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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 507595 times)

Offline ushdadude

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Re: Smoking Meats
« Reply #200 on: March 13, 2016, 05:23:08 PM »
I'm always nervous to do that.  so far I've been able to make it through to at least 197.

do you mop the meat to keep it from getting too dry?

Offline Sport

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Re: Smoking Meats
« Reply #201 on: March 13, 2016, 05:28:44 PM »
do you mop the meat to keep it from getting too dry?
No, I've gotten pretty lucky so far. My briskets are always nice and moist. I think it helps that I've only smoked 2nd cuts with nice fat caps.

Offline rs242

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Re: Smoking Meats
« Reply #202 on: March 13, 2016, 05:29:35 PM »

I always wrap my meat at 145ish and bring it up to 203 that way. always comes out great
45 min later wrapped and all stuck at 180 getting very nervous

Offline ushdadude

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Re: Smoking Meats
« Reply #203 on: March 13, 2016, 05:30:57 PM »
No, I've gotten pretty lucky so far. My briskets are always nice and moist. I think it helps that I've only smoked 2nd cuts with nice fat caps.

nice. i usually do 2nd cut as well. the main reason i wrap is to speed it along. i also pour a little beer into the wrapping to prevent it from drying out. i've put it in my oven at 300 this way to speed it along and it still comes out excellent.

Offline henche

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Re: Smoking Meats
« Reply #204 on: March 13, 2016, 06:21:21 PM »
Yah, wrap and stick in oven is way to go.

Offline Sport

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Re: Smoking Meats
« Reply #205 on: March 13, 2016, 07:41:30 PM »
Yah, wrap and stick in oven is way to go.
You guys aren't scared you're going to ruin the bark ?
Also, thats cheating

Offline ushdadude

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Re: Smoking Meats
« Reply #206 on: March 13, 2016, 07:51:11 PM »
You guys aren't scared you're going to ruin the bark ?
Also, thats cheating
Wrap loosely and dehydrate bark after. It's not cheating if it's posted on amazing ribs   ;D

Offline henche

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Re: Smoking Meats
« Reply #207 on: March 13, 2016, 08:17:50 PM »
Wrap loosely and dehydrate bark after. It's not cheating if it's posted on amazing ribs   ;D

It's also not cheating if it's not a game.

Offline ushdadude

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Re: Smoking Meats
« Reply #208 on: March 14, 2016, 10:54:46 AM »
45 min later wrapped and all stuck at 180 getting very nervous
So how did it go in the end?

Offline rs242

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Re: Smoking Meats
« Reply #209 on: March 14, 2016, 11:00:24 AM »

So how did it go in the end?
Soft like butter. Was getting late and temp wasn't rising so I wrapped and through in the oven at 300, still was hitting 203 so I raised oven to 325. Finally hit 201 took it out let it rest for about 20 min I would have done longer but my guest where waiting. Over all was great. It was my first time using my electric smoker, a nervous day but a great outcome.

Offline ushdadude

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Re: Smoking Meats
« Reply #210 on: March 14, 2016, 12:59:55 PM »
Soft like butter. Was getting late and temp wasn't rising so I wrapped and through in the oven at 300, still was hitting 203 so I raised oven to 325. Finally hit 201 took it out let it rest for about 20 min I would have done longer but my guest where waiting. Over all was great. It was my first time using my electric smoker, a nervous day but a great outcome.
excellent. glad you enjoyed. the wrap is awesome

Offline henche

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Re: Smoking Meats
« Reply #211 on: March 17, 2016, 12:41:14 AM »
Just wrapped the brisket and threw in oven at 225 wrapped, on timed cook, to finish while I finish working and maybe go to sleep.   

I'm highly impressed with by PBC that I can smoke and work late the same night.

Offline sunshine0

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Re: Smoking Meats
« Reply #212 on: March 17, 2016, 02:34:05 AM »
Try smoked fish it is delicious & a little pricey.
Nothing is really particular but everything is just  fine.

Offline Emkay

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Re: Smoking Meats
« Reply #213 on: March 17, 2016, 04:17:00 AM »
Try smoked fish it is delicious & a little pricey.
A.K.A  lox.

Offline moko

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Re: Smoking Meats
« Reply #214 on: March 17, 2016, 07:50:24 AM »
A.K.A  lox.
lox is pickled salmon iinm

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Re: Smoking Meats
« Reply #215 on: March 17, 2016, 07:53:50 AM »

Just wrapped the brisket and threw in oven at 225 wrapped, on timed cook, to finish while I finish working and maybe go to sleep.   

I'm highly impressed with by PBC that I can smoke and work late the same night.

Would love to hear more about your PBC as I am very much thinking of getting one in the next few weeks.
Work hard, Play harder!

Offline Emkay

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Re: Smoking Meats
« Reply #216 on: March 17, 2016, 07:58:21 AM »
lox is pickled salmon iinm
Technically.

Offline ushdadude

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Re: Smoking Meats
« Reply #217 on: March 17, 2016, 10:25:07 AM »
Just wrapped the brisket and threw in oven at 225 wrapped, on timed cook, to finish while I finish working and maybe go to sleep.   

I'm highly impressed with by PBC that I can smoke and work late the same night.

Are you concerned, halachicly, with leaving meat unprotected?

Offline moko

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Re: Smoking Meats
« Reply #218 on: March 17, 2016, 10:43:03 AM »
Are you concerned, halachicly, with leaving meat unprotected?
in your own home?

Offline ushdadude

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Re: Smoking Meats
« Reply #219 on: March 17, 2016, 10:49:47 AM »