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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 422820 times)

Offline Mikeoracle

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Re: Smoking Meats
« Reply #1020 on: September 20, 2017, 11:44:10 AM »
I have a standing rib roast in the sous vide at 145 for 6 hours today. My original plan was to just sear on the grill when done. I am wondering if there is any merit to finishing it on the smoker (PBC) instead ?

Offline henche

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Re: Smoking Meats
« Reply #1022 on: September 20, 2017, 12:24:47 PM »
I have a standing rib roast in the sous vide at 145 for 6 hours today. My original plan was to just sear on the grill when done. I am wondering if there is any merit to finishing it on the smoker (PBC) instead ?

Is that enough time?  I wouldn't smoke it.

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Re: Smoking Meats
« Reply #1023 on: September 20, 2017, 12:25:36 PM »
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/lamb_paste.html
Was going to but didn't have enough mustard seed. Figured a sweeter rub is appropriate for RH anyhow.
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Offline henche

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Re: Smoking Meats
« Reply #1024 on: September 20, 2017, 12:30:02 PM »
Was going to but didn't have enough mustard seed. Figured a sweeter rub is appropriate for RH anyhow.

So just skip the mustard seed. Or add mustard. 

Things that taste good are appropriate for rosh hashana.   Sweet is figurative, not literal.  We want a figuratively sweet year.

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Re: Smoking Meats
« Reply #1025 on: September 20, 2017, 12:31:10 PM »
So just skip the mustard seed. Or add mustard. 

Things that taste good are appropriate for rosh hashana.   Sweet is figurative, not literal.  We want a figuratively sweet year.
You don't think it will taste good with Memphis Dust?
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Re: Smoking Meats
« Reply #1026 on: September 20, 2017, 12:44:38 PM »
.
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Offline Mikeoracle

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Re: Smoking Meats
« Reply #1027 on: September 20, 2017, 12:45:48 PM »
Is that enough time?  I wouldn't smoke it.
Thanks,
 Yeah, I did it at 142 for 6 hours for Shavuos and was great, my wife preferred it a bit more done so I upped to 145. Its 3.5lbs

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Re: Smoking Meats
« Reply #1028 on: September 20, 2017, 12:49:49 PM »
.
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Offline Mikeoracle

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Re: Smoking Meats
« Reply #1029 on: September 20, 2017, 01:01:11 PM »
That looks amazing, what is it?

Offline chinagel

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Re: Smoking Meats
« Reply #1030 on: September 20, 2017, 01:05:03 PM »

Offline rs242

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Re: Smoking Meats
« Reply #1031 on: September 20, 2017, 02:20:34 PM »

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Re: Smoking Meats
« Reply #1032 on: September 20, 2017, 02:21:31 PM »
Did u slit it?
No the butcher sold it that way.
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Re: Smoking Meats
« Reply #1033 on: September 20, 2017, 02:22:13 PM »
No the butcher sold it that way.
Ok hope it didn't make it dry

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Re: Smoking Meats
« Reply #1034 on: September 20, 2017, 02:23:03 PM »
Ok hope it didn't make it dry
You couldn't get it dry if you tried.
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Re: Smoking Meats
« Reply #1035 on: September 20, 2017, 02:23:22 PM »
You couldn't get it dry if you tried.
Sounds good enjoy

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Re: Smoking Meats
« Reply #1036 on: September 20, 2017, 02:24:45 PM »
Feelings don't care about your facts

Offline henche

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Re: Smoking Meats
« Reply #1037 on: September 20, 2017, 02:51:59 PM »
Tell us what you put on, and method

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Re: Smoking Meats
« Reply #1038 on: September 20, 2017, 02:59:34 PM »
Tell us what you put on, and method
Lamb I used Memphis dust. Chicken and Turkey breast done earlier smeared honey and then S&G.

Done in a Weber kettle using snake method.
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Re: Smoking Meats
« Reply #1039 on: September 24, 2017, 08:09:36 AM »
Question: I want to smoke for yontiff. Usually in Boston they only sell good meat, 8.99 for brisket. Around yontiff you can also get south american meat,  4.99 for any cut they have.  Go for it? Or may as well smoke a football?