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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 541293 times)

Offline rs242

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Re: Smoking Meats
« Reply #1360 on: February 04, 2018, 03:53:00 PM »
We got wings, brisket, and chili.
First time doing a chili, i used this:
http://www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/
How is the chili. I don’t know why I’m not big into chili (not that I really tasted it)

Offline Sport

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Re: Smoking Meats
« Reply #1361 on: February 04, 2018, 04:01:56 PM »
How is the chili. I don’t know why I’m not big into chili (not that I really tasted it)
Didmt try it yet, just got it on the smoker now. I'll let you know

Offline henche

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Re: Smoking Meats
« Reply #1362 on: February 04, 2018, 04:09:38 PM »
I make a mean chilli. Never thought of putting in smoker b4. Next thyme

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Re: Smoking Meats
« Reply #1363 on: February 04, 2018, 08:31:59 PM »
Chilli was a hit.

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Re: Smoking Meats
« Reply #1364 on: February 04, 2018, 08:48:08 PM »
Doing a major cook started last night.
3 packers

Before wrap
After wrap
Stated cutting

Edit: all in the PBC

How many lbs each? How did you fit all in the PBC after the wrap?

Offline rs242

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Re: Smoking Meats
« Reply #1365 on: February 04, 2018, 08:49:38 PM »
How many lbs each? How did you fit all in the PBC after the wrap?
12-13-15 after wrap went to oven

Offline henche

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Re: Smoking Meats
« Reply #1366 on: February 04, 2018, 08:50:11 PM »
Amazing

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Re: Smoking Meats
« Reply #1367 on: February 04, 2018, 11:27:33 PM »
12-13-15 after wrap went to oven
How long were they in the pit for? Do you set it and forget it?

Offline rs242

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Re: Smoking Meats
« Reply #1368 on: February 04, 2018, 11:34:42 PM »
How long were they in the pit for? Do you set it and forget it?
About 5 hours. The pbc couldn’t really handle it I had to open the intake to get the temps up

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Re: Smoking Meats
« Reply #1369 on: February 04, 2018, 11:43:05 PM »
About 5 hours. The pbc couldn’t really handle it I had to open the intake to get the temps up
So 5 in the pit and like another 5-7 in the oven @250?

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Re: Smoking Meats
« Reply #1370 on: February 04, 2018, 11:43:34 PM »
So 5 in the pit and like another 5-7 in the oven @250?
Less time at 275

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Re: Smoking Meats
« Reply #1371 on: February 05, 2018, 09:55:58 AM »
@Sport Your brisket looks amazing! great job. Can you share your steps (including what rub you used)?

@rs242 incredible! Those briskets look really untrimmed. Where do you get them? and also what rub do you use?


Offline Sport

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Re: Smoking Meats
« Reply #1372 on: February 05, 2018, 10:45:51 AM »
@Sport Your brisket looks amazing! great job. Can you share your steps (including what rub you used)?

@rs242 incredible! Those briskets look really untrimmed. Where do you get them? and also what rub do you use?
Thanks, it was a full packer, trim fat cap to about 1/4". I used the memphis dust this time, it was my first time using it for a brisket and it had a lot more sugar than the bbb rub I usually use so I added extra  black pepper. Smoked it at 225-235 for about 16 hrs. I was aiming for an IT of 205 but for some reason it peak at 192 and held there for the last hour and a half. At that point I just took it off, wrapped in heavy duty foil and held it in a faux cambro for about an hour.

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Re: Smoking Meats
« Reply #1373 on: February 05, 2018, 11:00:40 AM »
wow! that is a serious cook!
What do you mean full packer? Is that first and second cut?


Offline henche

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Re: Smoking Meats
« Reply #1374 on: February 05, 2018, 11:04:20 AM »
wow! that is a serious cook!
What do you mean full packer? Is that first and second cut?

