
I got a rib roast, no bone, cheap quality. I want to sous vide it, any suggestion on what temp, how long amd recipe?
Sous Vide has been discussed in this thread http://forums.dansdeals.com/index.php?topic=13104.0

Many recipes available here http://bfy.tw/BZPv :P
Title: Re: Smoking Meats
Post by: Sport on May 03, 2017, 09:21:51 AM
Sous Vide has been discussed in this thread http://forums.dansdeals.com/index.php?topic=13104.0

Many recipes available here http://bfy.tw/BZPv
Im aware of google,
I'm looking for personal recommendations, specifically for a lower quality meat.
Title: Re: Smoking Meats
Post by: aygart on May 03, 2017, 09:24:02 AM
Im aware of google,
I'm looking for personal recommendations, specifically for a lower quality meat.
I know. That was the :P

Either way, Sous vide has been discussed in that thread.
 
Title: Re: Smoking Meats
Post by: Sport on May 03, 2017, 09:24:38 AM
I know. That was the
Gotcha
Title: Re: Smoking Meats
Post by: cholent on May 03, 2017, 09:41:36 AM
Was the sous vide thread ever created?
I got a rib roast, no bone, cheap quality. I want to sous vide it, any suggestion on what temp, how long amd recipe?
Check chef steps or serious eats for good info on sous vide
Title: Re: Smoking Meats
Post by: Mordyk on May 03, 2017, 04:38:31 PM
Any good methods for smoking wings?
Title: Re: Smoking Meats
Post by: henche on May 03, 2017, 04:52:09 PM
Any good methods for smoking wings?

Yah

Look on pbc website. 
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on May 03, 2017, 06:22:29 PM
Was the sous vide thread ever created?
I got a rib roast, no bone, cheap quality. I want to sous vide it, any suggestion on what temp, how long amd recipe?
I never saw (nor did I create) such thread. I actually tried my first brisket sous vide last week. Don't ask... :-\
Title: Re: Smoking Meats
Post by: ushdadude on May 03, 2017, 06:26:04 PM
I never saw (nor did I create) such thread. I actually tried my first brisket sous vide last week. Don't ask... :-\

So.... How was? ;D
Title: Re: Smoking Meats
Post by: gozalim on May 03, 2017, 06:34:35 PM
I got a rib roast, no bone, cheap quality. I want to sous vide it, any suggestion on what temp, how long amd recipe?
on the same note, any suggestions for slow-cooking cheap meat on crock-pot "low"
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on May 03, 2017, 07:06:37 PM
So.... How was?  >:(
FTFY

It came out smelling like urine. Hell knows what it tasted like.  :-[
I'm 100% certain the meat was fresh, so I'm not quite sure where I went wrong.
Title: Re: Smoking Meats
Post by: henche on May 03, 2017, 07:23:34 PM
Ouch.  A whole brisket?
Title: Re: Smoking Meats
Post by: Sport on May 03, 2017, 07:24:39 PM
Any good methods for smoking wings?
Yes, use this rub: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Smoke at 250-275 for 45 min or so.
If you like your wings saucy finish them with - honey and sriracha suace (equal parts).
If you like em crispy, finish on grill for a few minutes.
Personally I like to use  mesquite wood for wings.
Any good methods for smoking wings?
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on May 03, 2017, 07:28:13 PM
Ouch.  A whole brisket?
Ouch is right. 2 lbs.
Title: Re: Smoking Meats
Post by: Sport on May 03, 2017, 07:31:38 PM
Ouch is right. 2 lbs.
2lbs!? Thats not a whole brisket.
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on May 03, 2017, 07:45:03 PM
2lbs!? Thats not a whole brisket.
Not at all. I never said I did a whole brisket. In fact, with such results I'm glad I didn't mess up on anything more than 2 lbs.
Title: Re: Smoking Meats
Post by: rs242 on May 04, 2017, 12:27:06 AM
Not at all. I never said I did a whole brisket. In fact, with such results I'm glad I didn't mess up on anything more than 2 lbs.
What was your process? A friend of mine was just chewing my ear off to try sous vide brisket and how successful he has bean
Title: Re: Smoking Meats
Post by: davidmal on May 04, 2017, 02:21:31 PM
What was your process? A friend of mine was just chewing my ear off to try sous vide brisket and how successful he has bean
My BIL Smoked a brisket then Sousvide it then back to the smoker
Title: Re: Smoking Meats
Post by: henche on May 04, 2017, 03:13:37 PM
My BIL Smoked a brisket then Sousvide it then back to the smoker

Why step 1?
Title: Re: Smoking Meats
Post by: davidmal on May 04, 2017, 03:14:53 PM
Why step 1?
Agreed. But originally wasn't planned for step 2 and 3
Title: Re: Smoking Meats
Post by: ADG on May 04, 2017, 03:29:19 PM
smoking food all the way can take many hours- sometimes days:)
Title: Re: Smoking Meats
Post by: henche on May 04, 2017, 03:38:50 PM
smoking food all the way can take many hours- sometimes days:)

What meat have you smoked for days? A whole goat?
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on May 04, 2017, 04:38:32 PM
What was your process? A friend of mine was just chewing my ear off to try sous vide brisket and how successful he has bean
I followed this recipe. https://recipes.anovaculinary.com/recipe/sous-vide-smoked-brisket (https://recipes.anovaculinary.com/recipe/sous-vide-smoked-brisket) For the finishing I used the oven method.
Title: Re: Smoking Meats
Post by: Mordyk on May 07, 2017, 01:38:47 AM
How long does a 5lb brisket  take in an electric smoker?
Title: Re: Smoking Meats
Post by: henche on May 07, 2017, 10:40:02 AM
How long does a 5lb brisket  take in an electric smoker?

Depends on temp
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 11:09:33 AM
Leaning toward a wsm. Do i splurge the extra $100 for a 22.5 inch or just get the 18.5 inch?  Considering i usually will be doing smaller cooks with the very occasional full turkey or big rack or seldom a packer, will 18 be enough?
Title: Re: Smoking Meats
Post by: henche on May 07, 2017, 11:18:48 AM
Leaning toward a wsm. Do i splurge the extra $100 for a 22.5 inch or just get the 18.5 inch?  Considering i usually will be doing smaller cooks with the very occasional full turkey or big rack or seldom a packer, will 18 be enough?


Get the big one
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 11:40:24 AM

Get the big one
Will I have to use the same amount of charcoal to smoke a small amount as a ton of food?
Title: Re: Smoking Meats
Post by: rs242 on May 07, 2017, 12:14:21 PM
Will I have to use the same amount of charcoal to smoke a small amount as a ton of food?
Wondering why u would go for wsm over pbs?
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 12:43:51 PM
Wondering why u would go for wsm over pbs?
More control over temperature. PBS can't do cooks at 225. Got a friend who knows his smokes and said he barely uses PBS due to the temp control.
Also, sometimes stores only sell individual ribs, not full racks. Does PBS have a grate?
Title: Re: Smoking Meats
Post by: cholent on May 07, 2017, 02:09:48 PM
More control over temperature. PBS can't do cooks at 225. Got a friend who knows his smokes and said he barely uses PBS due to the temp control.
Also, sometimes stores only sell individual ribs, not full racks. Does PBS have a grate?
It does have a grate..and while I don't own one yet, and wouldn't call myself an expert, the experts say that pbs does a great job even at higher than traditional temps
Title: Re: Smoking Meats
Post by: Mordyk on May 07, 2017, 02:31:52 PM
Depends on temp
What is the preferred temp? Was going from 8am at 230f. Stalled at 155 for at least 1.5 hrs by now.  I would like to serve at 6 o'clock
Title: Re: Smoking Meats
Post by: Sport on May 07, 2017, 02:50:16 PM
Leaning toward a wsm. Do i splurge the extra $100 for a 22.5 inch or just get the 18.5 inch?  Considering i usually will be doing smaller cooks with the very occasional full turkey or big rack or seldom a packer, will 18 be enough?
18.5" is big enough for a whole packer, and definitely a turkey. 
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 02:58:07 PM
18.5" is big enough for a whole packer, and definitely a turkey.
So why is henche saying

Get the big one
Title: Re: Smoking Meats
Post by: henche on May 07, 2017, 02:58:51 PM
I went to izzys today for first time.  I'll post on brooklyn restaurants thread
Title: Re: Smoking Meats
Post by: henche on May 07, 2017, 03:01:53 PM
So why is henche saying

Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
Title: Re: Smoking Meats
Post by: Sport on May 07, 2017, 03:04:26 PM
So why is henche saying

Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
I've only done whole packers twice, but they bith fit. One of them was oddly shapped- it was very long so it was a bit tight, but it wasnt an issue.
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 03:04:51 PM
Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
So henche was Internetting me. Based on nothing but generations of family traditions of trolling henche utterly bs'd an answer!

Well done sir!
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 04:10:12 PM
It does have a grate..and while I don't own one yet, and wouldn't call myself an expert, the experts say that pbs does a great job even at higher than traditional temps
Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
Title: Re: Smoking Meats
Post by: cholent on May 07, 2017, 04:33:11 PM
Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
Henche owns one, he is a better resource than I am
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 04:37:19 PM
Henche owns one, he is a better resource than I am

Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
Henche? Opinions on my shaila?
Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
Title: Re: Smoking Meats
Post by: Mordyk on May 07, 2017, 09:53:56 PM
So i smoked a brisket for the first time today. I used a masterbuilt 30" smoker. It was a 5lb second cut.   Did the rub last night (black pepper, kosher salt, garlic powder and a little brown sugar)  put it on the smoker at 8am. I used a mix of wood. Sprayed with apple juice the last 2.5 hours and  hours And crutched it about 1.5 hours before i Took it off. Took it off at 5:15 when it hit 195. I needed to crank the temperature up towards the end since i needed to serve it today. I let it rest for 1 hour in towels and a cooler.  For the most part it Came out soft as butter and tasted delicious. Was definitely something my guests will want the next time they come.  Thanks for everyone that contributes to this thread for giving me the push to try smoking meat. (I have been following this thread for ages)
(https://uploads.tapatalk-cdn.com/20170508/23da7a175e15ca356c74d4aaa70ca4f5.jpg)
Title: Re: Smoking Meats
Post by: ADG on May 07, 2017, 09:57:22 PM
I am very impressed you it came out nice first time around! good on you!
Title: Re: Smoking Meats
Post by: ADG on May 07, 2017, 09:59:58 PM
I have only ever smoked with a non electric smoker- which has been so hard in controlling temps and make me never want to do it again.
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 10:11:11 PM
I have only ever smoked with a non electric smoker- which has been so hard in controlling temps and make me never want to do it again.
Seems from my minimal reading that either a pbc or a quality smoker with some dry runs will quickly teach you how to maintain the temp u want
Title: Re: Smoking Meats
Post by: Mordyk on May 07, 2017, 10:14:24 PM
I have only ever smoked with a non electric smoker- which has been so hard in controlling temps and make me never want to do it again.
Thats why i went for electric
Title: Re: Smoking Meats
Post by: aygart on May 07, 2017, 10:15:26 PM
Seems from my minimal reading that either a pbc or a quality smoker with some dry runs will quickly teach you how to maintain the temp u want
I have not had difficulty using a Weber kettle with the snake method
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 10:18:39 PM
I have not had difficulty using a Weber kettle with the snake method
That's my point. With a bit of reading I found that too
Title: Re: Smoking Meats
Post by: ushdadude on May 07, 2017, 10:21:41 PM
I only use snake method
Title: Re: Smoking Meats
Post by: aygart on May 07, 2017, 10:22:58 PM
I only use snake method
Watch this replace the ups method
Title: Re: Smoking Meats
Post by: as2 on May 07, 2017, 10:24:27 PM
Just finished eating these smoked ribs. Nothing tastes as good as 8 hours of work (https://uploads.tapatalk-cdn.com/20170508/fc0bc24a91c08da213e2c6452e29ec5b.jpg)(https://uploads.tapatalk-cdn.com/20170508/100dc0ac4072c983c05431dd9eabed7c.jpg)(https://uploads.tapatalk-cdn.com/20170508/4b8dafe41604e38d2b0b13297918aefc.jpg)
Title: Re: Smoking Meats
Post by: yochiek93 on May 07, 2017, 10:25:28 PM
Watch this replace the ups method
It already has but the secret is in how you do it
Title: Re: Smoking Meats
Post by: aygart on May 07, 2017, 10:26:07 PM
It already has but the secret is in how you do it
As always
Title: Re: Smoking Meats
Post by: Entrepreneur on May 07, 2017, 10:46:15 PM
Just finished eating these smoked ribs. Nothing tastes as good as 8 hours of work (https://uploads.tapatalk-cdn.com/20170508/fc0bc24a91c08da213e2c6452e29ec5b.jpg)(https://uploads.tapatalk-cdn.com/20170508/100dc0ac4072c983c05431dd9eabed7c.jpg)(https://uploads.tapatalk-cdn.com/20170508/4b8dafe41604e38d2b0b13297918aefc.jpg)
Nice. What did you smoke it on? What rub did you use?
Title: Re: Smoking Meats
Post by: as2 on May 07, 2017, 10:53:11 PM
Nice. What did you smoke it on? What rub did you use?
Lol I honestly don't know, a friend of mine did most of the work, I've never smoked my own meat so was more of the student. I'll try to get the details.
Title: Re: Smoking Meats
Post by: my7168 on May 07, 2017, 10:55:52 PM
Does anyone have any experience using the 3-2-1 method. 
Title: Re: Smoking Meats
Post by: noturbizniss on May 07, 2017, 11:10:33 PM


Just finished eating these smoked ribs. Nothing tastes as good as 8 hours of work

What meat did you buy? Trying to figure out what I need to look for or ask for with all the dumb names kosher stores use.
Cedar market has dinosaur rubs this week. Picture looks like individual boned s full short ribs.
Sometimes they sell flanken roast. Not sure if that would be a full rack of ribs.
Title: Re: Smoking Meats
Post by: as2 on May 07, 2017, 11:22:57 PM
Nice. What did you smoke it on? What rub did you use?

Does anyone have any experience using the 3-2-1 method.


What meat did you buy? Trying to figure out what I need to look for or ask for with all the dumb names kosher stores use.
Cedar market has dinosaur rubs this week. Picture looks like individual boned s full short ribs.
Sometimes they sell flanken roast. Not sure if that would be a full rack of ribs.
It was called 3 rib flanken. Smoked with the 3-2-1 method. About 3 hours in the smoker with a rub at ~250į. Flipped it face down and wrapped in foil on the oven for ~2 hours. Added BBQ sauce and seasoning and back in the oven face up unwrapped for about 1 hour.
Title: Re: Smoking Meats
Post by: henche on May 07, 2017, 11:29:43 PM

Ok, Henche's Pit Barrel Cooker review.

 

What is it?

Not exactly a smoker, certainly not a grill, and not like anything else.  Best analogy is a smoker, which is why I post in this thread, but if you're set on authenticity, this isn't your thing.

 

The genre is called an Ugly Drum Smoker, and it consists of a oil drum (30 gallons in this case) with a small intake hole in the bottom, and holes to hang the rebar on which you hang the hooks on which you hang the meat on top, a fire basket in the bottom, and a cover on top. See https://www.fix.com/blog/building-an-ugly-drum-smoker/.

 

Why an ugly drum smoker?

 

Because it's set and forget, using charcoal, and relatively cheap.   The air intake and outflow holes are precisely made so that it holds its temperature for 8 or more hours at a steady ~295.   The meat hanging method means no direct heat, so all heat is from the hot air circulation, which circulates nicely because of the shape.

 

Because it's idiot proof.  There are no settings to get right, no variable amounts of fuel and different ways of doing, nothing.  You put the meat in, and close the lid, and monitor the meat temp with a thermometer stuck in the meat. You don't monitor smoker temp because there is no way to change it anyway.

 

And it's charcoal, so you get a nice (almost) real smoke flavor.

 

Why a Pit Barrel Cooker? Can't I make my own for a third the price?

 

Two reasons.

1. They've gotten the tinkering down so that it works right as it should.

 

2. You know how to weld? You gonna do it? No. So go spend the 300 bucks.

 

Compare to other smokers

 

Ok, so before you buy a smoker, I recommend you go read a book called Franklin Barbecue, (link (http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200)) Written by  (http://franklinbarbecue.com/).  Then, no matter what you end up buying, you'll know you aren't being authentic because it isn't an offset wood burning smoker that you stoked with well seasoned wood (not that kiln dried garbage) and hovered over for 12 hours with a shovel in hand selecting the perfect next piece of wood that will keep the temp perfect and will set it up for the following piece of wood, etc.  Making sure that you never have a smoldering fire but also never too hot etc etc etc.  But, it helped me understand what I was trying to do.

 

Compared to pellet:

You can't afford a pellet.

 

Compared to gas:

With gas, even an expensive one, you'll be adding wood chips and refilling water pan, and having to run out in the middle of a cook for more propane. Also, you get a smokier flavor with charcoal, I think.  Also, temp control.

 

Compared to most charcoal (e.g. cabinet style):

Temp control.  You don't need to open and close dampers, etc.  Ok, I know the snake method works pretty good.

 

Compared to electric:

Don't need to be refilling chips and water pan.

 

Compared to the authentic thing, a wood fired offset smoker:

You aren't going to get one, and if you do, you're never going to use it. It's way too much work.

 

The cons:

Price $300 and unlikely to find on sale.  Steep for a started smoker, but if you're serious you'll end up spending that much eventually anyway.

 

Authenticity.  You will need to get over everything you've ever learned about smoking.  This does not cook "low and slow"; it's about 300 degrees. But it tastes good, so deal with it. You'll never tell your guests that you smoked this brisket for 12 hours, because you'll be done in 8.

 

Fun.  Adding wood chips and monitoring temps and adding water, etc, is all fun.  It isn't fun to just stick it in at 8PM, wrap at 12 and stick in oven at 225 set to turn off at 400AM.

 

I'm henche and I love my PBC. AMA


 

Bumping this.  One year later, here are my updated thoughts.

 

There are two parts to smoking: Food and Fun.  PBC makes great food, but is not as much fun as y'all are having tending your smokers. But it's what works for me, because I never have time to stand over a smoker: I can come home at 8, clean the ashes, start the fire, rub my chickens, load them in by 830, get back on my computer for 3 hours, and then go take my chickens off without ever having touched it in between, and make great food every time.  I've made a few briskets: my method is in the PBC for 5-6 hours, then wrap in foil and stick in oven at 225 until hits 203 (once it's wrapped, it's not getting smoke anyway)--and no tending to anything.  In the trade off of time versus Fun, I have no time for Fun.

 

My current lineup of items I like to make is:

 

Chickens: I use 5 lb chickens. Rub with Memphis Dust, and salt.  Hang for 3 hours.  Carve like a turkey, and serve with bbq sauce.

 

Chicken wings: Toss with Memphis Dust. On grate 45 mins, then baste with mix of honey and hot sauce, and another 45 mins with flipping.

 

Brisket: Rub with Big Bad Beef Rub.  Hang until 160 (roughly 6 hours for a 12 lb brisket, wrap in oven at 225 until 203. I've been very loosey on that timing with still excellent results--on purim night, I just left it in overnight and let the coals burn out, then wrapped and put in oven in morning.

 

Salmon.  Brine for a day with this recipe http://www.smoker-cooking.com/brineforsmokedsalmon.html but I leave it a full day.  Put on cedar board, with enough room on sides to avoid dripping.  Cover with thick layer of brown sugar, and smoke for 45 mins.

 

Ribs: I like ribs, but they're budget busters, and I like brisket better. I don't make too often, but if I do, it's rub, hang for couple hours, then baste with bbq sauce and rehang for 45 mins.

 

 
Title: Re: Smoking Meats
Post by: rs242 on May 08, 2017, 12:02:38 AM
From my understand (from what I read from meathead ) the great advantage of pbc is that u are cooking on top of your coals and your meat is dripping directly on your coals. These drippings are putting 1)smoke 2)moister into the air almost so that u don't need wood to create smoke, it suppose to do wonders to the meat. But I am a simple man I smoke on electric. Just bought a kettle so will start smoking there
Title: Re: Smoking Meats
Post by: noturbizniss on May 08, 2017, 12:04:34 AM
From my understand (from what I read from meathead ) the great advantage of pbc is that u are cooking on top of your coals and your meat is dripping directly on your coals. These drippings are putting 1)smoke 2)moister into the air almost so that u don't need wood to create smoke, it suppose to do wonders to the meat. But I am a simple man I smoke on electric. Just bought a kettle so will start smoking there
If ur kettle smoking, everything I read says get the slow n sear
Title: Re: Smoking Meats
Post by: rs242 on May 08, 2017, 12:07:11 AM
If ur kettle smoking, everything I read says get the slow n sear
I don't know I'm not crazy for it. To be honest  I mostly smoke brisket and/or chicken. For the chicken i need 2 hours for the brisket maybe 5-6 before I wrap. So what do I need this gadget that costs almost as much as the grill so I can smoke for 10 hours at a time.
Title: Re: Smoking Meats
Post by: noturbizniss on May 08, 2017, 12:12:01 AM
I don't know I'm not crazy for it. To be honest  I mostly smoke brisket and/or chicken. For the chicken i need 2 hours for the brisket maybe 5-6 before I wrap. So what do I need this gadget that costs almost as much as the grill so I can smoke for 10 hours at a time.
That's your call, but you quoted meathead who loved this. Lengthens cook time possibilities,less fuel, better sear.
Title: Re: Smoking Meats
Post by: rs242 on May 08, 2017, 12:14:25 AM
That's your call, but you quoted meathead who loved this. Lengthens cook time possibilities,less fuel, better sear.
I believe it was invented by someone that works for amazingribs.com so I took everything he said about it with a grain of salt.
Title: Re: Smoking Meats
Post by: noturbizniss on May 08, 2017, 12:23:28 AM
I believe it was invented by someone that works for amazingribs.com so I took everything he said about it with a grain of salt.
Then why do u trust anything meathead writes? After all he wants u to buy his book and click his links. Seems like the means justifying the ends here.
Title: Re: Smoking Meats
Post by: rs242 on May 08, 2017, 12:26:10 AM
Then why do u trust anything meathead writes? After all he wants u to buy his book and click his links. Seems like the means justifying the ends here.
I agree but I felt like this was too close to home, it just didn't sound like I needed it and I was being sold.
Title: Re: Smoking Meats
Post by: noturbizniss on May 08, 2017, 12:29:12 AM
I agree but I felt like this was too close to home, it just didn't sound like I needed it and I was being sold.
Makes sense. Worth a go without it see how it goes and then make a decision if u need it. Amazon has great reviews on it too.
Title: Smoking Meats
Post by: rs242 on May 08, 2017, 12:31:10 AM
Makes sense. Worth a go without it see how it goes and then make a decision if u need it. Amazon has great reviews on it too.
(https://uploads.tapatalk-cdn.com/20170508/b2bb4b5fefff2a5a3b9dbdf8bd806baa.jpg)i think I did ok my first time out but I didn't smoke just offset cook
Title: Re: Smoking Meats
Post by: ADG on May 08, 2017, 10:34:36 AM
Seems from my minimal reading that either a pbc or a quality smoker with some dry runs will quickly teach you how to maintain the temp u want

I have done the reading. However in a low quality offset smoker it is very difficult (maybe even impossible) to maintain 8 hours of temp... promise.

Anyway I am not going to try again until I get a real smoker. It hurts waiting brisket:)
Title: Re: Smoking Meats
Post by: henche on May 08, 2017, 10:36:29 AM
I have done the reading. However in a low quality offset smoker it is very difficult (maybe even impossible) to maintain 8 hours of temp... promise.

Anyway I am not going to try again until I get a real smoker. It hurts waiting brisket:)

Yah, no low quality anything.  You can get an offset smoker, but need to spend the big bucks on it. And the real bbq joints literally have a guy tending the fire all night. 
Title: Re: Smoking Meats
Post by: aygart on May 08, 2017, 11:04:03 AM
I have done the reading. However in a low quality offset smoker it is very difficult (maybe even impossible) to maintain 8 hours of temp... promise.

Anyway I am not going to try again until I get a real smoker. It hurts waiting brisket:)
Try a kettle
Title: Re: Smoking Meats
Post by: aygart on May 08, 2017, 11:07:07 AM
If ur kettle smoking, everything I read says get the slow n sear
-1
Just snake it with a pan of water. I see zero value in the slow and sear. There are plenty of charcoal holders for a fraction of the price of you really want.
Title: Re: Smoking Meats
Post by: ADG on May 08, 2017, 11:28:27 AM
Try a kettle
Can you elaborate?

Thanks
Title: Re: Smoking Meats
Post by: rs242 on May 08, 2017, 11:34:15 AM
-1
Just snake it with a pan of water. I see zero value in the slow and sear. There are plenty of charcoal holders for a fraction of the price of you really want.
Question about snake does your meat need to be directly over the pan? Doesn't that limit your cooking space
Title: Re: Smoking Meats
Post by: aygart on May 08, 2017, 11:34:21 AM
Can you elaborate?

Thanks
A Weber kettle using the snake method and water pan
Title: Re: Smoking Meats
Post by: aygart on May 08, 2017, 11:39:01 AM
Question about snake does your meat need to be directly over the pan? Doesn't that limit your cooking space
No, but I have sometimes used a large pan with vegi to drip on. I have sometimes used just that and sometimes also placed a pan above the coals.
Title: Re: Smoking Meats
Post by: noturbizniss on May 08, 2017, 11:40:30 AM
-1
Just snake it with a pan of water. I see zero value in the slow and sear. There are plenty of charcoal holders for a fraction of the price of you really want.
If you snake in a regular kettle isn't there going to be direct heat at some point? The slow and sear is more than just a charcoal holder. It is designed specifically to provide smoke heat using physics and chemistry. People who have used sns and the smokenator said there's not comparison
Edit:I guess not. http://www.popularmechanics.com/home/how-to/a21051/grill-snake-method/
Title: Re: Smoking Meats
Post by: rs242 on May 08, 2017, 11:45:39 AM
Can you elaborate?

Thanks
If u understand the dampers u can control your temps. I used the kettle for the first time yesterday, in the middle of the cook my temps spiked to over 300 I just came out closed the vents a little bit more and temps went down to 250
Title: Re: Smoking Meats
Post by: ADG on May 08, 2017, 11:58:47 AM
The offset smoker comes with dampers (both near the fire and the exhaust ). still not easy as the fire is always changing...
Title: Re: Smoking Meats
Post by: ushdadude on May 08, 2017, 12:02:52 PM
what thermometer is everyone using to measure smoker temp?
Title: Re: Smoking Meats
Post by: noturbizniss on May 08, 2017, 02:35:43 PM
what thermometer is everyone using to measure smoker temp?
I plan on using my thermoworks chef alarm with one probe in the grill for smoke temp and one in the meat
Title: Re: Smoking Meats
Post by: henche on May 08, 2017, 02:36:33 PM
No thermometer.  PBC!!!!
Title: Re: Smoking Meats
Post by: noturbizniss on May 08, 2017, 02:45:51 PM
No thermometer.  PBC!!!!
Yes, henche. PBC.
No thermometer. Good boy.

Now go write some FUN legal briefs while ush has fun with his smoker.
Title: Re: Smoking Meats
Post by: aygart on May 08, 2017, 04:39:38 PM
Yes, henche. PBC.
No thermometer. Good boy.

Now go write some FUN legal briefs while ush has fun with his smoker.
(https://pbs.twimg.com/media/C-_dfq1XoAEwdQ3.jpg)
Title: Re: Smoking Meats
Post by: henche on May 08, 2017, 04:43:05 PM
i cant see teh pic
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on May 08, 2017, 06:57:05 PM
So henche was Internetting me. Based on nothing but generations of family traditions of trolling henche utterly bs'd an answer!

