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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 422758 times)

Offline henche

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Re: Smoking Meats
« Reply #920 on: August 18, 2017, 03:37:15 PM »
Smoking a veal breast. Any suggestions on rubs?

Are you deboning first? Or after?

Offline henche

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Re: Smoking Meats
« Reply #921 on: August 18, 2017, 03:38:26 PM »
I bought a tongue last night to smoke.  Should I do this http://markbittman.com/smoke-tongue-tonight/

Offline henche

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Offline henche

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Offline henche

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Offline ushdadude

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Offline henche

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Re: Smoking Meats
« Reply #926 on: August 18, 2017, 03:47:48 PM »
My patient had half his tongue cut off

Because smoke penetrates tongues really well. That's what I was trying to show.

Offline rs242

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Re: Smoking Meats
« Reply #927 on: August 18, 2017, 04:27:53 PM »
Are you deboning first? Or after?
I think after

Offline rs242

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Re: Smoking Meats
« Reply #928 on: August 19, 2017, 10:57:56 PM »
Tentatively. Depends how quickly it gets to stall temp. It's less than 5 lbs so might cook all the way without even wrapping. Have pink butcher paper if needed.
@henche , would a 2lb second cut brisket hang securely in the PBC?  I'm wondering if all the marbelized fat is a risk to it holding up
How was?

Offline noturbizniss

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Re: Smoking Meats
« Reply #929 on: August 19, 2017, 11:19:25 PM »
How was?
Actually came out great. Soft like butter. I wasn't sure it would be. It came mostly trimmed. There was a lot of fat but not a thick cap. Was only about 3.5 lbs.

I'm still learning how the slow n sear runs on my kettle. Cooked it at 225. It got to 150 on about 5 hours and stalled so I wrapped. Still didn't really. Rise much and was getting. Lose to shabbos so I pushed temp to bait 300 and meat temp went up. I let temp start to drop in cooler and took off at 203 (about 8.5 hours total) then faux cambroed2for another hour or so.
Have pics on other phone, will. Post tomorrow.thanks for your input!
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Offline Mikeoracle

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Re: Smoking Meats
« Reply #930 on: August 20, 2017, 12:15:44 AM »
How was?
I'm doing mine tomorrow iy"h.  I'll report back after.

Offline Deal Guy

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Re: Smoking Meats
« Reply #931 on: August 20, 2017, 12:18:38 AM »
I don't think i ever tasted smoked meat.  Am i missing out in life?

Offline ushdadude

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Re: Smoking Meats
« Reply #932 on: August 20, 2017, 12:20:55 AM »
I don't think i ever tasted smoked meat.  Am i missing out in life?
No, but you are missing out on smoked meat.

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Re: Smoking Meats
« Reply #933 on: August 20, 2017, 12:22:50 AM »
Which place in Lakewood sells smoked meat? Does it sell by the pound?  Which meats are best to order?

Offline Mikeoracle

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Re: Smoking Meats
« Reply #934 on: August 20, 2017, 01:18:33 AM »
Which place in Lakewood sells smoked meat? Does it sell by the pound?  Which meats are best to order?
I don't have much personal experience there but "south side sandwich shop" is supposed to be the place to go for smoked meats. I would start with dino ribs or ribs if he has, and brisket of course.

Offline Deal Guy

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Re: Smoking Meats
« Reply #935 on: August 20, 2017, 02:20:08 AM »
Thanks

Offline Sport

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Re: Smoking Meats
« Reply #936 on: August 20, 2017, 03:52:20 AM »
I don't have much personal experience there but "south side sandwich shop" is supposed to be the place to go for smoked meats. I would start with dino ribs or ribs if he has, and brisket of course.
Yup, sss is the place to go for smoked meat in Lakewood.

Offline henche

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Re: Smoking Meats
« Reply #937 on: August 20, 2017, 07:52:03 AM »
I don't think i ever tasted smoked meat.  Am i missing out in life?

I'd say don't start now.  Why have to regret not having for your whole life until now? 

Offline Mikeoracle

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Re: Smoking Meats
« Reply #938 on: August 20, 2017, 12:24:49 PM »
I'm doing mine tomorrow iy"h.  I'll report back after.
what's going on?  My brisket is on for half hour and IT already reads 136... Does that make sense? It's only a 2lb brisket and isn't that thick... Maybe the thermometer is placed wrong?

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Re: Smoking Meats
« Reply #939 on: August 20, 2017, 12:26:47 PM »
what's going on?  My brisket is on for half hour and IT already reads 136... Does that make sense? It's only a 2lb brisket and isn't that thick... Maybe the thermometer is placed wrong?
How hot is the smoker? Is the probe in a thick part of the meat without the tip sticking out?
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