That's the only kind he smokes.  This guy is competition level

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Re: Smoking Meats
« Reply #1375 on: February 05, 2018, 11:38:11 AM »
@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

« Last Edit: February 05, 2018, 11:42:12 AM by ADG »

Offline henche

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Re: Smoking Meats
« Reply #1376 on: February 05, 2018, 12:08:36 PM »
@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

Smoking is about relaxing. If you're stressed during a smoke, you're doing it wrong.

First of all, no more partial briskets. That's like trying to bake half a pizza and expecting it to come out right. Or fry half an egg. 

Second, drink a beer.  Or a few.  Or get a prescription.

Third, get a PBC. Last purim, I smoked a brisket (note I don't specify a part, I smoked a brisket) (16 lb) for the seudah.  Purim was sunday.   I started the PBC after megillah, and hung the brisket.  Then I went to a mesibah, then went to sleep.  To sleep! To sleep! With my PBC running.

Because I estimated that the PBC would cool off right around the stall anyway.  In the morning, first thing, I ran outside, pulled the warm brisket off the PBC, wrapped, stuck in oven at 250 or so, and let finish, sliced right before seudah.  There were 10 adults, handful of kids, and approx 2 slices left over (plus I'd previously cut off about half a lb for one of the other dishes being made for the seduah that needed some smoked meat).

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Re: Smoking Meats
« Reply #1377 on: February 05, 2018, 12:17:12 PM »
Smoking is about relaxing. If you're stressed during a smoke, you're doing it wrong.

First of all, no more partial briskets. That's like trying to bake half a pizza and expecting it to come out right. Or fry half an egg. 

Second, drink a beer.  Or a few.  Or get a prescription.

Third, get a PBC. Last purim, I smoked a brisket (note I don't specify a part, I smoked a brisket) (16 lb) for the seudah.  Purim was sunday.   I started the PBC after megillah, and hung the brisket.  Then I went to a mesibah, then went to sleep.  To sleep! To sleep! With my PBC running.

Because I estimated that the PBC would cool off right around the stall anyway.  In the morning, first thingright after negel vaser, brochos and krias shma, I ran outside, pulled the warm brisket off the PBC, wrapped, stuck in oven at 250 or so, and let finish, sliced right before seudah.  There were 10 adults, handful of kids, and approx 2 slices left over (plus I'd previously cut off about half a lb for one of the other dishes being made for the seduah that needed some smoked meat).

Firstly, I smoke cigars and drink bourbon so I wont be needing a prescription.

Second, I have been debating an overnighter, but that is a huge fire hazard especially with a PBC

Third, no matter how good a cook I will be, I will be really nervous knowing that the whole seuda is resting on my shoulders and if I blow it then I sunk the meal. ( I would through on ribs as a backup because it is really hard to overdo them) 



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Re: Smoking Meats
« Reply #1378 on: February 05, 2018, 12:35:03 PM »
Firstly, I smoke cigars and drink bourbon so I wont be needing a prescription.

Second, I have been debating an overnighter, but that is a huge fire hazard especially with a PBC

Third, no matter how good a cook I will be, I will be really nervous knowing that the whole seuda is resting on my shoulders and if I blow it then I sunk the meal. ( I would through on ribs as a backup because it is really hard to overdo them)

Ah, if you have bourbon, should be set.  I don't smoke cigars, but I get it.

Can always order pizza as a backup  ;D


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Re: Smoking Meats
« Reply #1379 on: February 05, 2018, 01:38:21 PM »


@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

This was actualy  a pretty eventful smoke. I use the wsm, and Usually itll hold temps for 6-8 hrs pretty well. I put it up at 1 am ms anticipating to take it off somehwere between 2-3 pm sunday. But it was really cold outside and the smoker went through charcoal at a much faster rate, temp dropped to under 200 at around 6 am and I was too tired to fix until 7.
Then I wasn't home from 9-230. I put my thermometer screen in front of my yi camera so I could monitor and had my brother on call.

Usually a wrap, but didnt need to this time.
Ive only injected once and it made the brisket really salty, probably due to the injection i used.

Dont have any real tips, the only thing I would recomend is dont be nervous, read up alot, get better quality brisket, and dont be afraid to put too much rub on.