Well done sir!
Nahh! Henche is more on the rare side.
Title: Re: Smoking Meats
Post by: noturbizniss on May 12, 2017, 01:38:02 PM
Anyone use a BBQ guru or fireboss
Title: Re: Smoking Meats
Post by: Entrepreneur on May 14, 2017, 12:56:16 AM
what thermometer is everyone using to measure smoker temp?
iGrill 2
Title: Re: Smoking Meats
Post by: rs242 on May 14, 2017, 02:31:39 AM
(https://uploads.tapatalk-cdn.com/20170514/a1ddb8113f0337d8cfaa72fed49fbfc1.jpg)
Title: Re: Smoking Meats
Post by: noturbizniss on May 19, 2017, 03:13:41 PM
Cross posting due to extreme relevance

Amex offer:
Thermoworks.com Spend $75 get $15.  Dount it's a money maker, but they make some of the most accurate food thermometers around. Their instant read MK4 is hands down the best, most accurate on the market
Title: Re: Smoking Meats
Post by: Twin on May 21, 2017, 11:26:01 PM
Want to smoke for first time. I have a Weber gas grill with a smoker box.
Do I need a thermostat or can I leave meat on for a certain amount of time, also do I wrap in silver foil after a few hrs?
Need the basic rundown for beginner who doesn't want to put much money into it for first smoke
Title: Re: Smoking Meats
Post by: rs242 on May 22, 2017, 08:26:52 AM
Want to smoke for first time. I have a Weber gas grill with a smoker box.
Do I need a thermostat or can I leave meat on for a certain amount of time, also do I wrap in silver foil after a few hrs?
Need the basic rundown for beginner who doesn't want to put much money into it for first smoke
To get started I would suggest go to amazingribs.com first read the section about setting up your grill and learn how to use you gas grill for 2 zone set up. Then go to where he explains on how to smoke a brisket he explains every step. Read it twice
Title: Re: Smoking Meats
Post by: cholent on May 29, 2017, 01:19:48 AM
2 large HOP coming off the "smoker" (grill) to get crutched(https://uploads.tapatalk-cdn.com/20170529/683f8e45abc9d3230805273962496950.jpg)
Title: Re: Smoking Meats
Post by: noturbizniss on May 29, 2017, 08:44:16 AM
2 large HOP coming off the "smoker" (grill) to get crutched(https://uploads.tapatalk-cdn.com/20170529/683f8e45abc9d3230805273962496950.jpg)
Hunk Of Pork?
Title: Re: Smoking Meats
Post by: cholent on May 29, 2017, 08:55:37 AM
Hunk Of Pork?
Hunk of point aka second cut brisket. Guess you're not a amazing ribs fan like so many on this thread
Title: Re: Smoking Meats
Post by: noturbizniss on May 29, 2017, 09:10:14 AM
Hunk of point aka second cut brisket. Guess you're not a amazing ribs fan like so many on this thread
Oh, I am (though I haven't started smoking yet so only have intellectual knowledge, not hands on yet)
Also, based on the general ddf population, hunk of pork was a more likely pick.
Title: Re: Smoking Meats
Post by: cholent on May 29, 2017, 09:11:23 AM
Oh, I am (though I haven't started smoking yet so only have intellectual knowledge, not hands on yet)
Also, based on the general ddf population, hunk of pork was a more likely pick.
Of course. But the pic should have ruled that out.
Also, what are you waiting for? Get yourself some meat and start smoking!
Title: Re: Smoking Meats
Post by: rs242 on May 29, 2017, 09:47:46 AM
2 large HOP coming off the "smoker" (grill) to get crutched(https://uploads.tapatalk-cdn.com/20170529/683f8e45abc9d3230805273962496950.jpg)
What did u cut off?
Title: Re: Smoking Meats
Post by: cholent on May 29, 2017, 09:52:43 AM
What did u cut off?
A burnt end to try (and check out my smoke ring)
Title: Re: Smoking Meats
Post by: noturbizniss on May 29, 2017, 12:00:30 PM
Of course. But the pic should have ruled that out.
Also, what are you waiting for? Get yourself some meat and start smoking!
just closed on a house friday. moving in a few weeks. already bought accessories proscribed by amazing ribs and will order weber kettle and wsm upon movein.
Title: Re: Smoking Meats
Post by: aygart on May 29, 2017, 12:01:49 PM
just closed on a house friday. moving in a few weeks. already bought accessories proscribed by amazing ribs and will order weber kettle and wsm upon movein.
Mazel tov!
Title: Re: Smoking Meats
Post by: cholent on May 29, 2017, 12:07:12 PM
just closed on a house friday. moving in a few weeks. already bought accessories proscribed by amazing ribs and will order weber kettle and wsm upon movein.
You should have only Mazel, bracha, and simchos in your new home!
Title: Re: Smoking Meats
Post by: aygart on May 29, 2017, 12:18:34 PM
You should have only Mazel, bracha, and simchos in your new home!
And good meat
Title: Re: Smoking Meats
Post by: aygart on May 30, 2017, 11:58:22 AM
Second cut brisket and chicken cutlets on a Weber kettle using snake method(https://uploads.tapatalk-cdn.com/20170530/5139118782c481c1f65c1c21f819a2cc.jpg)
Title: Re: Smoking Meats
Post by: rs242 on June 11, 2017, 10:59:44 PM
First time using my kettle for a brisket (use to use electric smoker) wow what a difference (https://uploads.tapatalk-cdn.com/20170612/79a5c6142cc6782f82408900774cdba2.jpg)(https://uploads.tapatalk-cdn.com/20170612/680a5209f48791c39ca7c069afc69679.jpg)
Title: Re: Smoking Meats
Post by: cholent on June 11, 2017, 11:10:44 PM
First time using my kettle for a brisket (use to use electric smoker) wow what a difference (https://uploads.tapatalk-cdn.com/20170612/79a5c6142cc6782f82408900774cdba2.jpg)(https://uploads.tapatalk-cdn.com/20170612/680a5209f48791c39ca7c069afc69679.jpg)
That looks fantastic!
Title: Re: Smoking Meats
Post by: Abebee on June 12, 2017, 01:36:56 AM
First time using my kettle for a brisket (use to use electric smoker) wow what a difference (https://uploads.tapatalk-cdn.com/20170612/79a5c6142cc6782f82408900774cdba2.jpg)(https://uploads.tapatalk-cdn.com/20170612/680a5209f48791c39ca7c069afc69679.jpg)
Looks delicious
Title: Re: Smoking Meats
Post by: ADG on June 14, 2017, 05:47:40 PM
wow amazing. Is it really soft?

Title: Re: Smoking Meats
Post by: ushdadude on June 18, 2017, 09:41:24 PM
any thoughts on this? For a friend. For myself, eventually I'll probably get a pbc
 (https://www.amazon.com/s/ref=as_li_ss_tl?url=node=553774[/url)

link isn't to a specific smoker
Title: Re: Smoking Meats
Post by: rs242 on June 18, 2017, 10:47:44 PM
link isn't to a specific smoker
He must be asking about the top one. It's a price drop
Title: Re: Smoking Meats
Post by: ushdadude on June 18, 2017, 10:53:07 PM
He must be asking about the top one. It's a price drop

Figured it out. I went to kollel budget and saw the deal they posted ;D
Title: Re: Smoking Meats
Post by: cholent on June 18, 2017, 10:53:17 PM
He must be asking about the top one. It's a price drop
Yes, sorry, that's the one
Title: Re: Smoking Meats
Post by: cholent on June 18, 2017, 11:41:08 PM
So now that we've clarified which smoker it is, any thoughts?
Title: Re: Smoking Meats
Post by: rs242 on June 18, 2017, 11:46:49 PM
My thought are any smoker is better then no smoker at all. It's very hard to start with a real smoker, it's too much to handle. Something that is temp controlled is a good place to start u only have to worry about meat temps.
Title: Re: Smoking Meats
Post by: noturbizniss on June 19, 2017, 08:23:08 AM
Most hard-core smokers aren't fans of electric
Title: Re: Smoking Meats
Post by: Mordyk on June 19, 2017, 08:37:37 AM
My thought are any smoker is better then no smoker at all. It's very hard to start with a real smoker, it's too much to handle. Something that is temp controlled is a good place to start u only have to worry about meat temps.
Thats what i did and i have smokes some really good stuff
Title: Re: Smoking Meats
Post by: rs242 on June 19, 2017, 02:26:06 PM
Most hard-core smokers aren't fans of electric
Are u agreeing or disagreeing with my statement. Or is that just a random comment. (Being that it's u I'll assume u trying to say something nasty)
Title: Re: Smoking Meats
Post by: noturbizniss on June 19, 2017, 02:47:02 PM
Are u agreeing or disagreeing with my statement. Or is that just a random comment. (Being that it's u I'll assume u trying to say something nasty)
You cam get a small wsm for under 300.or smoke on a weber kettle. From what I read I wouldn't  smoke on electric if I cups help it,no more than I'd "grill" on a foreman.

Oh and thanks for your your unsolicited judgement!
Title: Re: Smoking Meats
Post by: noturbizniss on July 04, 2017, 08:34:13 PM
First smoke - using weber kettle and slow n sear. doing a breast of veal on the bone, treating it like rack of ribs. It's on at 225 for about 5 hours or so. it stalled at about 3 hours or so at mid 140s and i just checked and is not hihg 150s. Is this normal for a rack? I saw some sites saying it takes only 3-5 hours. i figure i have quite a bit of time left :-\. THoughts? Picture coming momentarily
(https://uploads.tapatalk-cdn.com/20170705/0a559bf6476f7666c8d40258acf8c2cd.jpg)
Title: Re: Smoking Meats
Post by: rs242 on July 04, 2017, 09:49:26 PM
First smoke - using weber kettle and slow n sear. doing a breast of veal on the bone, treating it like rack of ribs. It's on at 225 for about 5 hours or so. it stalled at about 3 hours or so at mid 140s and i just checked and is not hihg 150s. Is this normal for a rack? I saw some sites saying it takes only 3-5 hours. i figure i have quite a bit of time left :-\. THoughts? Picture coming momentarily
(https://uploads.tapatalk-cdn.com/20170705/0a559bf6476f7666c8d40258acf8c2cd.jpg)
Wow looks good. Interesting first meat to use for a cook. Sorry I have no input never tried that but I will soon.
Title: Re: Smoking Meats
Post by: Sport on July 04, 2017, 10:19:08 PM
First smoke - using weber kettle and slow n sear. doing a breast of veal on the bone, treating it like rack of ribs. It's on at 225 for about 5 hours or so. it stalled at about 3 hours or so at mid 140s and i just checked and is not hihg 150s. Is this normal for a rack? I saw some sites saying it takes only 3-5 hours. i figure i have quite a bit of time left :-\. THoughts? Picture coming momentarily
(https://uploads.tapatalk-cdn.com/20170705/0a559bf6476f7666c8d40258acf8c2cd.jpg)
I've never done a cut like that, whats the target i.t.?
Title: Re: Smoking Meats
Post by: ushdadude on July 04, 2017, 10:26:26 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.
Title: Re: Smoking Meats
Post by: noturbizniss on July 04, 2017, 11:09:20 PM
Gave up after 7 hours. Wrapped in butcher paper then an hour later put in oven at 550 till it of 195.friggin 11pm. I gave up (https://uploads.tapatalk-cdn.com/20170705/0fadca1f50864b7a620caba8e33d460d.jpg)
Title: Re: Smoking Meats
Post by: ushdadude on July 04, 2017, 11:16:43 PM
Gave up after 7 hours. Wrapped in butcher paper then an hour later put in oven at 550 till it of 195.friggin 11pm. I gave up (https://uploads.tapatalk-cdn.com/20170705/0fadca1f50864b7a620caba8e33d460d.jpg)

Lol... Better than my first attempt
Title: Re: Smoking Meats
Post by: rs242 on July 05, 2017, 07:34:07 PM
Gave up after 7 hours. Wrapped in butcher paper then an hour later put in oven at 550 till it of 195.friggin 11pm. I gave up (https://uploads.tapatalk-cdn.com/20170705/0fadca1f50864b7a620caba8e33d460d.jpg)
U didn't mention if it was good or not. Also what was your target temp?
Title: Re: Smoking Meats
Post by: noturbizniss on July 06, 2017, 03:01:47 PM
U didn't mention if it was good or not. Also what was your target temp?
Taste was great, although I think I put on too much salt the night before. It wasn't nearly as tender as I would have liked though.
I was aiming for it of 202 or so but it was stalled about 160 for hours. I have up and put in oven at 550 until it hit 190.it was close to 11 by then and we were starving.
Title: Re: Smoking Meats
Post by: Sport on July 06, 2017, 04:26:32 PM
Taste was great, although I think I put on too much salt the night before. It wasn't nearly as tender as I would have liked though.
I was aiming for it of 202 or so but it was stalled about 160 for hours. I have up and put in oven at 550 until it hit 190.it was close to 11 by then and we were starving.
For future reference, try the crutch once it hits 160sh.
Title: Re: Smoking Meats
Post by: noturbizniss on July 06, 2017, 04:27:42 PM
For future reference, try the crutch once it hits 160sh.
I didn't want to crutch. All the advice is not to crutch beef ribs.
Title: Re: Smoking Meats
Post by: ushdadude on July 06, 2017, 04:40:29 PM
I didn't want to crutch. All the advice is not to crutch beef ribs.

First, I'm not so sure that's correct. Second, even if it were, veal is not the same as beef.
Title: Re: Smoking Meats
Post by: henche on July 06, 2017, 05:21:12 PM
First, I'm not so sure that's correct. Second, even if it were, veal is not the same as beef.

Third, a breast is brisket
Title: Re: Smoking Meats
Post by: ushdadude on July 07, 2017, 11:41:52 AM
Third, a breast is brisket

-1
my newborn has not been eating brisket the last few weeks
Title: Re: Smoking Meats
Post by: as2 on July 07, 2017, 11:44:58 AM
-1
my newborn has not been eating brisket the last few weeks
Little do you know I'm praying s/he hasn't been eating anything at that age...
Title: Re: Smoking Meats
Post by: moish on July 08, 2017, 04:58:27 PM
-1
my newborn has not been eating brisket the last few weeks
lol
Title: Re: Smoking Meats
Post by: noturbizniss on July 09, 2017, 10:37:47 PM
Third, a breast is brisket
It's Jewish breast of veal,however it looks exactly like a rack of ribs, especially after it is cooked.

On a happier note I decided to throw on some dogs for the kids tonight and some chicken as well, and then figured what the heck, I'm using the slow n sear anyway, may as well put on some Applewood and smoke them chicken pieces. Took about an hour, I kept the temp at about 350 and they came out really good. I forgot to put on any spices until halfway through so I put on some trader joes poultry rub. Overall came out very good
Title: Re: Smoking Meats
Post by: rs242 on July 10, 2017, 12:40:12 AM
It's Jewish breast of veal,however it looks exactly like a rack of ribs, especially after it is cooked.

On a happier note I decided to throw on some dogs for the kids tonight and some chicken as well, and then figured what the heck, I'm using the slow n sear anyway, may as well put on some Applewood and smoke them chicken pieces. Took about an hour, I kept the temp at about 350 and they came out really good. I forgot to put on any spices until halfway through so I put on some trader joes poultry rub. Overall came out very good
Smoked chicken is overrated
Title: Re: Smoking Meats
Post by: noturbizniss on July 10, 2017, 10:36:50 AM
Smoked chicken is overrated
What a stupid thing to say. Maybe to you it is, but blanket statements are simply dumb. It's cheap and tastes awesome to me.
Title: Re: Smoking Meats
Post by: henche on July 10, 2017, 10:51:18 AM
Smoked chicken is overrated

Smoked chicken is better than smoked ribs, or brisket. 

You must be doing it wrong.  Remember to kill the chicken first.
Title: Re: Smoking Meats
Post by: aygart on July 10, 2017, 11:18:11 AM
Smoked chicken is overrated
How was it rated.
Title: Re: Smoking Meats
Post by: henche on July 10, 2017, 12:25:43 PM
Ever smoke a tongue?
Title: Re: Smoking Meats
Post by: rs242 on July 10, 2017, 07:42:25 PM
Smoked chicken is better than smoked ribs, or brisket. 

You must be doing it wrong.  Remember to kill the chicken first.
How was it rated.
What a stupid thing to say. Maybe to you it is, but blanket statements are simply dumb. It's cheap and tastes awesome to me.
I've done it several times followed all the rules. slow cooked chicken (beer can or similar) is much better then smoked chicken.
Title: Re: Smoking Meats
Post by: rs242 on July 10, 2017, 07:43:09 PM
Smoked chicken is better than smoked ribs, or brisket. 

You must be doing it wrong.  Remember to kill the chicken first.
This is so absurd I don't even know what to say.
Title: Re: Smoking Meats
Post by: cholent on July 10, 2017, 07:45:26 PM
This is so absurd I don't even know what to say.
You've never read any of henche's posts before?
Title: Re: Smoking Meats
Post by: Sport on July 10, 2017, 07:47:29 PM
I've done it several times followed all the rules. slow cooked chicken (beer can or similar) is much better then smoked chicken.
There's nothing like smoked chicken if you do it right. What "rules" did you follow?
Title: Re: Smoking Meats
Post by: rs242 on July 10, 2017, 07:47:29 PM
You've never read any of henche's posts before?
True but we are talking about smoking this is real. Also he smokes on a pbs the smoke that comes from that is different smoke then the smoke that comes from wood.
Title: Re: Smoking Meats
Post by: rs242 on July 10, 2017, 07:47:51 PM
There's nothing like smoked chicken if you do it right. What "rules" did you follow?
Meathead
Title: Re: Smoking Meats
Post by: Sport on July 10, 2017, 07:49:27 PM
Meathead
Memphis dust?
Title: Re: Smoking Meats
Post by: aygart on July 10, 2017, 07:50:36 PM
I've done it several times followed all the rules. slow cooked chicken (beer can or similar) is much better then smoked chicken.
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
http://www.huffingtonpost.com/craig-goldwyn/beer-can-chicken_b_1634001.html
Title: Smoking Meats
Post by: rs242 on July 10, 2017, 07:51:07 PM
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
http://www.huffingtonpost.com/craig-goldwyn/beer-can-chicken_b_1634001.html
That's why i said or similar
Title: Re: Smoking Meats
Post by: aygart on July 10, 2017, 07:53:40 PM
That's why i said or similar
You have every right to prefer roasted chicken to smoked. If you are using charcoal it is somewhat smoked anyhow.
Title: Re: Smoking Meats
Post by: henche on July 11, 2017, 10:59:48 AM
True but we are talking about smoking this is real. Also he smokes on a pbs the smoke that comes from that is different smoke then the smoke that comes from wood.

Yah, and it's excellent. 
Title: Re: Smoking Meats
Post by: henche on July 11, 2017, 10:59:58 AM
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
http://www.huffingtonpost.com/craig-goldwyn/beer-can-chicken_b_1634001.html

yah, exactly.
Title: Re: Smoking Meats
Post by: henche on July 11, 2017, 11:08:55 AM
Here, just watch this video https://www.pitbarrelcooker.com/videos/signature-chicken

But I cook it whole; I don't spatchcock it. Even though Meathead insists you should.
Title: Re: Smoking Meats
Post by: rs242 on July 11, 2017, 01:53:42 PM
Here, just watch this video https://www.pitbarrelcooker.com/videos/signature-chicken

But I cook it whole; I don't spatchcock it. Even though Meathead insists you should.
Looks great! Like I said pbs is different
Title: Re: Smoking Meats
Post by: henche on July 11, 2017, 03:05:19 PM
Looks great! Like I said pbs is different

Try running  your smoker at like 300.
Title: Re: Smoking Meats
Post by: YidelS on July 11, 2017, 03:42:59 PM
Talking about smoking meats on a fast day is just to much for me.
Title: Re: Smoking Meats
Post by: Z56 on July 11, 2017, 04:19:56 PM
Talking about smoking meats on a fast day is just to much for me.

so don't read. on a fast day
Title: Re: Smoking Meats
Post by: henche on July 11, 2017, 05:37:57 PM
Talking about smoking meats on a fast day is just to much for me.

If you don't smoke on fast day, how you eat smoked meat after fast day?
Title: Re: Smoking Meats
Post by: YidelS on July 11, 2017, 06:12:22 PM
If you don't smoke on fast day, how you eat smoked meat after fast day?
my tummy was getting full just by reading this post, and I am supposedly fasting  :P
Title: Smoking Meats
Post by: rs242 on July 11, 2017, 09:51:37 PM
Try running  your smoker at like 300.
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke
Title: Re: Smoking Meats
Post by: ushdadude on July 11, 2017, 10:00:39 PM
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke
And?
Title: Re: Smoking Meats
Post by: rs242 on July 11, 2017, 10:01:30 PM
And?
It was a great brisket. The smoke is more genuine
Title: Re: Smoking Meats
Post by: aygart on July 11, 2017, 10:09:53 PM
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke
Meathead is very against smoke from dripping fat.
Title: Re: Smoking Meats
Post by: henche on July 11, 2017, 10:57:23 PM
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke

I use just charcoal.

Yah, I like the drippy. I don't care if meathead not like it.
Title: Re: Smoking Meats
Post by: rs242 on July 12, 2017, 01:30:19 AM
Meathead is very against smoke from dripping fat.
I got the idea from meathead
Title: Re: Smoking Meats
Post by: henche on July 12, 2017, 11:18:02 AM
Meathead is very against smoke from dripping fat.

But see:

http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/pit-barrel-cooker
Quote
The hooks place the food in the center of the heat. Think of this setup as a stationary rotisserie. As a bonus, the juices from the meat drip onto the hot coals creating a delicious blend of smoke and sizzled drippings that rises back up into the meat, producing a flavor that you can't get with an offset smoker or a Weber Smokey Mountain. The burning of these juices, laden with seasoning and melted fats, is a hallmark of PBC performance.
Title: Re: Smoking Meats
Post by: rs242 on July 12, 2017, 11:47:04 AM
But see:

http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/pit-barrel-cooker
Yes and another place he says about putting fat on top of the coals to get some of that goodness I think he called it holly sacrifice
Title: Re: Smoking Meats
Post by: henche on July 12, 2017, 12:06:54 PM
Yes and another place he says about putting fat on top of the coals to get some of that goodness I think he called it holly sacrifice

Yes, consider whether certain products that he has an affiliation with get certain preferential reviews.
Title: Re: Smoking Meats
Post by: henche on July 12, 2017, 12:19:01 PM
See also

http://amazingribs.com/tips_and_technique/pit_barrel_cooker_tips_and_technique.html
Quote
The flavor from meat juice smoke is different than the flavor from wood. But it is rare to find someone who doesn't like it. It is just a different flavor profile.
Title: Re: Smoking Meats
Post by: rs242 on August 02, 2017, 09:10:14 PM
Finally made my own corn beef(https://uploads.tapatalk-cdn.com/20170803/72963adaf496db60f69e5d33e7556b07.jpg)(https://uploads.tapatalk-cdn.com/20170803/d762f40220d69cfcf9ce901bf4d891b8.jpg) smoking with a corn beef I bought.
Title: Re: Smoking Meats
Post by: Entrepreneur on August 06, 2017, 12:08:14 AM
How long should I put a 5 lb brisket in my pit barrel before taking it out to wrap?
Title: Re: Smoking Meats
Post by: rs242 on August 06, 2017, 11:26:56 PM
Finally steamed those pastramis (https://uploads.tapatalk-cdn.com/20170807/c2abef5d2944657caa9424c3f8216295.jpg)(https://uploads.tapatalk-cdn.com/20170807/e99972b0f3bc846e9c2b770575967d0a.jpg)(https://uploads.tapatalk-cdn.com/20170807/0a0cc19789075759e15c59ea1b273ffd.jpg) was delicious I didn't see a bid difference between the corn beef I pickled and the one I bought.
Title: Re: Smoking Meats
Post by: Mordyk on August 07, 2017, 01:01:29 AM
How long should I put a 5 lb brisket in my pit barrel before taking it out to wrap?
Its not the time that matters. Its the temperature that matters
Title: Re: Smoking Meats
Post by: noturbizniss on August 10, 2017, 12:14:49 AM
Its not the time that matters. Its the temperature that matters
Not for a pbc. There's no temp control with that
Title: Re: Smoking Meats
Post by: henche on August 10, 2017, 12:27:37 AM
Not for a pbc. There's no temp control with that

temp of meat
Title: Re: Smoking Meats
Post by: noturbizniss on August 10, 2017, 12:29:53 AM
temp of meat
🤦‍♂️
Title: Re: Smoking Meats
Post by: henche on August 10, 2017, 12:33:46 AM
🤦‍♂️

Meaning, that you asked how long to put it in.  The answer is, however long it takes before the meat hits x temperature.  It's an easier way of stating it since depending on the size and thickness, it could take a different amount of time.
Title: Re: Smoking Meats
Post by: noturbizniss on August 10, 2017, 12:35:08 AM
Meaning, that you asked how long to put it in.  The answer is, however long it takes before the meat hits x temperature.  It's an easier way of stating it since depending on the size and thickness, it could take a different amount of time.
I know. I didn't ask. And incompletely missed the answer. Whoops
Title: Re: Smoking Meats
Post by: Sport on August 11, 2017, 12:09:31 PM
Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.(https://uploads.tapatalk-cdn.com/20170811/16ccf68cf5b0671e217c21107d70f698.jpg)
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 12:16:04 PM
Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.(https://uploads.tapatalk-cdn.com/20170811/16ccf68cf5b0671e217c21107d70f698.jpg)

Smoking part of a brisket,  is imo, like eating part of a cake.

I mean,  you ate cake, but you didn't do it right.
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 12:16:25 PM
Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.(https://uploads.tapatalk-cdn.com/20170811/16ccf68cf5b0671e217c21107d70f698.jpg)

Nice lookin bark
Title: Re: Smoking Meats
Post by: CS1 on August 11, 2017, 12:22:08 PM
Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.

Have you ever tried to sous vide for 8-20 hours and then smoke it?
Title: Re: Smoking Meats
Post by: Sport on August 11, 2017, 12:42:16 PM
Smoking part of a brisket,  is imo, like eating part of a cake.

I mean,  you ate cake, but you didn't do it right.
Meh, diffrence is minor, alot less thab throwing it in the oven after 6 hrs on the smoker.
Either way it was just little midnight snack.
Title: Re: Smoking Meats
Post by: Sport on August 11, 2017, 12:44:05 PM
Have you ever tried to sous vide for 8-20 hours and then smoke it?
Not yet, why would I want to add another step to the process. And according to meat head the smoke flavor only gets absorbed during the first few hours.
Title: Re: Smoking Meats
Post by: Mordyk on August 11, 2017, 12:51:13 PM
Not yet, why would I want to add another step to the process. And according to meat head the smoke flavor only gets absorbed during the first few hoursuntil 140 degrees.
FTFY

it has with the temperature, not with the time


Sorry  i see now that 140 has with the smoke ring.  although i did read once that it applies to smoke flavor as well
Title: Re: Smoking Meats
Post by: noturbizniss on August 11, 2017, 01:15:54 PM
http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 01:17:49 PM
http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

Quote
  I've tasted barbecued brisket all over the country, and, while you can certainly find some truly transcendent barbecued brisket, the vast majority of the time, it's a dry, bland disappointment.

Yah, I'm not taking this post seriously after that
Title: Re: Smoking Meats
Post by: noturbizniss on August 11, 2017, 03:25:36 PM
Yah, I'm not taking this post seriously after that
Why? Most of what I read seems to agree with that. A few places are great but most are not.
Title: Re: Smoking Meats
Post by: CS1 on August 11, 2017, 03:29:14 PM
Not yet, why would I want to add another step to the process. And according to meat head the smoke flavor only gets absorbed during the first few hours.

http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

+1

Because, it makes the meat more tender first, at a lower temperature -- as the link above says, "Combining sous vide cooking with actual smoke from the grill makes for brisket that's moist and tender yet still smoky, with a great bark."
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 03:37:02 PM

+1

Because, it makes the meat more tender first, at a lower temperature -- as the link above says, "Combining sous vide cooking with actual smoke from the grill makes for brisket that's moist and tender yet still smoky, with a great bark."

