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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 422901 times)

Offline davidmal

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Re: Smoking Meats
« Reply #580 on: October 14, 2016, 10:50:17 AM »
You can drink your coffee the way it's meant to be, I prefer it the way it tastes best. Nespresso latte macchiato FTW
I wish I could enjoy my coffee without milk...
I graduated past sugar... but I really like the cream just a splash but you know what,
 i don't mind if it turns into a latte as well.....
-DMC
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Offline cholent

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Re: Smoking Meats
« Reply #581 on: October 14, 2016, 10:52:39 AM »
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.

Yes, surprisingly enough. I've had briskets with unsatisfactory barks at 160, but this went for 11 hours and developed beautiful bark despite low internal temp

I wish I could enjoy my coffee without milk...
I graduated past sugar... but I really like the cream just a splash but you know what,
 i don't mind if it turns into a latte as well.....

I also successfully dropped the sugar at one point, although I still sometimes add just a bit. But I've tried to enjoy black coffee many times, always unsuccessfully. Sport, I agree that it's a benefit to be able to enjoy coffee at any time!
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Offline Sport

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Re: Smoking Meats
« Reply #582 on: October 14, 2016, 10:55:19 AM »


Yes, surprisingly enough. I've had briskets with unsatisfactory barks at 160, but this went for 11 hours and developed beautiful bark despite low internal temp.
My last brisket was at 150 about 3 hours before i needed it ready so I had to use the crutch. Did not have a good bark at all. I also usually will throw it back on the smoker unwrapped for 30 min after it gets to desired it. This helps the bark re-harden.

Offline rs242

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Re: Smoking Meats
« Reply #583 on: October 14, 2016, 11:12:28 AM »
My last brisket was at 150 about 3 hours before i needed it ready so I had to use the crutch. Did not have a good bark at all. I also usually will throw it back on the smoker unwrapped for 30 min after it gets to desired it. This helps the bark re-harden.
After resting?

Offline Sport

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Re: Smoking Meats
« Reply #584 on: October 14, 2016, 11:13:39 AM »
After resting?
No prior to resting, after crutching.

Offline rs242

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Re: Smoking Meats
« Reply #585 on: October 14, 2016, 11:14:05 AM »
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
if I'm freezing should I "rest" before or freeze strait from smoker?

Offline rs242

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Re: Smoking Meats
« Reply #586 on: October 14, 2016, 11:14:45 AM »
No prior to resting, after crutching.
Interesting because I let it rest while still in the "crutch"

Offline Sport

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Re: Smoking Meats
« Reply #587 on: October 14, 2016, 11:19:09 AM »
Interesting because I let it rest while still in the "crutch"
Then your left with no bark because it's sitting in the juice. I save the juice for a gravy (not at all necessary). And after putting back on smoker I re-wrap in new foil.

Offline rs242

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Re: Smoking Meats
« Reply #588 on: October 14, 2016, 11:20:24 AM »
Then your left with no bark because it's sitting in the juice. I save the juice for a gravy (not at all necessary). And after putting back on smoker I re-wrap in new foil.
Then how do u rest it? I do in the crutch with towel in a cooler as per meathead

Offline Sport

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Re: Smoking Meats
« Reply #589 on: October 14, 2016, 11:21:47 AM »
Then how do u rest it? I do in the crutch with towel in a cooler as per meathead
I re-wrap it in foil and do the same.
This is all per meathead btw.

Offline rs242

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Re: Smoking Meats
« Reply #590 on: October 14, 2016, 11:22:36 AM »
I re-wrap it in foil and do the same.
This is all per meathead btw.
Ok same thing just take out the juice got it.

Offline rs242

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Re: Smoking Meats
« Reply #591 on: October 14, 2016, 11:23:05 AM »
I feel like I gave up on bark

Offline shulem92

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Re: Smoking Meats
« Reply #592 on: October 14, 2016, 12:07:06 PM »
Smoking meat ≠ coffee. How'd they even end up in the same thread??

Offline cholent

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Re: Smoking Meats
« Reply #593 on: October 14, 2016, 12:07:49 PM »
Smoking meat ≠ coffee. How'd they even end up in the same thread??

The same way cholent landed up in the Pick your Poison thread
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Re: Smoking Meats
« Reply #594 on: October 14, 2016, 12:41:06 PM »
if I'm freezing should I "rest" before or freeze strait from smoker?

you don't want to put a piping hot brisket in your freezer anyway

Offline henche

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Re: Smoking Meats
« Reply #595 on: October 16, 2016, 02:20:26 PM »
Went to parents for yontiff, and next door neighbors have come into a smoker. And it was running.

So I grabbed a corned beef dad had bought with me in mind. Whole brisket corned beef. Rubbed with pepper, coriander, garlic, onion, mustard seed, and brown sugar.  Chucked into smoker at 10.  I'll pull it at 530 or so, and stuff in a pan with some water to steam for a couple hours in oven, and all done. 

Offline rs242

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Re: Smoking Meats
« Reply #596 on: October 16, 2016, 02:52:03 PM »
Went to parents for yontiff, and next door neighbors have come into a smoker. And it was running.

So I grabbed a corned beef dad had bought with me in mind. Whole brisket corned beef. Rubbed with pepper, coriander, garlic, onion, mustard seed, and brown sugar.  Chucked into smoker at 10.  I'll pull it at 530 or so, and stuff in a pan with some water to steam for a couple hours in oven, and all done.
What a beautiful yom tov story

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Re: Smoking Meats
« Reply #597 on: October 16, 2016, 05:27:11 PM »
Honey smoked chicken with Simon Garfunkel rub
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Offline my7168

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Re: Smoking Meats
« Reply #598 on: October 22, 2016, 10:37:19 PM »
Has anyone smoked a French roast?

Offline cholent

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Re: Smoking Meats
« Reply #599 on: October 22, 2016, 11:17:10 PM »
Has anyone smoked a French roast?
I wouldn't. French roast benefits from high fast cooking. Just rub with oil and spices, then broil, flipping and re-rubbing every 15 mins till it reaches your desired internal temp. Winner every time
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