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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 204567 times)

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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Offline henche

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Re: Smoking Meats
« Reply #645 on: January 03, 2017, 11:31:25 AM »
Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.

Where did you buy a navel

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Re: Smoking Meats
« Reply #646 on: January 03, 2017, 11:37:34 AM »
Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.

DW would never let that into my house
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Re: Smoking Meats
« Reply #647 on: January 03, 2017, 06:17:05 PM »
Where did you buy a navel
I'm oot but any butcher can get you navel or beef plate (as it's sometimes known). It's about the cheapest piece of meat on the cow.

DW would never let that into my house

I didn't ask my DW. But there were a few leaner parts that she was able to have. A pastrami like this in a cholent is really something special.
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Re: Smoking Meats
« Reply #648 on: February 18, 2017, 10:52:36 PM »
Need some help. Smoking a brisket tomorrow and was thinking instead of wrapping at 150 to put it in the sous vide at 205. Thoughts?

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Re: Smoking Meats
« Reply #649 on: February 19, 2017, 06:39:11 PM »
Need some help. Smoking a brisket tomorrow and was thinking instead of wrapping at 150 to put it in the sous vide at 205. Thoughts?
Didn't really work out

Offline Sport

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Re: Smoking Meats
« Reply #650 on: February 19, 2017, 07:41:48 PM »
Didn't really work out
What happened ? 

Offline rs242

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Re: Smoking Meats
« Reply #651 on: February 19, 2017, 10:43:47 PM »
What happened ?
My logic was to sous vide at 203 because that is where I would want my brisket. Well it was hard getting the temp up that high and when I did it was boiling and the sous vide could not handle it, it kept saying not enough water (there was). All that and I felt uncomfortable with boiling my brisket in a zip lock bag. So I took it out and wrapped it put it back in the smoker.

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Re: Smoking Meats
« Reply #652 on: February 19, 2017, 10:58:19 PM »
My logic was to sous vide at 203 because that is where I would want my brisket. Well it was hard getting the temp up that high and when I did it was boiling and the sous vide could not handle it, it kept saying not enough water (there was). All that and I felt uncomfortable with boiling my brisket in a zip lock bag. So I took it out and wrapped it put it back in the smoker.
Would it really make a difference going to 210? Just put it in a regular boiling pot of water.
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Offline rs242

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Re: Smoking Meats
« Reply #653 on: February 19, 2017, 11:09:11 PM »
Would it really make a difference going to 210? Just put it in a regular boiling pot of water.
No but we ever think of putting our brisket in a boiling pot of water?

Offline ushdadude

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Re: Smoking Meats
« Reply #654 on: February 20, 2017, 10:30:55 AM »
Sous vide is different. Don't need to go that high to get tender. What I would do is sous vide for about 36 hours and then smoke it
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Offline rs242

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Re: Smoking Meats
« Reply #655 on: February 21, 2017, 12:18:40 AM »
Sous vide is different. Don't need to go that high to get tender. What I would do is sous vide for about 36 hours and then smoke it
Yea that all over the sous vide websites

Offline ushdadude

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Re: Smoking Meats
« Reply #656 on: February 21, 2017, 01:39:40 AM »
Yea that all over the sous vide websites
So it obviously works  ;D
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Re: Smoking Meats
« Reply #657 on: February 26, 2017, 11:35:58 PM »
I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week.  :))



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)

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Re: Smoking Meats
« Reply #658 on: February 27, 2017, 12:00:52 AM »
I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week.  :))



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)
Go ahead, open the thread
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Offline henche

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Re: Smoking Meats
« Reply #659 on: February 27, 2017, 07:29:30 AM »
I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week.  :))



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)

No,  sous vide is gross. Imagine everything you eat is slow boiled.  When you move into an old age home,  you won't even know the difference