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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 507663 times)

Offline hachover

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Re: Smoking Meats
« Reply #180 on: March 03, 2016, 03:48:16 PM »
Being a physicianan attorney is more unhealthy than smoking.

FTFY
I'm an optimist; but only because life isn't going to give me any other good choices.

Offline ushdadude

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Re: Smoking Meats
« Reply #181 on: March 03, 2016, 04:32:46 PM »
Being a physician is more unhealthy than smoking.

Dentist was voted one of the most dangerous jobs. Go figure

Offline henche

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Re: Smoking Meats
« Reply #182 on: March 03, 2016, 04:49:05 PM »
Dentist was voted one of the most dangerous jobs. Go figure

and they have the gall to tell us not to smoke.  hypocrites.

Offline Sport

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Re: Smoking Meats
« Reply #183 on: March 03, 2016, 04:51:43 PM »

Offline hachover

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Re: Smoking Meats
« Reply #184 on: March 03, 2016, 05:23:46 PM »
Dentist was voted one of the most dangerous jobs. Go figure

Not voted - it has been shown statistically to have one of the highest suicide rates by profession. Though physician beats out even dentist.

http://mentalhealthdaily.com/2015/01/06/top-11-professions-with-highest-suicide-rates/

Though I've always been of the strong opinion that the profession with the worst suicide rates is actually statistician, but since they are the ones compiling the results they make sure we don't know it. I mean seriously, how can it be more worthwhile to live as a number cruncher?
I'm an optimist; but only because life isn't going to give me any other good choices.

Offline Sport

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Re: Smoking Meats
« Reply #185 on: March 08, 2016, 12:15:32 PM »
Also, FYI, Arons Kissena farms selling brisket for 6.99 today and tomorrow.
5.99 1st cut at seasons Queens today.

Offline ushdadude

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Re: Smoking Meats
« Reply #186 on: March 09, 2016, 07:04:10 AM »
Has anyone tried making pastrami?  Like this http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

I strongly considered this recipe but then realized, i don't love too much pepper and I don't like coriander. Heck, I don't love pastrami :-\

Offline henche

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Re: Smoking Meats
« Reply #187 on: March 09, 2016, 08:59:49 AM »
I strongly considered this recipe but then realized, i don't love too much pepper and I don't like coriander. Heck, I don't love pastrami :-\

lol good thinking

I love pastrami

Offline ushdadude

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Re: Smoking Meats
« Reply #188 on: March 09, 2016, 10:42:27 AM »
lol good thinking

I love pastrami
I was just in it for the challenge  ;D

Offline rs242

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Re: Smoking Meats
« Reply #189 on: March 13, 2016, 03:11:12 PM »
I'm in the middle of smoking a brisket 4 1/2 pounds. 3 1/2 hours in right through the stall and the fat side 174 f* and the thin side 164 f* isn't this odd the thin side is cooler the fat side

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Re: Smoking Meats
« Reply #190 on: March 13, 2016, 04:11:17 PM »
I'm in the middle of smoking a brisket 4 1/2 pounds. 3 1/2 hours in right through the stall and the fat side 174 f* and the thin side 164 f* isn't this odd the thin side is cooler the fat side
That's fast to get to 174. What temp is the smoker at ?

Offline rs242

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Re: Smoking Meats
« Reply #191 on: March 13, 2016, 04:13:46 PM »

That's fast to get to 174. What temp is the smoker at ?
thats what I was thinking smoker is at 250

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Re: Smoking Meats
« Reply #192 on: March 13, 2016, 04:15:44 PM »
thats what I was thinking smoker is at 250
What type of thermometer are you using?  My built in thermometer is sometimes 25 degrees "colder" than what the real temp is. 

Offline rs242

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Re: Smoking Meats
« Reply #193 on: March 13, 2016, 04:18:18 PM »

What type of thermometer are you using?  My built in thermometer is sometimes 25 degrees "colder" than what the real temp is.
electric smoker so temps are consistent

Offline rs242

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Re: Smoking Meats
« Reply #194 on: March 13, 2016, 04:20:45 PM »
Well now in the last hour only raised to 178

Offline Sport

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Re: Smoking Meats
« Reply #195 on: March 13, 2016, 04:25:27 PM »
electric smoker so temps are consistent
Aha, either way 250 is the highest temp for optimal smoking maybe try lowering it next time.

Offline ushdadude

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Re: Smoking Meats
« Reply #196 on: March 13, 2016, 04:26:30 PM »
Well now in the last hour only raised to 178

I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great

Offline rs242

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Re: Smoking Meats
« Reply #197 on: March 13, 2016, 05:12:08 PM »

I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great
Do you  through it on high flame after for bark? I wrapped it at 174 how long u think till it hits 203?

Offline ushdadude

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Re: Smoking Meats
« Reply #198 on: March 13, 2016, 05:14:54 PM »
Do you  through it on high flame after for bark? I wrapped it at 174 how long u think till it hits 203?

i either broil it or put it on my gas grill for a few minutes. shouldn't long at all to hit 203 once wrapped.

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Re: Smoking Meats
« Reply #199 on: March 13, 2016, 05:21:44 PM »
I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great
I'm always nervous to do that.  so far I've been able to make it through to at least 197.