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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 151640 times)

Offline aygart

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Re: Smoking Meats
« Reply #615 on: November 25, 2016, 01:36:31 PM »
Just because things turned out a certain way doesn't mean you were right.

Offline Sport

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Re: Smoking Meats
« Reply #616 on: November 25, 2016, 02:23:24 PM »
The Amazon reviews seem to indicate that the electric one has improved immensely with the more recent models and the review is based on a model from ten years ago.
Could be, I don't have an opinion on either of these. But meathead is usually pretty reliable.
Bottom line is they're both entry level smokers, so they're probably not be the best but are safe bets if youre not Sure smoking is for you.
On the other hand, if its within your budget I would recommend the weber Smokey mountain.

Offline henche

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Re: Smoking Meats
« Reply #617 on: November 26, 2016, 06:21:14 PM »
I smoked a turkey

Offline Sport

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Re: Smoking Meats
« Reply #618 on: November 26, 2016, 06:26:43 PM »
I smoked a turkey
Pics?  How was ?

Offline henche

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Re: Smoking Meats
« Reply #619 on: November 26, 2016, 08:35:09 PM »
Pics?  How was ?

Was good.  I ate it two days after smoking.  Wasnt best thing I've ever smoked

Offline Emkay

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Re: Smoking Meats
« Reply #620 on: November 27, 2016, 03:15:43 AM »


L  Wasnt best thing I've ever smoked
What was?

Offline henche

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Re: Smoking Meats
« Reply #621 on: November 28, 2016, 11:58:05 AM »
What was?

in this order:

1. salmon
2. montreal smoked meat (brisket)
3. chicken
4. texas style brisket
5. texas style ribs
6. turkey

Offline aygart

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Re: Smoking Meats
« Reply #622 on: November 28, 2016, 12:42:29 PM »
in this order:

1. salmon
2. montreal smoked meat (brisket)
3. chicken
4. texas style brisket
5. texas style ribs
6. turkey

I see 3 differences between pastrami and Montreal Smoked brisket

1. Brisket vs shoulder
2. Dry cured vs wet brined
3. Steamed after vs not steamed

Meathead's "almost Katz's" uses brisket and also does no steam. Is it the dry vs wet curing that makes such a difference?
Just because things turned out a certain way doesn't mean you were right.

Offline CS1

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Re: Smoking Meats
« Reply #623 on: November 28, 2016, 12:56:05 PM »
I see 3 differences between pastrami and Montreal Smoked brisket

1. Brisket vs shoulder
2. Dry cured vs wet brined
3. Steamed after vs not steamed

Meathead's "almost Katz's" uses brisket and also does no steam. Is it the dry vs wet curing that makes such a difference?

any good deals on Cyber Monday smokers?
Amazon Prime Calif Gourmet Chocolate Chips http://bit.ly/FREEoneDayShipping3PKChocolateChips

Offline henche

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Re: Smoking Meats
« Reply #624 on: November 28, 2016, 01:31:56 PM »
I see 3 differences between pastrami and Montreal Smoked brisket

1. Brisket vs shoulder
2. Dry cured vs wet brined
3. Steamed after vs not steamed

Meathead's "almost Katz's" uses brisket and also does no steam. Is it the dry vs wet curing that makes such a difference?

1. I don't differentiate between brisket v. shoulder.
2. Yes.
3. I also steam pastrami.

so yes, it was the dry cure that made it so good.

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Re: Smoking Meats
« Reply #625 on: December 14, 2016, 11:05:49 AM »
How long can I keep a vacuum sealed packers cut brisket in the fridge for?

Thanks

Offline jaywhy

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Re: Smoking Meats
« Reply #626 on: December 14, 2016, 11:15:34 AM »
How long can I keep a vacuum sealed packers cut brisket in the fridge for?

Thanks
a good few weeks.

Offline ADG

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Re: Smoking Meats
« Reply #627 on: December 14, 2016, 11:42:30 AM »
Is flavored wood something that needs a hechsher? Just got Hickorey and peacan im so excited and I just cant hide it

Offline cholent

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Re: Smoking Meats
« Reply #628 on: December 14, 2016, 11:46:52 AM »
Is flavored wood something that needs a hechsher? Just got Hickorey and peacan im so excited and I just cant hide it

No. There is no flavoring added to the wood, it just comes from that tree
Don't ask stupid questions and you won't get stupid answers

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