I get that from my smoker, every time
Title: Re: Smoking Meats
Post by: rs242 on August 11, 2017, 04:03:31 PM
Have you ever tried to sous vide for 8-20 hours and then smoke it?
Yes was terrible
Title: Re: Smoking Meats
Post by: rs242 on August 11, 2017, 04:05:29 PM
Yah, I'm not taking this post seriously after that
Agreed!
Title: Re: Smoking Meats
Post by: rs242 on August 11, 2017, 04:09:55 PM
Smoking part of a brisket,  is imo, like eating part of a cake.

I mean,  you ate cake, but you didn't do it right.
I only smoke 2nd cuts. Why would I want the dry part?  Yes I know not when u do it it's juicy and delicious. But really when u smoke the whole thing what part would you rather? We all know it's the 2nd cut. So why not just smoke that?
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 04:24:19 PM
I only smoke 2nd cuts. Why would I want the dry part?  Yes I know not when u do it it's juicy and delicious. But really when u smoke the whole thing what part would you rather? We all know it's the 2nd cut. So why not just smoke that?

I like all of it
Title: Smoking Meats
Post by: rs242 on August 11, 2017, 04:25:02 PM
I like all of it
I know but u not going to tell me the 2nd cut not better
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 04:32:35 PM
I know but u not going to tell me the 2nd cut not better

My guests have different preferences. If I make whole,  everyone happy.  And I've convinced myself that it all taste better whole
Title: Re: Smoking Meats
Post by: rs242 on August 11, 2017, 04:35:42 PM
I need some thoughts on this. Making BBQ Sunday afternoon smoking brisket and jumbo ribs. I use to wake up at 4 to put everything on. Maybe I'm getting old but really don't want to do that. So I was thinking to put it in the electric smoker (so can sleep and control temps) at around 1 o'clock on like 175. Then in the morning either kettle on like 250. Till I hit desired temp.
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 04:53:38 PM
I need some thoughts on this. Making BBQ Sunday afternoon smoking brisket and jumbo ribs. I use to wake up at 4 to put everything on. Maybe I'm getting old but really don't want to do that. So I was thinking to put it in the electric smoker (so can sleep and control temps) at around 1 o'clock on like 175. Then in the morning either kettle on like 250. Till I hit desired temp.

Can you put electric one on a timer?

Title: Re: Smoking Meats
Post by: rs242 on August 11, 2017, 04:54:05 PM
Can you put electric one on a timer?
I wish.
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 05:18:20 PM
I wish.

Can you put a shabbos timer on the plug?
Title: Re: Smoking Meats
Post by: Sport on August 11, 2017, 05:20:31 PM
I need some thoughts on this. Making BBQ Sunday afternoon smoking brisket and jumbo ribs. I use to wake up at 4 to put everything on. Maybe I'm getting old but really don't want to do that. So I was thinking to put it in the electric smoker (so can sleep and control temps) at around 1 o'clock on like 175. Then in the morning either kettle on like 250. Till I hit desired temp.
Sounds risky, why not put it up on 225 at 1 o'clock and use a faux cambro to keep hot for 4 hrs.
Title: Re: Smoking Meats
Post by: henche on August 11, 2017, 05:23:37 PM
Sounds risky, why not put it up on 225 at 1 o'clock and use a faux cambro to keep hot for 4 hrs.

Because I dunno what a fox carabiner is
Title: Re: Smoking Meats
Post by: aygart on August 11, 2017, 05:26:42 PM
Because I dunno what a fox carabiner is
See meathead
Title: Re: Smoking Meats
Post by: Sport on August 11, 2017, 05:32:09 PM
Because I dunno what a fox carabiner is
Its a great technique to keep food hot. Wrapp it in foil, then a few towels and insert into a cooler. Simple yet effective.
Title: Re: Smoking Meats
Post by: rs242 on August 13, 2017, 11:14:22 AM
Thank all for your input. I sucked it up and got up early to put them on. (https://uploads.tapatalk-cdn.com/20170813/5fc685452635cde4a80ad177e281eedc.jpg)
Title: Re: Smoking Meats
Post by: Mordyk on August 13, 2017, 12:34:06 PM
Thank all for your input. I sucked it up and got up early to put them on. (https://uploads.tapatalk-cdn.com/20170813/5fc685452635cde4a80ad177e281eedc.jpg)
Looks yum.  What rub did you use?
Title: Re: Smoking Meats
Post by: rs242 on August 13, 2017, 06:44:52 PM
Looks yum.  What rub did you use?
Big bad beef rub
Title: Re: Smoking Meats
Post by: rs242 on August 14, 2017, 11:01:15 PM
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on August 14, 2017, 11:31:34 PM
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
Fish? (Never tried, but new)
Title: Re: Smoking Meats
Post by: rs242 on August 14, 2017, 11:36:04 PM
Fish? (Never tried, but new)
Thanks but not where I was going with this
Title: Re: Smoking Meats
Post by: ushdadude on August 14, 2017, 11:39:44 PM
Thanks but not where I was going with this

 ???
So are you secretly asking where to buy weed?
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on August 14, 2017, 11:43:49 PM
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
???
So are you secretly asking where to buy weed?
Or try smoking this?
Title: Re: Smoking Meats
Post by: rs242 on August 14, 2017, 11:45:44 PM
???
So are you secretly asking where to buy weed?
Meat meat meat. I didn't know u needed to secretly ask for a place to buy weed these days.
Title: Re: Smoking Meats
Post by: rs242 on August 14, 2017, 11:46:20 PM
Or try smoking this?
This guy clearly smoked something else before trying this
Title: Re: Smoking Meats
Post by: Mordyk on August 15, 2017, 12:50:02 AM
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
Why are you not interested in turkey? Have you tried smoked turkey drumstick?  Doesnt taste like slices of turkey...
Title: Re: Smoking Meats
Post by: noturbizniss on August 15, 2017, 07:28:50 AM
Why are you not interested in turkey? Have you tried smoked turkey drumstick?  Doesnt taste like slices of turkey...
Perfect timing! Smoke some up then run to the NY state fair. You'll blend right in!
Title: Re: Smoking Meats
Post by: Mordyk on August 15, 2017, 08:22:19 AM
Perfect timing! Smoke some up then run to the NY state fair. You'll blend right in!
Arent you always jealous from those fressers?
Title: Re: Smoking Meats
Post by: henche on August 15, 2017, 09:47:39 AM
Fish? (Never tried, but new)

Well, as it happens, I think my smoked salmon is among the best things I make.

1. Start with high quality salmon. Garbage in, garbage out.

2. Make a brine with this recipe. One quart per pound of fish:
1 quart cold water
3/8 cup table or pickling salt
3/8 cup brown sugar

3. Brine for about a day.

4. Pull out salmon, place on a cedar plank (try for a big one that it hopefully won't drip much off the plank, because any fish smell in your smoker is lasting forever.

5. Cover salmon with layer of brown sugar.  Pat down.  The sugar carmelizes and forms a glaze.

6. Smoke until how you like it.  In my PBC, that's about an hour.

Title: Re: Smoking Meats
Post by: henche on August 15, 2017, 09:48:07 AM
Why are you not interested in turkey? Have you tried smoked turkey drumstick?  Doesnt taste like slices of turkey...

Turkey drumsticks are awful. Have those rods.
Title: Re: Smoking Meats
Post by: ushdadude on August 15, 2017, 10:18:38 AM
Meat meat meat. I didn't know u needed to secretly ask for a place to buy weed these days.

There are only so many cuts. Try changing recipes
Title: Re: Smoking Meats
Post by: Mordyk on August 15, 2017, 10:44:49 AM
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
i know you do chicken  but try chicken wings, put a rub on it and smoke for 2 hours. becomes a beautiful golden brown. include cherry chips to make it that nice reddish color.
 also try smoking corn, you smoke it with the whole outer whatever-its-called on. put some basic spices on it, you can then serve it with a spicy mayo dipping sauce
Title: Re: Smoking Meats
Post by: as2 on August 15, 2017, 10:49:54 AM


you smoke it with the whole outer whatever-its-called on.
Husk
Title: Re: Smoking Meats
Post by: aygart on August 15, 2017, 11:06:48 AM
Before smoking the corn with the husk on AYLOR since there are many more bugs in the husks than in the corn itself and bug guidelines are based upon removing the husks before cooking. You also lose the safek of semo nimuach when smoking according to some poskim.
Title: Re: Smoking Meats
Post by: Mordyk on August 15, 2017, 11:13:08 AM
Before smoking the corn with the husk on AYLOR since there are many more bugs in the husks than in the corn itself and bug guidelines are based upon removing the husks before cooking. You also lose the safek of semo nimuach when smoking according to some poskim.
i hear ya. but it can be smoked without the husk as well.  just officially smokes better with.
Title: Re: Smoking Meats
Post by: aygart on August 15, 2017, 11:24:49 AM
i hear ya. but it can be smoked without the husk as well.  just officially steaks better with.
Enjoy!
Title: Re: Smoking Meats
Post by: Mikeoracle on August 16, 2017, 12:23:22 PM
I'm excited to finally join this discussion. My wife just bought me a PBC for my birthday and I am itching to try something in the next week.

A couple of questions for @henche and @Entrepreneur and any other PBC users.
Since I will often only be smoking for me and my wife, do you have any tips on doing small batches, i.e. a smaller coal ratio, or does the full coal pan need to be used no matter the size of the cook?
Am I better off doing a larger/full size smoke and just separating and putting away the leftover portions in the freezer?
What would be good options for my first few smaller attempts, a small brisket?
I only have a wooden deck to use, should I just put a few flagstones or pavers underneath the stand to protect the deck?
I havent purchased Coal in years, where is the best place to buy, and what would be considered standard price/size for Kingsford Charcoal (I assume i buy the standard original?)

Thanks for any and all tips!


Title: Re: Smoking Meats
Post by: Mikeoracle on August 16, 2017, 12:24:56 PM
Well, as it happens, I think my smoked salmon is among the best things I make.

1. Start with high quality salmon. Garbage in, garbage out.

2. Make a brine with this recipe. One quart per pound of fish:
1 quart cold water
3/8 cup table or pickling salt
3/8 cup brown sugar

3. Brine for about a day.

4. Pull out salmon, place on a cedar plank (try for a big one that it hopefully won't drip much off the plank, because any fish smell in your smoker is lasting forever.

5. Cover salmon with layer of brown sugar.  Pat down.  The sugar carmelizes and forms a glaze.

6. Smoke until how you like it.  In my PBC, that's about an hour.
Would the salmon be good served cold/room temp the next day? I am thinking of trying it for a shabbos kiddush.
Title: Re: Smoking Meats
Post by: henche on August 16, 2017, 12:27:29 PM
Would the salmon be good served cold/room temp the next day? I am thinking of trying it for a shabbos kiddush.
yes
Title: Re: Smoking Meats
Post by: Mikeoracle on August 16, 2017, 12:28:21 PM
temp of meat
Henche, how do you know the temp of the meat if you dont use a thermometer? Do you blindly work with the time, or do you use an instant read?
Title: Re: Smoking Meats
Post by: Mikeoracle on August 16, 2017, 12:29:38 PM
yes
Do you do individual Salmon pieces or a larger "side of salmon" ?
Title: Re: Smoking Meats
Post by: henche on August 16, 2017, 12:30:34 PM
Henche, how do you know the temp of the meat if you dont use a thermometer? Do you blindly work with the time, or do you use an instant read?

You guess, and then stick it with an instant read thermometer.

That said, I usually just guess.  I put my chickens in for like 2.5 hours.

Title: Re: Smoking Meats
Post by: henche on August 16, 2017, 12:30:46 PM
Do you do individual Salmon pieces or a larger "side of salmon" ?

Doesn't matter.
Title: Re: Smoking Meats
Post by: noturbizniss on August 17, 2017, 02:17:20 PM
Have not yet got my full size smoker. For now i am working with my weber kettle and slow n sear. That, and going for meat tonight leave me with neither the space nor time (nor people to ear) a full packer for shabbos, so i will be getting a flat or point.
I'm seeing pros of both. Some folks say flat is for slicing, point for pulling or BE. Others say point cooks like a ribeye and is amazing sliced as well.

Any opinions/pros?
Also - do i assume about 1-1.5 hours per trimmed lb?
Title: Re: Smoking Meats
Post by: rs242 on August 17, 2017, 04:54:02 PM
Have not yet got my full size smoker. For now i am working with my weber kettle and slow n sear. That, and going for meat tonight leave me with neither the space nor time (nor people to ear) a full packer for shabbos, so i will be getting a flat or point.
I'm seeing pros of both. Some folks say flat is for slicing, point for pulling or BE. Others say point cooks like a ribeye and is amazing sliced as well.

Any opinions/pros?
Also - do i assume about 1-1.5 hours per trimmed lb?
No questions 2nd cut is fattier (read juicier). If a even cutting experience is your thing go for a first cut.
Title: Re: Smoking Meats
Post by: noturbizniss on August 17, 2017, 05:56:09 PM
No questions 2nd cut is fattier (read juicier). If a even cutting experience is your thing go for a first cut.
Want juiciest, best tasting meat. Second cut it is.
Title: Smoking Meats
Post by: rs242 on August 17, 2017, 06:54:03 PM
Want juiciest, best tasting meat. Second cut it is.
Smart man. Just a heads up this 1-1.5 hr per lb thing is not accurate. Depends on thickness. Pls do not pull it apart u must cut it against the grain.
Title: Re: Smoking Meats
Post by: noturbizniss on August 17, 2017, 07:02:17 PM
Smart man. Just a heads up this 1-1.5 hr per lb thing is not accurate. Depends on thickness. Pls do not pull it apart u must cut it against the grain.
I know. Gonna use my thermometer to know when to pull it. 203 right?
Title: Re: Smoking Meats
Post by: rs242 on August 17, 2017, 07:03:39 PM
I know. Gonna use my thermometer to know when to pull it. 203 right?
Correct. Plan on wrapping?
Title: Re: Smoking Meats
Post by: noturbizniss on August 17, 2017, 07:05:38 PM
Correct. Plan on wrapping?
Tentatively. Depends how quickly it gets to stall temp. It's less than 5 lbs so might cook all the way without even wrapping. Have pink butcher paper if needed.
Title: Re: Smoking Meats
Post by: Mikeoracle on August 17, 2017, 11:35:47 PM
@henche , would a 2lb second cut brisket hang securely in the PBC?  I'm wondering if all the marbelized fat is a risk to it holding up
Title: Re: Smoking Meats
Post by: henche on August 17, 2017, 11:55:37 PM
@henche , would a 2lb second cut brisket hang securely in the PBC?  I'm wondering if all the marbelized fat is a risk to it holding up

I think fine.

I did 5 chix at once tonight. Eat that wsm
Title: Re: Smoking Meats
Post by: Mikeoracle on August 18, 2017, 12:14:09 AM
I think fine.

I did 5 chix at once tonight. Eat that wsm
thanks. Any guess to how long the 2 lb brisket would need?
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 12:15:11 AM
thanks. Any guess to how long the 2 lb brisket would need?

Needs about another 10 lbs :P
Title: Re: Smoking Meats
Post by: Mikeoracle on August 18, 2017, 12:19:51 AM
Needs about another 10 lbs :P
lol!  Just playing around with the training wheels on
Title: Re: Smoking Meats
Post by: Sport on August 18, 2017, 08:00:33 AM
I think fine.

I did 5 chix at once tonight. Eat that wsm
Wsm can easily fit 5 chikies, remeber there's 2 racks.
Title: Re: Smoking Meats
Post by: Sport on August 18, 2017, 08:02:05 AM
lol!  Just playing around with the training wheels on
Difficult to get a real feel with such a small piece. Anyways I would guess it needs approx 8 hrs.
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 09:06:46 AM
Wsm can easily fit 5 chikies, remeber there's 2 racks.

Poidh
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 09:51:40 AM
Difficult to get a real feel with such a small piece. Anyways I would guess it needs approx 8 hrs.

I'd say less in the PBC.  And I agree difficult to get a real feel
Title: Re: Smoking Meats
Post by: Sport on August 18, 2017, 11:00:17 AM
Poidh
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 11:03:05 AM


That is a sweet looking pic.
Title: Re: Smoking Meats
Post by: Mikeoracle on August 18, 2017, 11:12:42 AM
Which parts of the PBC to I need to toivel?
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 11:25:11 AM
That is a sweet looking pic.

But is only 3
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 11:25:23 AM
Which parts of the PBC to I need to toivel?

The grate and the hooks.
Title: Re: Smoking Meats
Post by: Sport on August 18, 2017, 12:09:06 PM
But is only 3
There are 2 racks
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 12:09:59 PM
There are 2 racks

POIDH
Title: Re: Smoking Meats
Post by: Sport on August 18, 2017, 12:29:26 PM
POIDH
Should I search for another google image
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 02:18:29 PM
Those are Cornish hens
Title: Re: Smoking Meats
Post by: rs242 on August 18, 2017, 02:59:07 PM
Smoking a veal breast. Any suggestions on rubs?
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 03:37:15 PM
Smoking a veal breast. Any suggestions on rubs?

Are you deboning first? Or after?
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 03:38:26 PM
I bought a tongue last night to smoke.  Should I do this http://markbittman.com/smoke-tongue-tonight/
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 03:39:09 PM
http://playingwithfireandsmoke.blogspot.com/1996/12/beef-smoked-tongue.html
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 03:40:06 PM
http://www.livestrong.com/article/247139-the-effects-of-smoking-on-the-tongue/
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 03:41:17 PM
http://davescupboard.blogspot.com/2010/10/tale-of-two-beef-tongues-corned-and.html
Title: Re: Smoking Meats
Post by: ushdadude on August 18, 2017, 03:47:00 PM
http://www.livestrong.com/article/247139-the-effects-of-smoking-on-the-tongue/
My patient had half his tongue cut off
Title: Re: Smoking Meats
Post by: henche on August 18, 2017, 03:47:48 PM
My patient had half his tongue cut off

Because smoke penetrates tongues really well. That's what I was trying to show.
Title: Re: Smoking Meats
Post by: rs242 on August 18, 2017, 04:27:53 PM
Are you deboning first? Or after?
I think after
Title: Re: Smoking Meats
Post by: rs242 on August 19, 2017, 10:57:56 PM
Tentatively. Depends how quickly it gets to stall temp. It's less than 5 lbs so might cook all the way without even wrapping. Have pink butcher paper if needed.
@henche , would a 2lb second cut brisket hang securely in the PBC?  I'm wondering if all the marbelized fat is a risk to it holding up
How was?
Title: Re: Smoking Meats
Post by: noturbizniss on August 19, 2017, 11:19:25 PM
How was?
Actually came out great. Soft like butter. I wasn't sure it would be. It came mostly trimmed. There was a lot of fat but not a thick cap. Was only about 3.5 lbs.

I'm still learning how the slow n sear runs on my kettle. Cooked it at 225. It got to 150 on about 5 hours and stalled so I wrapped. Still didn't really. Rise much and was getting. Lose to shabbos so I pushed temp to bait 300 and meat temp went up. I let temp start to drop in cooler and took off at 203 (about 8.5 hours total) then faux cambroed2for another hour or so.
Have pics on other phone, will. Post tomorrow.thanks for your input!
Title: Re: Smoking Meats
Post by: Mikeoracle on August 20, 2017, 12:15:44 AM
How was?
I'm doing mine tomorrow iy"h.  I'll report back after.
Title: Re: Smoking Meats
Post by: Deal Guy on August 20, 2017, 12:18:38 AM
I don't think i ever tasted smoked meat.  Am i missing out in life?
Title: Re: Smoking Meats
Post by: ushdadude on August 20, 2017, 12:20:55 AM
I don't think i ever tasted smoked meat.  Am i missing out in life?
No, but you are missing out on smoked meat.
Title: Re: Smoking Meats
Post by: Deal Guy on August 20, 2017, 12:22:50 AM
Which place in Lakewood sells smoked meat? Does it sell by the pound?  Which meats are best to order?
Title: Re: Smoking Meats
Post by: Mikeoracle on August 20, 2017, 01:18:33 AM
Which place in Lakewood sells smoked meat? Does it sell by the pound?  Which meats are best to order?
I don't have much personal experience there but "south side sandwich shop" is supposed to be the place to go for smoked meats. I would start with dino ribs or ribs if he has, and brisket of course.
Title: Re: Smoking Meats
Post by: Deal Guy on August 20, 2017, 02:20:08 AM
Thanks
Title: Re: Smoking Meats
Post by: Sport on August 20, 2017, 03:52:20 AM
I don't have much personal experience there but "south side sandwich shop" is supposed to be the place to go for smoked meats. I would start with dino ribs or ribs if he has, and brisket of course.
Yup, sss is the place to go for smoked meat in Lakewood.
Title: Re: Smoking Meats
Post by: henche on August 20, 2017, 07:52:03 AM
I don't think i ever tasted smoked meat.  Am i missing out in life?

I'd say don't start now.  Why have to regret not having for your whole life until now? 
Title: Re: Smoking Meats
Post by: Mikeoracle on August 20, 2017, 12:24:49 PM
I'm doing mine tomorrow iy"h.  I'll report back after.
what's going on?  My brisket is on for half hour and IT already reads 136... Does that make sense? It's only a 2lb brisket and isn't that thick... Maybe the thermometer is placed wrong?
Title: Re: Smoking Meats
Post by: aygart on August 20, 2017, 12:26:47 PM
what's going on?  My brisket is on for half hour and IT already reads 136... Does that make sense? It's only a 2lb brisket and isn't that thick... Maybe the thermometer is placed wrong?
How hot is the smoker? Is the probe in a thick part of the meat without the tip sticking out?
Title: Re: Smoking Meats
Post by: Mikeoracle on August 20, 2017, 12:33:04 PM
How hot is the smoker? Is the probe in a thick part of the meat without the tip sticking out?
I thought it was placed well in the thickest part. I just tested with an instant read and it confirmed 140... I don't have a read on the smoker temp
Title: Re: Smoking Meats
Post by: Mikeoracle on August 20, 2017, 01:52:40 PM
I thought it was placed well in the thickest part. I just tested with an instant read and it confirmed 140... I don't have a read on the smoker temp
2 hours in and reading 165, I think we'll be ok at this rate.
Title: Re: Smoking Meats
Post by: Sport on August 20, 2017, 02:15:53 PM
2 hours in and reading 165, I think we'll be ok at this rate.
Very typical with such a small brisket.
Title: Re: Smoking Meats
Post by: Mikeoracle on August 20, 2017, 02:41:22 PM
Very typical with such a small brisket.
at this point it's around 190, I'm guessing it will hit 200-205 at the 3hr mark. (In line with the 1.5 hr per lb ratio? ) I'm thinking I'll let it go all the way and then do the wrap and place in cooler thing. (Faux Cambro)
Title: Re: Smoking Meats
Post by: rs242 on August 20, 2017, 04:57:24 PM
Very typical with such a small brisket.
I smoke that size all the time it's not normal on temp of 225. PBC I believe is around 300 degrees.
Title: Re: Smoking Meats
Post by: rs242 on August 20, 2017, 05:18:41 PM
(https://uploads.tapatalk-cdn.com/20170820/55845772979db1714b426edfb1769417.jpg)(https://uploads.tapatalk-cdn.com/20170820/13b8ff6421811d599efe17eda83d80ad.jpg) smoked a veal breast was marvelous. After searching online I realized there is not a lot of info out there so I treated like pork ( sweater rub) used Memphis dust wrapped at 160 till about 200. Let it rest glazed it up and back to BBQ was something special.
Title: Re: Smoking Meats
Post by: Tuna Baygel on August 20, 2017, 10:30:55 PM
(https://uploads.tapatalk-cdn.com/20170820/55845772979db1714b426edfb1769417.jpg)(https://uploads.tapatalk-cdn.com/20170820/13b8ff6421811d599efe17eda83d80ad.jpg) smoked a veal breast was marvelous. After searching online I realized there is not a lot of info out there so I treated like pork ( sweater rub) used Memphis dust wrapped at 160 till about 200. Let it rest glazed it up and back to BBQ was something special.
Looks amazing

IIRC I once had smoked veal by Izzys, I was there recently they don't have it or I'm wrong
Title: Re: Smoking Meats
Post by: noturbizniss on August 20, 2017, 11:37:00 PM
(https://uploads.tapatalk-cdn.com/20170820/55845772979db1714b426edfb1769417.jpg)(https://uploads.tapatalk-cdn.com/20170820/13b8ff6421811d599efe17eda83d80ad.jpg) smoked a veal breast was marvelous. After searching online I realized there is not a lot of info out there so I treated like pork ( sweater rub) used Memphis dust wrapped at 160 till about 200. Let it rest glazed it up and back to BBQ was something special.
How long did it take? What temp?
I did one a few weeks ago at 225 or 250 and it took over 6 hours. It got so late I ended up putting it in the over to finish.
Title: Re: Smoking Meats
Post by: rs242 on August 20, 2017, 11:40:17 PM
How long did it take? What temp?
I did one a few weeks ago at 225 or 250 and it took over 6 hours. It got so late I ended up putting it in the over to finish.
About 8 hours on 225. U need to give yourself time, I started at 6 am.
Title: Re: Smoking Meats
Post by: noturbizniss on August 20, 2017, 11:43:09 PM
About 8 hours on 225. U need to give yourself time, I started at 6 am.
I also found nothing on veal ribs Soni used what u found on regular ribs which implied I'd need 4 to 6 hours max. So I foolishly started at 3pm
Title: Re: Smoking Meats
Post by: rs242 on August 20, 2017, 11:44:33 PM
I also found nothing on veal ribs Soni used what u found on regular ribs which implied I'd need 4 to 6 hours max. So I foolishly started at 3pm
Lesson learned. After u get the feel of your smoker give the veal a chance again really was great.
Title: Re: Smoking Meats
Post by: noturbizniss on August 20, 2017, 11:45:39 PM
Thanks. I'm. Actually using a kettle and slow n sear now. Still learning it though. Only did 2 long cooks. One the veal. And then a small brisket Friday.
Title: Re: Smoking Meats
Post by: rs242 on August 20, 2017, 11:59:48 PM
Thanks. I'm. Actually using a kettle and slow n sear now. Still learning it though. Only did 2 long cooks. One the veal. And then a small brisket Friday.
I use my kettle some times to smoke. Don't use fancy equipment like slow and sear but I get it done.
Title: Re: Smoking Meats
Post by: rs242 on August 21, 2017, 12:00:43 AM
(https://uploads.tapatalk-cdn.com/20170821/316340027031220593320d90f750e0c7.jpg) not smoked but just beautiful
Title: Re: Smoking Meats
Post by: noturbizniss on August 21, 2017, 01:02:09 AM
(https://uploads.tapatalk-cdn.com/20170821/316340027031220593320d90f750e0c7.jpg) not smoked but just beautiful
Get that spam outta here! Rtm!!
Title: Re: Smoking Meats
Post by: rs242 on August 21, 2017, 01:08:21 AM
Get that spam outta here! Rtm!!
How can u talk about a piece of meat like that. Rtm?
Title: Re: Smoking Meats
Post by: noturbizniss on August 21, 2017, 01:10:16 AM
How can u talk about a piece of meat like that. Rtm?
🤦🏻‍♂️
Title: Re: Smoking Meats
Post by: rs242 on August 21, 2017, 01:12:20 AM
🤦🏻‍♂️
Thats it u just going to give me one of your stupid emojis like u smarter then everyone
Title: Re: Smoking Meats
Post by: Mikeoracle on August 21, 2017, 11:39:18 AM
I'm doing mine tomorrow iy"h.  I'll report back after.
In summary, here are the results of my first smoking attempt on my PBC
I used a 2lb 2nd cut brisket, with the BBBR from amazingribs.com
As posted above the IT rose pretty quickly, and at the 3 hour mark it hit 200-205. I removed the meat and wrapped in foil and towels and placed in a cooler for a few hours.
I did need to rewarm it for 2 min on each side on the grill, as the meat was cold by dinnertime (since it cooked a lot faster than expected). The meat came out very flavorful (a bit spicy, I will try to dilute the rub a bit for the next run) with a great smokey flavor, it was very much on the dry side.
For my next try I plan to take off the meat at 160, wrap and put back for the remainder of the cook, which should help keep it from drying out. I actually emailed the PBC team and this was one of the tips they gave me.
They also said to make sure to get the meat onto the PBC between 12-15 min after lighting. This helps keep the temp consistent to where it needs to be based on their research etc.. I was definitely not careful about that, and the PBC was sitting open a lot longer than necessary at the start, as I was figuring out the placement. So this was probably a factor as well.

