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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 152097 times)

Offline Entrepreneur

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Re: Smoking Meats
« Reply #465 on: September 03, 2016, 11:09:32 PM »
Nice! And now for the clincher... What rub did I use ?
Texas style... Salt and pepper!

Offline henche

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Re: Smoking Meats
« Reply #466 on: September 03, 2016, 11:09:57 PM »
Nice! And now for the clincher... What rub did I use ?

Hmm. Looks like memphis dust

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Re: Smoking Meats
« Reply #467 on: September 03, 2016, 11:11:00 PM »
I use Memphis dust for chicken. This was bbb.

Offline henche

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Re: Smoking Meats
« Reply #468 on: September 03, 2016, 11:37:20 PM »
I use Memphis dust for chicken. This was bbb.

Oh. Was too lazy to search upthread

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Re: Smoking Meats
« Reply #469 on: September 04, 2016, 01:50:04 AM »
Nice! And now for the clincher... What rub did I use ?
Big bad beef rub?
Don't ask stupid questions and you won't get stupid answers

Offline ushdadude

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Re: Smoking Meats
« Reply #470 on: September 04, 2016, 11:44:53 AM »


this is Wandering Q recipe from a video interview. Haven't tried it yet
Trolls will always post stupid replies

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Re: Smoking Meats
« Reply #471 on: September 04, 2016, 11:47:01 AM »


this is Wandering Q recipe from a video interview. Haven't tried it yet
Thats a lot of brown sugar.

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Re: Smoking Meats
« Reply #472 on: September 04, 2016, 11:50:31 AM »
Thats a lot of brown sugar.
And it is in addition to a cup of white sugar.
Just because things turned out a certain way doesn't mean you were right.

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Re: Smoking Meats
« Reply #473 on: September 04, 2016, 11:51:22 AM »
And it is in addition to a cup of white sugar.
Oh wow! didnt see that.

Offline henche

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Re: Smoking Meats
« Reply #474 on: September 04, 2016, 12:17:17 PM »


this is Wandering Q recipe from a video interview. Haven't tried it yet

I think my smoked stuff is better.

Offline ushdadude

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Re: Smoking Meats
« Reply #475 on: September 04, 2016, 01:19:36 PM »
I think my smoked stuff is better.

That's possible. Volume is very tough to do
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Re: Smoking Meats
« Reply #476 on: September 04, 2016, 01:27:56 PM »
I think my smoked stuff is better.
Mine too, and its not just me, I've been told that by many people. Izzy's on the other hand puts my  brisket to shame.
That's possible. Volume is very tough to do
Thats got to be it, I have no illusions of being the brisket king of NY.

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Re: Smoking Meats
« Reply #477 on: September 04, 2016, 01:36:20 PM »
Mine too, and its not just me, I've been told that by many people. Izzy's on the other hand puts my  brisket to shame. Thats got to be it, I have no illusions of being the brisket king of NY.

I don't love izzy's brisket rub. Way too much pepper for my taste. Not sure why he refuses to make briskets at different heat levels.
Trolls will always post stupid replies

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Re: Smoking Meats
« Reply #478 on: September 04, 2016, 01:39:52 PM »
I don't love izzy's brisket rub. Way too much pepper for my taste. Not sure why he refuses to make briskets at different heat levels.
It wasnt his rub that blew me away, it was the tenderness of the meat and how the fat melted like butter. Although people I was with told me its hit or miss by him too.

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Re: Smoking Meats
« Reply #479 on: September 04, 2016, 11:28:51 PM »
I'm thinking of smoking a pastrami. Any thought? Input?