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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 507271 times)

Online Mordyk

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Re: Smoking Meats
« Reply #2060 on: May 23, 2021, 11:38:26 AM »
I need some tips regarding smoking a second cut brisket.

I have yet to master a real juicy brisket. With a nice bark

Should I let this one ride all the way without crutching?  It was a really good marbleized piece
#TYH

Offline aygart

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Re: Smoking Meats
« Reply #2061 on: May 23, 2021, 11:48:15 AM »
I need some tips regarding smoking a second cut brisket.

I have yet to master a real juicy brisket. With a nice bark

Should I let this one ride all the way without crutching?  It was a really good marbleized piece
a trick is to use a "deckle" instead
Then the question is what is the deckle?
« Last Edit: May 23, 2021, 12:02:38 PM by aygart »
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Offline noturbizniss

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Re: Smoking Meats
« Reply #2062 on: May 23, 2021, 11:53:51 AM »
I need some tips regarding smoking a second cut brisket.

I have yet to master a real juicy brisket. With a nice bark

Should I let this one ride all the way without crutching?  It was a really good marbleized piece
Point is very foregiving. Make sure to use probe test
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Offline ushdadude

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Re: Smoking Meats
« Reply #2063 on: May 23, 2021, 12:10:45 PM »
I need some tips regarding smoking a second cut brisket.

I have yet to master a real juicy brisket. With a nice bark

Should I let this one ride all the way without crutching?  It was a really good marbleized piece


Crunch until 203 and then return to smoker to firm up bark

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Re: Smoking Meats
« Reply #2064 on: May 23, 2021, 12:10:54 PM »
a trick is to use a "deckle" instead
Then the question is what is the deckle?
I tried the deckle once.  Really wasn't good
#TYH

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Re: Smoking Meats
« Reply #2065 on: May 23, 2021, 12:11:22 PM »

Crunch until 203 and then return to smoker to firm up bark
At what temp to firm the bark?
#TYH

Offline ushdadude

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Re: Smoking Meats
« Reply #2066 on: May 23, 2021, 12:13:45 PM »
At what temp to firm the bark?


I usually keep at at the smoking temp but you can bump it up. But recently I've skipped it

Offline rs242

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Re: Smoking Meats
« Reply #2067 on: May 23, 2021, 12:17:34 PM »
At what temp to firm the bark?
If u just doing second cut and it’s well marbleized You might need to take it higher then 203 ... always use prob test.

Offline moko

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Re: Smoking Meats
« Reply #2068 on: May 23, 2021, 02:07:41 PM »
a trick is to use a "deckle" instead
Then the question is what is the deckle?
deckle=top of the rib

I tried the deckle once.  Really wasn't good
I do it regularly on a PBC. Comes out fine. It's quite thin so it will reach temp much faster (I find it about 3 hours).
« Last Edit: May 23, 2021, 02:10:51 PM by moko »

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Re: Smoking Meats
« Reply #2069 on: May 23, 2021, 02:21:14 PM »
deckle=top of the rib


Until they sell both next to each other and they look different (and different prices)


I do it regularly on a PBC. Comes out fine. It's quite thin so it will reach temp much faster (I find it about 3 hours).

I do it regularly in a weber kettle with snake method. It gets a very strong smokey taste.
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Offline moko

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Re: Smoking Meats
« Reply #2070 on: May 23, 2021, 02:28:18 PM »
Until they sell both next to each other and they look different (and different prices)
I do it regularly in a weber kettle with snake method. It gets a very strong smokey taste.
if it's not too of the rib, it will be the trimmed end of the point.

Some recent stuff....
The minute roast wasn't as juicy as the brisket but its definitely a great way to cook a minute roast










Offline aygart

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Re: Smoking Meats
« Reply #2071 on: May 23, 2021, 02:30:53 PM »
if it's not too of the rib, it will be the trimmed end of the point.

Some recent stuff....
The minute roast wasn't as juicy as the brisket but its definitely a great way to cook a minute roast


Ah so it just means they trim off the really thin parts?

I would imagine a minute roast would be dryish.
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Re: Smoking Meats
« Reply #2072 on: May 27, 2021, 07:36:33 PM »
This
READ THE DARN WIKI!!!!

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Offline ushdadude

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Re: Smoking Meats
« Reply #2073 on: May 27, 2021, 09:18:50 PM »

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Re: Smoking Meats
« Reply #2074 on: May 27, 2021, 09:39:43 PM »
I have a pellet smoker but really want to get an offset that runs on the real stuff.  What's a good cheap option
#TYH

Offline Naftuli19

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Re: Smoking Meats
« Reply #2075 on: May 28, 2021, 11:58:57 AM »
I have a pellet smoker but really want to get an offset that runs on the real stuff.  What's a good cheap option
cheap as in a cheap Yoder, Lang, Meadow Creek, style, or cheap as in home depot style cheap ;)
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Offline Naftuli19

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Re: Smoking Meats
« Reply #2076 on: June 04, 2021, 12:58:34 PM »


 :P :P
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Offline Zalc

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Re: Smoking Meats
« Reply #2077 on: June 05, 2021, 03:53:51 PM »
I have a pellet smoker but really want to get an offset that runs on the real stuff.  What's a good cheap option
I'm pretty happy with a masterbuilt gravity 560, and I'm not expecting it to last forever. It's more tech product then grill, but works spectacularly.

I got it for under $200 at a HD end of season though, so I can't really opine on the value at MSRP.

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Re: Smoking Meats
« Reply #2078 on: June 06, 2021, 01:04:06 PM »
cheap as in a cheap Yoder, Lang, Meadow Creek, style, or cheap as in home depot style cheap ;)
Cheap as in Max $800 for a decent piece
#TYH

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Re: Smoking Meats
« Reply #2079 on: June 07, 2021, 08:06:33 AM »
I'm in need of a new new probe.  Need multi probes. Any recommendations?
#TYH