On a more positive note, later in the day I decided to throw on some chicken bottoms that i had on hand, I rubbed them with olive oil and used a rosemary garlic rub I had at home. After having them on there for about 30 min i noticed that the coals were dying down already, so I finished them on the grill. They were juicy and had great flavors including some smokiness it picked up in that first half hour.
Title: Re: Smoking Meats
Post by: henche on August 21, 2017, 04:24:22 PM
In summary, here are the results of my first smoking attempt on my PBC
I used a 2lb 2nd cut brisket, with the BBBR from amazingribs.com
As posted above the IT rose pretty quickly, and at the 3 hour mark it hit 200-205. I removed the meat and wrapped in foil and towels and placed in a cooler for a few hours.
I did need to rewarm it for 2 min on each side on the grill, as the meat was cold by dinnertime (since it cooked a lot faster than expected). The meat came out very flavorful (a bit spicy, I will try to dilute the rub a bit for the next run) with a great smokey flavor, it was very much on the dry side.
For my next try I plan to take off the meat at 160, wrap and put back for the remainder of the cook, which should help keep it from drying out. I actually emailed the PBC team and this was one of the tips they gave me.
They also said to make sure to get the meat onto the PBC between 12-15 min after lighting. This helps keep the temp consistent to where it needs to be based on their research etc.. I was definitely not careful about that, and the PBC was sitting open a lot longer than necessary at the start, as I was figuring out the placement. So this was probably a factor as well.

On a more positive note, later in the day I decided to throw on some chicken bottoms that i had on hand, I rubbed them with olive oil and used a rosemary garlic rub I had at home. After having them on there for about 30 min i noticed that the coals were dying down already, so I finished them on the grill. They were juicy and had great flavors including some smokiness it picked up in that first half hour.

Yah that's why I only do big pieces.
Title: Re: Smoking Meats
Post by: noturbizniss on August 21, 2017, 04:39:47 PM
Yah that's why I only do big pieces.
I did a 3lber on my kettle and it was juicy and soft and amazing. Maybe you need to take off the pbc training wheels
Title: Re: Smoking Meats
Post by: noturbizniss on August 22, 2017, 11:35:07 AM
Thats it u just going to give me one of your stupid emojis like u smarter then everyone
Rtm is report to mods. I was joking. It's smoking thread and you dare post not smoked! . The steak looked amazing.
Title: Re: Smoking Meats
Post by: noturbizniss on August 22, 2017, 11:36:33 AM
Gonna try this tonight. Found on smoking meat fb group (128k members) Based on science! I've read I line I probably don't need to marinate more than an hour. Thoughts?

Smoked wings and finished on the grill.

Recipe
----------
2 tbsp black pepper
2 tbsp kosher salt (coarse)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
3-5 lbs chicken wings
3 tbsp olive oil

Ĺ cup honey
ľ cup hot BBQ sauce (I used Stubb's Sweet Heat on these)
1/8 cup Texas Pete
2 tbsp apple cider vinegar

Mix the pepper, salt, onion powder, garlic powder, and chili powder to make a rub. Put the wings in a gallon Ziploc bag, add the olive oil and the dry rub. Shake and mix until well coated. Let rest in the fridge overnight and give it a massage every time you grab a beer.

Smoke @ 225 for around an hour until the wings start getting some color. I used apple wood, but something a little stronger like hickory could work too.

While the wings are smoking, mix together the honey, bbq sauce, texas pete, and cider vinegar in a saucepan (add more/less hot sauce to taste). Heat over low heat until well warmed being careful not to burn.

Remove wings from smoker and place on medium-high grill until the skins have crisped (we want to crisp the skin without burning so donít overdo it with the heat). Theyíre ready when just a little char is showing and theyíre no longer sticking to the grate. Dip the wings in the sauce and return to the grill until the sauce has soaked into the wings and you have the desired color and char.

Note: If you like dry wings, don't dip them in the sauce. I tried a couple this way and they were pretty good. I'd add some heat to the dry rub if I were planning on eating them dry though.(https://uploads.tapatalk-cdn.com/20170822/7beed658b7e61634480d1d96f202de44.jpg)
Title: Re: Smoking Meats
Post by: Mordyk on August 22, 2017, 11:58:04 AM
Gonna try this tonight. Found on smoking meat fb group (128k members) Based on science! I've read I line I probably don't need to marinate more than an hour. Thoughts?

Smoked wings and finished on the grill.

Recipe
----------
2 tbsp black pepper
2 tbsp kosher salt (coarse)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
3-5 lbs chicken wings
3 tbsp olive oil

Ĺ cup honey
ľ cup hot BBQ sauce (I used Stubb's Sweet Heat on these)
1/8 cup Texas Pete
2 tbsp apple cider vinegar

Mix the pepper, salt, onion powder, garlic powder, and chili powder to make a rub. Put the wings in a gallon Ziploc bag, add the olive oil and the dry rub. Shake and mix until well coated. Let rest in the fridge overnight and give it a massage every time you grab a beer.

Smoke @ 225 for around an hour until the wings start getting some color. I used apple wood, but something a little stronger like hickory could work too.

While the wings are smoking, mix together the honey, bbq sauce, texas pete, and cider vinegar in a saucepan (add more/less hot sauce to taste). Heat over low heat until well warmed being careful not to burn.

Remove wings from smoker and place on medium-high grill until the skins have crisped (we want to crisp the skin without burning so donít overdo it with the heat). Theyíre ready when just a little char is showing and theyíre no longer sticking to the grate. Dip the wings in the sauce and return to the grill until the sauce has soaked into the wings and you have the desired color and char.

Note: If you like dry wings, don't dip them in the sauce. I tried a couple this way and they were pretty good. I'd add some heat to the dry rub if I were planning on eating them dry though.(https://uploads.tapatalk-cdn.com/20170822/7beed658b7e61634480d1d96f202de44.jpg)
I have done similiar. But i finished in the smoker.  If u leave it long enough  (a couple hours. Dont remember exactly)  the skin becomes beautiful brown.
Title: Re: Smoking Meats
Post by: henche on August 23, 2017, 08:11:24 AM
I have done similiar. But i finished in the smoker.  If u leave it long enough  (a couple hours. Dont remember exactly)  the skin becomes beautiful brown.

I've done similar, but a lot easier.  Rub is Memphis dust. Baste with mix of honey and hot sauce after hour.

And since it's pbc, finish my cracking lid
Title: Re: Smoking Meats
Post by: Sport on August 23, 2017, 09:02:58 AM
Gonna try this tonight. Found on smoking meat fb group (128k members) Based on science! I've read I line I probably don't need to marinate more than an hour. Thoughts?

Smoked wings and finished on the grill.

Recipe
----------
2 tbsp black pepper
2 tbsp kosher salt (coarse)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
3-5 lbs chicken wings
3 tbsp olive oil

Ĺ cup honey
ľ cup hot BBQ sauce (I used Stubb's Sweet Heat on these)
1/8 cup Texas Pete
2 tbsp apple cider vinegar

Mix the pepper, salt, onion powder, garlic powder, and chili powder to make a rub. Put the wings in a gallon Ziploc bag, add the olive oil and the dry rub. Shake and mix until well coated. Let rest in the fridge overnight and give it a massage every time you grab a beer.

Smoke @ 225 for around an hour until the wings start getting some color. I used apple wood, but something a little stronger like hickory could work too.

While the wings are smoking, mix together the honey, bbq sauce, texas pete, and cider vinegar in a saucepan (add more/less hot sauce to taste). Heat over low heat until well warmed being careful not to burn.

Remove wings from smoker and place on medium-high grill until the skins have crisped (we want to crisp the skin without burning so donít overdo it with the heat). Theyíre ready when just a little char is showing and theyíre no longer sticking to the grate. Dip the wings in the sauce and return to the grill until the sauce has soaked into the wings and you have the desired color and char.

Note: If you like dry wings, don't dip them in the sauce. I tried a couple this way and they were pretty good. I'd add some heat to the dry rub if I were planning on eating them dry though.(https://uploads.tapatalk-cdn.com/20170822/7beed658b7e61634480d1d96f202de44.jpg)
I do similiar, but just use the memphis dust rub and for the sauce I just mix equal parts honey with siracha sauce, has good ammount of heat.
Title: Re: Smoking Meats
Post by: Mikeoracle on August 23, 2017, 11:44:58 AM
Just a PSA, slightly related- I bought a bottle of Heinz KC style BBQ Sauce (sweet and smokey), which was really good, but halfway through the meal I noticed that it was marked as "OU Fish". I guess I didnt expect to buy something in my local kosher grocery like this, that couldnt be used with meat.
Title: Re: Smoking Meats
Post by: Mikeoracle on August 28, 2017, 10:13:57 AM
Kingsford Original 18.6lbs x2 bags is on sale at Loews for $15 - not as great as the HD sale, but not bad.

Costco has the "Kingsford Professional Competition" or something like that, 2 packs of 18lb for 9.99 - are these better/worse/same for smoking in the PBC?
Title: Re: Smoking Meats
Post by: henche on August 28, 2017, 10:30:28 AM
Kingsford Original 18.6lbs x2 bags is on sale at Loews for $15 - not as great as the HD sale, but not bad.

Costco has the "Kingsford Professional Competition" or something like that, 2 packs of 18lb for 9.99 - are these better/worse/same for smoking in the PBC?

I recommend using original, but ok to use the others
Title: Re: Smoking Meats
Post by: aygart on August 28, 2017, 10:42:11 AM
I recommend using original, but ok to use the others
Why do you recommend the original? The difference between them is that the pro has more real wood and fewer fillers. That sounds like the pro is better.
Title: Re: Smoking Meats
Post by: henche on August 28, 2017, 12:06:43 PM
Why do you recommend the original? The difference between them is that the pro has more real wood and fewer fillers. That sounds like the pro is better.

The pbc is calibrated to Kingsford original. Other charcoal may burn hotter or faster or colder or slower
Title: Re: Smoking Meats
Post by: Mikeoracle on August 28, 2017, 01:03:53 PM
The pbc is calibrated to Kingsford original. Other charcoal may burn hotter or faster or colder or slower
+1, thats what I thought. I stocked up in Lowes and skipped the Costco deal.

My second experiment for Brisket on PBC went a little better than last week.
2.8lb 2nd cut with BBBR
I followed their lighting instructions exactly and had the meat hanging by 15 min after lighting. at 1:20 the IT was 160 already (!), so i removed and wrapped in foil (with a bit of water) and placed in the oven on 225 for 3 hours until it hit IT 203 (I raised it to 275 for the last 30 min). I let it rest for an hour.
This time it was a lot softer and juicier. It was pretty good, I just need to go with more rub next time, it was lacking a bit of heat/flavor.
Chicken bottom rubbed with oil and rosemary garlic rub,  hung for 2hrs, was amazing again.
For the heck of it I hung a Joburg Sweet italian sausage for about an hour or so. It didnt seem to pick up any smoky flavor. It was good but tasted the same as if it wouldve been done on the grill. I imagine that is because they are already fully cooked so they arent picking up new smoke flavors.
Title: Re: Smoking Meats
Post by: henche on August 28, 2017, 01:48:08 PM
+1, thats what I thought. I stocked up in Lowes and skipped the Costco deal.

My second experiment for Brisket on PBC went a little better than last week.
2.8lb 2nd cut with BBBR
I followed their lighting instructions exactly and had the meat hanging by 15 min after lighting. at 1:20 the IT was 160 already (!), so i removed and wrapped in foil (with a bit of water) and placed in the oven on 225 for 3 hours until it hit IT 203 (I raised it to 275 for the last 30 min). I let it rest for an hour.
This time it was a lot softer and juicier. It was pretty good, I just need to go with more rub next time, it was lacking a bit of heat/flavor.
Chicken bottom rubbed with oil and rosemary garlic rub,  hung for 2hrs, was amazing again.
For the heck of it I hung a Joburg Sweet italian sausage for about an hour or so. It didnt seem to pick up any smoky flavor. It was good but tasted the same as if it wouldve been done on the grill. I imagine that is because they are already fully cooked so they arent picking up new smoke flavors.

+1 on putting in oven after wrapping. No purpose of keeping in smoker.
Title: Re: Smoking Meats
Post by: ushdadude on August 28, 2017, 01:57:23 PM
+1 on putting in oven after wrapping. No purpose of keeping in smoker.

i put back on smoker to firm up bark
Title: Re: Smoking Meats
Post by: Mikeoracle on August 28, 2017, 02:01:54 PM
+1 on putting in oven after wrapping. No purpose of keeping in smoker.
+1, and it worked out great as I had to go out for a few hours.
#Lifehack- I have one of those therms that you leave in the meat and cord is connected to the display outside the oven. I setup my wifi camera (baby monitor) to focus on the display, so I was able to keep track of the IT while I was away from home, without the expensive WIFI therms...
Title: Re: Smoking Meats
Post by: henche on August 28, 2017, 02:08:02 PM
+1, thats what I thought. I stocked up in Lowes and skipped the Costco deal.

My second experiment for Brisket on PBC went a little better than last week.
2.8lb 2nd cut with BBBR
I followed their lighting instructions exactly and had the meat hanging by 15 min after lighting. at 1:20 the IT was 160 already (!), so i removed and wrapped in foil (with a bit of water) and placed in the oven on 225 for 3 hours until it hit IT 203 (I raised it to 275 for the last 30 min). I let it rest for an hour.
This time it was a lot softer and juicier. It was pretty good, I just need to go with more rub next time, it was lacking a bit of heat/flavor.
Chicken bottom rubbed with oil and rosemary garlic rub,  hung for 2hrs, was amazing again.
For the heck of it I hung a Joburg Sweet italian sausage for about an hour or so. It didnt seem to pick up any smoky flavor. It was good but tasted the same as if it wouldve been done on the grill. I imagine that is because they are already fully cooked so they arent picking up new smoke flavors.

Now do a whole brisket
Title: Re: Smoking Meats
Post by: Sport on September 01, 2017, 07:03:10 AM
Just put this baby up (https://uploads.tapatalk-cdn.com/20170901/d682554d1da96fa621cb1079278b0254.jpg)
Title: Re: Smoking Meats
Post by: Mikeoracle on September 01, 2017, 11:32:22 AM
Kingsford Original 18.6lbs x2 bags is on sale at Loews for $15 - not as great as the HD sale, but not bad.
HD and Lowes have the 18.6lb x 2bags on sale for 9.88 right now.
Title: Re: Smoking Meats
Post by: henche on September 01, 2017, 11:38:18 AM
Just put this baby up (https://uploads.tapatalk-cdn.com/20170901/d682554d1da96fa621cb1079278b0254.jpg)

Reprt pls
Title: Re: Smoking Meats
Post by: Sport on September 01, 2017, 11:54:04 AM
Reprt pls
Think this is my first time doing a full packer together. Its relatively small, only 8.5 lbs or so
Title: Re: Smoking Meats
Post by: henche 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?
Title: Re: Smoking Meats
Post by: Sport 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.
Title: Re: Smoking Meats
Post by: henche on September 01, 2017, 12:39:48 PM
I pay 8.99 in Boston, you should come here, save tons of money.
Title: Re: Smoking Meats
Post by: Mikeoracle 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/
Title: Re: Smoking Meats
Post by: Sport 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.
Title: Re: Smoking Meats
Post by: Sport on September 01, 2017, 01:41:34 PM
Reprt pls
Put up about 5hrs ago, at it of 162. Wrap or no wrap?
Title: Re: Smoking Meats
Post by: henche on September 01, 2017, 01:53:14 PM
True, Aarons has for 6.99 often.

Usually south american though when it's 6.99.
Title: Re: Smoking Meats
Post by: moko 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...
Title: Re: Smoking Meats
Post by: Sport 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.
Title: Re: Smoking Meats
Post by: henche 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

Title: Re: Smoking Meats
Post by: noturbizniss 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.
Title: Re: Smoking Meats
Post by: Mordyk 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?
Title: Re: Smoking Meats
Post by: henche 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.
Title: Re: Smoking Meats
Post by: Mordyk on September 14, 2017, 09:04:12 PM
225. 160.
Thanks. But i was referring to final temp to put in cooler
Title: Re: Smoking Meats
Post by: ushdadude on September 14, 2017, 10:09:22 PM
Thanks. But i was referring to final temp to put in cooler

205
Title: Re: Smoking Meats
Post by: henche on September 14, 2017, 11:08:08 PM
203

205 will taste tough and chewy
Title: Re: Smoking Meats
Post by: Mordyk 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?)
Title: Re: Smoking Meats
Post by: ushdadude on September 15, 2017, 10:02:54 AM
203

205 will taste tough and chewy

i stand corrected
Title: Re: Smoking Meats
Post by: henche 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
Title: Re: Smoking Meats
Post by: ushdadude 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 (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
Title: Re: Smoking Meats
Post by: rs242 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
Title: Re: Smoking Meats
Post by: hachover 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
Title: Re: Smoking Meats
Post by: henche 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
Title: Re: Smoking Meats
Post by: Mordyk 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
Title: Re: Smoking Meats
Post by: cholent 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
Title: Re: Smoking Meats
Post by: hachover 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
Title: Re: Smoking Meats
Post by: cholent 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?
Title: Re: Smoking Meats
Post by: ushdadude 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?
Title: Re: Smoking Meats
Post by: cholent 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
Title: Re: Smoking Meats
Post by: CS1 on September 19, 2017, 03:46:27 PM
https://youtu.be/ba0ZtkXu9R4

would you sous vide this first, to make it softer?
Title: Re: Smoking Meats
Post by: cholent 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?
Title: Re: Smoking Meats
Post by: ushdadude 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
Title: Re: Smoking Meats
Post by: cholent 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
Title: Re: Smoking Meats
Post by: aygart on September 19, 2017, 09:32:39 PM
High pressure. Don't think there are temps
212?
Title: Re: Smoking Meats
Post by: noturbizniss on September 19, 2017, 10:40:02 PM
212?
Pressure cooker sea level high pressure is about 230.
Title: Re: Smoking Meats
Post by: aygart on September 19, 2017, 10:53:53 PM
Pressure cooker sea level high pressure is about 230.
fine. point is the same.
Title: Re: Smoking Meats
Post by: aygart on September 19, 2017, 11:03:00 PM
What rub would be best for lamb breast?
Title: Re: Smoking Meats
Post by: chinagel 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.
Title: Re: Smoking Meats
Post by: aygart 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
Title: Re: Smoking Meats
Post by: chinagel 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.)
Title: Re: Smoking Meats
Post by: Mikeoracle on September 20, 2017, 11:44:10 AM
I have a standing rib roast in the sous vide at 145 for 6 hours today. My original plan was to just sear on the grill when done. I am wondering if there is any merit to finishing it on the smoker (PBC) instead ?
Title: Re: Smoking Meats
Post by: henche on September 20, 2017, 11:47:08 AM
What rub would be best for lamb breast?

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/lamb_paste.html
Title: Re: Smoking Meats
Post by: ushdadude on September 20, 2017, 12:24:47 PM
I have a standing rib roast in the sous vide at 145 for 6 hours today. My original plan was to just sear on the grill when done. I am wondering if there is any merit to finishing it on the smoker (PBC) instead ?

Is that enough time?  I wouldn't smoke it.
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 12:25:36 PM
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/lamb_paste.html
Was going to but didn't have enough mustard seed. Figured a sweeter rub is appropriate for RH anyhow.
Title: Re: Smoking Meats
Post by: henche on September 20, 2017, 12:30:02 PM
Was going to but didn't have enough mustard seed. Figured a sweeter rub is appropriate for RH anyhow.

So just skip the mustard seed. Or add mustard. 

Things that taste good are appropriate for rosh hashana.   Sweet is figurative, not literal.  We want a figuratively sweet year.
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 12:31:10 PM
So just skip the mustard seed. Or add mustard. 

Things that taste good are appropriate for rosh hashana.   Sweet is figurative, not literal.  We want a figuratively sweet year.
You don't think it will taste good with Memphis Dust?
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 12:44:38 PM
.(https://uploads.tapatalk-cdn.com/20170920/cd4b7b71fea48193df18642d2139347f.jpg)
Title: Re: Smoking Meats
Post by: Mikeoracle on September 20, 2017, 12:45:48 PM
Is that enough time?  I wouldn't smoke it.
Thanks,
 Yeah, I did it at 142 for 6 hours for Shavuos and was great, my wife preferred it a bit more done so I upped to 145. Its 3.5lbs
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 12:49:49 PM
.(https://uploads.tapatalk-cdn.com/20170920/63bb339ce9dcdd7369e269acfb8d2395.jpg)
Title: Re: Smoking Meats
Post by: Mikeoracle on September 20, 2017, 01:01:11 PM
That looks amazing, what is it?
Title: Re: Smoking Meats
Post by: chinagel on September 20, 2017, 01:05:03 PM
That looks amazing, what is it?
What rub would be best for lamb breast?
Title: Re: Smoking Meats
Post by: rs242 on September 20, 2017, 02:20:34 PM
.(https://uploads.tapatalk-cdn.com/20170920/63bb339ce9dcdd7369e269acfb8d2395.jpg)
Did u slit it?
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 02:21:31 PM
Did u slit it?
No the butcher sold it that way.
Title: Re: Smoking Meats
Post by: rs242 on September 20, 2017, 02:22:13 PM
No the butcher sold it that way.
Ok hope it didn't make it dry
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 02:23:03 PM
Ok hope it didn't make it dry
You couldn't get it dry if you tried.
Title: Re: Smoking Meats
Post by: rs242 on September 20, 2017, 02:23:22 PM
You couldn't get it dry if you tried.
Sounds good enjoy
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 02:24:45 PM
Sounds good enjoy
thx
Title: Re: Smoking Meats
Post by: henche on September 20, 2017, 02:51:59 PM
Tell us what you put on, and method
Title: Re: Smoking Meats
Post by: aygart on September 20, 2017, 02:59:34 PM
Tell us what you put on, and method
Lamb I used Memphis dust. Chicken and Turkey breast done earlier smeared honey and then S&G.

Done in a Weber kettle using snake method.
Title: Re: Smoking Meats
Post by: henche on September 24, 2017, 08:09:36 AM
Question: I want to smoke for yontiff. Usually in Boston they only sell good meat, 8.99 for brisket. Around yontiff you can also get south american meat,  4.99 for any cut they have.  Go for it? Or may as well smoke a football?
Title: Re: Smoking Meats
Post by: rs242 on September 24, 2017, 09:36:03 AM
Question: I want to smoke for yontiff. Usually in Boston they only sell good meat, 8.99 for brisket. Around yontiff you can also get south american meat,  4.99 for any cut they have.  Go for it? Or may as well smoke a football?
I use it to smoke (i also don't have the option to buy American for less then 12.99 lb) but I don't know if u could get a whole brisket
Title: Re: Smoking Meats
Post by: Sport on September 24, 2017, 09:36:37 AM
Question: I want to smoke for yontiff. Usually in Boston they only sell good meat, 8.99 for brisket. Around yontiff you can also get south american meat,  4.99 for any cut they have.  Go for it? Or may as well smoke a football?
Ime not worth it. Will taste better than a football but not by much.
Title: Re: Smoking Meats
Post by: noturbizniss on September 24, 2017, 10:38:12 AM
Steaks don't compare. tons of fat chunks, and flavor is blah. For brisket, it might be ok since you want alot of fat cap. Then again, when i go from seasons a second cut with more fat on it i think they gave me american. Said the cheap stuff wouldn't be as good.
Title: Re: Smoking Meats
Post by: Mordyk on September 24, 2017, 10:40:46 AM
Question: I want to smoke for yontiff. Usually in Boston they only sell good meat, 8.99 for brisket. Around yontiff you can also get south american meat,  4.99 for any cut they have.  Go for it? Or may as well smoke a football?
Dont! I did that mistake last week.
Title: Re: Smoking Meats
Post by: cholent on September 24, 2017, 10:51:19 AM
Question: I want to smoke for yontiff. Usually in Boston they only sell good meat, 8.99 for brisket. Around yontiff you can also get south american meat,  4.99 for any cut they have.  Go for it? Or may as well smoke a football?
Garbage in garbage out
Title: Re: Smoking Meats
Post by: henche on September 24, 2017, 12:01:49 PM
Steaks don't compare. tons of fat chunks, and flavor is blah. For brisket, it might be ok since you want alot of fat cap. Then again, when i go from seasons a second cut with more fat on it i think they gave me american. Said the cheap stuff wouldn't be as good.

Yah, the cheap brisket have no fat cap.

I went expensive
Title: Re: Smoking Meats
Post by: Sport on October 10, 2017, 09:14:40 PM
Doing a whole turkey for yom tov. Any suggestions?
Title: Re: Smoking Meats
Post by: henche on October 11, 2017, 10:31:00 AM
Doing a whole turkey for yom tov. Any suggestions?

Spatchcock
Title: Re: Smoking Meats
Post by: henche on October 11, 2017, 10:31:17 AM
Watch video how to carve
Title: Re: Smoking Meats
Post by: henche on October 11, 2017, 10:31:43 AM
Don't be shy to use hands to pry breast off bone
Title: Re: Smoking Meats
Post by: noturbizniss on November 16, 2017, 01:40:00 PM
minon method vs soos donut?
Thoughts?

Doing a 5.5 lb second cut for shabbos in wsm. How long can i expect it to take? planning on running overnight with flameboss on
Title: Re: Smoking Meats
Post by: Sport on November 16, 2017, 02:12:30 PM


minon method vs soos donut?
Thoughts?

