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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 194479 times)

Offline ushdadude

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Re: Smoking Meats
« Reply #2040 on: March 18, 2021, 02:27:16 PM »
Trolls will always post stupid replies

Offline Naftuli19

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Re: Smoking Meats
« Reply #2041 on: May 12, 2021, 04:52:02 PM »
I'm having some serious dilemma deciding which one to go with, I have read countless forums and articles but still cant make a decision, maybe someone here can pull me towards one over the other.

https://www.yodersmokers.com/backyard/the-kingman

Vs.

http://www.horizonbbqsmokers.com/backyard-smokers-1/30-rd-special-marshal-smoker
ETA: ended up getting a Lang Offset for those who are curious...
Sometimes You Will Never Know the True Value of A Moment Until It's Become A Memory...

Offline moko

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Re: Smoking Meats
« Reply #2042 on: May 12, 2021, 09:53:40 PM »



My PBC cart

Offline Zalc

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Re: Smoking Meats
« Reply #2043 on: May 12, 2021, 11:55:51 PM »


My PBC cart
Cool!
Where'd you get the cart?
Cost?

Offline moko

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Re: Smoking Meats
« Reply #2044 on: May 13, 2021, 06:58:58 AM »
Cool!
Where'd you get the cart?
Cost?
https://www.harborfreight.com/24-in-x-36-in-two-shelf-steel-service-cart-62587.html

Wasn't my idea as you can see from the customer images

I used this cutting tool to cut the hole and added paper towel holder

I'm considering welding a wall between the open area on the top shelf and the smoker, and then adding a faucet and drain.

Best part about the PBC yet is smoking chicken. Every Friday we hang a chicken and a couple of huge turkey wings. Come back 3 hrs later and it's done. No need to temp, or fiddle, or anything else. If you want to crisp up the skin, crack open the lid for 15-20 min at the end. (HT: @henche )

We've done a bunch other items which are all close to "set & forget", but only chicken is truly "set & forget" and it's the best chicken in the world.

« Last Edit: May 13, 2021, 07:27:48 AM by moko »

Offline upside down

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Re: Smoking Meats
« Reply #2045 on: May 14, 2021, 06:26:10 AM »
First time smoking a brisket Iím going to use the recipe from amazing ribs.com
My question is, Is a regular second cut brisket from a kosher supermarket considered pre salted from when they kasher it, or should I be putting on the 1/2 teaspoon of kosher salt per Pound of meat before putting on the spice rub?
Thanks

Offline Sport

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Re: Smoking Meats
« Reply #2046 on: May 14, 2021, 07:52:20 AM »


First time smoking a brisket Iím going to use the recipe from amazing ribs.com
My question is, Is a regular second cut brisket from a kosher supermarket considered pre salted from when they kasher it, or should I be putting on the 1/2 teaspoon of kosher salt per Pound of meat before putting on the spice rub?
Thanks

Yes its considered somewhat presalted, I cut the amount of salt in half and put it on with the rub.

Offline noturbizniss

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Re: Smoking Meats
« Reply #2047 on: May 14, 2021, 08:06:11 AM »

Yes its considered somewhat presalted, I cut the amount of salt in half and put it on with the rub.
Definitely not. The salt is on for an hour max and washed off. It has slightly more than zero impact
First time smoking a brisket Iím going to use the recipe from amazing ribs.com
My question is, Is a regular second cut brisket from a kosher supermarket considered pre salted from when they kasher it, or should I be putting on the 1/2 teaspoon of kosher salt per Pound of meat before putting on the spice rub?
Thanks
Absolutely not. Follow the recipe. Kosher meat barely has any salt flavor.

Hell, when I brine turkeys I follow exact recipes and it never is too salty.
READ THE DARN WIKI!!!!

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

Offline Sport

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Re: Smoking Meats
« Reply #2048 on: May 14, 2021, 08:07:14 AM »
Definitely not. The salt is on for an hour max and washed off. It has slightly more than zero impactAbsolutely not. Follow the recipe. Kosher meat barely has any salt flavor.

