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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 505114 times)

Offline noturbizniss

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Re: Smoking Meats
« Reply #2080 on: June 07, 2021, 08:07:56 AM »
I'm in need of a new new probe.  Need multi probes. Any recommendations?
Thermoworks signal can take 4 probes
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Offline Naftuli19

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Re: Smoking Meats
« Reply #2081 on: June 07, 2021, 11:29:05 AM »
I'm in need of a new new probe.  Need multi probes. Any recommendations?
I use the weber and Meater
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Offline Naftuli19

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Re: Smoking Meats
« Reply #2082 on: June 08, 2021, 03:01:10 PM »


Smoked Marrow bones turned out bonkers  :)
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Offline ushdadude

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Re: Smoking Meats
« Reply #2083 on: June 08, 2021, 03:08:42 PM »

Smoked Marrow bones turned out bonkers  :)
looks awesome! how did you prevent the liquefied marrow from draining out the sides?

Offline Naftuli19

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Re: Smoking Meats
« Reply #2084 on: June 08, 2021, 03:10:59 PM »
looks awesome! how did you prevent the liquefied marrow from draining out the sides?
i tried sealing it off with silver foil but u can see that some of it leaked so i let it cool down and just poured it back on to the bones
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Offline Mordyk

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Re: Smoking Meats
« Reply #2085 on: June 08, 2021, 06:16:48 PM »

Smoked Marrow bones turned out bonkers  :)
Exact recipe and instructions please
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Re: Smoking Meats
« Reply #2086 on: June 08, 2021, 07:43:24 PM »
i tried sealing it off with silver foil but u can see that some of it leaked so i let it cool down and just poured it back on to the bones
Use a loaf pan
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Offline Naftuli19

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Re: Smoking Meats
« Reply #2087 on: June 11, 2021, 12:12:35 PM »
Part of yesterdays cook njoy 8)








Coffee crusted veal roast


Smoked Chulent


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Offline elazarmn

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Re: Smoking Meats
« Reply #2088 on: June 11, 2021, 03:49:50 PM »
@Naftuli19 what smoker do you have?

Offline Naftuli19

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Re: Smoking Meats
« Reply #2089 on: June 14, 2021, 11:21:32 AM »
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Offline Mordyk

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Re: Smoking Meats
« Reply #2090 on: June 21, 2021, 09:14:55 PM »
NICE!
it's and expensive hobby....but at least you get dinner out of it.

Why do you think removing too much ft was a problem? dried out? Did you wrap and put in oven at all?

I recently moved to curing and smoking my own pastrami. Next level amazing.

Any tips?
#TYH

Offline ushdadude

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Re: Smoking Meats
« Reply #2091 on: June 21, 2021, 09:36:11 PM »
Any tips?
to be fair, it's really Montreal smoked meat. I dry brine instead of wet brine. I use amazingribs pastrami recipe and just add curing salt according to their calculator. also kosher salt half tsp per lb. let it sit covered in fridge for a week and then smoke as normal.

Offline noturbizniss

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Re: Smoking Meats
« Reply #2092 on: June 21, 2021, 11:53:31 PM »
Any tips?
I've done amazing ribs straight pastrami. I make corned beef with 1st cut brisket then do pastrami. Comes out great
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Offline yesitsme

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Re: Smoking Meats
« Reply #2093 on: June 22, 2021, 01:42:53 AM »
["-"]

Offline yesitsme

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Re: Smoking Meats
« Reply #2094 on: June 22, 2021, 01:45:13 AM »
Quote
So what is pastrami? Simply put, it’s Jewish barbecue, a.k.a. corned beef with chutzpah!

Never new pastrami was a yid
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Offline rs242

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Re: Smoking Meats
« Reply #2095 on: June 22, 2021, 08:21:04 AM »
to be fair, it's really Montreal smoked meat. I dry brine instead of wet brine. I use amazingribs pastrami recipe and just add curing salt according to their calculator. also kosher salt half tsp per lb. let it sit covered in fridge for a week and then smoke as normal.
What is the calculation for the curing salt?

Offline Euclid

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Smoking Meats
« Reply #2096 on: June 22, 2021, 08:25:20 AM »
What is the calculation for the curing salt?
The FDA recommended ratio is 1 teaspoon for 5 pounds.

Curing salt contains an ingredient which is toxic if used at more than FDA approved levels - so measure carefully.

Offline moko

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Re: Smoking Meats
« Reply #2097 on: June 22, 2021, 08:46:49 AM »
See this video about using celery powder instead of curing salt with identical results (see all their other awesome videos as well)


Offline Mordyk

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Re: Smoking Meats
« Reply #2098 on: June 22, 2021, 08:49:05 AM »
to be fair, it's really Montreal smoked meat. I dry brine instead of wet brine. I use amazingribs pastrami recipe and just add curing salt according to their calculator. also kosher salt half tsp per lb. let it sit covered in fridge for a week and then smoke as normal.
I'm actually brining a brisket now to prepare to smoke for pastrami
#TYH

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Re: Smoking Meats
« Reply #2099 on: June 22, 2021, 10:06:57 AM »