Doing a 5.5 lb second cut for shabbos in wsm. How long can i expect it to take? planning on running overnight with flameboss on

Personaly, I use the donut in my wsw. Expect aboit 8-10 hrs for 5.5 lb.
Title: Re: Smoking Meats
Post by: noturbizniss on November 16, 2017, 02:19:27 PM

Personaly, I use the donut in my wsw. Expect aboit 8-10 hrs for 5.5 lb.
the donut is the one where the center is completely empty. Minion pours call on top of unlit in middle right?

you use lump or kbb?
Title: Re: Smoking Meats
Post by: Sport on November 16, 2017, 02:24:00 PM
the donut is the one where the center is completely empty. Minion pours call on top of unlit in middle right?

you use lump or kbb?
I pour lit coal into the empties middle.
I use kbb
Title: Re: Smoking Meats
Post by: noturbizniss on November 16, 2017, 03:02:27 PM
Brisket on top or bottom grate?
Title: Re: Smoking Meats
Post by: henche on November 16, 2017, 03:28:12 PM
I pour lit coal into the empties middle.
I use kbb

pages from the kelly blue book? Does that burn differently?
Title: Re: Smoking Meats
Post by: ADG on November 16, 2017, 04:14:37 PM
Any deals on smokers lately? I want to get one for turkey day and beyond.
Title: Re: Smoking Meats
Post by: ADG on November 16, 2017, 04:26:28 PM
What do u'all think of this one https://smile.amazon.com/Masterbuilt-20073716-Portable-Electric-Smoker/dp/B01FJVSX30/ref=sr_1_21?s=lawn-garden&ie=UTF8&qid=1510866885&sr=1-21&keywords=smokers

compared to this one...

https://smile.amazon.com/Masterbuilt-20071117-Digital-Electric-Smoker/dp/B01JGF97D0/ref=sr_1_8?s=lawn-garden&ie=UTF8&qid=1510868477&sr=1-8&keywords=charcoal+smoker+electric


I think the latter seems like a breeze. and it will really make a difference in the end of the day. But a little out of budget.
Title: Re: Smoking Meats
Post by: noturbizniss on November 16, 2017, 08:15:12 PM
Why u going electric? Why not charcoal?
Title: Re: Smoking Meats
Post by: noturbizniss on November 17, 2017, 12:18:15 AM
And we're off... (https://uploads.tapatalk-cdn.com/20171117/df34c69b2d7932b44d42499c2ff88ffa.jpg)(https://uploads.tapatalk-cdn.com/20171117/09c0770d82c84f6bdb5fcc5e683dd41d.jpg)
Title: Smoking Meats
Post by: rs242 on November 17, 2017, 01:58:47 AM
(https://uploads.tapatalk-cdn.com/20171117/09c0770d82c84f6bdb5fcc5e683dd41d.jpg)
Very cool, whatís the blue and green?
Title: Re: Smoking Meats
Post by: noturbizniss on November 17, 2017, 06:12:07 AM
Very cool, whatís the blue and green?
Blue is set pit temp green is fan output %. Using a flame boss 300.(https://uploads.tapatalk-cdn.com/20171117/f2c412b534ef62c9c04fbadff9f45628.jpg)
Should I wrap now? At 178
Title: Re: Smoking Meats
Post by: Sport on November 17, 2017, 07:17:50 AM
Blue is set pit temp green is fan output %. Using a flame boss 300.(https://uploads.tapatalk-cdn.com/20171117/f2c412b534ef62c9c04fbadff9f45628.jpg)
Should I wrap now? At 178
Whats the rush? Best is to be able to leave it in until  2-3  hrs (or less) before shabbos. This this way itll be hot.
Btw, how simple is the boss to use?
Title: Re: Smoking Meats
Post by: noturbizniss on November 17, 2017, 07:32:22 AM
Whats the rush? Best is to be able to leave it in until  2-3  hrs (or less) before shabbos. This this way itll be hot.
Btw, how simple is the boss to use?
It's actually for tomorrow lunch. Only reason I'd wrap is if there's additional benefit besides time. Flavor, more bark, etc? Otherwise I won't.
I opened it, thinking I'd wrap and saw a small pool on top. I dumped it figuring that could be contributing to a small second stall. Temp is now down to 175bwhich i assume is normal since i opened it and manipulated the meat.
I'm loving the flame boss. I'd have been up all night if i didn't have it. Granted i don't think the alarm would have woken me, but its great! really easy o set up. interface on the unit is a bit outdated. All text display, but the apps and website are nice. As is usual, the android app came later but is more polished imho
(https://uploads.tapatalk-cdn.com/20171117/e3fb7cc518f6f8a5065c64d20079f574.jpg)
Title: Re: Smoking Meats
Post by: Sport on November 17, 2017, 07:39:58 AM
It's actually for tomorrow lunch. Only reason I'd wrap is if there's additional benefit besides time. Flavor, more bark, etc? Otherwise I won't.
I opened it, thinking I'd wrap and saw a small pool on top. I dumped it figuring that could be contributing to a small second stall. Temp is now down to 175bwhich i assume is normal since i opened it and manipulated the meat.
I'm loving the flame boss. I'd have been up all night if i didn't have it. Granted i don't think the alarm would have woken me, but its great! really easy o set up. interface on the unit is a bit outdated. All text display, but the apps and website are nice. As is usual, the android app came later but is more polished imho
(https://uploads.tapatalk-cdn.com/20171117/e3fb7cc518f6f8a5065c64d20079f574.jpg)
Wrapping can improve  flavor and keep the brisket moist  but wont improve the bark, itll ruin it a bit by adding moisture. You can "firm up" the bark after wrapping by throwing the brisket back on the smoker for 30 min.
Title: Re: Smoking Meats
Post by: noturbizniss on November 17, 2017, 07:41:11 AM
Wrapping can improve  flavor and keep the brisket moist  but wont improve the bark, itll ruin it a bit by adding moisture. You can "firm up" the bark after wrapping by throwing the brisket back on the smoker for 30 min.
Seems plenty moist. I'll leave for now. Temp holding steady in pit. Think I should add more unlit fuel? Or there's enough there for a few more hours. (https://uploads.tapatalk-cdn.com/20171117/e89b6d089849d3ec137ab6d84a3ffb80.jpg)
Title: Re: Smoking Meats
Post by: Sport on November 17, 2017, 07:43:03 AM
Seems plenty moist. I'll leave for now. Temp holding steady in pit. Think I should add more unlit fuel? Or there's enough there for a few more hours. (https://uploads.tapatalk-cdn.com/20171117/e89b6d089849d3ec137ab6d84a3ffb80.jpg)
I dont use lump so dont know for certain but looks like you got a few hours left there.
Title: Re: Smoking Meats
Post by: noturbizniss on November 17, 2017, 08:48:52 AM
Think i'm gonna wrap. been sitting at 175-178 for over an hour. what do ya think?
...up to 181. gonna hold off.
edit 2 - wrapped it as it was starting to get quite dark and i don't want a meteorite. Also it had a pool in middle on top again. I suspect that's just condensation from the water pan settling down as opposed to escaping juices.
Title: Re: Smoking Meats
Post by: rs242 on November 17, 2017, 11:25:01 AM
How do u plan on warming your brisket tomorrow?
Title: Re: Smoking Meats
Post by: noturbizniss on November 17, 2017, 11:33:17 AM
How do u plan on warming your brisket tomorrow?
not sure. ive been told best way is to put it in ziploc bag and put that in hot water on hot plate, but i might just put it on top of other food ion the hot plate.
Title: Re: Smoking Meats
Post by: aygart on November 17, 2017, 01:09:14 PM
not sure. ive been told best way is to put it in ziploc bag and put that in hot water on hot plate, but i might just put it on top of other food ion the hot plate.
That can be hatmana. AYLOR
Title: Re: Smoking Meats
Post by: noturbizniss on November 17, 2017, 04:07:51 PM
Didn't take a picture before i put it in my faux cambro, but it was soft as room temp butter when i stuck in my instant read thermometer at 203. can't wait till tomorrow!
Title: Re: Smoking Meats
Post by: rs242 on November 18, 2017, 07:03:27 PM
Didn't take a picture before i put it in my faux cambro, but it was soft as room temp butter when i stuck in my instant read thermometer at 203. can't wait till tomorrow!
Nu?
Title: Re: Smoking Meats
Post by: noturbizniss on November 18, 2017, 09:04:41 PM
Came out really great. Obviously not as good as fresh but it was devoured. This is what's left.
Not sure why it climbed up so slowly after the stall. I thought it is supposed to go up quickly after the stall (https://uploads.tapatalk-cdn.com/20171119/3ae9f62a62f1eff1e937636296a83157.jpg)(https://uploads.tapatalk-cdn.com/20171119/5600123fcf133c469b2ef63f5eacf874.jpg)
Title: Re: Smoking Meats
Post by: Mordyk on November 19, 2017, 05:02:52 PM
Anyone ever smoke a full turkey?
Title: Re: Smoking Meats
Post by: henche on November 19, 2017, 05:20:00 PM
Anyone ever smoke a full turkey?

I did last year.  Was fine.  Chicken tastes better
Title: Re: Smoking Meats
Post by: Sport on November 19, 2017, 05:52:47 PM
Anyone ever smoke a full turkey?
Yes, burnt it though bc it was on yom tov and wasnt using a thermometer.
Title: Re: Smoking Meats
Post by: noturbizniss on November 19, 2017, 06:08:41 PM
Anyone ever smoke a full turkey?
I did last year.  Was fine.  Chicken tastes better
Ignore this moron. Get on the Facebook smoking groups.
Title: Re: Smoking Meats
Post by: henche on November 19, 2017, 06:12:03 PM
Ignore this moron.

Best advice you've ever given
Title: Re: Smoking Meats
Post by: Mordyk on November 19, 2017, 06:51:11 PM
Ignore this moron. Get on the Facebook smoking groups.
Not on Facebook...
Title: Re: Smoking Meats
Post by: Sport on November 19, 2017, 06:51:31 PM


Get on the Facebook smoking groups.



Best advice you've ever given

Title: Re: Smoking Meats
Post by: noturbizniss on November 19, 2017, 06:52:26 PM
Not on Facebook...
You should join if for nothing else than that. Some excellent info there. Way better and quicker to reply than here
Title: Re: Smoking Meats
Post by: Mordyk on November 19, 2017, 07:12:02 PM
You should join if for nothing else than that. Some excellent info there. Way better and quicker to reply than here
Ok thanks.  Will check it out
Title: Re: Smoking Meats
Post by: noturbizniss on November 19, 2017, 07:16:18 PM
Ok thanks.  Will check it out
Smoking meat low and slow
Breaking bbq (kosher group)
Fans of weber smokey mountain (if you have one)
Title: Re: Smoking Meats
Post by: noturbizniss on November 20, 2017, 12:10:42 AM
Smoking meat low and slow
Breaking bbq (kosher group)
Fans of weber smokey mountain (if you have one)
https://www.facebook.com/groups/9061322993/
https://www.facebook.com/groups/breakingbbq/
https://www.facebook.com/groups/30142001059/
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 10:43:44 AM
Anyone ever smoke a full turkey?

Yes, it was the most delicious turkey ever! and I have a fun time doing it... you know bourbon and cigars...
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 10:47:27 AM
Why u going electric? Why not charcoal?

I have an offset smoker and found it very difficult/impossible to start the fire and keep it going for many hours... not to mention keeping the same temp was impossible.

I am happy to hear other recommendations... What are the downsides of electric?

how are you posting your temps like that. Can you send a link to what you are using?
Title: Re: Smoking Meats
Post by: Mordyk on November 21, 2017, 10:53:41 AM
Yes, it was the most delicious turkey ever! and I have a fun time doing it... you know bourbon and cigars...
please share full instructions.  i have been reading online and getting some many different methods
Title: Re: Smoking Meats
Post by: noturbizniss on November 21, 2017, 11:22:40 AM
I have an offset smoker and found it very difficult/impossible to start the fire and keep it going for many hours... not to mention keeping the same temp was impossible.

I am happy to hear other recommendations... What are the downsides of electric?

how are you posting your temps like that. Can you send a link to what you are using?
i'm usiing a 22inch wsm and flame boss
Title: Re: Smoking Meats
Post by: henche on November 21, 2017, 11:25:29 AM
please share full instructions.  i have been reading online and getting some many different methods

I did one last year, on PBC, using the instructions on amazingribs.  I spatchcocked it.
Title: Re: Smoking Meats
Post by: noturbizniss on November 21, 2017, 11:28:31 AM
I did one last year, on PBC, using the instructions on amazingribs.  I spatchcocked it.
I need to see pictures of spatchcocked on pbc
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 12:15:14 PM
please share full instructions.  i have been reading online and getting some many different methods

I put margin under the skin+dry rub on top and I didnt inject the turkey and it stayed very moist. After that just light your cigar and sip (meaning its simple).
Title: Re: Smoking Meats
Post by: Mordyk on November 21, 2017, 12:20:24 PM
I put margin under the skin+dry rub on top and I didnt inject the turkey and it stayed very moist. After that just light your cigar and sip (meaning its simple).
did you brine it?
Title: Re: Smoking Meats
Post by: Mordyk on November 21, 2017, 12:21:51 PM
I did one last year, on PBC, using the instructions on amazingribs.  I spatchcocked it.
maybe thats why
I did last year.  Was fine.  Chicken tastes better
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 12:26:58 PM
i'm usiing a 22inch wsm and flame boss

Cool toys... Do you use wood chuncks or logs?

Title: Re: Smoking Meats
Post by: henche on November 21, 2017, 12:27:02 PM
maybe thats why

what's why?  You don't like the amazingribs recipes usually?  You don't like spatchcocking? You don't like PBC?
Title: Re: Smoking Meats
Post by: noturbizniss on November 21, 2017, 12:28:18 PM
Cool toys... Do you use wood chuncks or logs?
Wsm runs on charcoal with chunks/chips for extra smoke
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 12:33:56 PM
did you brine it?

I did not
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 12:35:29 PM
I did not

I decided to smoke it that morning 8)
Title: Re: Smoking Meats
Post by: henche on November 21, 2017, 12:38:09 PM
Anyone ever smoked a turkey?  Wondering if it's a good idea for this shabbos.  Saw some turkeys in the store, and thought of it.
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 12:41:00 PM
Anyone ever smoked a turkey?  Wondering if it's a good idea for this shabbos.  Saw some turkeys in the store, and thought of it.

It needs many hours- not enough time in Friday. so you will need to either do most of the cooking in the oven or start on Thursday and cook through the night
Title: Re: Smoking Meats
Post by: Mikeoracle on November 21, 2017, 01:02:16 PM
This weeks Evergreen Specials (Lakewood)
Title: Re: Smoking Meats
Post by: Mordyk on November 21, 2017, 01:30:13 PM
what's why?  You don't like the amazingribs recipes usually?  You don't like spatchcocking? You don't like PBC?
thats why you dont like turkey.  try a different method
Title: Re: Smoking Meats
Post by: henche on November 21, 2017, 02:02:03 PM
thats why you dont like turkey.  try a different method

I like turkey. I'm just giving my honest opinion.

Otoh, turkey is way more fun
Title: Re: Smoking Meats
Post by: Mordyk on November 21, 2017, 02:07:55 PM
I put margin under the skin+dry rub on top and I didnt inject the turkey and it stayed very moist. After that just light your cigar and sip (meaning its simple).
How many hours per pound? Until what internal temp?
Title: Re: Smoking Meats
Post by: Sport on November 21, 2017, 02:11:06 PM
It needs many hours- not enough time in Friday. so you will need to either do most of the cooking in the oven or start on Thursday and cook through the night
It shouldnt take more than 3-4 hrs. Plenty of time on Friday. Problem is keeping it hot without drying it out.
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 03:10:23 PM
It shouldnt take more than 3-4 hrs. Plenty of time on Friday. Problem is keeping it hot without drying it out.

Try 10,11 on for size. I dont think you can fully smoke anything for 3-4 hours.

How many hours per pound? Until what internal temp?


I used online recourses for this and dont remember the numbers.
Title: Re: Smoking Meats
Post by: Sport on November 21, 2017, 03:11:43 PM
Try 10, 11 on for size. I dont think you can fully smoke anything for 3-4 hours.

I used online recourses for this and dont remember the numbers.
Dont know where you're getting your info from. But I've smoked countless birds in under 4 hrs.
Title: Re: Smoking Meats
Post by: ADG on November 21, 2017, 03:16:52 PM
Dont know where you're getting your info from. But I've smoked countless birds in under 4 hrs.

Fully cooked without oven? What temps?... either way cannot do a Turkey in that time frame.
Title: Re: Smoking Meats
Post by: hachover on November 21, 2017, 03:23:10 PM
Anyone ever smoked a turkey?  Wondering if it's a good idea for this shabbos.  Saw some turkeys in the store, and thought of it.

One of my colleagues did it this year (for Canadian thanksgiving) and still can't stop raving about it. He used a rotisserie stick
Title: Re: Smoking Meats
Post by: Sport on November 21, 2017, 03:32:42 PM
Fully cooked without oven? What temps?... either way cannot do a Turkey in that time frame.
That's prob the diffrence, I do it on higher temps, like 265.
At 235 degrees F/115 degrees C, your turkey will take 30 to 35 minutes per pound. At 250 degrees F/120 degrees C, your turkey will take 25 to 30 minutes per pound. At 275 degrees F/135 degrees C, your turkey will take 20 to 25 minutes per
Title: Re: Smoking Meats
Post by: noturbizniss on November 21, 2017, 10:34:39 PM
It shouldnt take more than 3-4 hrs. Plenty of time on Friday. Problem is keeping it hot without drying it out.
Friday? Turkey day is Thursday!
Try 10,11 on for size. I dont think you can fully smoke anything for 3-4 hours.
 

I used online recourses for this and dont remember the numbers.
Poultry doesn't need low and slow. I'm doing mine at 325-350.
Thaybalso crisps the skin up
Title: Re: Smoking Meats
Post by: noturbizniss on November 21, 2017, 10:35:51 PM
This weeks Evergreen Specials (Lakewood)
Cedar market had it for 7.99 last week. Unfortunately I ended up with a 17lber
Title: Re: Smoking Meats
Post by: noturbizniss on November 23, 2017, 07:21:36 PM
Turkey came out amazing. Doing jerky now. Stupidly didn't take pics of turkey when sliced. (https://uploads.tapatalk-cdn.com/20171124/9d72097b0929adf1b799b26ce3aa9fa9.jpg)(https://uploads.tapatalk-cdn.com/20171124/6be6f29ac2e7b59871f96a02f5b67679.jpg)(https://uploads.tapatalk-cdn.com/20171124/68f78393406ef515fb995af5dd7700ef.jpg)(https://uploads.tapatalk-cdn.com/20171124/084250e8e02762509fa88dbb6c2397f7.jpg)
Title: Re: Smoking Meats
Post by: Mordyk on November 24, 2017, 12:08:34 AM
Turkey came out amazing. Doing jerky now. Stupidly didn't take pics of turkey when sliced. (https://uploads.tapatalk-cdn.com/20171124/9d72097b0929adf1b799b26ce3aa9fa9.jpg)(https://uploads.tapatalk-cdn.com/20171124/6be6f29ac2e7b59871f96a02f5b67679.jpg)(https://uploads.tapatalk-cdn.com/20171124/68f78393406ef515fb995af5dd7700ef.jpg)(https://uploads.tapatalk-cdn.com/20171124/084250e8e02762509fa88dbb6c2397f7.jpg)
Looks awesome.
My turkey came out pretty good. Flavor was amazing, but wasn't moist throughout the whole thing. Was still a fun experience
Title: Re: Smoking Meats
Post by: noturbizniss on November 24, 2017, 12:17:04 AM
Looks awesome.
My turkey came out pretty good. Flavor was amazing, but wasn't moist throughout the whole thing. Was still a fun experience
Did you brine it?
My only complaint was that the breast wasn't smoky enough.
Title: Re: Smoking Meats
Post by: Mordyk on November 24, 2017, 12:42:51 AM
Did you brine it?
My only complaint was that the breast wasn't smoky enough.
Yes i brined it for 20 hrs. I think its because it got ready 3 hrs early. So i took it off, wrapped in foil, blankets etc. And right before serving I put in the oven for 5 minutes at preheated 450į to get crisp skin.  I still had quite a few juicy parts
Title: Re: Smoking Meats
Post by: ADG on November 27, 2017, 01:57:50 PM
congrats Mordyk on the smoke.

I am looking at the Traeger Grills . anyone have one of these?
Title: Re: Smoking Meats
Post by: Mordyk on November 27, 2017, 02:20:53 PM
congrats Mordyk on the smoke.

I am looking at the Traeger Grills . anyone have one of these?
i dont have one, but i spoke to someone that has one and he was ranting and raving. he told me he got it by home depot and spent like $400(IIRC)
Title: Re: Smoking Meats
Post by: ADG on November 27, 2017, 02:21:11 PM
Looks awesome.
My turkey came out pretty good. Flavor was amazing, but wasn't moist throughout the whole thing. Was still a fun experience

did you put margarine under the skin?
Title: Re: Smoking Meats
Post by: henche on November 27, 2017, 02:23:36 PM
did you put margarine under the skin?

Will you make one again next year?
Title: Re: Smoking Meats
Post by: Mordyk on November 27, 2017, 02:24:41 PM
did you put margarine under the skin?
no. i was in a rush to leave the house.  i regret that part
Will you make one again next year?
yes. not because it was awesome food, just because it was fun
Title: Re: Smoking Meats
Post by: ADG on November 27, 2017, 02:25:25 PM
I would like too but not until I get a new smoker... leaning towards the traeger but the master-built is on sale for 100 today
Title: Re: Smoking Meats
Post by: Mordyk on November 27, 2017, 02:27:07 PM
I would like too but not until I get a new smoker... leaning towards the traeger but the master-built is on sale for 100 today
which masterbuilt? i have one that i like but i heard you cant compare to traeger
Title: Re: Smoking Meats
Post by: henche on November 27, 2017, 02:54:04 PM
no. i was in a rush to leave the house.  i regret that partyes. not because it was awesome food, just because it was fun


I win!!!
Title: Re: Smoking Meats
Post by: Mordyk on November 27, 2017, 02:57:35 PM

I win!!!
Never did I ever believe I would get to such a point in my life ;D
Title: Re: Smoking Meats
Post by: ADG on November 27, 2017, 02:59:21 PM
which masterbuilt? i have one that i like but i heard you cant compare to traeger

this one http://www.cabelas.com/product/MASTERBUILT-SE-ELCTR-BLK-PROB/2583054.uts?productVariantId=5270027&WT.tsrc=PPC&WT.mc_id=GoogleProductAds&WT.z_mc_id1=04856541&rid=20&gclid=Cj0KCQiAjO_QBRC4ARIsAD2FsXN8WXwHmDChb7lnN-cLPjjnZ3Gko_4_ZjSVwxC7ui8i6aauM-6kMpEaAuz0EALw_wcB&gclsrc=aw.ds
Title: Re: Smoking Meats
Post by: ADG on November 28, 2017, 11:51:45 AM
okay im seriously looking at this. I am not sure if it is tall enough or if the steel is strong enough. The next size up is defiantly good steel and size but it is another 200. thoughts?

https://greenmountaingrills.com/products/grills/davy-crockett-pellet-grill-wifi/

The reasons are as follows:

1. the grease plate opens up so I can cook directly on the fire if I want to sear a steak (taking the place of any other bbq)
2. the wifi allows me to control remotely + comes with meat temp Gage so I do not need to spend another 100 bucks for that.
3. compact so I can take it to the park or camping
4. it has a battery backup in case of power outage (I think)

Cons:

It may be too small.
specs so not say the steal grade of body.
Title: Re: Smoking Meats
Post by: ADG on November 28, 2017, 04:38:29 PM
Okay. It def is too small....
Title: Re: Smoking Meats
Post by: ADG on November 30, 2017, 02:38:16 PM
Just bought this bad boy https://greenmountaingrills.com/products/grills/daniel-boone-pellet-grill-wifi/

I also just asked a rabbi about all of the different wood flavors and blends... has anyone gotten a OK about this from their LOR?
Title: Re: Smoking Meats
Post by: henche on November 30, 2017, 02:41:51 PM
Just bought this bad boy https://greenmountaingrills.com/products/grills/daniel-boone-pellet-grill-wifi/

I also just asked a rabbi about all of the different wood flavors and blends... has anyone gotten a OK about this from their LOR?

Looks awesome
Title: Re: Smoking Meats
Post by: moko on December 03, 2017, 07:36:29 AM
I also just asked a rabbi about all of the different wood flavors and blends... has anyone gotten a OK about this from their LOR?
Many flavored wood chips refer to the type of wood, not added flavours (see attached image-all flavors are just types of wood)
If there are added flavours such as wine barrel chips, then you will have an issue. Aylor.
Ive been to several plants adding which  produce both liquid smoke and flavored wood chips. They were actually using the liquid smoke to flavor the wood chips. In such a scenario you can also have an issue.
Title: Re: Smoking Meats
Post by: henche on December 04, 2017, 11:49:35 AM
Many flavored wood chips refer to the type of wood, not added flavours (see attached image-all flavors are just types of wood)
If there are added flavours such as wine barrel chips, then you will have an issue. Aylor.
Ive been to several plants adding which  produce both liquid smoke and flavored wood chips. They were actually using the liquid smoke to flavor the wood chips. In such a scenario you can also have an issue.

Liquid smoke has kashrus sensitivity?
Title: Re: Smoking Meats
Post by: ADG on December 04, 2017, 11:53:02 AM
Many flavored wood chips refer to the type of wood, not added flavours (see attached image-all flavors are just types of wood)
If there are added flavours such as wine barrel chips, then you will have an issue. Aylor.
Ive been to several plants adding which  produce both liquid smoke and flavored wood chips. They were actually using the liquid smoke to flavor the wood chips. In such a scenario you can also have an issue.

Attachment didnt go through

No descriptions online give detail about addetives or process- things my LOR needs to know. What does your LOR say?

 Why is it okay to assume the flavored wood chips such as apple hickory and maple are just types of wood without anything added?
Title: Re: Smoking Meats
Post by: henche on December 04, 2017, 12:09:52 PM
Attachment didnt go through

No descriptions online give detail about addetives or process- things my LOR needs to know. What does your LOR say?

 Why is it okay to assume the flavored wood chips such as apple hickory and maple are just types of wood without anything added?

Maple is a type of tree.  Apple is also.  Hickory is also.  Apple Hickory is not.
Title: Re: Smoking Meats
Post by: ADG on December 04, 2017, 12:12:20 PM
I know that but apply try wood doesn't necessarily give out apple flavor:)


In the link below Apply is in the same kind of flavor as turkey and cherry ... and I have a feeling those are not types of wood

https://www.amazon.com/gp/product/B00201BFX8/ref=s9u_simh_gw_i7?ie=UTF8&fpl=fresh&pd_rd_i=B01F2YP954&pd_rd_r=4fa09050-d916-11e7-a77e-4f4ee7533ebd&pd_rd_w=MyFg8&pd_rd_wg=zOigG&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=&pf_rd_r=9X6GJ7X2NZN4QK2XQJJB&pf_rd_t=36701&pf_rd_p=e6624b56-7cc1-411f-9d12-9cc8feb6c214&pf_rd_i=desktop&th=1

Title: Re: Smoking Meats
Post by: henche on December 04, 2017, 12:32:53 PM
I know that but apply try wood doesn't necessarily give out apple flavor:)


In the link below Apply is in the same kind of flavor as turkey and cherry ... and I have a feeling those are not types of wood

https://www.amazon.com/gp/product/B00201BFX8/ref=s9u_simh_gw_i7?ie=UTF8&fpl=fresh&pd_rd_i=B01F2YP954&pd_rd_r=4fa09050-d916-11e7-a77e-4f4ee7533ebd&pd_rd_w=MyFg8&pd_rd_wg=zOigG&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=&pf_rd_r=9X6GJ7X2NZN4QK2XQJJB&pf_rd_t=36701&pf_rd_p=e6624b56-7cc1-411f-9d12-9cc8feb6c214&pf_rd_i=desktop&th=1

Well, cherry is.  Turkey isn't.

I'm not sure if the rest of those have added flavors.

I was thinking more like this. https://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI
Title: Re: Smoking Meats
Post by: ADG on December 04, 2017, 12:45:42 PM
Well, cherry is.  Turkey isn't.

I'm not sure if the rest of those have added flavors.

I was thinking more like this. https://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI

right this product also makes it clear that it is not actual wood blended.
Title: Re: Smoking Meats
Post by: ADG on December 05, 2017, 12:38:01 PM
My LOR wrote in response to a couple brands (green mountain, trager) I sent him

The first is "made out of 100% kiln dried sawdust that never touches the floor. Our pellets are held together with the natural lignin in the wood. There are no fillers or additives here".

The second as well "No fillers, no unnatural additives, just pure 100% virgin hardwood for unmatched flavor."

Seems like %100 wood, just from various species of trees that produce different results of flavor in the meat.
Title: Re: Smoking Meats
Post by: rs242 on December 08, 2017, 08:18:25 AM
Just bought this bad boy https://greenmountaingrills.com/products/grills/daniel-boone-pellet-grill-wifi/

I also just asked a rabbi about all of the different wood flavors and blends... has anyone gotten a OK about this from their LOR?
The smaller one is on sale. https://m.samsclub.com/ip/green-mountain-grill-sv-bundle/prod21222064?xid=evt:carousel:1:1&pid=_Aff_LS&siteID=NKa3hZyYoHA-5dOErT1HxUeRAW6sbXvPVw&pubNAME=dealnews
Title: Re: Smoking Meats
Post by: ADG on December 08, 2017, 12:07:28 PM
yes its been that price since black friday
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on December 12, 2017, 11:53:39 AM
Sorry for the cross-post, but figured it's worth a mention here too.
http://forums.dansdeals.com/index.php?topic=87894.msg1848890#msg1848890 (http://forums.dansdeals.com/index.php?topic=87894.msg1848890#msg1848890)
Title: Re: Smoking Meats
Post by: noturbizniss on December 12, 2017, 04:03:02 PM
Liquid smoke has kashrus sensitivity?
No. Cuz it's not ראוי לאכילת כלב
Title: Re: Smoking Meats
Post by: henche on December 12, 2017, 04:06:41 PM
Liquid smoke has kashrus sensitivity?

