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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 524391 times)

Offline ADG

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Re: Smoking Meats
« Reply #1760 on: August 02, 2018, 02:22:41 PM »

you can, but why bother?

You dont loose the bark, deeper smoke flavor

Offline ushdadude

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Re: Smoking Meats
« Reply #1761 on: August 02, 2018, 02:24:40 PM »
You dont loose the bark, deeper smoke flavor
you can crank up the heat and put it back on after you hit your desired temp. most people stop adding wood for smoke after a few hours anyway

Offline ADG

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Re: Smoking Meats
« Reply #1762 on: August 02, 2018, 04:56:35 PM »
you can crank up the heat and put it back on after you hit your desired temp. most people stop adding wood for smoke after a few hours anyway

not in texas:)

Offline henche

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Re: Smoking Meats
« Reply #1763 on: August 02, 2018, 05:13:09 PM »
You dont loose the bark, deeper smoke flavor

Yah, but it gets dried out

Offline henche

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Re: Smoking Meats
« Reply #1764 on: August 02, 2018, 05:13:42 PM »
not in texas:)

Even franklin BBQ wraps, albeit in butcher paper

Offline rs242

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Re: Smoking Meats
« Reply #1765 on: August 02, 2018, 06:34:22 PM »
I think I’m going back to foil. I didn’t get what all the hype was about the butcher paper.

Offline henche

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Re: Smoking Meats
« Reply #1766 on: August 02, 2018, 06:40:55 PM »
I think I’m going back to foil. I didn’t get what all the hype was about the butcher paper.

AFAIK its to avoid being called a crutch

Offline ushdadude

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Re: Smoking Meats
« Reply #1767 on: August 02, 2018, 09:49:37 PM »
AFAIK its to avoid being called a crutch
;D

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Re: Smoking Meats
« Reply #1768 on: August 03, 2018, 09:48:08 AM »
Even franklin BBQ wraps, albeit in butcher paper

In one of his videos he showed all three ways (foil/paper/and no wrap). The on with no wrap had must bark flavor...

I am just discouraged because this is like the 5 or 6 one im messing up with no successes.

On a side note is he jewish?

Offline ushdadude

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Re: Smoking Meats
« Reply #1769 on: August 03, 2018, 10:00:29 AM »
I am just discouraged because this is like the 5 or 6 one im messing up with no successes.

On a side note is he jewish?
I would just try the crunch .If you're not satisfied with the results go back to crunch-less .


He's cooking brisket .Of course he's Jewish ;)

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Re: Smoking Meats
« Reply #1770 on: August 03, 2018, 12:28:11 PM »
I think I’m going back to foil. I didn’t get what all the hype was about the butcher paper.
AFAIK its to avoid being called a crutch
Butcher paper allows more moisture out so you still end up with  semi solid bark.
The few times I've used butcher paper have made a significant difference.

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1771 on: September 13, 2018, 12:18:28 PM »
I have a PBC and meanwhile I have only done brisket on it
Anything else to try that's easy to put up, but not that easy to screw up

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Re: Smoking Meats
« Reply #1772 on: September 13, 2018, 12:28:46 PM »
I have a PBC and meanwhile I have only done brisket on it
Anything else to try that's easy to put up, but not that easy to screw up
best chicken @henche has ever had

Offline henche

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Re: Smoking Meats
« Reply #1773 on: September 13, 2018, 12:31:21 PM »
Yah, do whole chickens with Memphis dust

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1774 on: September 13, 2018, 01:15:04 PM »
Yah, do whole chickens with Memphis dust
I'm off sugar
Any other ideas for a rub?

Offline rs242

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Re: Smoking Meats
« Reply #1775 on: September 13, 2018, 05:11:21 PM »
I'm off sugar
Any other ideas for a rub?
For chicken I like
olive oil for bonding.
Salt
garlic powder
Paprika
Turmeric

Offline henche

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Re: Smoking Meats
« Reply #1776 on: September 13, 2018, 09:30:06 PM »
I think I've posted my go to PBC recipes a while back, but here they are:

1. Brisket with Big Bad Beef Rub.  Full packer only, hang for about 6 hours, then wrap, put in oven at 225 for another 6.
2. Whole chickens with memphis dust. Hang for about 3 hours (I use 4-5 pound chickens).
3. Salmon. Brine in salt and brown sugar overnight. Then put on plank, cover in thick layer of brown sugar, and put in PBC for about an hour.
4. Wings.  Toss with seasoned salt and random herbs. Or with Memphis dust.  Smoke for 45 mins on the rack, then remove poles to boost heat and baste and flip often with mix of hot sauce and brown sugar or honey until crispy.
5. Ribs. I don't make often, but if I do, it's with BBB rub, and bbq sauce, and usually hang them.

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Re: Smoking Meats
« Reply #1777 on: September 16, 2018, 06:44:02 PM »


I think I've posted my go to PBC recipes a while back, but here they are:

1. Brisket with Big Bad Beef Rub.  Full packer only, hang for about 6 hours, then wrap, put in oven at 225 for another 6.
Do u put in some wood too or only charcoal?

Offline rs242

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Re: Smoking Meats
« Reply #1778 on: September 16, 2018, 07:45:42 PM »
Do u put in some wood too or only charcoal?
He only does charcoal. I like to add some wood for beef, Chicken I do not.

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Re: Smoking Meats
« Reply #1779 on: September 16, 2018, 07:58:27 PM »
I need smoke my pastrami, maybe tomorrow. I put it up to cure last motzash. It's a 15 lb brisket, minus a couple lb that I cut off for rh