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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 152270 times)

Online rs242

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Re: Smoking Meats
« Reply #585 on: October 14, 2016, 11:14:05 AM »
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
if I'm freezing should I "rest" before or freeze strait from smoker?

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Re: Smoking Meats
« Reply #586 on: October 14, 2016, 11:14:45 AM »
No prior to resting, after crutching.
Interesting because I let it rest while still in the "crutch"

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Re: Smoking Meats
« Reply #587 on: October 14, 2016, 11:19:09 AM »
Interesting because I let it rest while still in the "crutch"
Then your left with no bark because it's sitting in the juice. I save the juice for a gravy (not at all necessary). And after putting back on smoker I re-wrap in new foil.

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Re: Smoking Meats
« Reply #588 on: October 14, 2016, 11:20:24 AM »
Then your left with no bark because it's sitting in the juice. I save the juice for a gravy (not at all necessary). And after putting back on smoker I re-wrap in new foil.
Then how do u rest it? I do in the crutch with towel in a cooler as per meathead

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Re: Smoking Meats
« Reply #589 on: October 14, 2016, 11:21:47 AM »
Then how do u rest it? I do in the crutch with towel in a cooler as per meathead
I re-wrap it in foil and do the same.
This is all per meathead btw.

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Re: Smoking Meats
« Reply #590 on: October 14, 2016, 11:22:36 AM »
I re-wrap it in foil and do the same.
This is all per meathead btw.
Ok same thing just take out the juice got it.

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Re: Smoking Meats
« Reply #591 on: October 14, 2016, 11:23:05 AM »
I feel like I gave up on bark

Offline shulem92

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Re: Smoking Meats
« Reply #592 on: October 14, 2016, 12:07:06 PM »
Smoking meat ≠ coffee. How'd they even end up in the same thread??

Offline cholent

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Re: Smoking Meats
« Reply #593 on: October 14, 2016, 12:07:49 PM »
Smoking meat ≠ coffee. How'd they even end up in the same thread??

The same way cholent landed up in the Pick your Poison thread
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Re: Smoking Meats
« Reply #594 on: October 14, 2016, 12:41:06 PM »
if I'm freezing should I "rest" before or freeze strait from smoker?

you don't want to put a piping hot brisket in your freezer anyway
Trolls will always post stupid replies

Offline henche

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Re: Smoking Meats
« Reply #595 on: October 16, 2016, 02:20:26 PM »
Went to parents for yontiff, and next door neighbors have come into a smoker. And it was running.

So I grabbed a corned beef dad had bought with me in mind. Whole brisket corned beef. Rubbed with pepper, coriander, garlic, onion, mustard seed, and brown sugar.  Chucked into smoker at 10.  I'll pull it at 530 or so, and stuff in a pan with some water to steam for a couple hours in oven, and all done. 

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Re: Smoking Meats
« Reply #596 on: October 16, 2016, 02:52:03 PM »
Went to parents for yontiff, and next door neighbors have come into a smoker. And it was running.

So I grabbed a corned beef dad had bought with me in mind. Whole brisket corned beef. Rubbed with pepper, coriander, garlic, onion, mustard seed, and brown sugar.  Chucked into smoker at 10.  I'll pull it at 530 or so, and stuff in a pan with some water to steam for a couple hours in oven, and all done.
What a beautiful yom tov story

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Re: Smoking Meats
« Reply #597 on: October 16, 2016, 05:27:11 PM »
Honey smoked chicken with Simon Garfunkel rub
Just because things turned out a certain way doesn't mean you were right.

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Re: Smoking Meats
« Reply #598 on: October 22, 2016, 10:37:19 PM »
Has anyone smoked a French roast?

Offline cholent

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Re: Smoking Meats
« Reply #599 on: October 22, 2016, 11:17:10 PM »
Has anyone smoked a French roast?
I wouldn't. French roast benefits from high fast cooking. Just rub with oil and spices, then broil, flipping and re-rubbing every 15 mins till it reaches your desired internal temp. Winner every time
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