@moko
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on December 12, 2017, 04:12:17 PM
I have some wood-chips I'm willing to give away if someone wants to come pick it up from my house. (I was supposed to get a smoker, so I got these, but never ended up getting the smoker [yet  :-\ ]) IIRC, I have one bag of apple and one bag of hickory. PM for details, or if you're interested.
Title: Re: Smoking Meats
Post by: moko on December 12, 2017, 07:10:45 PM
@moko
yes. Liquid smoke is made by burning wood at high temps (some tomes they add vapor to the smoke if necessary) then condensed. They run the condensed liquid through several phases of concentration...and walla...liquid smoke. Some plants will burn all sorts of stuff with the wood for flavour, others will soak the wood chips in wine or spirits and then burn. (Some places even cheat and flavor the resulting liquid)
Title: Re: Smoking Meats
Post by: henche on December 12, 2017, 07:16:57 PM
Cewl
Title: Re: Smoking Meats
Post by: moko on December 12, 2017, 07:18:16 PM
Cewl
not really...one day I'll show some cool.places. we can make a trip to green Mountain cider...now that's a nice place...
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on December 12, 2017, 11:56:56 PM
yes. Liquid smoke is made by burning wood at high temps (some tomes they add vapor to the smoke if necessary) then condensed. They run the condensed liquid through several phases of concentration...and walla...liquid smoke. Some plants will burn all sorts of stuff with the wood for flavour, others will soak the wood chips in wine or spirits and then burn. (Some places even cheat and flavor the resulting liquid)
There's a way to make your own liquid smoke too. IINM I watched a video embedded upthread, and one of the things he shows there (as an aside) is how to make your own liquid smoke. You need to buy some inexpensive gadget.
Title: Re: Smoking Meats
Post by: moko on December 13, 2017, 06:14:57 AM
There's a way to make your own liquid smoke too. IINM I watched a video embedded upthread, and one of the things he shows there (as an aside) is how to make your own liquid smoke. You need to buy some inexpensive gadget.
sure. Burn wet wood chips in a pot still....
Title: Re: Smoking Meats
Post by: rs242 on December 22, 2017, 01:44:18 PM
Anyone use 3-2-1 method for smoking ribs? What is the step by step? Temps? Do u need to rest it after the last 1?
Title: Re: Smoking Meats
Post by: rs242 on December 24, 2017, 03:19:09 PM
(https://uploads.tapatalk-cdn.com/20171224/2fe25f0f158ce2e360567e6817229c27.jpg)
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on December 24, 2017, 04:29:08 PM
(https://uploads.tapatalk-cdn.com/20171224/2fe25f0f158ce2e360567e6817229c27.jpg)
Cool bike over there!
Title: Re: Smoking Meats
Post by: noturbizniss on December 24, 2017, 05:05:03 PM
Anyone use 3-2-1 method for smoking ribs? What is the step by step? Temps? Do u need to rest it after the last 1?
Kinda late, but I ruknk 321 is for pork. Beef needs longer
Title: Re: Smoking Meats
Post by: rs242 on December 24, 2017, 08:08:52 PM
Kinda late, but I ruknk 321 is for pork. Beef needs longer
Yes that what google tells u. But ppl up thread and I have heard from other (outside the forms) tell me they had success with it
Title: Re: Smoking Meats
Post by: Mikeoracle on December 27, 2017, 11:09:53 PM
I have a 5lb shoulder roast I want to smoke in my PBC. Any suggestions?
I'm looking at these 2:
http://www.seriouseats.com/recipes/2016/08/barbecue-smoked-bbq-beef-chuck-recipe.html

https://www.justapinch.com/recipes/main-course/main-course-beef/chuck-roast-in-the-smoker-with-a.html
Title: Re: Smoking Meats
Post by: noturbizniss on December 28, 2017, 12:12:03 AM
I have a 5lb shoulder roast I want to smoke in my PBC. Any suggestions?
I'm looking at these 2:
http://www.seriouseats.com/recipes/2016/08/barbecue-smoked-bbq-beef-chuck-recipe.html

https://www.justapinch.com/recipes/main-course/main-course-beef/chuck-roast-in-the-smoker-with-a.html
#fakebutt!
Title: Re: Smoking Meats
Post by: rs242 on December 28, 2017, 12:31:07 AM
I have a 5lb shoulder roast I want to smoke in my PBC. Any suggestions?
I'm looking at these 2:
http://www.seriouseats.com/recipes/2016/08/barbecue-smoked-bbq-beef-chuck-recipe.html

https://www.justapinch.com/recipes/main-course/main-course-beef/chuck-roast-in-the-smoker-with-a.html
From my understanding itís very hard to smoke a chuck roast without drying it out. (Side point: how can u take a recipe online from someone using a electric smoker, your second link)
Title: Re: Smoking Meats
Post by: Mikeoracle on December 28, 2017, 09:59:01 AM
From my understanding itís very hard to smoke a chuck roast without drying it out. (Side point: how can u take a recipe online from someone using a electric smoker, your second link)
the second link would need to be tweaked of course, I'm just looking for some ideas.
I definitely think I'll do a Texas crutch to he'll with the dryness
Title: Re: Smoking Meats
Post by: ADG on December 30, 2017, 10:07:55 PM
did a fast 'n high brisket (second cut) on my new smoker on friday. While temps were in freezing territory my smoker held 350 degrees with no problem. Brisket came out very tender and was so easy to cook.

I know its not considered smoking but it was done in my brand new daniel boone- aka the beast.
Title: Re: Smoking Meats
Post by: noturbizniss on December 31, 2017, 08:11:29 AM
did a fast 'n high brisket (second cut) on my new smoker on friday. While temps were in freezing territory my smoker held 350 degrees with no problem. Brisket came out very tender and was so easy to cook.

I know its not considered smoking but it was done in my brand new daniel boone- aka the beast.
Why'd u do hot and fast? I've never seen anyone say to do that with brisket. Have u don't brisket low n slow yet?
Title: Re: Smoking Meats
Post by: rs242 on December 31, 2017, 11:23:02 AM
did a fast 'n high brisket (second cut) on my new smoker on friday. While temps were in freezing territory my smoker held 350 degrees with no problem. Brisket came out very tender and was so easy to cook.

I know its not considered smoking but it was done in my brand new daniel boone- aka the beast.
If it works enjoy it!!  The rules are to guide you, if u come out with a great piece of meat and u didnít follow the rules good for you.
Title: Re: Smoking Meats
Post by: noturbizniss on December 31, 2017, 04:40:10 PM
Rolling in 14 degrees (https://uploads.tapatalk-cdn.com/20171231/825215f1fc465ff698cdc000aea728ae.jpg)
Title: Smoking Meats
Post by: rs242 on December 31, 2017, 10:33:12 PM
Rolling in 14 degrees (https://uploads.tapatalk-cdn.com/20171231/825215f1fc465ff698cdc000aea728ae.jpg)
If u donít mind me asking, what In the world are u smoking
Title: Re: Smoking Meats
Post by: noturbizniss on December 31, 2017, 10:38:01 PM
If u donít mind me asking, what In the world are u smoking
This. Took 4nhours. Tasted great, but wasn't as buttery soft as real ribs. I did take it off in mid 190s or so cuz it was getting late. (https://uploads.tapatalk-cdn.com/20180101/faf18c6ddd7c7ce9c90f8fb831ad5f8e.jpg)(https://uploads.tapatalk-cdn.com/20180101/75b0da7c19ca334387107226e19cd2b7.jpg)(https://uploads.tapatalk-cdn.com/20180101/885fe762b031f0329d4d44ac5e9f6be0.jpg)
Title: Re: Smoking Meats
Post by: rs242 on December 31, 2017, 10:39:09 PM
This. Took 4nhours. Tasted great, but wasn't as buttery soft as real ribs. I did take it off in mid 190s or so cuz it was getting late. (https://uploads.tapatalk-cdn.com/20180101/faf18c6ddd7c7ce9c90f8fb831ad5f8e.jpg)(https://uploads.tapatalk-cdn.com/20180101/75b0da7c19ca334387107226e19cd2b7.jpg)(https://uploads.tapatalk-cdn.com/20180101/885fe762b031f0329d4d44ac5e9f6be0.jpg)
Nothing like taking seasons crap and making it something eatable
Title: Re: Smoking Meats
Post by: rs242 on December 31, 2017, 10:40:52 PM
I did take it off in mid 190s or so cuz it was getting late. (https://uploads.tapatalk-cdn.com/20180101/faf18c6ddd7c7ce9c90f8fb831ad5f8e.jpg)(https://uploads.tapatalk-cdn.com/20180101/75b0da7c19ca334387107226e19cd2b7.jpg)(https://uploads.tapatalk-cdn.com/20180101/885fe762b031f0329d4d44ac5e9f6be0.jpg)
This seems to be the theme of your smokes.   
Title: Re: Smoking Meats
Post by: noturbizniss on December 31, 2017, 10:42:00 PM
This seems to be the theme of your smokes.
When I did overnight brisket it was amazing and not rushed.
I really though this one would go quicker.
I really do need to start this stuff earlier in the day!
Title: Smoking Meats
Post by: rs242 on December 31, 2017, 10:43:00 PM
When I did overnight brisket it was amazing and not rushed.
I really though this one would go quicker.
I really do need to start this stuff earlier in the day!
I always start early, you have plenty of time for resting. Also at 190 even normal ribs will be a little chewy, so for that crappy meat I would call it a success
Title: Re: Smoking Meats
Post by: CS1 on December 31, 2017, 10:50:24 PM
When I did overnight brisket it was amazing and not rushed.
I really though this one would go quicker.
I really do need to start this stuff earlier in the day!

was this covered during the 4 hr smoking process? Even at these small portions, at 14 degrees outdoors, it would need to have some actual heat.
Title: Re: Smoking Meats
Post by: noturbizniss on December 31, 2017, 10:51:12 PM
Huh?
Title: Re: Smoking Meats
Post by: rs242 on December 31, 2017, 11:08:50 PM
was this covered during the 4 hr smoking process? Even at these small portions, at 14 degrees outdoors, it would need to have some actual heat.
Iím dying. U canít ďsmokeĒ if itís not covered
Title: Re: Smoking Meats
Post by: CS1 on December 31, 2017, 11:15:17 PM
Iím dying. U canít ďsmokeĒ if itís not covered

yes, and it's below freezing over there...
Title: Re: Smoking Meats
Post by: rs242 on January 01, 2018, 12:47:59 AM
yes, and it's below freezing over there...
Iím going to have to go with this
Huh?
Title: Re: Smoking Meats
Post by: noturbizniss on January 01, 2018, 01:00:00 AM
Iím going to have to go with this
I got it. Truly deserves a facepalm.

The assumption being that the picture I took is demonstrative of the cooking situation the entire 4 hours. I. E. Uncovered.

🤦🏻‍♂️
(https://uploads.tapatalk-cdn.com/20180101/d597ea9567c71860ad43288c31539a04.jpg)
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 11:04:59 AM
Why'd u do hot and fast? I've never seen anyone say to do that with brisket. Have u don't brisket low n slow yet?

I didnt have time before shabbas to do low and slow. The truth is its all about the inner temp that makes the fat break down and the meat tender. However you will loose the smokey rings (or I lost the rings because it was covered the whole time) I certainly did not loose the wood flavor. My smoker works just like a convection oven so I can cook it just as a would in the oven.

I also smoked ribs in the freezing temps...
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 11:06:01 AM
To bad I couldnt get the snow in the picture because that certainly added to the vibes.
Title: Re: Smoking Meats
Post by: noturbizniss on January 03, 2018, 11:07:40 AM
I didnt have time before shabbas to do low and slow. The truth is its all about the inner temp that makes the fat break down and the meat tender. However you will loose the smokey rings (or I lost the rings because it was covered the whole time) I certainly did not loose the wood flavor. My smoker works just like a convection oven so I can cook it just as a would in the oven.

I also smoked ribs in the freezing temps...
It's kept just about temp it's about how long it takes to grt there and giving it time to break down and render.
I've done ribs that I ran out of time on at about 170.i put in hot oven till 203 and it didn't even come close to when I did ribs that slowly came up to 203.
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 11:08:29 AM
hot n fast
Title: Re: Smoking Meats
Post by: ushdadude on January 03, 2018, 11:09:51 AM
hot n fast

you can do that in the oven
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 11:09:58 AM
It's kept just about temp it's about how long it takes to grt there and giving it time to break down and render.
I've done ribs that I ran out of time on at about 170.i put in hot oven till 203 and it didn't even come close to when I did ribs that slowly came up to 203.

I ran out of time with these when temp was 180... so I cranked up my smoker to 350 for a few min and it did wonders...
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 11:10:47 AM
you can do that in the oven

You can but cooking on real wood is much better...
Title: Re: Smoking Meats
Post by: noturbizniss on January 03, 2018, 11:20:30 AM


you can do that in the oven

You can do low and slow in the oven too, but

cooking on real wood is much better...



I ran out of time with these when temp was 180... so I cranked up my smoker to 350 for a few min and it did wonders...
Will not compare to going all the way at 225.believe me. I've done both. The softness tenderness doesn't compare
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 11:22:04 AM
@noturbizniss what do you think of the beast?

https://greenmountaingrills.com/products/grills/daniel-boone-blk/

I take her up to 500 to get a sear on a steak after some low and slow

P.S I got the stainless steal!
Title: Re: Smoking Meats
Post by: noturbizniss on January 03, 2018, 11:24:01 AM
@noturbizniss what do you think of the beast?

https://greenmountaingrills.com/products/grills/daniel-boone-blk/

I take her up to 500 to get a sear on a steak after some low and slow
I'm too new to smoking. I know nothing about pellet smokers.
@adg are you km any of the Facebook smoking groups?
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 11:25:42 AM
I'm too new to smoking. I know nothing about pellet smokers.
@ADG are you km any of the Facebook smoking groups?

nah dont really do FB but there are so many forms online-  all the info is available.
Title: Re: Smoking Meats
Post by: noturbizniss on January 03, 2018, 11:28:53 AM
nah dont really do FB but there are so many forms online-  all the info is available.
Facebook is much better. Lots of posts, quick answers, many pictures. Thousands more members. Dedicated groups for your smoker.
Title: Re: Smoking Meats
Post by: henche on January 03, 2018, 12:01:10 PM
Facebook is much better. Lots of posts, quick answers, many pictures. Thousands more members. Dedicated groups for your smoker.

OTOH, you have to join facebook
Title: Re: Smoking Meats
Post by: ushdadude on January 03, 2018, 12:12:49 PM
You can but cooking on real wood is much better...

If it's in a tin does the smoke penetrate?
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 01:12:35 PM
If it's in a tin does the smoke penetrate?

No. but the flavor of the wood cook was distinct and flavorful.
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 02:01:38 PM
maybe they have a double slow smoking competition

https://www.wsj.com/articles/im-taking-a-cigar-break-see-you-in-three-hours-26-seconds-1515000357

I would be a fierce competitor.
Title: Re: Smoking Meats
Post by: noturbizniss on January 03, 2018, 02:27:34 PM
No. but the flavor of the wood cook was distinct and flavorful.
That's a contradictory statement.
Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 03:31:51 PM
maybe you are right/wrong...

I measure the smoke penitration by the rings... their were no rings.

The flavor on the hand was very much the flavor of the fruitwood pellets I use.

Title: Re: Smoking Meats
Post by: rs242 on January 03, 2018, 04:44:12 PM
(https://uploads.tapatalk-cdn.com/20180103/346d8041bc12d473fb84564872d75ac8.jpg)
My smoking in the snow picture
Title: Re: Smoking Meats
Post by: Work-for-ur-muny on January 03, 2018, 04:49:51 PM

My smoking in the snow picture
And this is mine.  :P

(http://33.media.tumblr.com/925857d7b12df356e4e493ceca3b6ade/tumblr_n13cc2IJTj1sd20tuo1_500.jpg)
Title: Re: Smoking Meats
Post by: rs242 on January 03, 2018, 04:51:07 PM
And this is mine.  :P

(http://33.media.tumblr.com/925857d7b12df356e4e493ceca3b6ade/tumblr_n13cc2IJTj1sd20tuo1_500.jpg)
Love it. I have those too but one at a time for me.
Title: Re: Smoking Meats
Post by: noturbizniss on January 03, 2018, 04:57:19 PM
maybe you are right/wrong...

I measure the smoke penitration by the rings... their were no rings.

The flavor on the hand was very much the flavor of the fruitwood pellets I use.
if you cook hot then you won't get many rings. The rings come from the nitrates in the smoke contacting the meat and essentially locking in the red color. This only occurs at up to 170, but more importantly requires the presence of NO, of which pellet smokers ( i believe that's what you are using?) actually produce low amounts of. So with hot and fast pellet smoker you have very little time for very little NO to penetrate. Thus you will likely have no smoke ring but still get the smokey taste. See https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary for much more details, and specifically the table
 
Fuel NO in exhaust
Savannah grass fire, near surface250 ppm
Roaring Kingsford charcoal briquets, no wood 100-200 ppm
Roaring wood fire (depends on wood) 50-200 ppm
Pellet smoker at 225įF 25-50 ppm
Roaring lump charcoal (depends on wood and brand) 10-70 ppm
Charcoal briquets, long slow cook at about 225įF <20 ppm
Propane smoker, hot flame, no wood <20 ppm
Smokenator, no wood (indirect Weber Kettle with briquets )<10 ppm
Electric smoker with wood lumps <2 ppm
Propane grill, no wood <2 ppm

Title: Re: Smoking Meats
Post by: ADG on January 03, 2018, 05:15:08 PM
appreciate the info. Not sure it is so conclusive as to what I was saying...

@rs242
 what machine are you using?
Title: Smoking Meats
Post by: rs242 on January 03, 2018, 08:39:05 PM
appreciate the info. Not sure it is so conclusive as to what I was saying...

@rs242
 what machine are you using?
Itís not a machine, Itís a good old faction Webber kettle(in the picture). I also have electric.
Title: Smoking Meats
Post by: rs242 on January 04, 2018, 09:13:24 AM
Ok whoís smoking today?
Title: Re: Smoking Meats
Post by: ADG on January 08, 2018, 05:30:41 PM
Ok whoís smoking today?

My machine was electric so I could not smoke thursday... but here is my pic from sunday.
Title: Re: Smoking Meats
Post by: ADG on January 08, 2018, 05:31:21 PM
and...
Title: Re: Smoking Meats
Post by: rs242 on January 09, 2018, 01:57:03 PM
My machine was electric so I could not smoke thursday... but here is my pic from sunday.
Interesting u got a ring using a electric smoker.
Title: Re: Smoking Meats
Post by: ADG on January 09, 2018, 02:16:44 PM
Interesting u got a ring using a electric smoker.

Its not an electric smoker. Its a wood smoker that is powered buy electricity...
Title: Re: Smoking Meats
Post by: noturbizniss on January 09, 2018, 02:30:49 PM
Its not an electric smoker. Its a wood smoker that is powered buy electricity...
not quite...
 It uses electricity to maintain the temperature by adjusting the airflow to the pellets, similar to a cyberq or flameboss The actual heat is from the pellets (compact sawdust, i.e. wood).
Title: Re: Smoking Meats
Post by: Mordyk on January 09, 2018, 02:40:58 PM
not quite...
 It uses electricity to maintain the temperature by adjusting the airflow to the pellets, similar to a cyberq or flameboss The actual heat is from the pellets (compact sawdust, i.e. wood).
the heat doesnt come from heating elements
Title: Re: Smoking Meats
Post by: noturbizniss on January 09, 2018, 03:01:07 PM
the heat doesnt come from heating elements
The heating elements are only used to ignite the pellets
Title: Re: Smoking Meats
Post by: ADG on January 09, 2018, 03:11:58 PM
The heating elements are only used to ignite the pellets

Correct. All the cooking happens on wood.
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 11:21:28 AM
Iím thinking to go for the pbc. This is my question to the users of this great smoker. 1) being that no wood is used for smoke and the smoke comes from dripping fat, is that enough smoke? Or is it only a light Smokey flavor? Can/do you ever add some wood to it? 
2) using the hook is great but what happens if you cooking dinosaur ribs and u not wrapping, it starts to get very soft any issues of it falling apart on the hook. @henche
Title: Re: Smoking Meats
Post by: aygart on January 12, 2018, 11:24:37 AM
Iím thinking to go for the pbc. This is my question to the users of this great smoker. 1) being that no wood is used for smoke and the smoke comes from dripping fat, is that enough smoke? Or is it only a light Smokey flavor? Can/do you ever add some wood to it? 
2) using the hook is great but what happens if you cooking dinosaur ribs and u not wrapping, it starts to get very soft any issues of it falling apart on the hook. @henche
Charcoal is from wood
Title: Re: Smoking Meats
Post by: Mikeoracle on January 12, 2018, 11:28:06 AM
Iím thinking to go for the pbc. This is my question to the users of this great smoker. 1) being that no wood is used for smoke and the smoke comes from dripping fat, is that enough smoke? Or is it only a light Smokey flavor? Can/do you ever add some wood to it? 
2) using the hook is great but what happens if you cooking dinosaur ribs and u not wrapping, it starts to get very soft any issues of it falling apart on the hook. @henche
I am still a PBC newbie, so I defer to Henche and others to answer but from my experience;

There is usually a solid smoke flavor without any added wood, I think it may vary a bit based on how fatty (expected drippings) the piece of meat is. That being said I did buy a few small bags of Apple and Cherry wood and add a small handful at the beginning and sometime mid smoke. (I think the wood smoke flavor is a bit different than the just charcoal flavor).

When I am smoking a piece of meat that I am not sure about how secure it will hang I just skip the hook and put it on the grate.
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 11:28:20 AM
Charcoal is from wood
Thank you for that information. Next time Iím smoking instead of putting wood for smoke Iíll just add 2 extra coals
Title: Re: Smoking Meats
Post by: henche on January 12, 2018, 11:30:11 AM
I am still a PBC newbie, so I defer to Henche and others to answer but from my experience;

There is usually a solid smoke flavor without any added wood, I think it may vary a bit based on how fatty (expected drippings) the piece of meat is. That being said I did buy a few small bags of Apple and Cherry wood and add a small handful at the beginning and sometime mid smoke. (I think the wood smoke flavor is a bit different than the just charcoal flavor).

When I am smoking a piece of meat that I am not sure about how secure it will hang I just skip the hook and put it on the grate.

+1
Title: Smoking Meats
Post by: rs242 on January 12, 2018, 11:30:25 AM
I am still a PBC newbie, so I defer to Henche and others to answer but from my experience;

There is usually a solid smoke flavor without any added wood, I think it may vary a bit based on how fatty (expected drippings) the piece of meat is. That being said I did buy a few small bags of Apple and Cherry wood and add a small handful at the beginning and sometime mid smoke. (I think the wood smoke flavor is a bit different than the just charcoal flavor).

When I am smoking a piece of meat that I am not sure about how secure it will hang I just skip the hook and put it on the grate.
As a newbie to pbc do U find everything coming out amazing? Easy to use?
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 11:31:10 AM
+1
That simple
Title: Re: Smoking Meats
Post by: henche on January 12, 2018, 11:43:42 AM
The smoke flavor on the PBC is excellent. I have never added any wood other than charcoal.

Re the hook, I've only once had an issue where I hung a 5 lb chicken on a hook and improperly hooked through backbone instead of breastbone.

If doing rack of ribs, you hook under second rib. If doing individual ribs, I'd use the grate. I've never done an individual rib.
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 11:49:01 AM
Ok anyone here use Webber Smokey mountain? Any input
Title: Re: Smoking Meats
Post by: henche on January 12, 2018, 12:03:58 PM
Ok anyone here use Webber Smokey mountain? Any input

@Sport
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 12:04:54 PM
@Sport
Ty
Title: Re: Smoking Meats
Post by: ADG on January 12, 2018, 12:21:28 PM


@rs242
 what machine are you using?

Bump...
Title: Re: Smoking Meats
Post by: Mikeoracle on January 12, 2018, 12:54:34 PM
As a newbie to pbc do U find everything coming out amazing? Easy to use?
I have never smoke anything before the PBC, and honestly didnt really eat much smoked meat so I dont have what to compare it to but here are my thoughts;

I did find it pretty easy to use, there is not much you can do, so use it once or twice and you get the hang of it.
Lets put it this way, I havent had anything come out bad yet. Here is a quick list off the top of my head of what I have made and results;

My first brisket (2nd cut)- I smoked it all the way to 200, which was a mistake as it was a small 3lb briket and got pretty dry. The flavor was still great, so we enjoyed it but it was not what I would call a success.
My 2nd brisket (2nd cut)- Smoked it to 150-160, Texas crutch and put in the oven until it hit 203, this one was much better- very juicy, great smoke flavor. A solid 7/10 with room to improve.
I put on a few chicken bottoms- 2 hours later, they were amazing and perfect. Probably the best chicken we have had. Since then i almost always through on some chicken with every smoke as they are cheap and a guarantee that there will be something good to eat no matter how the meat turns out.
I also did a whole chicken, again flavor was great, I just dont love the whole carving/dissecting part- was a bit messy.

I tried Henche's Smoke salmon that he posted below- overall it was very good except a bit too salty, I need to try it again with a bit less salt in the brine
Baby back ribs was bone sucking good

Which leads me to my 2 best smokes;
#1- For Sukkos I did the Amazing Ribs almost like Katz's smoked pastrami recipe. I used a bought corned beef 2nd cut brisket, soaked it for a day to desalinate, cut in half, rubbed it and smoked (2-3 days before Y"T) to around 150 i think. Wrapped them and put one in the fridge for 1st days Sukkos, and froze the other half for second days.
On erev Y"t I started steaming it for a few hours until the zman when it was getting into the 190's, I left on the hot plate for the meal. Results were amazing. Juicy, soft, smokey, nice spice etc...
Did same thing for second days, defrosted the other piece the night before Y"T and repeated above. Same great results.

#2- Evergreen had a special a few weeks ago on a "Whole Shoulder" 11lbs around $99. I cut in half and froze. I took out one half when I had guest for shabbos. Coated with mustard and rubbed with Big bad beef rub and added some extra fresh ground black pepper (It was a very big piece and could handle extra spice). I smoked it on that freezing Friday morning 2 weeks ago, took about 3-4 hours to get to 150. I did add a handful of wood at the beginning and during the smoke.
At 150 I took it off, wrapped it with a few ounces of beer in double foil and placed it in the oven to continue cooking until 200. I did have to keep raising the oven as it took a while until the temp started going up again after the transfer, but managed to get where I wanted it by the zman and just left it on 225 keep warm. The results were amazing. There was a ton of its own liquid when I opened the foil which helped keep it juicy (some people have issues with shoulder/chuck getting dry).  I couldnt cut proper slices, rather I carved chunks as it was close to fall apart. Rave reviews on this one. It was so big I had the leftovers again for dinner again on Sunday and Monday, each time just as delicious.