Hell, when I brine turkeys I follow exact recipes and it never is too salty.
That's what everyone says but when I've followed the recipe it was way too salty.

Offline noturbizniss

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Re: Smoking Meats
« Reply #2049 on: May 14, 2021, 08:15:24 AM »
That's what everyone says but when I've followed the recipe it was way too salty.
Did you measure by weight or by volume? Was it a very thin brisket? Fat cap on or off?
READ THE DARN WIKI!!!!

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

Offline Sport

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Re: Smoking Meats
« Reply #2050 on: May 14, 2021, 08:24:49 AM »
Did you measure by weight or by volume? Was it a very thin brisket? Fat cap on or off?
Weight,
full >15 lb packers. Slightly trimmed (1/4" or > fat cap)

Offline ushdadude

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Re: Smoking Meats
« Reply #2051 on: May 14, 2021, 09:39:36 AM »
It's a controversial topic. Izzy does cut the salt down from traditional recipes
Trolls will always post stupid replies

Offline Mordyk

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Re: Smoking Meats
« Reply #2052 on: May 14, 2021, 10:04:27 AM »
First time smoking a brisket Iím going to use the recipe from amazing ribs.com
My question is, Is a regular second cut brisket from a kosher supermarket considered pre salted from when they kasher it, or should I be putting on the 1/2 teaspoon of kosher salt per Pound of meat before putting on the spice rub?
Thanks
just a few data points:

know how to cut it.
don't be afraid to go by feel.
let it rest the required time even if you lose patience.


Good Luck!
#TYH

Offline moko

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Re: Smoking Meats
« Reply #2053 on: May 14, 2021, 10:22:00 AM »
Should I be concerned about smoking a full brisket first night/ day YT without being able to temp it?
Plan is to hang it before going to shul for the night. Wrap when I get home around 7:30 and put on grate. Pull when I wake up at 11/12pm. Rest for an hour and slice.

Any concerns about guestimating temps?

Offline noturbizniss

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Re: Smoking Meats
« Reply #2054 on: May 14, 2021, 10:23:00 AM »
Should I be concerned about smoking a full brisket first night/ day YT without being able to temp it?
Plan is to hang it before going to shul for the night. Wrap when I get home around 7:30 and put on grate. Pull when I wake up at 11/12pm. Rest for an hour and slice.

Any concerns about guestimating temps?
16 hours?

Just go probe tender
READ THE DARN WIKI!!!!

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

Offline moko

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Re: Smoking Meats
« Reply #2055 on: May 14, 2021, 12:16:30 PM »
16 hours?

Just go probe tender
more like 12 hours

Offline Zalc

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Re: Smoking Meats
« Reply #2056 on: May 14, 2021, 05:32:25 PM »
That's what everyone says but when I've followed the recipe it was way too salty.
IMO You've gotta cut the salt down, but not out.

Offline rs242

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Smoking Meats
« Reply #2057 on: May 14, 2021, 06:22:10 PM »
Should I be concerned about smoking a full brisket first night/ day YT without being able to temp it?
Plan is to hang it before going to shul for the night. Wrap when I get home around 7:30 and put on grate. Pull when I wake up at 11/12pm. Rest for an hour and slice.

Any concerns about guestimating temps?
Does your pbc stay hot 12 hours? Mine is more like 8 ...

Offline Sport

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Re: Smoking Meats
« Reply #2058 on: May 14, 2021, 07:06:02 PM »
IMO You've gotta cut the salt down, but not out.
That's exactly what I wrote I do, cut it in half

Offline Naftuli19

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Re: Smoking Meats
« Reply #2059 on: May 21, 2021, 12:11:20 PM »
Definitely not. The salt is on for an hour max and washed off. It has slightly more than zero impactAbsolutely not. Follow the recipe. Kosher meat barely has any salt flavor.

+1
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