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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 422993 times)

Offline YidelS

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Re: Smoking Meats
« Reply #820 on: July 11, 2017, 06:12:22 PM »
If you don't smoke on fast day, how you eat smoked meat after fast day?
my tummy was getting full just by reading this post, and I am supposedly fasting  :P
« Last Edit: July 11, 2017, 06:15:40 PM by YidelS »
The quieter you are, the more you are able to hear.

Offline rs242

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Smoking Meats
« Reply #821 on: July 11, 2017, 09:51:37 PM »
Try running  your smoker at like 300.
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke

Offline ushdadude

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Re: Smoking Meats
« Reply #822 on: July 11, 2017, 10:00:39 PM »
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke
And?

Offline rs242

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Re: Smoking Meats
« Reply #823 on: July 11, 2017, 10:01:30 PM »
And?
It was a great brisket. The smoke is more genuine

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Re: Smoking Meats
« Reply #824 on: July 11, 2017, 10:09:53 PM »
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke
Meathead is very against smoke from dripping fat.
Feelings don't care about your facts

Offline henche

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Re: Smoking Meats
« Reply #825 on: July 11, 2017, 10:57:23 PM »
Do u use wood in your PBS? From my understanding since the meat is hanging on top of your coals the fats drip down and create some very special smoke. My last smoke I did with my kettle I cut of extra fat from my brisket made a nice ball out of it used toothpicks to hold it together and I put it over the coals so the dripping fall on the coals to create my own very special smoke

I use just charcoal.

Yah, I like the drippy. I don't care if meathead not like it.

Offline rs242

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Re: Smoking Meats
« Reply #826 on: July 12, 2017, 01:30:19 AM »
Meathead is very against smoke from dripping fat.
I got the idea from meathead

Offline henche

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Re: Smoking Meats
« Reply #827 on: July 12, 2017, 11:18:02 AM »
Meathead is very against smoke from dripping fat.

But see:

http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/pit-barrel-cooker
Quote
The hooks place the food in the center of the heat. Think of this setup as a stationary rotisserie. As a bonus, the juices from the meat drip onto the hot coals creating a delicious blend of smoke and sizzled drippings that rises back up into the meat, producing a flavor that you can't get with an offset smoker or a Weber Smokey Mountain. The burning of these juices, laden with seasoning and melted fats, is a hallmark of PBC performance.

Offline rs242

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Re: Smoking Meats
« Reply #828 on: July 12, 2017, 11:47:04 AM »
But see:

http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/pit-barrel-cooker
Yes and another place he says about putting fat on top of the coals to get some of that goodness I think he called it holly sacrifice

Offline henche

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Re: Smoking Meats
« Reply #829 on: July 12, 2017, 12:06:54 PM »
Yes and another place he says about putting fat on top of the coals to get some of that goodness I think he called it holly sacrifice

Yes, consider whether certain products that he has an affiliation with get certain preferential reviews.

Offline henche

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Re: Smoking Meats
« Reply #830 on: July 12, 2017, 12:19:01 PM »
See also

http://amazingribs.com/tips_and_technique/pit_barrel_cooker_tips_and_technique.html
Quote
The flavor from meat juice smoke is different than the flavor from wood. But it is rare to find someone who doesn't like it. It is just a different flavor profile.

Offline rs242

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Re: Smoking Meats
« Reply #831 on: August 02, 2017, 09:10:14 PM »
Finally made my own corn beef smoking with a corn beef I bought.

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Re: Smoking Meats
« Reply #832 on: August 06, 2017, 12:08:14 AM »
How long should I put a 5 lb brisket in my pit barrel before taking it out to wrap?

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Re: Smoking Meats
« Reply #833 on: August 06, 2017, 11:26:56 PM »
Finally steamed those pastramis was delicious I didn't see a bid difference between the corn beef I pickled and the one I bought.

Offline Mordyk

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Re: Smoking Meats
« Reply #834 on: August 07, 2017, 01:01:29 AM »
How long should I put a 5 lb brisket in my pit barrel before taking it out to wrap?
Its not the time that matters. Its the temperature that matters
#TYH

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Re: Smoking Meats
« Reply #835 on: August 10, 2017, 12:14:49 AM »
Its not the time that matters. Its the temperature that matters
Not for a pbc. There's no temp control with that
READ THE DARN WIKI!!!!

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Offline henche

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Re: Smoking Meats
« Reply #836 on: August 10, 2017, 12:27:37 AM »
Not for a pbc. There's no temp control with that

temp of meat

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Re: Smoking Meats
« Reply #837 on: August 10, 2017, 12:29:53 AM »
READ THE DARN WIKI!!!!

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Offline henche

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Re: Smoking Meats
« Reply #838 on: August 10, 2017, 12:33:46 AM »
🤦‍♂️

Meaning, that you asked how long to put it in.  The answer is, however long it takes before the meat hits x temperature.  It's an easier way of stating it since depending on the size and thickness, it could take a different amount of time.

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Re: Smoking Meats
« Reply #839 on: August 10, 2017, 12:35:08 AM »
Meaning, that you asked how long to put it in.  The answer is, however long it takes before the meat hits x temperature.  It's an easier way of stating it since depending on the size and thickness, it could take a different amount of time.
I know. I didn't ask. And incompletely missed the answer. Whoops
READ THE DARN WIKI!!!!

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