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

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


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

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

Further to the above:

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

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

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

If all you want is convenience, use your oven.


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

Author Topic: Smoking Meats  (Read 422871 times)

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #1140 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.

Offline moko

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Re: Smoking Meats
« Reply #1141 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)
« Last Edit: December 12, 2017, 07:15:32 PM by moko »

Offline henche

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Re: Smoking Meats
« Reply #1142 on: December 12, 2017, 07:16:57 PM »
Cewl

Offline moko

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Re: Smoking Meats
« Reply #1143 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...

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Re: Smoking Meats
« Reply #1144 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.

Offline moko

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Re: Smoking Meats
« Reply #1145 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....

Offline rs242

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Re: Smoking Meats
« Reply #1146 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?

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Re: Smoking Meats
« Reply #1147 on: December 24, 2017, 03:19:09 PM »

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Re: Smoking Meats
« Reply #1148 on: December 24, 2017, 04:29:08 PM »

Offline noturbizniss

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Re: Smoking Meats
« Reply #1149 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
READ THE DARN WIKI!!!!

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Re: Smoking Meats
« Reply #1150 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

Offline Mikeoracle

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Re: Smoking Meats
« Reply #1151 on: December 27, 2017, 11:09:53 PM »

Offline noturbizniss

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READ THE DARN WIKI!!!!

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

Offline rs242

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Re: Smoking Meats
« Reply #1153 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 it’s 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)

Offline Mikeoracle

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Re: Smoking Meats
« Reply #1154 on: December 28, 2017, 09:59:01 AM »
From my understanding it’s 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

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Re: Smoking Meats
« Reply #1155 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.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1156 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?
READ THE DARN WIKI!!!!

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

Offline rs242

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Re: Smoking Meats
« Reply #1157 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 didn’t follow the rules good for you.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1158 on: December 31, 2017, 04:40:10 PM »
Rolling in 14 degrees
READ THE DARN WIKI!!!!

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

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Smoking Meats
« Reply #1159 on: December 31, 2017, 10:33:12 PM »
Rolling in 14 degrees
If u don’t mind me asking, what In the world are u smoking