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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.

Quote from: henche on May 30, 2018, 03:42:16 PM

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 »

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Author Topic: Smoking Meats  (Read 507408 times)

Offline jaywhy

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Re: Smoking Meats
« Reply #60 on: November 07, 2014, 01:37:43 PM »
Quote from: ushdadude on November 07, 2014, 11:01:39 AM
I just moved to a second floor apartment but have negotiated the right to keep my BBQs 8) Can I use a infrared thermometer to check the temp of the grill from a window? How reliable would that be? Should I just splurge for a bluetooth thermometer instead?
How can you check the interior temperature with an infrared? :o
Admit it, you just want another cool toy  ;)
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Offline PGA

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Re: Smoking Meats
« Reply #61 on: November 07, 2014, 02:38:47 PM »
I use a maverick remote thermometer when I smoke on the Kamado grill. They work great. Separate probe for the grill temp and the meat temp.

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_2?ie=UTF8&qid=1415388992&sr=8-2&keywords=maverick+thermometer
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Offline ushdadude

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Re: Smoking Meats
« Reply #62 on: November 07, 2014, 02:42:34 PM »
Quote from: jaywhy on November 07, 2014, 01:37:43 PM
How can you check the interior temperature with an infrared? :o
Admit it, you just want another cool toy  ;)
For internal temp I have a probe that has a remote that beeps.
LOL...how true, That's why I became a dentist...so many toys

Quote from: PGA on November 07, 2014, 02:38:47 PM
I use a maverick remote thermometer when I smoke on the Kamado grill. They work great. Separate probe for the grill temp and the meat temp.

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_2?ie=UTF8&qid=1415388992&sr=8-2&keywords=maverick+thermometer

That is definitely a better solution. thanks
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Offline Mountain Man

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Re: Smoking Meats
« Reply #63 on: November 07, 2014, 03:37:56 PM »
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Offline eis517

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Re: Smoking Meats
« Reply #64 on: November 07, 2014, 03:44:12 PM »
anyone have a suggestion of something to attach to my grill to hang the tools? For some reason it doesn't have hooks on the outside...
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Offline ushdadude

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Re: Smoking Meats
« Reply #65 on: November 10, 2014, 08:26:28 PM »
Just had a 2 pound second cut brisket tonight. Fantastic!



Lathered it up in mustard and big bad beef rub.
On the ol' dependable weber kettle for about 3 hours to get the temp up to 140. I used the minion method and some hickory wood chips.
I wrapped it up tight in some heavy duty aluminum foil, poured in a little light beer, and finished it in the oven at about 280. Tried something new today. When the internal temp hit 203, I unwrapped it and blasted it in the broiler for about 7 minutes and dehydrated the bark. Holy cow it was amazing! Served with some homemade BBQ sauce and cole slaw.
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Offline jaywhy

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Re: Smoking Meats
« Reply #66 on: November 24, 2014, 08:08:03 AM »
That looks excellent. I see you made the BBQ sauce.

How is it?
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Offline ushdadude

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Re: Smoking Meats
« Reply #67 on: November 24, 2014, 09:40:32 AM »
Quote from: jaywhy on November 24, 2014, 08:08:03 AM
That looks excellent. I see you made the BBQ sauce.

How is it?

Thanks!
Sauce was really good. Next time I would cut down on the vinegar a little. A little too tart for me.
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Offline jaywhy

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Re: Smoking Meats
« Reply #68 on: November 24, 2014, 10:18:16 AM »
Which knife is that?
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Offline ushdadude

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Re: Smoking Meats
« Reply #69 on: November 24, 2014, 10:24:46 AM »
Quote from: jaywhy on November 24, 2014, 10:18:16 AM
Which knife is that?

J A Henckels santoku knife. Extremely sharp (not that I needed it with such soft meat)
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Offline ushdadude

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Re: Smoking Meats
« Reply #70 on: January 29, 2015, 05:01:11 PM »
I'm thinking about making some lamb bacon. Anyone every try this?
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Offline jaywhy

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Re: Smoking Meats
« Reply #71 on: January 29, 2015, 07:23:49 PM »
Quote from: ushdadude on January 29, 2015, 05:01:11 PM
I'm thinking about making some lamb bacon. Anyone every try this?
I've made it. Not that recipe but it came out amazing.
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Offline eis517

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Re: Smoking Meats
« Reply #72 on: January 29, 2015, 08:03:25 PM »
Anyone have a really good chicken wing recipe? Gonna do it in the oven
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Offline ushdadude

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Re: Smoking Meats
« Reply #73 on: January 29, 2015, 08:10:38 PM »
Quote from: jaywhy on January 29, 2015, 07:23:49 PM
I've made it. Not that recipe but it came out amazing.

do you have the recipe you used on you?
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Offline jaywhy

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Re: Smoking Meats
« Reply #74 on: January 29, 2015, 08:49:09 PM »
Quote from: ushdadude on January 29, 2015, 08:10:38 PM
do you have the recipe you used on you?
I used a modified version of the first one in here.
http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html
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Offline moish

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Re: Smoking Meats
« Reply #75 on: January 30, 2015, 05:29:07 AM »
ive used ruhlman's with great results
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Offline henche

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Re: Smoking Meats
« Reply #76 on: January 30, 2015, 11:30:13 AM »
Anyone here ever make pastrami?
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Offline ushdadude

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Re: Smoking Meats
« Reply #77 on: January 30, 2015, 01:07:23 PM »
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Offline alpicone

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Re: Smoking Meats
« Reply #78 on: January 30, 2015, 01:10:55 PM »
Quote from: ushdadude on January 30, 2015, 01:07:23 PM
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

Always check this site :)

"We start by soaking the beef for a week in a highly seasoned brine/cure to make corned beef. Then we soak it in plain water to remove excess salt. Then we rub it and let them nestle in for a few days, then we smoke it, then we chill it, and finally we steam it. Whew!"

Not sure if I am that dedicated to smoking...
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Offline henche

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Re: Smoking Meats
« Reply #79 on: January 30, 2015, 01:27:28 PM »
Quote from: alpicone on January 30, 2015, 01:10:55 PM
"We start by soaking the beef for a week in a highly seasoned brine/cure to make corned beef. Then we soak it in plain water to remove excess salt. Then we rub it and let them nestle in for a few days, then we smoke it, then we chill it, and finally we steam it. Whew!"

Not sure if I am that dedicated to smoking...

I feel like the smoke is not the most important part of this process. I'm going to try this with slow baking at smoker heat levels, on a rack in the oven.

Apartment living.

I want to buy a smoker for my neighbors backyard. Is there any type that you can just load it and come back in the morning to pick up your meat.
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