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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 422861 times)

Offline noturbizniss

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Re: Smoking Meats
« Reply #700 on: May 07, 2017, 03:04:51 PM »
Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
So henche was Internetting me. Based on nothing but generations of family traditions of trolling henche utterly bs'd an answer!

Well done sir!
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Offline noturbizniss

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Re: Smoking Meats
« Reply #701 on: May 07, 2017, 04:10:12 PM »
It does have a grate..and while I don't own one yet, and wouldn't call myself an expert, the experts say that pbs does a great job even at higher than traditional temps
Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
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Offline cholent

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Re: Smoking Meats
« Reply #702 on: May 07, 2017, 04:33:11 PM »
Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
Henche owns one, he is a better resource than I am
Don't ask stupid questions and you won't get stupid answers

Offline noturbizniss

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Re: Smoking Meats
« Reply #703 on: May 07, 2017, 04:37:19 PM »
Henche owns one, he is a better resource than I am

Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
Henche? Opinions on my shaila?
Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Online Mordyk

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Re: Smoking Meats
« Reply #704 on: May 07, 2017, 09:53:56 PM »
So i smoked a brisket for the first time today. I used a masterbuilt 30" smoker. It was a 5lb second cut.   Did the rub last night (black pepper, kosher salt, garlic powder and a little brown sugar)  put it on the smoker at 8am. I used a mix of wood. Sprayed with apple juice the last 2.5 hours and  hours And crutched it about 1.5 hours before i Took it off. Took it off at 5:15 when it hit 195. I needed to crank the temperature up towards the end since i needed to serve it today. I let it rest for 1 hour in towels and a cooler.  For the most part it Came out soft as butter and tasted delicious. Was definitely something my guests will want the next time they come.  Thanks for everyone that contributes to this thread for giving me the push to try smoking meat. (I have been following this thread for ages)
« Last Edit: May 07, 2017, 10:17:05 PM by Mordyk »
#TYH

Offline ADG

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Re: Smoking Meats
« Reply #705 on: May 07, 2017, 09:57:22 PM »
I am very impressed you it came out nice first time around! good on you!

Offline ADG

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Re: Smoking Meats
« Reply #706 on: May 07, 2017, 09:59:58 PM »
I have only ever smoked with a non electric smoker- which has been so hard in controlling temps and make me never want to do it again.

Offline noturbizniss

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Re: Smoking Meats
« Reply #707 on: May 07, 2017, 10:11:11 PM »
I have only ever smoked with a non electric smoker- which has been so hard in controlling temps and make me never want to do it again.
Seems from my minimal reading that either a pbc or a quality smoker with some dry runs will quickly teach you how to maintain the temp u want
READ THE DARN WIKI!!!!

Chuck Norris...
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Online Mordyk

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Re: Smoking Meats
« Reply #708 on: May 07, 2017, 10:14:24 PM »
I have only ever smoked with a non electric smoker- which has been so hard in controlling temps and make me never want to do it again.
Thats why i went for electric
#TYH

Online aygart

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Re: Smoking Meats
« Reply #709 on: May 07, 2017, 10:15:26 PM »
Seems from my minimal reading that either a pbc or a quality smoker with some dry runs will quickly teach you how to maintain the temp u want
I have not had difficulty using a Weber kettle with the snake method
Feelings don't care about your facts

Offline noturbizniss

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Re: Smoking Meats
« Reply #710 on: May 07, 2017, 10:18:39 PM »
I have not had difficulty using a Weber kettle with the snake method
That's my point. With a bit of reading I found that too
READ THE DARN WIKI!!!!

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Online ushdadude

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Re: Smoking Meats
« Reply #711 on: May 07, 2017, 10:21:41 PM »
I only use snake method

Online aygart

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Re: Smoking Meats
« Reply #712 on: May 07, 2017, 10:22:58 PM »
I only use snake method
Watch this replace the ups method
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Offline as2

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Re: Smoking Meats
« Reply #713 on: May 07, 2017, 10:24:27 PM »
Just finished eating these smoked ribs. Nothing tastes as good as 8 hours of work
Memories last forever, make them while you can.

Offline yochiek93

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Re: Smoking Meats
« Reply #714 on: May 07, 2017, 10:25:28 PM »
Watch this replace the ups method
It already has but the secret is in how you do it

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Re: Smoking Meats
« Reply #715 on: May 07, 2017, 10:26:07 PM »
It already has but the secret is in how you do it
As always
Feelings don't care about your facts

Offline Entrepreneur

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Re: Smoking Meats
« Reply #716 on: May 07, 2017, 10:46:15 PM »
Just finished eating these smoked ribs. Nothing tastes as good as 8 hours of work
Nice. What did you smoke it on? What rub did you use?

Offline as2

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Re: Smoking Meats
« Reply #717 on: May 07, 2017, 10:53:11 PM »
Nice. What did you smoke it on? What rub did you use?
Lol I honestly don't know, a friend of mine did most of the work, I've never smoked my own meat so was more of the student. I'll try to get the details.
Memories last forever, make them while you can.

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Re: Smoking Meats
« Reply #718 on: May 07, 2017, 10:55:52 PM »
Does anyone have any experience using the 3-2-1 method. 

Offline noturbizniss

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Re: Smoking Meats
« Reply #719 on: May 07, 2017, 11:10:33 PM »


Just finished eating these smoked ribs. Nothing tastes as good as 8 hours of work

What meat did you buy? Trying to figure out what I need to look for or ask for with all the dumb names kosher stores use.
Cedar market has dinosaur rubs this week. Picture looks like individual boned s full short ribs.
Sometimes they sell flanken roast. Not sure if that would be a full rack of ribs.
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!