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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 422843 times)

Offline Mikeoracle

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Re: Smoking Meats
« Reply #940 on: August 20, 2017, 12:33:04 PM »
How hot is the smoker? Is the probe in a thick part of the meat without the tip sticking out?
I thought it was placed well in the thickest part. I just tested with an instant read and it confirmed 140... I don't have a read on the smoker temp

Offline Mikeoracle

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Re: Smoking Meats
« Reply #941 on: August 20, 2017, 01:52:40 PM »
I thought it was placed well in the thickest part. I just tested with an instant read and it confirmed 140... I don't have a read on the smoker temp
2 hours in and reading 165, I think we'll be ok at this rate.

Offline Sport

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Re: Smoking Meats
« Reply #942 on: August 20, 2017, 02:15:53 PM »
2 hours in and reading 165, I think we'll be ok at this rate.
Very typical with such a small brisket.

Offline Mikeoracle

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Re: Smoking Meats
« Reply #943 on: August 20, 2017, 02:41:22 PM »
Very typical with such a small brisket.
at this point it's around 190, I'm guessing it will hit 200-205 at the 3hr mark. (In line with the 1.5 hr per lb ratio? ) I'm thinking I'll let it go all the way and then do the wrap and place in cooler thing. (Faux Cambro)

Offline rs242

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Re: Smoking Meats
« Reply #944 on: August 20, 2017, 04:57:24 PM »
Very typical with such a small brisket.
I smoke that size all the time it's not normal on temp of 225. PBC I believe is around 300 degrees.

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Re: Smoking Meats
« Reply #945 on: August 20, 2017, 05:18:41 PM »
smoked a veal breast was marvelous. After searching online I realized there is not a lot of info out there so I treated like pork ( sweater rub) used Memphis dust wrapped at 160 till about 200. Let it rest glazed it up and back to BBQ was something special.

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Re: Smoking Meats
« Reply #946 on: August 20, 2017, 10:30:55 PM »
smoked a veal breast was marvelous. After searching online I realized there is not a lot of info out there so I treated like pork ( sweater rub) used Memphis dust wrapped at 160 till about 200. Let it rest glazed it up and back to BBQ was something special.
Looks amazing

IIRC I once had smoked veal by Izzys, I was there recently they don't have it or I'm wrong

Offline noturbizniss

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Re: Smoking Meats
« Reply #947 on: August 20, 2017, 11:37:00 PM »
smoked a veal breast was marvelous. After searching online I realized there is not a lot of info out there so I treated like pork ( sweater rub) used Memphis dust wrapped at 160 till about 200. Let it rest glazed it up and back to BBQ was something special.
How long did it take? What temp?
I did one a few weeks ago at 225 or 250 and it took over 6 hours. It got so late I ended up putting it in the over to finish.
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Offline rs242

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Re: Smoking Meats
« Reply #948 on: August 20, 2017, 11:40:17 PM »
How long did it take? What temp?
I did one a few weeks ago at 225 or 250 and it took over 6 hours. It got so late I ended up putting it in the over to finish.
About 8 hours on 225. U need to give yourself time, I started at 6 am.

Offline noturbizniss

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Re: Smoking Meats
« Reply #949 on: August 20, 2017, 11:43:09 PM »
About 8 hours on 225. U need to give yourself time, I started at 6 am.
I also found nothing on veal ribs Soni used what u found on regular ribs which implied I'd need 4 to 6 hours max. So I foolishly started at 3pm
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Offline rs242

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Re: Smoking Meats
« Reply #950 on: August 20, 2017, 11:44:33 PM »
I also found nothing on veal ribs Soni used what u found on regular ribs which implied I'd need 4 to 6 hours max. So I foolishly started at 3pm
Lesson learned. After u get the feel of your smoker give the veal a chance again really was great.

Offline noturbizniss

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Re: Smoking Meats
« Reply #951 on: August 20, 2017, 11:45:39 PM »
Thanks. I'm. Actually using a kettle and slow n sear now. Still learning it though. Only did 2 long cooks. One the veal. And then a small brisket Friday.
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Re: Smoking Meats
« Reply #952 on: August 20, 2017, 11:59:48 PM »
Thanks. I'm. Actually using a kettle and slow n sear now. Still learning it though. Only did 2 long cooks. One the veal. And then a small brisket Friday.
I use my kettle some times to smoke. Don't use fancy equipment like slow and sear but I get it done.

