Smoking Meats

[noturbizniss]

Kosher? Linky?

https://bbq.ncsy.org/
you really should get in the breaking bbq facebook group

[jaywhy]

It's all dumb. You can't use your equipment.

Separates the men from the boys 

[jaywhy]

https://www.firedupflorida.com/

[ushdadude]

It's all dumb. You can't use your equipment.

Looks like they are using kettle grill and wsm (or off brands)

[henche]

Looks like they are using kettle grill and wsm (or off brands)

I need an offset smoker that burns split logs

[thaber]

[Tzadik Nistar]

Anyone smoked short ribs on PBC?
I see so many ways to do it looking for ideas that's easy and has little or no sugar

[thaber]

Anyone smoked short ribs on PBC?
I see so many ways to do it looking for ideas that's easy and has little or no sugar

Made these tonight. Not a lot of sugar. Big hit
http://divascancook.com/easy-oven-baked-beef-ribs-recipe-bbq/

[Naftuli19]

Anyone have any recommendations for a good heavy offset smoker willing to spend up to $5k $6k.

[ghurty]

First time smoking. I have a masterbuilt. What is a good way to smoke 2LB of 2nd cut brisket?

Thank you

[noturbizniss]

First time smoking. I have a masterbuilt. What is a good way to smoke 2LB of 2nd cut brisket?

Thank you

275 until it of 203.
Does it have the fat cap?

[ghurty]

275 until it of 203.
Does it have the fat cap?

I didnt pick it up yet. But I dont believe they will sell such a small piece with the fat cap. Thats why someone recommended my to use 2nd cut as it has a lot of fat. I will be the only one eating it so I dont want that big of a piece.
I understand 275 degress, but what is "until it of 203".
Also, what is a good rub, and should I use pellets, juice or just plain water.
Before I put it in and after I give it the rub, how long should it sit.
As you see, I areally am new  at this.

Thank you

[noturbizniss]

Internal temperature.
I usually just do salt and pepper

Are you on Facebook? There are two great groups (amount many others) that are great smoking resources. One kosher and one not

[noturbizniss]

Watch Aaron’s franklins brisket videos. He the king.

[ghurty]

I will take a look at the videos. What are the facebook groups?

Thank you

[noturbizniss]

I will take a look at the videos. What are the facebook groups?

Thank you

Smoking meat low and slow (not kosher)
https://www.facebook.com/groups/9061322993/?ref=share

Breaking bbq (kosher)
https://www.facebook.com/groups/breakingbbq/?ref=share

[ushdadude]

Watch Aaron’s franklins brisket videos. He the king.

link?

[noturbizniss]

link?

Don’t be lazy. Search the youtubes

[rs242]

I didnt pick it up yet. But I dont believe they will sell such a small piece with the fat cap. Thats why someone recommended my to use 2nd cut as it has a lot of fat. I will be the only one eating it so I dont want that big of a piece.
I understand 275 degress, but what is "until it of 203".
Also, what is a good rub, and should I use pellets, juice or just plain water.
Before I put it in and after I give it the rub, how long should it sit.
As you see, I areally am new  at this.

Thank you

I would start by reading amazingribs.com post on brisket he goes step by step for beginners to understand the process.
The butcher will have no problem giving u a brisket with fat cap. If your using 2nd cut no need to inject (I’m assuming when u say juice u talking about injection)

[henche]

I put a brisket to cure on Sunday, probs smoke it this Sunday.  I'm calling it Montreal Style Smoked Meat, but you can call it whatever you want.

Recipe:
1 Brisket (Whole. Smoking half a brisket is like driving half a car.)
Prague Powder #1, in the proportion calculated on Amazing Ribs . com.
1.5% salt by weight.
Lots of black pepper.  (Needs to "look" like a lot).
Lots of ground coriander. (Same)
Whatever else you feel like and have handy. I think I poured in like a half bottle of garlic powder, some cayenne, probably a tablespoon of ground mustard.

Cover, in fridge, for a week or until you get around to smoking.

Smoke as you would a brisket.  Wrap when you would a brisket.  If you don't wrap your briskets, or if you wrap but not in foil, that's like the ppl who use a hand coffee grinder because electricity isn't authentic.

Throw in fridge until you get around to slicing.  Then slice.  Eat what you eat, and freeze the rest in ziploc bags or else you're like the people who won't use a freezer because it's not authentic.