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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 152268 times)

Offline cholent

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Re: Smoking Meats
« Reply #570 on: October 14, 2016, 01:14:36 AM »
My briskets have been smoking since 4 pm and they're still stuck at 130! I usually don't like to crutch till 150 but I might have to either raise the heat (it's at 225 now) or just crutch early. I have another 2-3 hours till I go to sleep but at the rate it's going it will very likely not be at 150 yet by then
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Re: Smoking Meats
« Reply #571 on: October 14, 2016, 01:31:04 AM »
My briskets have been smoking since 4 pm and they're still stuck at 130! I usually don't like to crutch till 150 but I might have to either raise the heat (it's at 225 now) or just crutch early. I have another 2-3 hours till I go to sleep but at the rate it's going it will very likely not be at 150 yet by then
I say crutch

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Re: Smoking Meats
« Reply #572 on: October 14, 2016, 02:15:18 AM »
Smoke like normal till perfection
Then freeze it
Reheat it day of
I smoke. 3 briskets going now in fact. and I agree with his advice
 
Even with crutch if you have good bark before you crutch you should still have bark left.
So how would you heat? Light steam?

Offline henche

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Re: Smoking Meats
« Reply #573 on: October 14, 2016, 02:25:02 AM »
Ok, my verdict is in.  Montreal smoked meat beats pastrami every day of the week.

Offline cholent

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Re: Smoking Meats
« Reply #574 on: October 14, 2016, 03:03:09 AM »
I say crutch

I ended up following my 3 am rule, meat needs to be crutched by 3 am so I can cut off an end to taste and still be able to drink my morning coffee at 9 am

Bark is fantastic, flavor is out of this world. Varying degrees of chewiness left for each HOP, but that's fine since I'm still going to crutch now. I'll freeze tomorrow then defrost, slice, and warm on yt.
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Offline cholent

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Re: Smoking Meats
« Reply #575 on: October 14, 2016, 03:04:20 AM »
So how would you heat? Light steam?

Light steam is fine, I've also done a very tight wrap in an oven at 275 for 45 min to 1 hr, or place in a ziplock bag, squeeze out all air, and submerge in boiling water
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Re: Smoking Meats
« Reply #576 on: October 14, 2016, 07:43:31 AM »
I ended up following my 3 am rule, meat needs to be crutched by 3 am so I can cut off an end to taste and still be able to drink my morning coffee at 9 am

Bark is fantastic, flavor is out of this world. Varying degrees of chewiness left for each HOP, but that's fine since I'm still going to crutch now. I'll freeze tomorrow then defrost, slice, and warm on yt.
What was IT when you crutched?
Also, learn to drink coffee the way its meant to be and you wont have such difficult decisions to make.

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Re: Smoking Meats
« Reply #577 on: October 14, 2016, 09:03:05 AM »
Ok, my verdict is in.  Montreal smoked meat beats pastrami every day of the week.
How does it differ from "almost Katz's" other that dry curing?
and also please
Post pic
Just because things turned out a certain way doesn't mean you were right.

Offline cholent

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Re: Smoking Meats
« Reply #578 on: October 14, 2016, 09:51:50 AM »
What was IT when you crutched?
Also, learn to drink coffee the way its meant to be and you wont have such difficult decisions to make.

About 140
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
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Re: Smoking Meats
« Reply #579 on: October 14, 2016, 09:54:34 AM »
About 140
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
At 140 you had a solid bark?
How long did you crutch for?
We'll have to agree to disagree on the coffee - al tam v'rayach.. But at least my tam doesn't come with any strings attached.

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Re: Smoking Meats
« Reply #580 on: October 14, 2016, 10:50:17 AM »
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
I wish I could enjoy my coffee without milk...
I graduated past sugar... but I really like the cream just a splash but you know what,
 i don't mind if it turns into a latte as well.....
-DMC
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Offline cholent

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Re: Smoking Meats
« Reply #581 on: October 14, 2016, 10:52:39 AM »
At 140 you had a solid bark?
How long did you crutch for?
We'll have to agree to disagree on the coffee - al tam v'rayach.. But at least my tam doesn't come with any strings attached.

Yes, surprisingly enough. I've had briskets with unsatisfactory barks at 160, but this went for 11 hours and developed beautiful bark despite low internal temp

I wish I could enjoy my coffee without milk...
I graduated past sugar... but I really like the cream just a splash but you know what,
 i don't mind if it turns into a latte as well.....

I also successfully dropped the sugar at one point, although I still sometimes add just a bit. But I've tried to enjoy black coffee many times, always unsuccessfully. Sport, I agree that it's a benefit to be able to enjoy coffee at any time!
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Re: Smoking Meats
« Reply #582 on: October 14, 2016, 10:55:19 AM »


Yes, surprisingly enough. I've had briskets with unsatisfactory barks at 160, but this went for 11 hours and developed beautiful bark despite low internal temp.
My last brisket was at 150 about 3 hours before i needed it ready so I had to use the crutch. Did not have a good bark at all. I also usually will throw it back on the smoker unwrapped for 30 min after it gets to desired it. This helps the bark re-harden.

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Re: Smoking Meats
« Reply #583 on: October 14, 2016, 11:12:28 AM »
My last brisket was at 150 about 3 hours before i needed it ready so I had to use the crutch. Did not have a good bark at all. I also usually will throw it back on the smoker unwrapped for 30 min after it gets to desired it. This helps the bark re-harden.
After resting?

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Re: Smoking Meats
« Reply #584 on: October 14, 2016, 11:13:39 AM »
After resting?
No prior to resting, after crutching.