(I cant wait to smoke the second half of that Shoulder.... I also have a large 1st cut corned beef, already soaked and rubbed in the freezer waiting for an opportunity to make the Pastrami again and see how the 1st cut would come out)
Title: Re: Smoking Meats
Post by: Sport on January 12, 2018, 01:08:30 PM
Ok anyone here use Webber Smokey mountain? Any input
Yes, I've got wsm. Love it, it's fairly simple to use, maintains temp prettt well.
Any specific questions?
Title: Re: Smoking Meats
Post by: ADG on January 12, 2018, 01:41:38 PM
Those small second cut brisket's are defiantly difficult.I am going to try one this weekend- if I have the courage.
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 01:42:18 PM
Yes, I've got wsm. Love it, it's fairly simple to use, maintains temp prettt well.
Any specific questions?
Am I crazy that I feel that wsm is just a glorified version of smoking on my Webber kettle? How does it hold temp?
Title: Re: Smoking Meats
Post by: rs242 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
Title: Re: Smoking Meats
Post by: Mikeoracle on January 12, 2018, 01:52:03 PM
I do them all the time. Love it
Whats your method?
Title: Re: Smoking Meats
Post by: rs242 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.
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 02:20:34 PM
Itís not a machine, Itís a good old faction Webber kettle(in the picture). I also have electric.
Bump...
Bump for your bump
Title: Re: Smoking Meats
Post by: henche 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.
Title: Re: Smoking Meats
Post by: rs242 on January 12, 2018, 02:47:51 PM
I think the temp control is probably better on the WSM.
ďControlĒ   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?
Title: Re: Smoking Meats
Post by: henche on January 12, 2018, 03:00:14 PM
ďControlĒ   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.
Title: Re: Smoking Meats
Post by: ushdadude 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
Title: Re: Smoking Meats
Post by: henche on January 12, 2018, 03:14:16 PM
Or Milt's


If you want chili
Title: Re: Smoking Meats
Post by: noturbizniss 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?
Title: Re: Smoking Meats
Post by: my7168 on January 13, 2018, 11:54:04 PM
I have gotten great results at 3 2 1. It depends on the weight.
Title: Re: Smoking Meats
Post by: rs242 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.
Title: Re: Smoking Meats
Post by: noturbizniss 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.
Title: Re: Smoking Meats
Post by: rs242 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!!
Title: Re: Smoking Meats
Post by: rs242 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.
Howís your 2nd cut going? I have one up now 3.5 lb
Title: Re: Smoking Meats
Post by: noturbizniss on January 14, 2018, 08:17:03 PM
Howís 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
Title: Re: Smoking Meats
Post by: rs242 on January 14, 2018, 08:19:26 PM
I did one couple months ago. 5.5 lbs, took about 16 or 18 hours
That doesnít make sense. Why so long? Did u not wrap? Todayís was 3.5 started 11 by 2:30 it was resting. (https://uploads.tapatalk-cdn.com/20180115/3a43d2d2c9645ed04637f0f7dc505dab.jpg) midway. Before the wrap. (https://uploads.tapatalk-cdn.com/20180115/0a7cf3a757f019a72e042d938350af18.jpg)(https://uploads.tapatalk-cdn.com/20180115/44acc5cd457f5050d78bad7531ba0ec1.jpg) the end game
Title: Re: Smoking Meats
Post by: noturbizniss on January 14, 2018, 08:21:20 PM
That doesnít make sense. Why so long? Did u not wrap? Todayís was 3.5 started 11 by 2:30 it was resting. (https://uploads.tapatalk-cdn.com/20180115/3a43d2d2c9645ed04637f0f7dc505dab.jpg) midway. Before the wrap. (https://uploads.tapatalk-cdn.com/20180115/0a7cf3a757f019a72e042d938350af18.jpg)(https://uploads.tapatalk-cdn.com/20180115/44acc5cd457f5050d78bad7531ba0ec1.jpg) the end game
What temp you cook at? I wrapped after 12 hours or so
Title: Re: Smoking Meats
Post by: rs242 on January 14, 2018, 08:22:03 PM
250
Title: Re: Smoking Meats
Post by: noturbizniss on January 14, 2018, 08:42:19 PM
Electric or charcoal/wood?
Title: Re: Smoking Meats
Post by: noturbizniss on January 14, 2018, 08:44:02 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?
Did 225 for about 7 hours. Wrapped at 4 or 5.temp was wildly inaccurate likely due to how thin the meat layer is between the bones. Every time I moved the probe it dropped from 180 to 165. (https://uploads.tapatalk-cdn.com/20180115/14a0d6a9d9c5613ba2dd37e28c9609e9.jpg)(https://uploads.tapatalk-cdn.com/20180115/05bba4037d7f9428591101b8f46a6363.jpg)
Title: Re: Smoking Meats
Post by: rs242 on January 14, 2018, 08:49:29 PM
Did 225 for about 7 hours. Wrapped at 4 or 5.temp was wildly inaccurate likely due to how thin the meat layer is between the bones. Every time I moved the probe it dropped from 180 to 165. (https://uploads.tapatalk-cdn.com/20180115/14a0d6a9d9c5613ba2dd37e28c9609e9.jpg)(https://uploads.tapatalk-cdn.com/20180115/05bba4037d7f9428591101b8f46a6363.jpg)
Wow 7 hours thatís crazy for those
Title: Re: Smoking Meats
Post by: noturbizniss on January 14, 2018, 08:51:06 PM
Wow 7 hours thatís crazy for those
Yep. Not sure why the it wasn't climbing
Title: Re: Smoking Meats
Post by: rs242 on January 14, 2018, 08:57:17 PM
Yep. Not sure why the it wasn't climbing
Did they dry out?
Title: Re: Smoking Meats
Post by: noturbizniss on January 14, 2018, 08:57:46 PM
Did they dry out?
Nope
Title: Re: Smoking Meats
Post by: rs242 on January 14, 2018, 10:10:14 PM
Nope
Iím going to have to assume u are cooking at much lower temps then u think.
Title: Re: Smoking Meats
Post by: noturbizniss on January 14, 2018, 11:24:34 PM
Iím going to have to assume u are cooking at much lower temps then u think.
Just confirmed that my pit monitor is close enough for smoking. In ice water thermapen read 32.2 and pit probe 35. In just poured boiling water, thermapen read 192 and pit probe read 186.
Title: Re: Smoking Meats
Post by: rs242 on January 14, 2018, 11:49:37 PM
Just confirmed that my pit monitor is close enough for smoking. In ice water thermapen read 32.2 and pit probe 35. In just poured boiling water, thermapen read 192 and pit probe read 186.
I think u need to test it above 200 Iím only saying that because I used a new thermometer today with 6 probes and was testing them, one was reading great till 200 after that it had a very hard time climbing up to 250 got stuck at about 207 and finally went up to 230 and lingered there.
Title: Re: Smoking Meats
Post by: noturbizniss on January 16, 2018, 10:07:18 AM
I think u need to test it above 200 Iím only saying that because I used a new thermometer today with 6 probes and was testing them, one was reading great till 200 after that it had a very hard time climbing up to 250 got stuck at about 207 and finally went up to 230 and lingered there.
Tested boiling water. Read 209
I'm am idiot. I should have tested in my oven too
Title: Re: Smoking Meats
Post by: ADG on January 16, 2018, 10:26:36 AM
Guys looks great! @rs242 is that a second cut brisket? Can you share your steps and temps? looks amazing!

I didnt cook this weekend because my kids were sick and needed to give them my full attention...( almost did a salmon side but by the time it defrosted it was too late)

Title: Re: Smoking Meats
Post by: henche on January 16, 2018, 10:45:12 AM
Tested boiling water. Read 209
I'm am idiot. I should have tested in my oven too

That's only 3 off. Not too bad
Title: Re: Smoking Meats
Post by: noturbizniss on January 16, 2018, 10:48:24 AM
That's only 3 off. Not too bad
I know, but want to to be sure. Can't foggy Re out why stuff takes so long to cook
Title: Re: Smoking Meats
Post by: ADG on January 16, 2018, 11:32:49 AM
Has anyone done oyster steak on a smoker? It is a very lean and tender cut.

TIA
Title: Re: Smoking Meats
Post by: ADG on January 16, 2018, 11:41:14 AM
images from my first time smoking ever...
Title: Re: Smoking Meats
Post by: rs242 on January 16, 2018, 12:37:24 PM
Nothing special go low, 225 not over 250. Wrap early close to 150 till 203.
Guys looks great! @rs242 is that a second cut brisket? Can you share your steps and temps? looks amazing!

I didnt cook this weekend because my kids were sick and needed to give them my full attention...( almost did a salmon side but by the time it defrosted it was too late)

Title: Re: Smoking Meats
Post by: ADG on January 16, 2018, 03:08:30 PM
any resting time at any point?

How many hours cook time?
Title: Re: Smoking Meats
Post by: rs242 on January 16, 2018, 08:14:47 PM
any resting time at any point?

How many hours cook time?
Sure was resting for about 4 hours. Kept it wrapped in the oven at 150
Title: Re: Smoking Meats
Post by: cholent on January 16, 2018, 08:32:55 PM
How's the smoked meat at ssss in Lakewood?
Title: Re: Smoking Meats
Post by: noturbizniss on January 16, 2018, 11:52:15 PM
How's the smoked meat at ssss in Lakewood?
what ssss?
this thread is about making your own...,
Title: Re: Smoking Meats
Post by: Sport on January 17, 2018, 07:37:46 AM
How's the smoked meat at ssss in Lakewood?
Great, sss was my first taste of smoked meat.
Title: Re: Smoking Meats
Post by: Sport on January 17, 2018, 07:38:32 AM
images from my first time smoking ever...
Nice! Why did you put it in a pan? It'll get less smoke flavor thet way.
Title: Re: Smoking Meats
Post by: ADG on January 17, 2018, 01:08:25 PM
Nice! Why did you put it in a pan? It'll get less smoke flavor thet way.
first time ever:)
Title: Re: Smoking Meats
Post by: Sport on January 17, 2018, 01:11:31 PM
first time ever:)
How'd it taste?
Title: Re: Smoking Meats
Post by: ADG on January 17, 2018, 01:13:46 PM
Amazing. So much so the 2 year latter a bought a 500 smoker...
Title: Re: Smoking Meats
Post by: ADG on January 17, 2018, 01:14:23 PM
Amazing. So much so the 2 year latter a bought a 500 smoker... and im even smoking a fish as we speak
Title: Re: Smoking Meats
Post by: Sport on January 17, 2018, 05:04:23 PM
Amazing. So much so the 2 year latter a bought a 500 smoker...
Oh missed that point.
Title: Re: Smoking Meats
Post by: noturbizniss on January 19, 2018, 03:37:39 PM
Good shabbos! (https://uploads.tapatalk-cdn.com/20180119/7cfd61ebab9849c0ed759fabb808a0cd.jpg)
Title: Re: Smoking Meats
Post by: ADG on January 19, 2018, 03:59:26 PM
looks awesome~!
Enjoy!
Title: Re: Smoking Meats
Post by: henche on January 19, 2018, 04:00:51 PM
Spatchcocked?
Title: Re: Smoking Meats
Post by: noturbizniss on January 19, 2018, 04:18:25 PM
Spatchcocked?
affirmative
Title: Smoking Meats
Post by: rs242 on January 21, 2018, 12:47:02 PM
(https://uploads.tapatalk-cdn.com/20180121/0bf575d31c78b5c18beb1aa26f12a707.jpg)
A packer on the PBC
Title: Re: Smoking Meats
Post by: noturbizniss on January 21, 2018, 01:32:01 PM
(https://uploads.tapatalk-cdn.com/20180121/0bf575d31c78b5c18beb1aa26f12a707.jpg)
A packer on the PBC
with all those wires running around it looks more like a bomb than a smoker!
Title: Re: Smoking Meats
Post by: Mikeoracle on January 21, 2018, 01:59:10 PM
(https://uploads.tapatalk-cdn.com/20180121/0bf575d31c78b5c18beb1aa26f12a707.jpg)
A packer on the PBC
how many pounds is that?
Looking forward to the after pics
Title: Re: Smoking Meats
Post by: henche on January 21, 2018, 02:20:24 PM
(https://uploads.tapatalk-cdn.com/20180121/0bf575d31c78b5c18beb1aa26f12a707.jpg)
A packer on the PBC

Warms my heart
Title: Re: Smoking Meats
Post by: moko on January 21, 2018, 03:46:29 PM
I thought the whole point of a pic is that you don't need to be busy with anything including monitoring temp...
Title: Re: Smoking Meats
Post by: aygart on January 21, 2018, 03:50:42 PM
I thought the whole point of a pic is that you don't need to be busy with anything including monitoring temp...
+1
Title: Re: Smoking Meats
Post by: as2 on January 21, 2018, 04:01:24 PM
with all those wires running around it looks more like a bomb than a smoker!
Lol I was thinking the same, just figured I was a noob
Title: Re: Smoking Meats
Post by: rs242 on January 21, 2018, 04:04:10 PM
I thought the whole point of a pic is that you don't need to be busy with anything including monitoring temp...
U still need to monitor the temp of meat. Iím using the PBC for the first time so I want to see how the temps run. Not only that I have a new thermometer with 6 probes still testing them to see if they are all consistent, so yes a lot going on.
Title: Re: Smoking Meats
Post by: henche on January 21, 2018, 04:57:17 PM
U still need to monitor the temp of meat. Iím using the PBC for the first time so I want to see how the temps run. Not only that I have a new thermometer with 6 probes still testing them to see if they are all consistent, so yes a lot going on.

Yah, need to know when to wrap
Title: Re: Smoking Meats
Post by: aygart on January 21, 2018, 05:35:49 PM
Yah, need to know when to wrap
Yeah but that doesn't mean you need to give it an EKG. Testing makes sense.
Title: Re: Smoking Meats
Post by: rs242 on January 21, 2018, 06:05:02 PM
(https://uploads.tapatalk-cdn.com/20180121/b9c5d27583ecc9e9b377b8532fc8fd02.jpg)this is pre-wrapping, this bad boy not ready yet. (https://uploads.tapatalk-cdn.com/20180121/7a39a049b9b326020a6f9a2ff6298734.jpg)
This is a 3.5 lb second cut I had in there also was perfect. (Except that my rub was a little spicy today)
Title: Re: Smoking Meats
Post by: rs242 on January 21, 2018, 11:10:37 PM
(https://uploads.tapatalk-cdn.com/20180122/a8a8439210aa65eb9cd3fd1d7737f06a.jpg) the packer
Title: Re: Smoking Meats
Post by: noturbizniss on January 22, 2018, 12:18:36 AM
How long did it take?
Title: Re: Smoking Meats
Post by: rs242 on January 22, 2018, 01:45:06 AM
How long did it take?
8 hours. Then resting time.
Title: Re: Smoking Meats
Post by: Mikeoracle on January 22, 2018, 07:07:31 AM
At what temp did you wrap, and how long did it take until then?
Title: Re: Smoking Meats
Post by: henche on January 22, 2018, 07:26:26 AM
Yah, yah, full report pls.

Also,  how many lb.

Also, what shechita
Title: Smoking Meats
Post by: rs242 on January 22, 2018, 08:20:11 AM
So to start I was debating if I should hook the point or the flat. I ended hooking the flat with the double hook system. I wrapped at about 150 took 6 hours. Wrapped put in the oven at 300 for another 2 hours till 200. I let it rest in the oven at 150. The point was soft as butter, juicy and delicious. The flat was soft but not as juicy. The end of the point that where right above the coals was dry and burnt. It was Solamanís total was 14.25 lb to start before trimming.
Title: Re: Smoking Meats
Post by: henche on January 22, 2018, 11:11:44 AM
So to start I was debating if I should hook the point or the flat. I ended hooking the flat with the double hook system. I wrapped at about 150 took 6 hours. Wrapped put in the oven at 300 for another 2 hours till 200. I let it rest in the oven at 150. The point was soft as butter, juicy and delicious. The flat was soft but not as juicy. The end of the point that where right above the coals was dry and burnt. It was Solamanís total was 14.25 lb to start before trimming.

I always do the double hook in the first cut (just seems more secure, and then the fatty part is near the coals).

I wrap at about 150-160 (really, I don't measure temp, I just wait until I feel like it), and then put in oven at 225 so it takes a while longer.
Title: Re: Smoking Meats
Post by: rs242 on January 22, 2018, 01:31:50 PM
I always do the double hook in the first cut (just seems more secure, and then the fatty part is near the coals).

I wrap at about 150-160 (really, I don't measure temp, I just wait until I feel like it), and then put in oven at 225 so it takes a while longer.
Yea so my thought process was let the thicker part of the brisket be closer to the coals. In retrospect I would have rather burn some of the flat then a nice piece of the point.   
Title: Re: Smoking Meats
Post by: henche on January 22, 2018, 01:48:15 PM
Yea so my thought process was let the thicker part of the brisket be closer to the coals. In retrospect I would have rather burn some of the flat then a nice piece of the point.

Worth trying both ways.

Title: Re: Smoking Meats
Post by: ADG on January 24, 2018, 02:48:37 PM
So was it a 3.5 second cut or 14.5 first and second?

Looks amazing! good job... And there is no shame in putting it in the oven after the stall (maybe a little:)
Title: Re: Smoking Meats
Post by: noturbizniss on January 24, 2018, 03:42:05 PM
wife bought a pre spiced pastrami brisket from cedar market. i didnt care for it when made in oven. thinking maybe to smoke instead. anyone do this? most recipes and directions online are how to do it yourself, cure, etc. do i just throw it on and treat it like a regular brisket? do i smoke till stall then steam it like a real pastrami?
Title: Re: Smoking Meats
Post by: henche on January 24, 2018, 03:45:46 PM
wife bought a pre spiced pastrami brisket from cedar market. i didnt care for it when made in oven. thinking maybe to smoke instead. anyone do this? most recipes and directions online are how to do it yourself, cure, etc. do i just throw it on and treat it like a regular brisket? do i smoke till stall then steam it like a real pastrami?

that's what I'd do
Title: Re: Smoking Meats
Post by: rs242 on January 24, 2018, 04:26:04 PM
wife bought a pre spiced pastrami brisket from cedar market. i didnt care for it when made in oven. thinking maybe to smoke instead. anyone do this? most recipes and directions online are how to do it yourself, cure, etc. do i just throw it on and treat it like a regular brisket? do i smoke till stall then steam it like a real pastrami?
that's what I'd do
As do I but I use corn beef. Sorry that u area stuck with there crappy spice on it.
Title: Re: Smoking Meats
Post by: henche on January 24, 2018, 05:04:17 PM
As do I but I use corn beef. Sorry that u area stuck with there crappy spice on it.

Pickle it byself. Is easy.
Title: Re: Smoking Meats
Post by: ADG on January 24, 2018, 05:40:46 PM
you can smoke it all the way through. even through the stall...
Title: Re: Smoking Meats
Post by: rs242 on January 24, 2018, 05:56:17 PM
Pickle it byself. Is easy.
Yea I have done it. But itís too hard to plan so far ahead
Title: Re: Smoking Meats
Post by: ADG on January 26, 2018, 12:41:58 PM
anyone ever smoke a french roast?
Title: Re: Smoking Meats
Post by: noturbizniss on January 26, 2018, 01:53:13 PM
anyone ever smoke a french roast?
anything can be smoked. question is if you smoke like brisket to 203 or like rib roast to med rare. Any idea what the non-jewish world calls the cut?
Title: Re: Smoking Meats
Post by: cholent on January 26, 2018, 02:09:57 PM
anything can be smoked. question is if you smoke like brisket to 203 or like rib roast to med rare. Any idea what the non-jewish world calls the cut?
Definitely more similar to a rib roast than a brisket
Title: Re: Smoking Meats
Post by: aygart on January 26, 2018, 02:45:21 PM
How long should it take to smoke a couple small pieces salmon at around 220
Title: Re: Smoking Meats
Post by: ADG on January 29, 2018, 12:02:05 PM
How long should it take to smoke a couple small pieces salmon at around 220

I know the at 400 it takes about 20 min. and at 180 it takes about 4 hours... but its differs based on the kind of texture you like it.
Title: Re: Smoking Meats
Post by: ADG on January 29, 2018, 12:12:06 PM
I did a minute roast yesterday. BH Came out great! I took it off when inside temp hit 151 and then about 20 min of resting. (3.5 hours on 240)

I did a 1 inch rib steak (aged 28 days) cooked on 225 till 135 internal temp. (no seer) and it was probably the best steak I have ever had...

I also did some ribs which came out great but nobody was hungry by then- what a shame...
 
Title: Re: Smoking Meats
Post by: aygart on January 29, 2018, 12:17:00 PM
I did a minute roast yesterday. BH Came out great! I took it off when inside temp hit 151 and then about 20 min of resting. (3.5 hours on 240)

I did a 1 inch rib steak (aged 28 days) cooked on 225 till 135 internal temp. (no seer) and it was probably the best steak I have ever had...

I also did some ribs which came out great but nobody was hungry by then- what a shame...
 
What did you put on the minute roast?
Title: Re: Smoking Meats
Post by: noturbizniss on January 29, 2018, 12:18:36 PM
I did a minute roast yesterday. BH Came out great! I took it off when inside temp hit 151 and then about 20 min of resting. (3.5 hours on 240)

I did a 1 inch rib steak (aged 28 days) cooked on 225 till 135 internal temp. (no seer) and it was probably the best steak I have ever had...

I also did some ribs which came out great but nobody was hungry by then- what a shame...
Im dying inside!
151 for a roast!! OMG!!!
135 for the steak is way higher than i care for, but i can deal with it (unless you rested and it went to 145- even then, fine you like your meat to taste like charcoal, i can accept that)...but 151 and then rest? Even well done is only 145!
Title: Re: Smoking Meats
Post by: aygart on January 29, 2018, 12:32:34 PM
Im dying inside!
151 for a roast!! OMG!!!
135 for the steak is way higher than i care for, but i can deal with it (unless you rested and it went to 145- even then, fine you like your meat to taste like charcoal, i can accept that)...but 151 and then rest? Even well done is only 145!
Doesn't a minute roast need it to soften the gristle?
Title: Re: Smoking Meats
Post by: ADG on January 29, 2018, 12:45:03 PM
The food was very tender and juicy and minute is a pretty lean roast.

I read online 151... whats your reference?
Title: Re: Smoking Meats
Post by: ADG on January 29, 2018, 12:45:52 PM
What did you put on the minute roast?

The dry rub is salt and pepper. 2 hours in I put bone suckin sauce.
Title: Re: Smoking Meats
Post by: noturbizniss on January 29, 2018, 12:50:30 PM
The food was very tender and juicy and minute is a pretty lean roast.

I read online 151... whats your reference?
Whered you see that? minute is from chuck no? So i would still cook that med rare. If you feel you need to soften collagen in it like a brisket then you really need to get up to 200 to start breaking it down.
Title: Re: Smoking Meats
Post by: ADG on January 29, 2018, 12:56:03 PM
Does the picture look like it was overdone in any way shape or form?
Title: Re: Smoking Meats
Post by: aygart on January 29, 2018, 01:07:29 PM
Whered you see that? minute is from chuck no? So i would still cook that med rare. If you feel you need to soften collagen in it like a brisket then you really need to get up to 200 to start breaking it down.
Minute roast is its own breed-it has the strip of gristle in the middle. I don't think it needs 200 to soften it there. 150 sounds about right to me. You won't really see much about "minute roast" other than the frum places.
Title: Re: Smoking Meats
Post by: noturbizniss on January 29, 2018, 01:13:43 PM
Minute roast is its own breed-it has the strip of gristle in the middle. I don't think it needs 200 to soften it there. 150 sounds about right to me. You won't really see much about "minute roast" other than the frum places.
Cuz it's really just a piece of the chuck roast.
Title: Re: Smoking Meats
Post by: rs242 on January 29, 2018, 04:57:13 PM
In other news.
(https://uploads.tapatalk-cdn.com/20180129/117f3b56e638bce9a48f1c7c037c883e.jpg)  hung these 2 inch rib steak in my pbc till about 120 then reverse seared it
(https://uploads.tapatalk-cdn.com/20180129/262d93b65d5c90dc32382ce7c3f2a14c.jpg)
Chicken are great on the pbc.
Title: Re: Smoking Meats
Post by: ADG on January 29, 2018, 05:57:55 PM
the seer looks great. How many seconds of searing? 120 seems high to start seeing...

Also the chicken looks awesome
Title: Re: Smoking Meats
Post by: noturbizniss on January 29, 2018, 06:20:44 PM
the seer looks great. How many seconds of searing? 120 seems high to start seeing...

Also the chicken looks awesome
Why?
Title: Re: Smoking Meats
Post by: rs242 on January 29, 2018, 08:38:06 PM
the seer looks great. How many seconds of searing? 120 seems high to start seeing...

Also the chicken looks awesome
Med rare is 130-135 I seared for a couple min on a fresh chimney of coals (very hot not on pbc). This is the only pic I took of it after cutting it not a great angle but was med rare.  (https://uploads.tapatalk-cdn.com/20180130/748823594d486191a01c9b38959ff4eb.jpg)
Title: Re: Smoking Meats
Post by: Sport on January 29, 2018, 10:11:03 PM
the seer looks great. How many seconds of searing? 120 seems high to start seeing...

Also the chicken looks awesome
If anything 120 Is low. When I sous vide meat that I want to eat mid rare I do it at about 124 and sear it for 1- 2 min on each side and it comes out a perfect medium rare. Of course thickness of the steak will affect how long you sear for.
Title: Re: Smoking Meats
Post by: ushdadude on January 30, 2018, 11:19:28 AM
If anything 120 Is low. When I sous vide meat that I want to eat mid rare I do it at about 124 and sear it for 1- 2 min on each side and it comes out a perfect medium rare. Of course thickness of the steak will affect how long you sear for.

Why would thickness effect sear time?
Title: Re: Smoking Meats
Post by: Sport on January 30, 2018, 11:21:25 AM
Why would thickness effect sear time?
The interior of a thin steak will get cooked quicker  if seared for too long.
Title: Re: Smoking Meats
Post by: aygart on January 30, 2018, 11:28:42 AM
Why would thickness effect sear time?
Because the closer it is to the outside the more cooked it will get from the sear. If the whole thing is near the outside you can be left with it seared through and through.
Title: Re: Smoking Meats
Post by: ushdadude on January 30, 2018, 11:30:07 AM
Because the closer it is to the outside the more cooked it will get from the sear. If the whole thing is near the outside you can be left with it seared through and through.

you sear until it's seared. if you don't want to overcook the inside, you cook it for less time.
Title: Re: Smoking Meats
Post by: aygart on January 30, 2018, 11:41:36 AM
you sear until it's seared. if you don't want to overcook the inside, you cook it for less time.
But if it is thin then you need to be more careful.
Title: Re: Smoking Meats
Post by: ADG on January 30, 2018, 11:48:40 AM
Next steak I plan to reverse sear. Do you think I should get something like this (in the link) or a regular cast iron will do.

https://smile.amazon.com/13-75-GrillGrates-interlocking-Grate-Tool/dp/B002MAHRAM/ref=sr_1_3?ie=UTF8&qid=1517330898&sr=8-3&keywords=searing+kit
Title: Re: Smoking Meats
Post by: henche on January 30, 2018, 11:52:07 AM
blow torch or bust
Title: Re: Smoking Meats
Post by: Sport on January 30, 2018, 11:55:05 AM
Next steak I plan to reverse sear. Do you think I should get something like this (in the link) or a regular cast iron will do.

https://smile.amazon.com/13-75-GrillGrates-interlocking-Grate-Tool/dp/B002MAHRAM/ref=sr_1_3?ie=UTF8&qid=1517330898&sr=8-3&keywords=searing+kit
Looks unnecessary, just get a cast iron.
Title: Re: Smoking Meats
Post by: ADG on January 30, 2018, 11:55:09 AM
blow torch or bust

With the flick of my rist I can set my smoker to 500 degrees... maybe you need a torch:)
Title: Re: Smoking Meats
Post by: noturbizniss on January 30, 2018, 12:13:12 PM
With the flick of my rist I can set my smoker to 500 degrees... maybe you need a torch:)
500 not hot enough. you want even hotter. SlownSear or bust
Title: Re: Smoking Meats
Post by: rs242 on January 30, 2018, 01:12:04 PM
500 not hot enough. you want even hotter. SlownSear or bust
I donít know why anyone would need a $200 contraption to sear something.
Title: Re: Smoking Meats
Post by: rs242 on January 30, 2018, 01:12:37 PM
But if it is thin then you need to be more careful.
If itís thin u just sear and thatís it.
Title: Re: Smoking Meats
Post by: henche on January 30, 2018, 01:16:26 PM
I donít know why anyone would need a $200 contraption to sear something.

