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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 199345 times)

Offline henche

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Re: Smoking Meats
« Reply #140 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.
« Last Edit: February 16, 2016, 09:39:58 PM by henche »

Offline ushdadude

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Re: Smoking Meats
« Reply #141 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
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Offline Sport

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Re: Smoking Meats
« Reply #142 on: February 21, 2016, 04:15:06 PM »
Where's the best place in ny area to get ribs for smoking ?

Offline henche

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Re: Smoking Meats
« Reply #143 on: February 21, 2016, 04:59:19 PM »
Seasons has brisket 6 dollars this week

Offline henche

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Re: Smoking Meats
« Reply #144 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

Offline ushdadude

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Re: Smoking Meats
« Reply #145 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.
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Offline Sport

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Re: Smoking Meats
« Reply #146 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.

Offline henche

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Re: Smoking Meats
« Reply #147 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
« Last Edit: February 21, 2016, 06:45:09 PM by henche »

Offline henche

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Re: Smoking Meats
« Reply #148 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.

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Re: Smoking Meats
« Reply #149 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 ?

Offline henche

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Re: Smoking Meats
« Reply #150 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.

Offline rs242

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Re: Smoking Meats
« Reply #151 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

Offline rs242

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Re: Smoking Meats
« Reply #152 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 

Offline henche

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Re: Smoking Meats
« Reply #153 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?)

Offline rs242

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Re: Smoking Meats
« Reply #154 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

Offline henche

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Re: Smoking Meats
« Reply #155 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.

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Re: Smoking Meats
« Reply #156 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

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Re: Smoking Meats
« Reply #157 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.

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Re: Smoking Meats
« Reply #158 on: March 01, 2016, 02:00:46 PM »

Offline henche

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Re: Smoking Meats
« Reply #159 on: March 01, 2016, 02:01:28 PM »
Also, FYI, Arons Kissena farms selling brisket for 6.99 today and tomorrow.