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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 153787 times)

Offline henche

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Re: Smoking Meats
« Reply #631 on: December 16, 2016, 12:46:24 PM »
anyone smoke a chuck roast? is it a good choice?

Offline ushdadude

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Re: Smoking Meats
« Reply #632 on: December 16, 2016, 01:10:45 PM »
anyone smoke a chuck roast? is it a good choice?
Might be too dry
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Re: Smoking Meats
« Reply #633 on: December 16, 2016, 01:35:57 PM »
anyone smoke a chuck roast? is it a good choice?
I did once.  It came out a little dry but was still delicious. I followed Malcolm Reeds recipe


You can also put it in your crock pot on low in BBQ sauce and let it ride for the day but I guess you want that smokey heaven flavor.


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Re: Smoking Meats
« Reply #634 on: December 16, 2016, 03:18:00 PM »
Anybody smoke anything good lately. I havent had time to smoke for too long, getting withdrawal..

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Offline rs242

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Re: Smoking Meats
« Reply #636 on: December 18, 2016, 07:00:04 PM »

Offline ushdadude

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Re: Smoking Meats
« Reply #637 on: December 19, 2016, 03:06:40 PM »
Glad to see he getting into sous vibe. I just got one and don't know where to start

he has a few videos together with chefsteps.com
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Re: Smoking Meats
« Reply #638 on: December 19, 2016, 03:22:37 PM »
Glad to see he getting into sous vibe. I just got one and don't know where to start

you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!
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Offline ushdadude

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Re: Smoking Meats
« Reply #639 on: December 19, 2016, 03:32:20 PM »
you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!

i was thinking similar except I wanted to try it with liquid smoke.
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Offline rs242

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Re: Smoking Meats
« Reply #640 on: December 19, 2016, 03:43:36 PM »
you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!
Do you sear on grill or pan?

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Re: Smoking Meats
« Reply #641 on: December 19, 2016, 08:50:00 PM »
i was thinking similar except I wanted to try it with liquid smoke.

first taste it all natural after 36-48 hours. It's much better tasting than artificial smoke. You can always add liquid smoke afterwards if you need it.
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Re: Smoking Meats
« Reply #642 on: December 19, 2016, 08:53:32 PM »
Do you sear on grill or pan?

yes. We've seared it right afterwards very briefly on each side. More for the purpose of making it it hotter than adding more flavor/texture.
131 degrees is sort of warm, so the sear heated it up. Also, we've placed the whole Sous Vide unit on a wall timer and had it turn off at 12:30pm on Shabbos, removed it, sliced it, and served it straight! It was delicious! (It was 2 halves of a shoulder roast cooking in two bags from Friday afternoon.) 24 hours at 132 degrees for shoulder roast.  48 hours at 131 degrees for chuck steak. 
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Re: Smoking Meats
« Reply #643 on: January 01, 2017, 12:11:25 AM »
Smoked a regular corned beef brisket for shabbos and it came out great! I put some OLeary rub on it but I don't think it made the difference. Next time I may use BBBR
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Re: Smoking Meats
« Reply #644 on: January 03, 2017, 02:34:07 AM »
Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.
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