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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.

Quote from: henche on May 30, 2018, 03:42:16 PM

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 »

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Author Topic: Smoking Meats  (Read 543668 times)

Offline thaber

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Re: Smoking Meats
« Reply #1740 on: July 15, 2018, 10:53:24 AM »
The recipe I found in several places was no water, about triple the brien sugar to kosher salt. Interesting.
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Offline thaber

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Re: Smoking Meats
« Reply #1741 on: July 15, 2018, 11:05:51 AM »
Anyone here Israel based?
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Offline thaber

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Re: Smoking Meats
« Reply #1742 on: July 22, 2018, 08:46:46 PM »
Want to smoke a couple of chuck roasts for pulled beef. Will need to freeze between cooking and serving. When should I pull?
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Offline Mordyk

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Re: Smoking Meats
« Reply #1743 on: July 22, 2018, 09:46:01 PM »
Quote from: thaber on July 22, 2018, 08:46:46 PM
Want to smoke a couple of chuck roasts for pulled beef. Will need to freeze between cooking and serving. When should I pull?
Right after cooking should be easiest
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#TYH

Offline thaber

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Re: Smoking Meats
« Reply #1744 on: July 22, 2018, 10:08:40 PM »
Quote from: Mordyk on July 22, 2018, 09:46:01 PM
Right after cooking should be easiest
And freeze flat in gallon ziplocs should work?
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Offline rs242

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Re: Smoking Meats
« Reply #1745 on: July 22, 2018, 10:24:01 PM »
Quote from: Mordyk on July 22, 2018, 09:46:01 PM
Right after cooking should be easiest
I would be afraid to dry it out.
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Offline thaber

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Re: Smoking Meats
« Reply #1746 on: July 25, 2018, 12:51:52 AM »
So did this tonight. A couple of challenges, one was the weather, it was in the triple digit neighborhood today, although dropped to mid 70s once the sun went down.
two I needed to use both racks in the WSM
I salted, put up the chimney, rubbed and put in. had one thermo on top rack and one in the meat on the bottom.
was able to keep temps between 215-250 for the most part. internals hit 168, and when I tested the top rack it was just about 160. left it like that for about half an hour, and then pan wrapped, two to a pan, one per rack. This time I put the probe in the top rack one, which is a thicker cut. will try to bring grill up to 300, and leave it there for a couple of hours, hopefully by the time i go to bed it'll be 205 and I'll stick it in a cooler till I wake up, and then pull.
pics so far attached.
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Offline thaber

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Re: Smoking Meats
« Reply #1747 on: July 25, 2018, 01:07:53 PM »
If there was ever a reason to be fleishigs at 7am, this is it
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Offline ushdadude

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Re: Smoking Meats
« Reply #1748 on: July 25, 2018, 11:09:27 PM »
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Offline ushdadude

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Re: Smoking Meats
« Reply #1749 on: July 25, 2018, 11:09:40 PM »
Quote from: thaber on July 25, 2018, 01:07:53 PM
If there was ever a reason to be fleishigs at 7am, this is it
looks awesome! definitely better than the leftover chinese we ate in camp
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Offline ADG

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Re: Smoking Meats
« Reply #1750 on: July 26, 2018, 10:42:05 AM »
Quote from: ushdadude on July 25, 2018, 11:09:27 PM
https://www.walmart.com/ip/Pit-Boss-700FB-Wood-Fired-Pellet-Grill-w-Flame-Broiler/52162941
just bought this
mazal tov!

Please report how good the open flame feature is. (I seriously considered that brand at a point.)
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Offline ADG

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Re: Smoking Meats
« Reply #1751 on: July 26, 2018, 10:45:43 AM »
I am getting ready to do a packer (for the first time).

I have seen some videos online where they cut out some of the big part of fat between the point and flat. Of course I have seen those those that dont and you see it distinctly in the slicing.

What are your thoughts on this?
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Offline henche

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Re: Smoking Meats
« Reply #1752 on: July 26, 2018, 10:48:17 AM »
Quote from: ADG on July 26, 2018, 10:45:43 AM
I am getting ready to do a packer (for the first time).

I have seen some videos online where they cut out some of the big part of fat between the point and flat. Of course I have seen those those that dont and you see it distinctly in the slicing.

What are your thoughts on this?

I leave it
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Offline chinagel

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Re: Smoking Meats
« Reply #1753 on: July 26, 2018, 11:42:45 AM »
anyone with experience using silver foil as a tent over a regular grill to smoke? is it realistic?
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Offline ADG

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Re: Smoking Meats
« Reply #1754 on: July 30, 2018, 03:16:16 PM »
I did a small (9LB)prime american packer yesterday.

Started at 730 AM fat cap down @ 250F.

I opened it up to probe it and shpritz it at hour 5 and hour 9. At hour 10 I decided to cover it with butcher paper and bumped it up to 275 because my guests were coming over soon.

Hour 11 I took it off with some areas probing different temps All below 190 some even as low as 165.

Rest one hour.

Result: over cooked. Some of the lean meat was edible and even a little juicy but most of it was burned to a crisp. The second cut was pretty juicy for the most part, but it was a small second cut compared with the first.

What could have gone wrong: I set the temp to 250 but because it was a hot day and the cooker was in the sun it could have added 25 or 50 degrees to the ambient temp.




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Offline ADG

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Re: Smoking Meats
« Reply #1755 on: July 30, 2018, 03:54:05 PM »
I dont understand how one can expect to cook a huge uneven peice of meat-the first cut, long and skinny and lean, with a second cut, fatty thick and small- in a cabin with different temps (close to fire ect)....

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Offline henche

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Re: Smoking Meats
« Reply #1756 on: July 30, 2018, 05:01:53 PM »
Quote from: ADG on July 30, 2018, 03:16:16 PM
I did a small (9LB)prime american packer yesterday.

Started at 730 AM fat cap down @ 250F.

I opened it up to probe it and shpritz it at hour 5 and hour 9. At hour 10 I decided to cover it with butcher paper and bumped it up to 275 because my guests were coming over soon.

Hour 11 I took it off with some areas probing different temps All below 190 some even as low as 165.

Rest one hour.

Result: over cooked. Some of the lean meat was edible and even a little juicy but most of it was burned to a crisp. The second cut was pretty juicy for the most part, but it was a small second cut compared with the first.

What could have gone wrong: I set the temp to 250 but because it was a hot day and the cooker was in the sun it could have added 25 or 50 degrees to the ambient temp.

You should wrap in foil at 160
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Offline ADG

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Re: Smoking Meats
« Reply #1757 on: July 31, 2018, 04:49:00 PM »
Quote from: henche on July 30, 2018, 05:01:53 PM
You should wrap in foil at 160

The texas crutch.  I see plenty ppl who can plow though the stall.
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Offline henche

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Re: Smoking Meats
« Reply #1758 on: July 31, 2018, 05:15:45 PM »
Quote from: ADG on July 31, 2018, 04:49:00 PM
The texas crutch.  I see plenty ppl who can plow though the stall.

Exactly
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Offline ushdadude

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Re: Smoking Meats
« Reply #1759 on: July 31, 2018, 06:11:54 PM »
Quote from: ADG on July 31, 2018, 04:49:00 PM
I see plenty ppl who can plow though the stall.


you can, but why bother?
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