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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 506304 times)

Offline henche

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Re: Smoking Meats
« Reply #1540 on: March 26, 2018, 09:53:15 AM »
Unfortunately it wasn't quite soft enough. I pulled at about190.
It cooked for about 8 hours. I wrapped after 3 as it was coming out of the stall but once wrapped it really stalled. After 2.5 hours of dropping temp I gave up and unwrapped but time was running out and I couldn't quite get it to 203.parts got up there but the thickest didn't make it.
Next time I don't wrap.

No, no, next time you follow my advice. Smoke in advance. Wrap at 160. Take out at 203.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1541 on: March 26, 2018, 10:02:27 AM »
No, no, next time you follow my advice. Smoke in advance. Wrap at 160. Take out at 203.
I wrapped at 168 after it seemed to come out of stall and temp started dropping.
Even when I unwrapped temp went up but then started dropping again.
What do I do!!!
READ THE DARN WIKI!!!!

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

Offline henche

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Re: Smoking Meats
« Reply #1542 on: March 26, 2018, 10:09:41 AM »
I wrapped at 168 after it seemed to come out of stall and temp started dropping.
Even when I unwrapped temp went up but then started dropping again.
What do I do!!!

Leave it in longer.  If it is wrapped, and the temp inside the smoker is 225 or so, it definitely will gradually go up.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1543 on: March 26, 2018, 10:15:25 AM »
Leave it in longer.  If it is wrapped, and the temp inside the smoker is 225 or so, it definitely will gradually go up.
I think that's really my issue. I need to start way earlier. It was a fat piece. Meathead sways 2 inches of ribs need 10 hours. I needed at least that.

Why do u specifically like to wrap ad opposed to letting it ride?
Do you put on sauce?

Dont u use a pbc?
READ THE DARN WIKI!!!!

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

Offline henche

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Re: Smoking Meats
« Reply #1544 on: March 26, 2018, 10:59:22 AM »
I think that's really my issue. I need to start way earlier. It was a fat piece. Meathead sways 2 inches of ribs need 10 hours. I needed at least that.

Why do u specifically like to wrap ad opposed to letting it ride?
Do you put on sauce?

Dont u use a pbc?

Ribs or brisket? I don't wrap ribs.

You need wrap brisket because it will dry out.

Offline ADG

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Re: Smoking Meats
« Reply #1545 on: March 26, 2018, 11:18:08 AM »
I did four massive export ribs. When they got to 110 internal temp I took them out and set the grill to 500 degrees to get a sear. I laid them on the grill and they did get a sear but I accidently cooked them a little too much. The inside was still very juicy and med rare ( the surprise was ruined:()

Offline rs242

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Re: Smoking Meats
« Reply #1546 on: March 26, 2018, 02:52:09 PM »
I did four massive export ribs. When they got to 110 internal temp I took them out and set the grill to 500 degrees to get a sear. I laid them on the grill and they did get a sear but I accidently cooked them a little too much. The inside was still very juicy and med rare ( the surprise was ruined:()
Export ribs??

Offline rs242

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Re: Smoking Meats
« Reply #1547 on: March 26, 2018, 02:54:37 PM »
I think that's really my issue. I need to start way earlier. It was a fat piece. Meathead sways 2 inches of ribs need 10 hours. I needed at least that.

Why do u specifically like to wrap ad opposed to letting it ride?
Do you put on sauce?

Dont u use a pbc?
I think it’s time to cook on hotter temps, especially for ribs! ( Aaron franklin says that after wrapping to bring temps up about 20 degrees)

Offline ADG

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Re: Smoking Meats
« Reply #1548 on: March 26, 2018, 03:56:22 PM »
Export ribs??

I dont get the question. That is what I wrote...

Offline rs242

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Re: Smoking Meats
« Reply #1549 on: March 26, 2018, 05:28:47 PM »
I dont get the question. That is what I wrote...
What is a export rib?? A rib that was exported?

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Offline rs242

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Offline henche

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Re: Smoking Meats
« Reply #1552 on: March 27, 2018, 01:51:59 PM »
Did u pay more to call it “export”

What do they call it in ny?

Offline rs242

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Re: Smoking Meats
« Reply #1553 on: March 27, 2018, 01:54:16 PM »
What do they call it in ny?
Bone in ribeye, or simply rib roast or rib steak. I’ve never heard it called export rib.

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Re: Smoking Meats
« Reply #1554 on: March 27, 2018, 05:35:24 PM »
I live in NY too. I also didnt pay anything for it:)

Offline rs242

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Re: Smoking Meats
« Reply #1555 on: April 02, 2018, 08:37:58 PM »
Franklins book on amazon kindle for $3

Offline bb1836

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Re: Smoking Meats
« Reply #1556 on: April 26, 2018, 12:15:50 PM »
with so many options to choose from, and so many different threads I could've asked this question, I figured here would be the best place to ask, as its prob used the most often with you folks.

Can someone please recommend a good meat thermometer. TIA
As @davidmal says: "Likes" feed the family

Offline ushdadude

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Re: Smoking Meats
« Reply #1557 on: April 26, 2018, 01:26:04 PM »
with so many options to choose from, and so many different threads I could've asked this question, I figured here would be the best place to ask, as its prob used the most often with you folks.

Can someone please recommend a good meat thermometer. TIA

thermoworks

Offline bb1836

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Re: Smoking Meats
« Reply #1558 on: April 26, 2018, 02:11:06 PM »
As @davidmal says: "Likes" feed the family

Offline ushdadude

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