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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 423218 times)

Offline noturbizniss

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Re: Smoking Meats
« Reply #780 on: June 19, 2017, 02:47:02 PM »
Are u agreeing or disagreeing with my statement. Or is that just a random comment. (Being that it's u I'll assume u trying to say something nasty)
You cam get a small wsm for under 300.or smoke on a weber kettle. From what I read I wouldn't  smoke on electric if I cups help it,no more than I'd "grill" on a foreman.

Oh and thanks for your your unsolicited judgement!
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Offline noturbizniss

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Re: Smoking Meats
« Reply #781 on: July 04, 2017, 08:34:13 PM »
First smoke - using weber kettle and slow n sear. doing a breast of veal on the bone, treating it like rack of ribs. It's on at 225 for about 5 hours or so. it stalled at about 3 hours or so at mid 140s and i just checked and is not hihg 150s. Is this normal for a rack? I saw some sites saying it takes only 3-5 hours. i figure i have quite a bit of time left :-\. THoughts? Picture coming momentarily
« Last Edit: July 04, 2017, 08:37:20 PM by noturbizniss »
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Offline rs242

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Re: Smoking Meats
« Reply #782 on: July 04, 2017, 09:49:26 PM »
First smoke - using weber kettle and slow n sear. doing a breast of veal on the bone, treating it like rack of ribs. It's on at 225 for about 5 hours or so. it stalled at about 3 hours or so at mid 140s and i just checked and is not hihg 150s. Is this normal for a rack? I saw some sites saying it takes only 3-5 hours. i figure i have quite a bit of time left :-\. THoughts? Picture coming momentarily

Wow looks good. Interesting first meat to use for a cook. Sorry I have no input never tried that but I will soon.

Offline Sport

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Re: Smoking Meats
« Reply #783 on: July 04, 2017, 10:19:08 PM »
First smoke - using weber kettle and slow n sear. doing a breast of veal on the bone, treating it like rack of ribs. It's on at 225 for about 5 hours or so. it stalled at about 3 hours or so at mid 140s and i just checked and is not hihg 150s. Is this normal for a rack? I saw some sites saying it takes only 3-5 hours. i figure i have quite a bit of time left :-\. THoughts? Picture coming momentarily

I've never done a cut like that, whats the target i.t.?

Offline ushdadude

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Re: Smoking Meats
« Reply #784 on: July 04, 2017, 10:26:26 PM »
I bought a 5 pound second cut brisket today but got lazy and decided to experiment. I lathered it up in mustard and applied a generous amount of big bad beef rub. This is the same prep I do for smoking. I put a rack in my instant pot, a little beef broth and a drop of liquid smoke on the bottom. I cooked it for 90 minutes at high pressure with a natural release. I then put it in the oven for a few minutes to dehydrate the bark. Holy cow was that good. Incredibly tender and flavorful.
A couple of tweaks I would make next time. First, I would add a little more liquid smoke. The smoke flavor I got was good but subtle. Second, I would lose the fat cap completely. No need when cooking with a pressure cooker. Third, I would cook it for a little less. The meat was one step before fall apart. I like my brisket with a little more chew.

Offline noturbizniss

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Re: Smoking Meats
« Reply #785 on: July 04, 2017, 11:09:20 PM »
Gave up after 7 hours. Wrapped in butcher paper then an hour later put in oven at 550 till it of 195.friggin 11pm. I gave up
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Offline ushdadude

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Re: Smoking Meats
« Reply #786 on: July 04, 2017, 11:16:43 PM »
Gave up after 7 hours. Wrapped in butcher paper then an hour later put in oven at 550 till it of 195.friggin 11pm. I gave up

Lol... Better than my first attempt

Offline rs242

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Re: Smoking Meats
« Reply #787 on: July 05, 2017, 07:34:07 PM »
Gave up after 7 hours. Wrapped in butcher paper then an hour later put in oven at 550 till it of 195.friggin 11pm. I gave up
U didn't mention if it was good or not. Also what was your target temp?

