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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 540850 times)

Offline aygart

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Re: Smoking Meats
« Reply #1300 on: January 26, 2018, 02:45:21 PM »
How long should it take to smoke a couple small pieces salmon at around 220
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Re: Smoking Meats
« Reply #1301 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.

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Re: Smoking Meats
« Reply #1302 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...
 

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Re: Smoking Meats
« Reply #1303 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?
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Re: Smoking Meats
« Reply #1304 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!
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Offline aygart

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Re: Smoking Meats
« Reply #1305 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?
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Re: Smoking Meats
« Reply #1306 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?

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Re: Smoking Meats
« Reply #1307 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.

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Re: Smoking Meats
« Reply #1308 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.
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Re: Smoking Meats
« Reply #1309 on: January 29, 2018, 12:56:03 PM »
Does the picture look like it was overdone in any way shape or form?

Offline aygart

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Re: Smoking Meats
« Reply #1310 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.
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Re: Smoking Meats
« Reply #1311 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.
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Offline rs242

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Re: Smoking Meats
« Reply #1312 on: January 29, 2018, 04:57:13 PM »
In other news.
  hung these 2 inch rib steak in my pbc till about 120 then reverse seared it

Chicken are great on the pbc.

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Re: Smoking Meats
« Reply #1313 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

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Re: Smoking Meats
« Reply #1314 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?
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Offline rs242

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Re: Smoking Meats
« Reply #1315 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. 

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Re: Smoking Meats
« Reply #1316 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.

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Re: Smoking Meats
« Reply #1317 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?

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Re: Smoking Meats
« Reply #1318 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.

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Re: Smoking Meats
« Reply #1319 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.
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