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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 173689 times)

Offline aygart

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Re: Smoking Meats
« Reply #1275 on: January 21, 2018, 03:50:42 PM »
I thought the whole point of a pic is that you don't need to be busy with anything including monitoring temp...
+1
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Offline as2

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Re: Smoking Meats
« Reply #1276 on: January 21, 2018, 04:01:24 PM »
with all those wires running around it looks more like a bomb than a smoker!
Lol I was thinking the same, just figured I was a noob
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Offline rs242

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Re: Smoking Meats
« Reply #1277 on: January 21, 2018, 04:04:10 PM »
I thought the whole point of a pic is that you don't need to be busy with anything including monitoring temp...
U still need to monitor the temp of meat. Iím using the PBC for the first time so I want to see how the temps run. Not only that I have a new thermometer with 6 probes still testing them to see if they are all consistent, so yes a lot going on.

Offline henche

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Re: Smoking Meats
« Reply #1278 on: January 21, 2018, 04:57:17 PM »
U still need to monitor the temp of meat. Iím using the PBC for the first time so I want to see how the temps run. Not only that I have a new thermometer with 6 probes still testing them to see if they are all consistent, so yes a lot going on.

Yah, need to know when to wrap

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Re: Smoking Meats
« Reply #1279 on: January 21, 2018, 05:35:49 PM »
Yah, need to know when to wrap
Yeah but that doesn't mean you need to give it an EKG. Testing makes sense.
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Offline rs242

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Re: Smoking Meats
« Reply #1280 on: January 21, 2018, 06:05:02 PM »
this is pre-wrapping, this bad boy not ready yet.
This is a 3.5 lb second cut I had in there also was perfect. (Except that my rub was a little spicy today)

Offline rs242

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Re: Smoking Meats
« Reply #1281 on: January 21, 2018, 11:10:37 PM »
the packer

Offline noturbizniss

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Re: Smoking Meats
« Reply #1282 on: January 22, 2018, 12:18:36 AM »
How long did it take?
READ THE DARN WIKI!!!!

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...can still do FT method
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Offline rs242

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Re: Smoking Meats
« Reply #1283 on: January 22, 2018, 01:45:06 AM »
How long did it take?
8 hours. Then resting time.

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Re: Smoking Meats
« Reply #1284 on: January 22, 2018, 07:07:31 AM »
At what temp did you wrap, and how long did it take until then?

Offline henche

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Re: Smoking Meats
« Reply #1285 on: January 22, 2018, 07:26:26 AM »
Yah, yah, full report pls.

Also,  how many lb.

Also, what shechita

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Smoking Meats
« Reply #1286 on: January 22, 2018, 08:20:11 AM »
So to start I was debating if I should hook the point or the flat. I ended hooking the flat with the double hook system. I wrapped at about 150 took 6 hours. Wrapped put in the oven at 300 for another 2 hours till 200. I let it rest in the oven at 150. The point was soft as butter, juicy and delicious. The flat was soft but not as juicy. The end of the point that where right above the coals was dry and burnt. It was Solamanís total was 14.25 lb to start before trimming.

Offline henche

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Re: Smoking Meats
« Reply #1287 on: January 22, 2018, 11:11:44 AM »
So to start I was debating if I should hook the point or the flat. I ended hooking the flat with the double hook system. I wrapped at about 150 took 6 hours. Wrapped put in the oven at 300 for another 2 hours till 200. I let it rest in the oven at 150. The point was soft as butter, juicy and delicious. The flat was soft but not as juicy. The end of the point that where right above the coals was dry and burnt. It was Solamanís total was 14.25 lb to start before trimming.

I always do the double hook in the first cut (just seems more secure, and then the fatty part is near the coals).

I wrap at about 150-160 (really, I don't measure temp, I just wait until I feel like it), and then put in oven at 225 so it takes a while longer.

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Re: Smoking Meats
« Reply #1288 on: January 22, 2018, 01:31:50 PM »
I always do the double hook in the first cut (just seems more secure, and then the fatty part is near the coals).

I wrap at about 150-160 (really, I don't measure temp, I just wait until I feel like it), and then put in oven at 225 so it takes a while longer.
Yea so my thought process was let the thicker part of the brisket be closer to the coals. In retrospect I would have rather burn some of the flat then a nice piece of the point.   

Offline henche

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Re: Smoking Meats
« Reply #1289 on: January 22, 2018, 01:48:15 PM »
Yea so my thought process was let the thicker part of the brisket be closer to the coals. In retrospect I would have rather burn some of the flat then a nice piece of the point.

Worth trying both ways.