Me neither https://www.amazon.com/Hot-Max-500G-Propane-Torch/dp/B00282LP34/ref=sr_1_2?s=hi&ie=UTF8&qid=1517336194&sr=1-2&keywords=roofing+torch
Title: Re: Smoking Meats
Post by: noturbizniss on January 30, 2018, 01:18:16 PM
I donít know why anyone would need a $200 contraption to sear something.
Blowtorch leaves wierd aftertaste
Title: Re: Smoking Meats
Post by: henche on January 30, 2018, 01:28:11 PM
Blowtorch leaves wierd aftertaste

It's the mailard effect.
Title: Re: Smoking Meats
Post by: noturbizniss on January 30, 2018, 01:30:33 PM
It's the mailard effect.
-1
its the propane affect
Title: Re: Smoking Meats
Post by: rs242 on January 30, 2018, 01:39:45 PM
Blowtorch leaves wierd aftertaste
Why u quoting me. I use a fresh chimney of coals and sear like a man. (What u do with out the $200 contraption)
Title: Re: Smoking Meats
Post by: noturbizniss on January 30, 2018, 01:42:36 PM
Why u quoting me. I use a fresh chimney of coals and sear like a man. (What u do with out the $200 contraption)
cuz i like you ;)
Title: Re: Smoking Meats
Post by: henche on January 30, 2018, 01:55:47 PM
cuz i like you ;)

Put a grate on top of the chimney.  That would sear like a boss.
Title: Re: Smoking Meats
Post by: noturbizniss on January 30, 2018, 02:00:04 PM
Put a grate on top of the chimney.  That would sear like a boss.
i put a grate on my slownsear for big steaks and on chimney for smaller ones.
Title: Re: Smoking Meats
Post by: rs242 on January 30, 2018, 07:48:41 PM
Me neither https://www.amazon.com/Hot-Max-500G-Propane-Torch/dp/B00282LP34/ref=sr_1_2?s=hi&ie=UTF8&qid=1517336194&sr=1-2&keywords=roofing+torch
Do u really use this? How is it?
Title: Re: Smoking Meats
Post by: henche on January 30, 2018, 07:50:55 PM
Do u really use this? How is it?

No
Title: Re: Smoking Meats
Post by: rs242 on January 30, 2018, 07:58:31 PM
No trolling in this thread (exception for trolling @noturbizniss).
Title: Re: Smoking Meats
Post by: ushdadude on January 30, 2018, 08:05:53 PM
Searzall Torch Attachment, Small, Stainless https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_apa_9yrCAbTW62GRK
This type of attachment is popular.
Title: Re: Smoking Meats
Post by: henche on January 30, 2018, 08:16:10 PM
Ive never seared.
Title: Re: Smoking Meats
Post by: ushdadude on January 30, 2018, 09:30:14 PM
Ive never seared.

prob cuz you cook at high heat
Title: Re: Smoking Meats
Post by: moko on January 30, 2018, 11:00:00 PM
Me neither https://www.amazon.com/Hot-Max-500G-Propane-Torch/dp/B00282LP34/ref=sr_1_2?s=hi&ie=UTF8&qid=1517336194&sr=1-2&keywords=roofing+torch
that's a great torch. Very multi functional
Title: Re: Smoking Meats
Post by: moko on January 30, 2018, 11:01:21 PM
Chefs borrow my mapp torch quite often on the job....
Title: Re: Smoking Meats
Post by: ushdadude on January 31, 2018, 03:40:43 PM
Anyone here venture into the world of kosher bacon?
Title: Re: Smoking Meats
Post by: henche on January 31, 2018, 03:51:15 PM
Anyone here venture into the world of kosher bacon?

I have tried most of the ones on the market.  I prepared it according to exacting instructions from a (chabad) BT, who swore by the Jacks one.

I have never been impressed. Either it is impossible to make anything non-pig taste like bacon, or bacon is not very special.

I mean, I like putting grilled or fried pastrami on my burgers as much as the next guy.  But the bacon craze that grips the non-frum world eludes me.
Title: Re: Smoking Meats
Post by: rs242 on January 31, 2018, 03:53:04 PM
Anyone here venture into the world of kosher bacon?
No but I want to get into sausage. Anyone have any experience?
Title: Re: Smoking Meats
Post by: ushdadude on January 31, 2018, 06:32:11 PM
I have tried most of the ones on the market.  I prepared it according to exacting instructions from a (chabad) BT, who swore by the Jacks one.

I have never been impressed. Either it is impossible to make anything non-pig taste like bacon, or bacon is not very special.

I mean, I like putting grilled or fried pastrami on my burgers as much as the next guy.  But the bacon craze that grips the non-frum world eludes me.

I meant starting from scratch and curing/smoking a lamb belly etc
Title: Re: Smoking Meats
Post by: henche on January 31, 2018, 06:36:01 PM
I meant starting from scratch and curing/smoking a lamb belly etc

Well, I cured and smoked a brisket, but I called that pastrami.

I also smoked a cured beef plate, and I called it pastrami also.

Once, I took some of the pastrami, cut it into little pieces, and fried them up. I called it fried pastrami.
Title: Re: Smoking Meats
Post by: Sport on January 31, 2018, 08:23:03 PM
What's everyone smoking for the super bowl?
Title: Re: Smoking Meats
Post by: henche on January 31, 2018, 09:12:14 PM
Boycott, no?
Title: Re: Smoking Meats
Post by: noturbizniss on January 31, 2018, 11:44:08 PM
What's everyone smoking for the super bowl?
The flag
Title: Re: Smoking Meats
Post by: Sport on February 01, 2018, 10:44:46 PM
What's the deal with peach parchment paper, is it kosher?
Title: Re: Smoking Meats
Post by: moko on February 01, 2018, 10:47:45 PM
What's the deal with peach parchment paper, is it kosher?
pretty sure it's just a reference to butcher paper. No flavor added
Title: Re: Smoking Meats
Post by: sedge on February 02, 2018, 12:30:00 AM
What's the deal with peach parchment paper, is it kosher?
http://jesspryles.com/what-is-peach-paper-a-bbq-trend-explained/
Title: Re: Smoking Meats
Post by: ADG on February 02, 2018, 02:15:38 PM
17 bucks for a roll on amazon... anyone trying this?

Title: Re: Smoking Meats
Post by: Sport on February 02, 2018, 02:21:38 PM
17 bucks for a roll on amazon... anyone trying this?
measurements?
Title: Smoking Meats
Post by: rs242 on February 04, 2018, 01:33:09 PM
Doing a major cook started last night.
3 packers
(https://uploads.tapatalk-cdn.com/20180204/83f699093fc7360a95d10df5be6019f4.jpg)(https://uploads.tapatalk-cdn.com/20180204/ae9be18ce627704543810b16d77f860c.jpg)(https://uploads.tapatalk-cdn.com/20180204/ae9be18ce627704543810b16d77f860c.jpg)
Before wrap(https://uploads.tapatalk-cdn.com/20180204/5d073310cda01319bbf7671356e1cf2b.jpg)
After wrap(https://uploads.tapatalk-cdn.com/20180204/1e0666c725e755d8471fad19efc7c056.jpg)
Stated cutting (https://uploads.tapatalk-cdn.com/20180204/7f09ba9e73835bdb177326b47c66e899.jpg)

Edit: all in the PBC
Title: Re: Smoking Meats
Post by: Sport on February 04, 2018, 03:44:36 PM
We got wings, brisket, and chili.
First time doing a chili, i used this:
http://www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/
Title: Re: Smoking Meats
Post by: rs242 on February 04, 2018, 03:53:00 PM
We got wings, brisket, and chili.
First time doing a chili, i used this:
http://www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/
How is the chili. I donít know why Iím not big into chili (not that I really tasted it)
Title: Re: Smoking Meats
Post by: Sport on February 04, 2018, 04:01:56 PM
How is the chili. I donít know why Iím not big into chili (not that I really tasted it)
Didmt try it yet, just got it on the smoker now. I'll let you know
Title: Re: Smoking Meats
Post by: henche on February 04, 2018, 04:09:38 PM
I make a mean chilli. Never thought of putting in smoker b4. Next thyme
Title: Re: Smoking Meats
Post by: Sport on February 04, 2018, 08:31:59 PM
Chilli was a hit.(https://uploads.tapatalk-cdn.com/20180205/106feb514564b177eb851d0203478b11.jpg)(https://uploads.tapatalk-cdn.com/20180205/253a02a3bc4e60a1c96b6976692aeee2.jpg)(https://uploads.tapatalk-cdn.com/20180205/a5d5f58745b13236b0136d7f52030411.jpg)(https://uploads.tapatalk-cdn.com/20180205/f13920c7f6489e2c95d641728d12a903.jpg)(https://uploads.tapatalk-cdn.com/20180205/d3e913f9427ab582e051fafbb764fd66.jpg)(https://uploads.tapatalk-cdn.com/20180205/7456b49821edf1c970c9d0c82bc13d38.jpg)
Title: Re: Smoking Meats
Post by: Entrepreneur on February 04, 2018, 08:48:08 PM
Doing a major cook started last night.
3 packers
(https://uploads.tapatalk-cdn.com/20180204/83f699093fc7360a95d10df5be6019f4.jpg)(https://uploads.tapatalk-cdn.com/20180204/ae9be18ce627704543810b16d77f860c.jpg)(https://uploads.tapatalk-cdn.com/20180204/ae9be18ce627704543810b16d77f860c.jpg)
Before wrap(https://uploads.tapatalk-cdn.com/20180204/5d073310cda01319bbf7671356e1cf2b.jpg)
After wrap(https://uploads.tapatalk-cdn.com/20180204/1e0666c725e755d8471fad19efc7c056.jpg)
Stated cutting (https://uploads.tapatalk-cdn.com/20180204/7f09ba9e73835bdb177326b47c66e899.jpg)

Edit: all in the PBC

How many lbs each? How did you fit all in the PBC after the wrap?
Title: Re: Smoking Meats
Post by: rs242 on February 04, 2018, 08:49:38 PM
How many lbs each? How did you fit all in the PBC after the wrap?
12-13-15 after wrap went to oven
Title: Re: Smoking Meats
Post by: henche on February 04, 2018, 08:50:11 PM
Amazing
Title: Re: Smoking Meats
Post by: Entrepreneur on February 04, 2018, 11:27:33 PM
12-13-15 after wrap went to oven
How long were they in the pit for? Do you set it and forget it?
Title: Re: Smoking Meats
Post by: rs242 on February 04, 2018, 11:34:42 PM
How long were they in the pit for? Do you set it and forget it?
About 5 hours. The pbc couldnít really handle it I had to open the intake to get the temps up
Title: Re: Smoking Meats
Post by: Entrepreneur on February 04, 2018, 11:43:05 PM
About 5 hours. The pbc couldnít really handle it I had to open the intake to get the temps up
So 5 in the pit and like another 5-7 in the oven @250?
Title: Re: Smoking Meats
Post by: rs242 on February 04, 2018, 11:43:34 PM
So 5 in the pit and like another 5-7 in the oven @250?
Less time at 275
Title: Re: Smoking Meats
Post by: ADG on February 05, 2018, 09:55:58 AM
@Sport Your brisket looks amazing! great job. Can you share your steps (including what rub you used)?

@rs242 incredible! Those briskets look really untrimmed. Where do you get them? and also what rub do you use?

Title: Re: Smoking Meats
Post by: Sport on February 05, 2018, 10:45:51 AM
@Sport Your brisket looks amazing! great job. Can you share your steps (including what rub you used)?

@rs242 incredible! Those briskets look really untrimmed. Where do you get them? and also what rub do you use?
Thanks, it was a full packer, trim fat cap to about 1/4". I used the memphis dust this time, it was my first time using it for a brisket and it had a lot more sugar than the bbb rub I usually use so I added extra  black pepper. Smoked it at 225-235 for about 16 hrs. I was aiming for an IT of 205 but for some reason it peak at 192 and held there for the last hour and a half. At that point I just took it off, wrapped in heavy duty foil and held it in a faux cambro for about an hour.
Title: Re: Smoking Meats
Post by: ADG on February 05, 2018, 11:00:40 AM
wow! that is a serious cook!
What do you mean full packer? Is that first and second cut?

Title: Re: Smoking Meats
Post by: henche on February 05, 2018, 11:04:20 AM
wow! that is a serious cook!
What do you mean full packer? Is that first and second cut?

That's the only kind he smokes.  This guy is competition level
Title: Re: Smoking Meats
Post by: ADG on February 05, 2018, 11:38:11 AM
@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

Title: Re: Smoking Meats
Post by: henche on February 05, 2018, 12:08:36 PM
@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

Smoking is about relaxing. If you're stressed during a smoke, you're doing it wrong.

First of all, no more partial briskets. That's like trying to bake half a pizza and expecting it to come out right. Or fry half an egg. 

Second, drink a beer.  Or a few.  Or get a prescription.

Third, get a PBC. Last purim, I smoked a brisket (note I don't specify a part, I smoked a brisket) (16 lb) for the seudah.  Purim was sunday.   I started the PBC after megillah, and hung the brisket.  Then I went to a mesibah, then went to sleep.  To sleep! To sleep! With my PBC running.

Because I estimated that the PBC would cool off right around the stall anyway.  In the morning, first thing, I ran outside, pulled the warm brisket off the PBC, wrapped, stuck in oven at 250 or so, and let finish, sliced right before seudah.  There were 10 adults, handful of kids, and approx 2 slices left over (plus I'd previously cut off about half a lb for one of the other dishes being made for the seduah that needed some smoked meat).
Title: Re: Smoking Meats
Post by: ADG on February 05, 2018, 12:17:12 PM
Smoking is about relaxing. If you're stressed during a smoke, you're doing it wrong.

First of all, no more partial briskets. That's like trying to bake half a pizza and expecting it to come out right. Or fry half an egg. 

Second, drink a beer.  Or a few.  Or get a prescription.

Third, get a PBC. Last purim, I smoked a brisket (note I don't specify a part, I smoked a brisket) (16 lb) for the seudah.  Purim was sunday.   I started the PBC after megillah, and hung the brisket.  Then I went to a mesibah, then went to sleep.  To sleep! To sleep! With my PBC running.

Because I estimated that the PBC would cool off right around the stall anyway.  In the morning, first thingright after negel vaser, brochos and krias shma, I ran outside, pulled the warm brisket off the PBC, wrapped, stuck in oven at 250 or so, and let finish, sliced right before seudah.  There were 10 adults, handful of kids, and approx 2 slices left over (plus I'd previously cut off about half a lb for one of the other dishes being made for the seduah that needed some smoked meat).

Firstly, I smoke cigars and drink bourbon so I wont be needing a prescription.

Second, I have been debating an overnighter, but that is a huge fire hazard especially with a PBC

Third, no matter how good a cook I will be, I will be really nervous knowing that the whole seuda is resting on my shoulders and if I blow it then I sunk the meal. ( I would through on ribs as a backup because it is really hard to overdo them) 


Title: Re: Smoking Meats
Post by: henche on February 05, 2018, 12:35:03 PM
Firstly, I smoke cigars and drink bourbon so I wont be needing a prescription.

Second, I have been debating an overnighter, but that is a huge fire hazard especially with a PBC

Third, no matter how good a cook I will be, I will be really nervous knowing that the whole seuda is resting on my shoulders and if I blow it then I sunk the meal. ( I would through on ribs as a backup because it is really hard to overdo them)

Ah, if you have bourbon, should be set.  I don't smoke cigars, but I get it.

Can always order pizza as a backup  ;D

Title: Re: Smoking Meats
Post by: Sport on February 05, 2018, 01:38:21 PM


@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

This was actualy  a pretty eventful smoke. I use the wsm, and Usually itll hold temps for 6-8 hrs pretty well. I put it up at 1 am ms anticipating to take it off somehwere between 2-3 pm sunday. But it was really cold outside and the smoker went through charcoal at a much faster rate, temp dropped to under 200 at around 6 am and I was too tired to fix until 7.
Then I wasn't home from 9-230. I put my thermometer screen in front of my yi camera so I could monitor and had my brother on call.

Usually a wrap, but didnt need to this time.
Ive only injected once and it made the brisket really salty, probably due to the injection i used.

Dont have any real tips, the only thing I would recomend is dont be nervous, read up alot, get better quality brisket, and dont be afraid to put too much rub on.
Title: Re: Smoking Meats
Post by: rs242 on February 05, 2018, 02:00:18 PM
@Sport Your brisket looks amazing! great job. Can you share your steps (including what rub you used)?

@rs242 incredible! Those briskets look really untrimmed. Where do you get them? and also what rub do you use?
They are ďpackersĒ they come untrimmed what your seeing is after I trimmed trying to leave a 1/4 inch fat cap. I used big bad beef rub with some of my own touches (less spicy). Total cook time about 10 hours. Total rest time 12 hours +. Yes 12 hours plus. Was moist and delicious.
Title: Re: Smoking Meats
Post by: rs242 on February 05, 2018, 02:17:30 PM

This was actualy  a pretty eventful smoke. I use the wsm, and Usually itll hold temps for 6-8 hrs pretty well. I put it up at 1 am ms anticipating to take it off somehwere between 2-3 pm sunday. But it was really cold outside and the smoker went through charcoal at a much faster rate, temp dropped to under 200 at around 6 am and I was too tired to fix until 7.
Then I wasn't home from 9-230. I put my thermometer screen in front of my yi camera so I could monitor and had my brother on call.

Usually a wrap, but didnt need to this time.
Ive only injected once and it made the brisket really salty, probably due to the injection i used.

Dont have any real tips, the only thing I would recomend is dont be nervous, read up alot, get better quality brisket, and dont be afraid to put too much rub on.
Yea I also had a hard time holding temps sat night. Between 3 fat briskets in the pbc and very cold it was running st 200 finally after opening the intake all the way got it up to 250
Title: Re: Smoking Meats
Post by: rs242 on February 05, 2018, 02:21:41 PM
@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks
You have to relax and enjoy the cook give yourself extra time so u donít have to stress. U can easily rest for 4 hours in a cooler. If u have a oven that can go down to 150 u can rest up to 16 hours ( this is from a conversation I had with some computation cookers). Your bark wonít look likes sports but will be great.
Title: Re: Smoking Meats
Post by: henche on February 05, 2018, 02:21:44 PM
Yea I also had a hard time holding temps sat night. Between 3 fat briskets in the pbc and very cold it was running st 200 finally after opening the intake all the way got it up to 250

What elevation are you at? Did you put a full basket of coal, and chimney a full quarter of them?
Title: Re: Smoking Meats
Post by: rs242 on February 05, 2018, 02:23:48 PM
What elevation are you at? Did you put a full basket of coal, and chimney a full quarter of them?
Yes. Yes. Yes. U think Iím going in with 3 packers and not going to start the pbc not down to detail. I was not going to experiment with this cook.
Title: Re: Smoking Meats
Post by: Meno on February 05, 2018, 03:58:29 PM
How do you know your goyishe neighbor didn't sneak into your backyard and switch the meat while you were sleeping?
Title: Re: Smoking Meats
Post by: aygart on February 05, 2018, 04:01:01 PM
How do you know your goyishe neighbor didn't sneak into your backyard and switch the meat while you were sleeping?
Because he would be nitfas kiganov.
Title: Re: Smoking Meats
Post by: henche on February 05, 2018, 04:05:23 PM
How do you know your goyishe neighbor didn't sneak into your backyard and switch the meat while you were sleeping?

ziptie with my signature
Title: Re: Smoking Meats
Post by: Sport on February 05, 2018, 05:24:05 PM
How do you know your goyishe neighbor didn't sneak into your backyard and switch the meat while you were sleeping?
How do you know he didny come into your house Friday night and swap out your chulent for pork goulash.
Title: Re: Smoking Meats
Post by: Meno on February 05, 2018, 05:53:22 PM
How do you know he didny come into your house Friday night and swap out your chulent for pork goulash.

Good question. I don't.

But if he did, I hope he had da'as l'hachzir.
Title: Re: Smoking Meats
Post by: davidrotts63 on February 05, 2018, 05:55:00 PM
How do you know he didny come into your house Friday night and swap out your chulent for pork goulash.
Either one if those should scare him away
Title: Re: Smoking Meats
Post by: rs242 on February 05, 2018, 11:18:07 PM
Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didnít think the pbc would hold up. Her main concern was not as I had thought  that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a ďcooking emergencyĒ and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And thatís what I did I called partly for the fun of calling a companyís owner cell phone number (itís on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys.
Title: Re: Smoking Meats
Post by: henche on February 05, 2018, 11:22:48 PM
Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didnít think the pbc would hold up. Her main concern was not as I had thought  that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a ďcooking emergencyĒ and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And thatís what I did I called partly for the fun of calling a companyís owner cell phone number (itís on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys.

nice
Title: Re: Smoking Meats
Post by: Sport on February 06, 2018, 07:22:37 AM
Cool.
Title: Re: Smoking Meats
Post by: ushdadude on February 06, 2018, 09:18:25 AM
Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didnít think the pbc would hold up. Her main concern was not as I had thought  that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a ďcooking emergencyĒ and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And thatís what I did I called partly for the fun of calling a companyís owner cell phone number (itís on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys.

There are doctors i know who are less responsive to real emergencies
Title: Re: Smoking Meats
Post by: ADG on February 06, 2018, 03:23:03 PM
Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didnít think the pbc would hold up. Her main concern was not as I had thought  that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a ďcooking emergencyĒ and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And thatís what I did I called partly for the fun of calling a companyís owner cell phone number (itís on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys.

GMG has too a very high level of customer service that I was very impressed with.

Where do you buy your packers from? How much PP?

O and tell us about the brine you are doing...

Title: Re: Smoking Meats
Post by: noturbizniss on February 06, 2018, 03:33:04 PM
GMG has too a very high level of customer service that I was very impressed with.

Where do you buy your packers from? How much PP?

O and tell us about the brine you are doing...
Brine? For brisket?🤫
Title: Re: Smoking Meats
Post by: ADG on February 06, 2018, 03:41:28 PM
he probably means marinate...
Title: Re: Smoking Meats
Post by: ADG on February 06, 2018, 03:42:38 PM
Just a little update on the PBC, and anyone thinking about getting a one. Before my big cook I was worried the pbc would not be able to handle 3 large packers, so I called them someone answered the phone and had a regular human being conversation about the cook she understood what a brisket was and told me she didnít think the pbc would hold up. Her main concern was not as I had thought  that it was simply too much meat, but rather 3 briskets is a lot of fat dripping and will smother the coals. She suggested going with just 2, I had already trimmed and dry brined 3 and needed to do them. She said I can call on the weekend if I have a ďcooking emergencyĒ and needed help even thought the office is closed. She explained that Noah will get back to me if I leave a message. And thatís what I did I called partly for the fun of calling a companyís owner cell phone number (itís on the recording to call his cell if u need something) and have him deal with your problem. He called me back the next morning I missed his call he apologized for taking so long to get back to me and explained that he had was traveling and had spotty service (to back up what he was saying as he was talking it was very choppy). Anyway he answer my question about the temps, basically told me to crack the lid open for a half hour to get the coals burning. This is something I figured out on my own to get the bbq going and finish my cook. But my point here is the level of costumer service is something I have never seen in my life. I am very impressed and I just wanted to give that over to you guys.
Title: Smoking Meats
Post by: rs242 on February 06, 2018, 03:45:53 PM
GMG has too a very high level of customer service that I was very impressed with.

Where do you buy your packers from? How much PP?

O and tell us about the brine you are doing...
I was doing this cook by my friends kitchen he gets them from his meat distributor, so he gets them  wholesale. Dry brine is very complicated, u salt the meat a day before.
Title: Re: Smoking Meats
Post by: rs242 on February 06, 2018, 03:47:33 PM
The key word is ďdryĒ. Itís a fancy way to say salt the meat in advance.
Title: Re: Smoking Meats
Post by: noturbizniss on February 06, 2018, 04:10:24 PM
The key word is ďdryĒ. Itís a fancy way to say salt the meat in advance.
Thanks for not disappointing! I was too lazy to reread but I figured you hadn't wet brined a brisket!
Title: Re: Smoking Meats
Post by: rs242 on February 06, 2018, 04:20:02 PM
Thanks for not disappointing! I was too lazy to reread but I figured you hadn't wet brined a brisket!
Nothing wrong with that, I have done it before. How do u think pastrami is made.
Title: Re: Smoking Meats
Post by: noturbizniss on February 06, 2018, 04:35:53 PM
Nothing wrong with that, I have done it before. How do u think pastrami is made.
Thatís a different beast
Title: Re: Smoking Meats
Post by: ADG on February 06, 2018, 05:31:58 PM
Just ate the most delicious chicken ever... and I was the chef:)
Title: Re: Smoking Meats
Post by: rs242 on February 06, 2018, 05:39:32 PM
Just ate the most delicious chicken ever... and I was the chef:)
Chicken should be stress free
Title: Re: Smoking Meats
Post by: ADG on February 06, 2018, 06:10:14 PM
Indeed it was.  2 hours from start to end... 1.5 on 200 and .5 on 400 until 167 inner temp
Title: Re: Smoking Meats
Post by: ADG on February 06, 2018, 07:50:47 PM
You have to relax and enjoy the cook give yourself extra time so u donít have to stress. U can easily rest for 4 hours in a cooler. If u have a oven that can go down to 150 u can rest up to 16 hours ( this is from a conversation I had with some computation cookers). Your bark wonít look likes sports but will be great.

Can it rest in the smoker at 150?
Title: Re: Smoking Meats
Post by: rs242 on February 06, 2018, 08:09:40 PM
Can it rest in the smoker at 150?
Why not. Assuming itís wrapped.
Title: Re: Smoking Meats
Post by: Sport on February 06, 2018, 08:28:35 PM
Finally got me some of this:
Now we go to test hiw it compares to hevy duty tin foil(https://uploads.tapatalk-cdn.com/20180207/1d44617ee139f3ed3d1317f08f6b8bf7.jpg)
Title: Re: Smoking Meats
Post by: rs242 on February 06, 2018, 08:39:08 PM
Finally got me some of this:
Now we go to test hiw it compares to hevy duty tin foil(https://uploads.tapatalk-cdn.com/20180207/1d44617ee139f3ed3d1317f08f6b8bf7.jpg)
Nice. I wanted to buy a bunch of times but seams so expensive on amazon.
Title: Re: Smoking Meats
Post by: Sport on February 06, 2018, 08:39:57 PM
Nice. I wanted to buy a bunch of times but seams so expensive on amazon.
It was a bit pricey -$24 I think.
Title: Re: Smoking Meats
Post by: rs242 on February 06, 2018, 08:40:27 PM
It was a bit pricey -$24 I think.
Crazy. Amazon?
Title: Re: Smoking Meats
Post by: Sport on February 06, 2018, 08:41:20 PM
Crazy. Amazon?
Yes..
Title: Re: Smoking Meats
Post by: henche on February 07, 2018, 09:23:03 AM
It was a bit pricey -$24 I think.

Considering a brisket itself costs 150, and half a bag of charcoal is about 5 bucks, I don't think it's crazy to use a dollar or butcher paper.

Title: Re: Smoking Meats
Post by: noturbizniss on February 07, 2018, 09:24:15 AM
Considering a brisket itself costs 150, and half a bag of charcoal is about 5 bucks, I don't think it's crazy to use a dollar or butcher paper.
150? get it on sale! i get them for 6.99-7.99/lb
Title: Re: Smoking Meats
Post by: henche on February 07, 2018, 09:31:03 AM
150? get it on sale! i get them for 6.99-7.99/lb

1. I live in Boston. 8.99 or bust.
2. 7.99x15 is still 120.
3. I don't smoke South American beef.   
Title: Re: Smoking Meats
Post by: noturbizniss on February 07, 2018, 09:50:00 AM
1. I live in Boston. 8.99 or bust.
2. 7.99x15 is still 120.
3. I don't smoke South American beef.
1. Then move to a normal town
2. Not 150. As a lawyer you fail
3.it ain't south American
Title: Re: Smoking Meats
Post by: henche