Offline noturbizniss

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Re: Smoking Meats
« Reply #788 on: July 06, 2017, 03:01:47 PM »
U didn't mention if it was good or not. Also what was your target temp?
Taste was great, although I think I put on too much salt the night before. It wasn't nearly as tender as I would have liked though.
I was aiming for it of 202 or so but it was stalled about 160 for hours. I have up and put in oven at 550 until it hit 190.it was close to 11 by then and we were starving.
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Offline Sport

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Re: Smoking Meats
« Reply #789 on: July 06, 2017, 04:26:32 PM »
Taste was great, although I think I put on too much salt the night before. It wasn't nearly as tender as I would have liked though.
I was aiming for it of 202 or so but it was stalled about 160 for hours. I have up and put in oven at 550 until it hit 190.it was close to 11 by then and we were starving.
For future reference, try the crutch once it hits 160sh.

Offline noturbizniss

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Re: Smoking Meats
« Reply #790 on: July 06, 2017, 04:27:42 PM »
For future reference, try the crutch once it hits 160sh.
I didn't want to crutch. All the advice is not to crutch beef ribs.
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Offline ushdadude

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Re: Smoking Meats
« Reply #791 on: July 06, 2017, 04:40:29 PM »
I didn't want to crutch. All the advice is not to crutch beef ribs.

First, I'm not so sure that's correct. Second, even if it were, veal is not the same as beef.

Offline henche

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Re: Smoking Meats
« Reply #792 on: July 06, 2017, 05:21:12 PM »
First, I'm not so sure that's correct. Second, even if it were, veal is not the same as beef.

Third, a breast is brisket

Offline ushdadude

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Re: Smoking Meats
« Reply #793 on: July 07, 2017, 11:41:52 AM »
Third, a breast is brisket

-1
my newborn has not been eating brisket the last few weeks

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Re: Smoking Meats
« Reply #794 on: July 07, 2017, 11:44:58 AM »
-1
my newborn has not been eating brisket the last few weeks
Little do you know I'm praying s/he hasn't been eating anything at that age...
Memories last forever, make them while you can.

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Re: Smoking Meats
« Reply #795 on: July 08, 2017, 04:58:27 PM »
-1
my newborn has not been eating brisket the last few weeks
lol

Offline noturbizniss

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Re: Smoking Meats
« Reply #796 on: July 09, 2017, 10:37:47 PM »
Third, a breast is brisket
It's Jewish breast of veal,however it looks exactly like a rack of ribs, especially after it is cooked.

On a happier note I decided to throw on some dogs for the kids tonight and some chicken as well, and then figured what the heck, I'm using the slow n sear anyway, may as well put on some Applewood and smoke them chicken pieces. Took about an hour, I kept the temp at about 350 and they came out really good. I forgot to put on any spices until halfway through so I put on some trader joes poultry rub. Overall came out very good
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Offline rs242

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Re: Smoking Meats
« Reply #797 on: July 10, 2017, 12:40:12 AM »
It's Jewish breast of veal,however it looks exactly like a rack of ribs, especially after it is cooked.

On a happier note I decided to throw on some dogs for the kids tonight and some chicken as well, and then figured what the heck, I'm using the slow n sear anyway, may as well put on some Applewood and smoke them chicken pieces. Took about an hour, I kept the temp at about 350 and they came out really good. I forgot to put on any spices until halfway through so I put on some trader joes poultry rub. Overall came out very good
Smoked chicken is overrated

Offline noturbizniss

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Re: Smoking Meats
« Reply #798 on: July 10, 2017, 10:36:50 AM »
Smoked chicken is overrated
What a stupid thing to say. Maybe to you it is, but blanket statements are simply dumb. It's cheap and tastes awesome to me.
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Offline henche

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Re: Smoking Meats
« Reply #799 on: July 10, 2017, 10:51:18 AM »
Smoked chicken is overrated

Smoked chicken is better than smoked ribs, or brisket. 

You must be doing it wrong.  Remember to kill the chicken first.