Topic Wiki

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 194358 times)

Offline henche

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Re: Smoking Meats
« Reply #560 on: October 13, 2016, 04:38:33 PM »
i like separate pieces because then I don't have to separate pieces.

also, tops and bottoms cook differently

yes, but both tops and bottoms taste better when it's cooked whole. I can't explain why. It's just how it is.

It's the same way pickles taste better cut. They just do.

And sandwiches taste better when cut, and eaten from middle.  They just do.

And meat tastes better sliced against the grain.

See wiki.


Offline ushdadude

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Re: Smoking Meats
« Reply #561 on: October 13, 2016, 04:42:25 PM »
yes, but both tops and bottoms taste better when it's cooked whole. I can't explain why. It's just how it is.

It's the same way pickles taste better cut. They just do.

And sandwiches taste better when cut, and eaten from middle.  They just do.

And meat tastes better sliced against the grain.

See wiki.

lol, can't argue with a wiki
Trolls will always post stupid replies

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Re: Smoking Meats
« Reply #562 on: October 13, 2016, 04:53:08 PM »
From Wiki:

Quote
Sandwiches taste better cut and bitten from inside.
Is it okay if I take the bite myself or does it need to be someone else?
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Online rs242

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Re: Smoking Meats
« Reply #563 on: October 14, 2016, 12:43:53 AM »
The wiki is rules of life. (I'm not so sure about the pickles but if it's in the wiki with other such important rules I will except it)

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Smoking Meats
« Reply #564 on: October 14, 2016, 12:56:06 AM »
Looking for some advice. I'm Making a pastrami for the holiday, pastrami is easy because smoke it till 150 fridge and steam the day u want to eat it (it can stay in the fridge up to a week after smoking) so that works our great. The question is I want to do the same to a brisket so thinking out load here, smoke it till 150 fridge (or maybe freeze?) it and steam day of ( I know we will have no bark but we all do the crunch and have no bark anyway). Or crunch till 203 and light steam just to warm if so fridge or freeze?  Looking forward to hearing plan on smoking in the morning
« Last Edit: October 14, 2016, 01:07:52 AM by rs242 »

Online grodnoking

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Re: Smoking Meats
« Reply #565 on: October 14, 2016, 01:07:03 AM »
Looking for some advise. I'm Making a pastrami for the holiday, pastrami is easy because smoke it till 150 fridge and steam the day u want to eat it (it can stay in the fridge up to a week after smoking) so that works our great. The question is I want to do the same to a brisket so thinking out load here, smoke it till 150 fridge (or maybe freeze?) it and steam day of ( I know we will have no bark but we all do the crunch and have no bark anyway). Or crunch till 203 and light steam just to warm if so fridge or freeze?  Looking forward to hearing plan on smoking in the morning
Advice!
I'm not who you think I am.

Offline davidmal

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Re: Smoking Meats
« Reply #566 on: October 14, 2016, 01:07:07 AM »
Looking for some advise. I'm Making a pastrami for the holiday, pastrami is easy because smoke it till 150 fridge and steam the day u want to eat it (it can stay in the fridge up to a week after smoking) so that works our great. The question is I want to do the same to a brisket so thinking out load here, smoke it till 150 fridge (or maybe freeze?) it and steam day of ( I know we will have no bark but we all do the crunch and have no bark anyway). Or crunch till 203 and light steam just to warm if so fridge or freeze?  Looking forward to hearing plan on smoking in the morning
Smoke like normal till perfection
Then freeze it
Reheat it day of
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

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Smoking Meats
« Reply #567 on: October 14, 2016, 01:08:49 AM »
Smoke like normal till perfection
Then freeze it
Reheat it day of
i didn't know u smoke, I thought when I want advice on how to open threads u my guy
« Last Edit: October 14, 2016, 01:21:47 AM by rs242 »

Offline cholent

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Re: Smoking Meats
« Reply #568 on: October 14, 2016, 01:10:20 AM »
U don't smoke, when I want advice on how to open threads I'll let u know

