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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 524750 times)

Offline rs242

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Re: Smoking Meats
« Reply #1680 on: July 01, 2018, 11:27:30 PM »
Wrapped at 190, pulled off at 203, put it in the oven with a towel at 100. I'll leave it in there until after Maariv, about an hour and a half, and then slice it later tonight.
Nu?

Offline henche

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Re: Smoking Meats
« Reply #1681 on: July 01, 2018, 11:29:02 PM »
Nu, some pics?

Offline thaber

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Re: Smoking Meats
« Reply #1682 on: July 01, 2018, 11:56:30 PM »
Nu?
Nu, some pics?
Just got home. I feel pressured now, gonna have a cup of coffee first

Offline thaber

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Re: Smoking Meats
« Reply #1683 on: July 02, 2018, 02:20:25 AM »
Nu?
Nu, some pics?
Can't wait to see the final results.
Thank you all for your help. It is delicious and tender. Some lessons learnt, but I consider it a success (my bar was set pretty low)

Offline thaber

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Re: Smoking Meats
« Reply #1684 on: July 02, 2018, 02:49:47 AM »
Final pic
Finally finished the 1.75 Woodford

Offline henche

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Re: Smoking Meats
« Reply #1685 on: July 02, 2018, 08:14:42 AM »
Looks amazing. (I freeze mine in 1 lb packages after sliced)

Offline crownsbroyal

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Re: Smoking Meats
« Reply #1686 on: July 02, 2018, 11:15:25 AM »
Great job! How would you say the level of smokiness was? I don't see much of a smoke ring on the meat, you may benefit next time with more smoke?

Offline henche

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Re: Smoking Meats
« Reply #1688 on: July 02, 2018, 12:43:22 PM »
https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary
Quote
All this Blonder research busts a bunch of myths. The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke.



Ahh so it is not the smoke but only a gas which is in the smoke. Okay then. #Busted
Feelings don't care about your facts

Offline thaber

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Re: Smoking Meats
« Reply #1689 on: July 02, 2018, 01:09:35 PM »
Great job! How would you say the level of smokiness was? I don't see much of a smoke ring on the meat, you may benefit next time with more smoke?
it was subtle. not as strong as I was expecting. Everyone seems to be anti the billowy white stuff, and for the most part I burned very clean. but at the lower end of the spectrum (averaged about 210). that made have made a difference. Also used cherry wood which is a more subtle taste to begin with. Maybe I'll mix in a chunk of Mesquite next time

Offline rs242

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Smoking Meats
« Reply #1690 on: July 02, 2018, 04:23:48 PM »
it was subtle. not as strong as I was expecting. Everyone seems to be anti the billowy white stuff, and for the most part I burned very clean. but at the lower end of the spectrum (averaged about 210). that made have made a difference. Also used cherry wood which is a more subtle taste to begin with. Maybe I'll mix in a chunk of Mesquite next time
If u want more smoke flavor I would add more wood. Did u use chucks or chips? Maybe your wood burnt out early?

Offline ushdadude

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Re: Smoking Meats
« Reply #1691 on: July 02, 2018, 05:41:15 PM »
Agreed. If you think hickory may be too overpowering, Mesquite is even more.

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Re: Smoking Meats
« Reply #1692 on: July 02, 2018, 07:42:53 PM »
If u want more smoke flavor I would add more wood. Did u use chucks or chips? Maybe your wood burnt out early?
I used chunk, and it didn't seem to burn out at all. maybe was too far from the minion?

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1693 on: July 02, 2018, 08:26:25 PM »
Looks amazing. (I freeze mine in 1 lb packages after sliced)
How do you rewarm them without drying out?

Offline henche

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Re: Smoking Meats
« Reply #1694 on: July 02, 2018, 08:41:52 PM »
How do you rewarm them without drying out?

I serve at room temp. Nobody has complained about being served smoked brisket

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Re: Smoking Meats
« Reply #1695 on: July 02, 2018, 09:03:42 PM »
Would you try the wsm with a flame boss next time? It does as cost but takes away the babysitting aspect

Offline thaber

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Re: Smoking Meats
« Reply #1696 on: July 04, 2018, 10:05:00 AM »
Would you try the wsm with a flame boss next time? It does as cost but takes away the babysitting aspect
I wouldn't. That was fun

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Re: Smoking Meats
« Reply #1697 on: July 04, 2018, 12:19:16 PM »
Home Depot and Lowe’s has 2 pack 18.6 lb kingsford for $10

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1698 on: July 04, 2018, 01:08:16 PM »
So I used my pit barrel today for the first time I put in a 7lb. first cut brisket trimmed fat to 1/4"
The pit ran at around 320-360 and the meat reached 165 after being in for just 1.5 hours
What did I do wrong?

Offline Sport

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Re: Smoking Meats
« Reply #1699 on: July 04, 2018, 01:15:29 PM »
So I used my pit barrel today for the first time I put in a 7lb. first cut brisket trimmed fat to 1/4"
The pit ran at around 320-360 and the meat reached 165 after being in for just 1.5 hours
What did I do wrong?
Ran the temp way too high, try to keep between 225 and 250.
Particularly challenging on a hot day like today.