Smoking Meats

[ADG]

you can, but why bother?

You dont loose the bark, deeper smoke flavor

[ushdadude]

You dont loose the bark, deeper smoke flavor

you can crank up the heat and put it back on after you hit your desired temp. most people stop adding wood for smoke after a few hours anyway

[ADG]

you can crank up the heat and put it back on after you hit your desired temp. most people stop adding wood for smoke after a few hours anyway

not in texas:)

[henche]

You dont loose the bark, deeper smoke flavor

Yah, but it gets dried out

[henche]

not in texas:)

Even franklin BBQ wraps, albeit in butcher paper

[rs242]

I think I’m going back to foil. I didn’t get what all the hype was about the butcher paper.

[henche]

I think I’m going back to foil. I didn’t get what all the hype was about the butcher paper.

AFAIK its to avoid being called a crutch

[ushdadude]

AFAIK its to avoid being called a crutch

[ADG]

Even franklin BBQ wraps, albeit in butcher paper

In one of his videos he showed all three ways (foil/paper/and no wrap). The on with no wrap had must bark flavor...

I am just discouraged because this is like the 5 or 6 one im messing up with no successes.

On a side note is he jewish?

[ushdadude]

I am just discouraged because this is like the 5 or 6 one im messing up with no successes.

On a side note is he jewish?

I would just try the crunch .If you're not satisfied with the results go back to crunch-less .


He's cooking brisket .Of course he's Jewish

[Sport]

I think I’m going back to foil. I didn’t get what all the hype was about the butcher paper.

AFAIK its to avoid being called a crutch

Butcher paper allows more moisture out so you still end up with  semi solid bark.
The few times I've used butcher paper have made a significant difference.

[Tzadik Nistar]

I have a PBC and meanwhile I have only done brisket on it
Anything else to try that's easy to put up, but not that easy to screw up

[ushdadude]

I have a PBC and meanwhile I have only done brisket on it
Anything else to try that's easy to put up, but not that easy to screw up

best chicken @henche has ever had

[henche]

Yah, do whole chickens with Memphis dust

[Tzadik Nistar]

Yah, do whole chickens with Memphis dust

I'm off sugar
Any other ideas for a rub?

[rs242]

I'm off sugar
Any other ideas for a rub?

For chicken I like
olive oil for bonding.
Salt
garlic powder
Paprika
Turmeric

[henche]

I think I've posted my go to PBC recipes a while back, but here they are:

1. Brisket with Big Bad Beef Rub.  Full packer only, hang for about 6 hours, then wrap, put in oven at 225 for another 6.
2. Whole chickens with memphis dust. Hang for about 3 hours (I use 4-5 pound chickens).
3. Salmon. Brine in salt and brown sugar overnight. Then put on plank, cover in thick layer of brown sugar, and put in PBC for about an hour.
4. Wings.  Toss with seasoned salt and random herbs. Or with Memphis dust.  Smoke for 45 mins on the rack, then remove poles to boost heat and baste and flip often with mix of hot sauce and brown sugar or honey until crispy.
5. Ribs. I don't make often, but if I do, it's with BBB rub, and bbq sauce, and usually hang them.

[Tzadik Nistar]

I think I've posted my go to PBC recipes a while back, but here they are:

1. Brisket with Big Bad Beef Rub.  Full packer only, hang for about 6 hours, then wrap, put in oven at 225 for another 6.

Do u put in some wood too or only charcoal?

[rs242]

Do u put in some wood too or only charcoal?

He only does charcoal. I like to add some wood for beef, Chicken I do not.

[henche]

I need smoke my pastrami, maybe tomorrow. I put it up to cure last motzash. It's a 15 lb brisket, minus a couple lb that I cut off for rh