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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 422815 times)

Offline Cheesecake

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Re: Smoking Meats
« Reply #500 on: September 09, 2016, 01:31:31 PM »
On the counter

It tastes good. Its smoked brisket. The worst smoked brisket is still good. And I hope mine is not the worst.
Did you ever try the smokin' brisket at Carlos and Gabby's?

Online rs242

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Re: Smoking Meats
« Reply #501 on: September 09, 2016, 01:42:40 PM »
On the counter

It tastes good. Its smoked brisket. The worst smoked brisket is still good. And I hope mine is not the worst.
Will u be attempting to warm it? Or waiting till room temp and eating?

Offline Sport

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Re: Smoking Meats
« Reply #502 on: September 09, 2016, 01:46:56 PM »
Finally got around to smoking jalapenos.

Offline henche

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Re: Smoking Meats
« Reply #503 on: September 09, 2016, 03:14:19 PM »
Finally got around to smoking jalapenos.

And?

Offline Sport

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Re: Smoking Meats
« Reply #504 on: September 09, 2016, 03:16:14 PM »

Offline my7168

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Re: Smoking Meats
« Reply #505 on: September 11, 2016, 10:52:13 AM »
They're still on the smoker.
Did the jalapeņo's come out good?

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #506 on: September 11, 2016, 02:22:28 PM »

Offline Sport

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Re: Smoking Meats
« Reply #507 on: September 11, 2016, 02:37:18 PM »
Did the jalapeņo's come out good?
They look good I need to grind them

Offline shulem92

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Re: Smoking Meats
« Reply #508 on: September 11, 2016, 02:41:40 PM »
They look good I need to grind them
How long did u smoke em for?

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Re: Smoking Meats
« Reply #509 on: September 11, 2016, 06:07:44 PM »
I get confused between the Flat and the Point vs. 1st cut and 2ns cut. Are they independent of each other?

Offline henche

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Re: Smoking Meats
« Reply #510 on: September 11, 2016, 06:19:58 PM »
I get confused between the Flat and the Point vs. 1st cut and 2ns cut. Are they independent of each other?

They are the same thing.

Offline cholent

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Re: Smoking Meats
« Reply #511 on: September 11, 2016, 06:28:54 PM »
I get confused between the Flat and the Point vs. 1st cut and 2ns cut. Are they independent of each other?
Flat = first cut. Point = second cut. Go with second cut if you're not doing a whole packer
Don't ask stupid questions and you won't get stupid answers

Offline henche

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Re: Smoking Meats
« Reply #512 on: September 11, 2016, 06:46:27 PM »
Flat = first cut. Point = second cut. Go with second cut if you're not doing a whole packer

Do a whole packer if you're not doing a whole packer.

Offline cholent

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Re: Smoking Meats
« Reply #513 on: September 11, 2016, 06:55:38 PM »
Do a whole packer if you're not doing a whole packer.
I've done just point many times and it's come out excellent. It's the best part of the brisket anyway
Don't ask stupid questions and you won't get stupid answers

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Re: Smoking Meats
« Reply #514 on: September 18, 2016, 12:02:37 AM »
How should I cook a 4 lb chuckeye roast on the pit barrel?
How much briquettes, time inside, temps....?

Thanks

Offline chulent613

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Re: Smoking Meats
« Reply #515 on: October 02, 2016, 08:22:34 AM »
Smoking a delmonico roast on a Webber kettle grill. I'm new at smoking so any advice is appreciated :)
I put a spice rub on the roast and set up the coals using the snake method.
Anything else that I should know?

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Re: Smoking Meats
« Reply #516 on: October 02, 2016, 11:01:10 AM »
Smoking a delmonico roast on a Webber kettle grill. I'm new at smoking so any advice is appreciated :)
I put a spice rub on the roast and set up the coals using the snake method.
Anything else that I should know?
What temp do u plan on taking it off?

Offline chulent613

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Re: Smoking Meats
« Reply #517 on: October 02, 2016, 11:03:06 AM »
What temp do u plan on taking it off?
What do you advise?

Offline chulent613

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Re: Smoking Meats
« Reply #518 on: October 02, 2016, 12:52:40 PM »
It's on since 8am and it's 150 degrees. Shd I take it off?

Offline cholent

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Re: Smoking Meats
« Reply #519 on: October 02, 2016, 03:09:32 PM »
It's on since 8am and it's 150 degrees. Shd I take it off?
Crutch
Don't ask stupid questions and you won't get stupid answers