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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 422780 times)

Offline rs242

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Smoking Meats
« Reply #1060 on: November 17, 2017, 01:58:47 AM »

Very cool, what’s the blue and green?

Offline noturbizniss

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Re: Smoking Meats
« Reply #1061 on: November 17, 2017, 06:12:07 AM »
Very cool, what’s the blue and green?
Blue is set pit temp green is fan output %. Using a flame boss 300.
Should I wrap now? At 178
« Last Edit: November 17, 2017, 06:58:14 AM by noturbizniss »
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Re: Smoking Meats
« Reply #1062 on: November 17, 2017, 07:17:50 AM »
Blue is set pit temp green is fan output %. Using a flame boss 300.
Should I wrap now? At 178
Whats the rush? Best is to be able to leave it in until  2-3  hrs (or less) before shabbos. This this way itll be hot.
Btw, how simple is the boss to use?

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Re: Smoking Meats
« Reply #1063 on: November 17, 2017, 07:32:22 AM »
Whats the rush? Best is to be able to leave it in until  2-3  hrs (or less) before shabbos. This this way itll be hot.
Btw, how simple is the boss to use?
It's actually for tomorrow lunch. Only reason I'd wrap is if there's additional benefit besides time. Flavor, more bark, etc? Otherwise I won't.
I opened it, thinking I'd wrap and saw a small pool on top. I dumped it figuring that could be contributing to a small second stall. Temp is now down to 175bwhich i assume is normal since i opened it and manipulated the meat.
I'm loving the flame boss. I'd have been up all night if i didn't have it. Granted i don't think the alarm would have woken me, but its great! really easy o set up. interface on the unit is a bit outdated. All text display, but the apps and website are nice. As is usual, the android app came later but is more polished imho
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Re: Smoking Meats
« Reply #1064 on: November 17, 2017, 07:39:58 AM »
It's actually for tomorrow lunch. Only reason I'd wrap is if there's additional benefit besides time. Flavor, more bark, etc? Otherwise I won't.
I opened it, thinking I'd wrap and saw a small pool on top. I dumped it figuring that could be contributing to a small second stall. Temp is now down to 175bwhich i assume is normal since i opened it and manipulated the meat.
I'm loving the flame boss. I'd have been up all night if i didn't have it. Granted i don't think the alarm would have woken me, but its great! really easy o set up. interface on the unit is a bit outdated. All text display, but the apps and website are nice. As is usual, the android app came later but is more polished imho

Wrapping can improve  flavor and keep the brisket moist  but wont improve the bark, itll ruin it a bit by adding moisture. You can "firm up" the bark after wrapping by throwing the brisket back on the smoker for 30 min.

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Re: Smoking Meats
« Reply #1065 on: November 17, 2017, 07:41:11 AM »
Wrapping can improve  flavor and keep the brisket moist  but wont improve the bark, itll ruin it a bit by adding moisture. You can "firm up" the bark after wrapping by throwing the brisket back on the smoker for 30 min.
Seems plenty moist. I'll leave for now. Temp holding steady in pit. Think I should add more unlit fuel? Or there's enough there for a few more hours.
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Re: Smoking Meats
« Reply #1066 on: November 17, 2017, 07:43:03 AM »
Seems plenty moist. I'll leave for now. Temp holding steady in pit. Think I should add more unlit fuel? Or there's enough there for a few more hours.
I dont use lump so dont know for certain but looks like you got a few hours left there.

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Re: Smoking Meats
« Reply #1067 on: November 17, 2017, 08:48:52 AM »
Think i'm gonna wrap. been sitting at 175-178 for over an hour. what do ya think?
...up to 181. gonna hold off.
edit 2 - wrapped it as it was starting to get quite dark and i don't want a meteorite. Also it had a pool in middle on top again. I suspect that's just condensation from the water pan settling down as opposed to escaping juices.
« Last Edit: November 17, 2017, 11:29:53 AM by noturbizniss »
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Re: Smoking Meats
« Reply #1068 on: November 17, 2017, 11:25:01 AM »
How do u plan on warming your brisket tomorrow?

Offline noturbizniss

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Re: Smoking Meats
« Reply #1069 on: November 17, 2017, 11:33:17 AM »
How do u plan on warming your brisket tomorrow?
not sure. ive been told best way is to put it in ziploc bag and put that in hot water on hot plate, but i might just put it on top of other food ion the hot plate.
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Re: Smoking Meats
« Reply #1070 on: November 17, 2017, 01:09:14 PM »
not sure. ive been told best way is to put it in ziploc bag and put that in hot water on hot plate, but i might just put it on top of other food ion the hot plate.
That can be hatmana. AYLOR
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Re: Smoking Meats
« Reply #1071 on: November 17, 2017, 04:07:51 PM »
Didn't take a picture before i put it in my faux cambro, but it was soft as room temp butter when i stuck in my instant read thermometer at 203. can't wait till tomorrow!
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Re: Smoking Meats
« Reply #1072 on: November 18, 2017, 07:03:27 PM »
Didn't take a picture before i put it in my faux cambro, but it was soft as room temp butter when i stuck in my instant read thermometer at 203. can't wait till tomorrow!
Nu?

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Re: Smoking Meats
« Reply #1073 on: November 18, 2017, 09:04:41 PM »
Came out really great. Obviously not as good as fresh but it was devoured. This is what's left.
Not sure why it climbed up so slowly after the stall. I thought it is supposed to go up quickly after the stall
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Re: Smoking Meats
« Reply #1074 on: November 19, 2017, 05:02:52 PM »
Anyone ever smoke a full turkey?
#TYH

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Re: Smoking Meats
« Reply #1075 on: November 19, 2017, 05:20:00 PM »
Anyone ever smoke a full turkey?

I did last year.  Was fine.  Chicken tastes better

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Re: Smoking Meats
« Reply #1076 on: November 19, 2017, 05:52:47 PM »
Anyone ever smoke a full turkey?
Yes, burnt it though bc it was on yom tov and wasnt using a thermometer.

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Re: Smoking Meats
« Reply #1077 on: November 19, 2017, 06:08:41 PM »
Anyone ever smoke a full turkey?
I did last year.  Was fine.  Chicken tastes better
Ignore this moron. Get on the Facebook smoking groups.
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Re: Smoking Meats
« Reply #1078 on: November 19, 2017, 06:12:03 PM »
Ignore this moron.

Best advice you've ever given

Offline Mordyk

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Re: Smoking Meats
« Reply #1079 on: November 19, 2017, 06:51:11 PM »
Ignore this moron. Get on the Facebook smoking groups.
Not on Facebook...
#TYH