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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 423100 times)

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?
Feelings don't care about your facts

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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?
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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.

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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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Re: Smoking Meats
« Reply #631 on: December 16, 2016, 12:46:24 PM »
anyone smoke a chuck roast? is it a good choice?

Offline ushdadude

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Re: Smoking Meats
« Reply #632 on: December 16, 2016, 01:10:45 PM »
anyone smoke a chuck roast? is it a good choice?
Might be too dry

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Re: Smoking Meats
« Reply #633 on: December 16, 2016, 01:35:57 PM »
anyone smoke a chuck roast? is it a good choice?
I did once.  It came out a little dry but was still delicious. I followed Malcolm Reeds recipe


You can also put it in your crock pot on low in BBQ sauce and let it ride for the day but I guess you want that smokey heaven flavor.


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Re: Smoking Meats
« Reply #634 on: December 16, 2016, 03:18:00 PM »
Anybody smoke anything good lately. I havent had time to smoke for too long, getting withdrawal..

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Feelings don't care about your facts

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Re: Smoking Meats
« Reply #636 on: December 18, 2016, 07:00:04 PM »

Offline ushdadude

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Re: Smoking Meats
« Reply #637 on: December 19, 2016, 03:06:40 PM »
Glad to see he getting into sous vibe. I just got one and don't know where to start

he has a few videos together with chefsteps.com

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Re: Smoking Meats
« Reply #638 on: December 19, 2016, 03:22:37 PM »
Glad to see he getting into sous vibe. I just got one and don't know where to start

you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!
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Offline ushdadude

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Re: Smoking Meats
« Reply #639 on: December 19, 2016, 03:32:20 PM »
you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!

i was thinking similar except I wanted to try it with liquid smoke.