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Re: Smoking Meats
« Reply #953 on: August 21, 2017, 12:00:43 AM »
not smoked but just beautiful

Offline noturbizniss

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Re: Smoking Meats
« Reply #954 on: August 21, 2017, 01:02:09 AM »
not smoked but just beautiful
Get that spam outta here! Rtm!!
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Re: Smoking Meats
« Reply #955 on: August 21, 2017, 01:08:21 AM »
Get that spam outta here! Rtm!!
How can u talk about a piece of meat like that. Rtm?

Offline noturbizniss

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Re: Smoking Meats
« Reply #956 on: August 21, 2017, 01:10:16 AM »
How can u talk about a piece of meat like that. Rtm?
🤦🏻‍♂️
READ THE DARN WIKI!!!!

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Re: Smoking Meats
« Reply #957 on: August 21, 2017, 01:12:20 AM »
🤦🏻‍♂️
Thats it u just going to give me one of your stupid emojis like u smarter then everyone

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Re: Smoking Meats
« Reply #958 on: August 21, 2017, 11:39:18 AM »
I'm doing mine tomorrow iy"h.  I'll report back after.
In summary, here are the results of my first smoking attempt on my PBC
I used a 2lb 2nd cut brisket, with the BBBR from amazingribs.com
As posted above the IT rose pretty quickly, and at the 3 hour mark it hit 200-205. I removed the meat and wrapped in foil and towels and placed in a cooler for a few hours.
I did need to rewarm it for 2 min on each side on the grill, as the meat was cold by dinnertime (since it cooked a lot faster than expected). The meat came out very flavorful (a bit spicy, I will try to dilute the rub a bit for the next run) with a great smokey flavor, it was very much on the dry side.
For my next try I plan to take off the meat at 160, wrap and put back for the remainder of the cook, which should help keep it from drying out. I actually emailed the PBC team and this was one of the tips they gave me.
They also said to make sure to get the meat onto the PBC between 12-15 min after lighting. This helps keep the temp consistent to where it needs to be based on their research etc.. I was definitely not careful about that, and the PBC was sitting open a lot longer than necessary at the start, as I was figuring out the placement. So this was probably a factor as well.

On a more positive note, later in the day I decided to throw on some chicken bottoms that i had on hand, I rubbed them with olive oil and used a rosemary garlic rub I had at home. After having them on there for about 30 min i noticed that the coals were dying down already, so I finished them on the grill. They were juicy and had great flavors including some smokiness it picked up in that first half hour.

Offline henche

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Re: Smoking Meats
« Reply #959 on: August 21, 2017, 04:24:22 PM »
In summary, here are the results of my first smoking attempt on my PBC
I used a 2lb 2nd cut brisket, with the BBBR from amazingribs.com
As posted above the IT rose pretty quickly, and at the 3 hour mark it hit 200-205. I removed the meat and wrapped in foil and towels and placed in a cooler for a few hours.
I did need to rewarm it for 2 min on each side on the grill, as the meat was cold by dinnertime (since it cooked a lot faster than expected). The meat came out very flavorful (a bit spicy, I will try to dilute the rub a bit for the next run) with a great smokey flavor, it was very much on the dry side.
For my next try I plan to take off the meat at 160, wrap and put back for the remainder of the cook, which should help keep it from drying out. I actually emailed the PBC team and this was one of the tips they gave me.
They also said to make sure to get the meat onto the PBC between 12-15 min after lighting. This helps keep the temp consistent to where it needs to be based on their research etc.. I was definitely not careful about that, and the PBC was sitting open a lot longer than necessary at the start, as I was figuring out the placement. So this was probably a factor as well.

On a more positive note, later in the day I decided to throw on some chicken bottoms that i had on hand, I rubbed them with olive oil and used a rosemary garlic rub I had at home. After having them on there for about 30 min i noticed that the coals were dying down already, so I finished them on the grill. They were juicy and had great flavors including some smokiness it picked up in that first half hour.

Yah that's why I only do big pieces.