I smoke. 3 briskets going now in fact. and I agree with his advice
 
Smoke like normal till perfection
Then freeze it
Reheat it day of

Even with crutch if you have good bark before you crutch you should still have bark left.
Don't ask stupid questions and you won't get stupid answers

Offline davidmal

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Re: Smoking Meats
« Reply #569 on: October 14, 2016, 01:10:30 AM »
U don't smoke, when I want advice on how to open threads I'll let u know
tested and proven
And where'd you get such a big mouth.... oh right I know where you got it!
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Offline cholent

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Re: Smoking Meats
« Reply #570 on: October 14, 2016, 01:14:36 AM »
My briskets have been smoking since 4 pm and they're still stuck at 130! I usually don't like to crutch till 150 but I might have to either raise the heat (it's at 225 now) or just crutch early. I have another 2-3 hours till I go to sleep but at the rate it's going it will very likely not be at 150 yet by then
Don't ask stupid questions and you won't get stupid answers

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Re: Smoking Meats
« Reply #571 on: October 14, 2016, 01:31:04 AM »
My briskets have been smoking since 4 pm and they're still stuck at 130! I usually don't like to crutch till 150 but I might have to either raise the heat (it's at 225 now) or just crutch early. I have another 2-3 hours till I go to sleep but at the rate it's going it will very likely not be at 150 yet by then
I say crutch

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Re: Smoking Meats
« Reply #572 on: October 14, 2016, 02:15:18 AM »
Smoke like normal till perfection
Then freeze it
Reheat it day of
I smoke. 3 briskets going now in fact. and I agree with his advice
 
Even with crutch if you have good bark before you crutch you should still have bark left.
So how would you heat? Light steam?

Offline henche

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Re: Smoking Meats
« Reply #573 on: October 14, 2016, 02:25:02 AM »
Ok, my verdict is in.  Montreal smoked meat beats pastrami every day of the week.

Offline cholent

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Re: Smoking Meats
« Reply #574 on: October 14, 2016, 03:03:09 AM »
I say crutch

I ended up following my 3 am rule, meat needs to be crutched by 3 am so I can cut off an end to taste and still be able to drink my morning coffee at 9 am

Bark is fantastic, flavor is out of this world. Varying degrees of chewiness left for each HOP, but that's fine since I'm still going to crutch now. I'll freeze tomorrow then defrost, slice, and warm on yt.
Don't ask stupid questions and you won't get stupid answers

Offline cholent

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Re: Smoking Meats
« Reply #575 on: October 14, 2016, 03:04:20 AM »
So how would you heat? Light steam?

Light steam is fine, I've also done a very tight wrap in an oven at 275 for 45 min to 1 hr, or place in a ziplock bag, squeeze out all air, and submerge in boiling water
Don't ask stupid questions and you won't get stupid answers

Offline Sport

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Re: Smoking Meats
« Reply #576 on: October 14, 2016, 07:43:31 AM »
I ended up following my 3 am rule, meat needs to be crutched by 3 am so I can cut off an end to taste and still be able to drink my morning coffee at 9 am

Bark is fantastic, flavor is out of this world. Varying degrees of chewiness left for each HOP, but that's fine since I'm still going to crutch now. I'll freeze tomorrow then defrost, slice, and warm on yt.
What was IT when you crutched?
Also, learn to drink coffee the way its meant to be and you wont have such difficult decisions to make.

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Re: Smoking Meats
« Reply #577 on: October 14, 2016, 09:03:05 AM »
Ok, my verdict is in.  Montreal smoked meat beats pastrami every day of the week.
How does it differ from "almost Katz's" other that dry curing?
and also please
Post pic
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Offline cholent

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Re: Smoking Meats
« Reply #578 on: October 14, 2016, 09:51:50 AM »
What was IT when you crutched?
Also, learn to drink coffee the way its meant to be and you wont have such difficult decisions to make.

About 140
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
Don't ask stupid questions and you won't get stupid answers

Offline Sport

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Re: Smoking Meats
« Reply #579 on: October 14, 2016, 09:54:34 AM »
About 140
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
At 140 you had a solid bark?
How long did you crutch for?
We'll have to agree to disagree on the coffee - al tam v'rayach.. But at least my tam doesn't come with any strings attached.