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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 146133 times)

Offline yesitsme

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Re: Smoking Meats
« Reply #1935 on: June 14, 2020, 10:20:44 PM »
https://amazingribs.com/ratings-reviews/pellet-grill/weber-smokefire-pellet-grill

lets wait till Weber figures it out
I don't think its worth the money till they fix the issues

Offline Martyb

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Re: Smoking Meats
« Reply #1936 on: July 07, 2020, 01:10:43 PM »
Question for all you PBC fans. I'm going to jump on the bandwagon and buy one.

Should i get just the PBC and buy 2 or 3 of the necessary accessories or should i just go with the select package (and also buy a turkey hook), is the package worth the extra $70 or do i not need most of the extra accessories? TIA

Offline pointer

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Re: Smoking Meats
« Reply #1937 on: July 08, 2020, 01:30:15 AM »
No. Common misconception. Salting for kasher is Maybe an hour. Doesn't really sink in.
Salt penetrates an inch a DAY so kasherong has basically minimal impact.

https://facebook.com/groups/2276955785891304?view=permalink&id=2509093366010877
Looks like Izzy strongly disagrees with you.
Start at 02:00

Offline Naftuli19

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Re: Smoking Meats
« Reply #1938 on: July 08, 2020, 01:34:02 PM »
Looks like Izzy strongly disagrees with you.
Start at 02:00

saw that a while ago never had non kosher meat to know maybe @CountValentine  can testify to this, but i use 50% of BP and salt and its good.
Sometimes You Will Never Know the True Value of A Moment Until It's Become A Memory...

Offline pointer

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Re: Smoking Meats
« Reply #1939 on: July 08, 2020, 03:27:13 PM »
saw that a while ago never had non kosher meat to know maybe @CountValentine  can testify to this, but i use 50% of BP and salt and its good.
Question is, How much salt does a traditional Texas rub have? maybe more.

Offline Naftuli19

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Re: Smoking Meats
« Reply #1940 on: July 08, 2020, 03:28:51 PM »
Question is, How much salt does a traditional Texas rub have? maybe more.
Aaron Franklin uses equal parts salt and bp
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Offline Martyb

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Re: Smoking Meats
« Reply #1941 on: July 09, 2020, 03:16:59 PM »
Question for all you PBC fans. I'm going to jump on the bandwagon and buy one.

Should i get just the PBC and buy 2 or 3 of the necessary accessories or should i just go with the select package (and also buy a turkey hook), is the package worth the extra $70 or do i not need most of the extra accessories? TIA

Any suggestions from the PBC users?

Offline pointer

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Re: Smoking Meats
« Reply #1942 on: July 09, 2020, 03:20:43 PM »
Aaron Franklin uses equal parts salt and bp
I guess then Izzy doesn't consider that " a pure Texas rub".

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Re: Smoking Meats
« Reply #1943 on: July 30, 2020, 08:26:41 PM »
I'm scheduling a big smoke for sunday. Just got my new traeger and going to take it for a spin :)

I want to smoke:
Dino ribs
Beef rack ribs
Brisket.


I know smoking 101 but any tips would be helpful. Also which flavor pellets to use. And setting my temp at 250 for all are ok?

For Dino: I'm doing basic rub, getting the temp to jiggle test

For rib, same but adding bbq sauce for last half hour

For brisket, basic rub, wrap when stalled, bring to 200 and rest.
« Last Edit: July 30, 2020, 09:00:24 PM by Mordyk »

Offline Sport

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Re: Smoking Meats
« Reply #1944 on: July 30, 2020, 08:30:12 PM »


I'm scheduling a big smoke for sunday. Just got my new traeger and going to take it for a spin :)

I want to smoke:
Dino ribs
Beef rack ribs
Brisket.


I know smoking 101 but any tips would be helpful.

For Dino: I'm doing basic rub, getting the temp to 200

For rib, same but adding bbq sauce for last half hour

For brisket, basic rub, wrap when stalled, bring to 200 and rest.

You got it all down, good luck!
Only thing I'd add is before letting the brisket rest, open the wrap for about half hour so you dont have carryover cooking and then rewrap.

Offline Mordyk

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Re: Smoking Meats
« Reply #1945 on: July 30, 2020, 08:42:17 PM »

You got it all down, good luck!
Only thing I'd add is before letting the brisket rest, open the wrap for about half hour so you dont have carryover cooking and then rewrap.
Which pellets flavors to use for each?

Offline moish

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Re: Smoking Meats
« Reply #1946 on: July 31, 2020, 11:02:40 AM »
Dino ribs
Beef rack ribs
Do you mean beef back ribs? If not, what's the difference? FWIU, dino ribs are uncut short ribs. Back ribs would be the ones from where they cut the rib roast, so less meat on them

Offline mme

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Re: Smoking Meats
« Reply #1947 on: July 31, 2020, 11:16:41 AM »
I'm scheduling a big smoke for sunday. Just got my new traeger and going to take it for a spin :)

I want to smoke:
Dino ribs
Beef rack ribs
Brisket.

For brisket, basic rub, wrap when stalled, bring to 200 and rest.
DO? ;)

Offline Mordyk

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Re: Smoking Meats
« Reply #1948 on: July 31, 2020, 01:59:06 PM »
Do you mean beef back ribs? If not, what's the difference? FWIU, dino ribs are uncut short ribs. Back ribs would be the ones from where they cut the rib roast, so less meat on them
Meant back ribs

Offline Mordyk

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Re: Smoking Meats
« Reply #1949 on: July 31, 2020, 01:59:31 PM »
DO? ;)
Family DO ;)

Maybe next time...