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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 539388 times)

Offline noturbizniss

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Re: Smoking Meats
« Reply #1820 on: February 27, 2019, 03:52:12 PM »
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.
Sure u can wrap
If u hate  bark
READ THE DARN WIKI!!!!

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...can still do FT method
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Offline ushdadude

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Re: Smoking Meats
« Reply #1821 on: February 27, 2019, 03:53:36 PM »
Don’t be lazy. Search the youtubes
i'm on a youtube vacation
and the rule is to search the site for answers, not to search other sites too

Offline rs242

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Re: Smoking Meats
« Reply #1822 on: February 27, 2019, 03:59:28 PM »
i'm on a youtube vacation
and the rule is to search the site for answers, not to search other sites too
Use prime video it’s there too

Offline rs242

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Re: Smoking Meats
« Reply #1823 on: February 27, 2019, 04:01:12 PM »
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.
Really what is this

Offline Naftuli19

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Re: Smoking Meats
« Reply #1824 on: February 27, 2019, 04:07:54 PM »
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)
He has great videos too just very long
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Offline noturbizniss

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Re: Smoking Meats
« Reply #1825 on: February 27, 2019, 04:08:40 PM »
Really what is this
Cured brisket.
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline Naftuli19

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Re: Smoking Meats
« Reply #1826 on: February 27, 2019, 04:09:12 PM »
Sure u can wrap
If u hate  bark
U can do 8hr unwrapped and 2 wrapped and still get good bark
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Offline Naftuli19

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Re: Smoking Meats
« Reply #1827 on: February 27, 2019, 04:11:40 PM »
First time smoking. I have a masterbuilt. What is a good way to smoke 2LB of 2nd cut brisket?

Thank you
Salt and pepper is real Texas flavor and on 2nd cut its perfect for 1st i like to add some other spices yet i can't remember the last time i smoked  a half brisket
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Offline Naftuli19

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Re: Smoking Meats
« Reply #1828 on: February 27, 2019, 04:12:09 PM »
Watch Aaron’s franklins brisket videos. He the king.
He's book is phenomenal as well
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Offline ushdadude

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Re: Smoking Meats
« Reply #1829 on: February 27, 2019, 04:13:16 PM »
Sure u can wrap
If u hate  bark
you can firm up bark after

Offline ghurty

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Re: Smoking Meats
« Reply #1830 on: February 27, 2019, 04:16:19 PM »
Thank you.
And do I just put water on the bottom or is there a liquid smoke I should use, or pellets?

Thank you

Offline Naftuli19

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Re: Smoking Meats
« Reply #1831 on: February 27, 2019, 04:19:21 PM »
Thank you.
And do I just put water on the bottom or is there a liquid smoke I should use, or pellets?

Thank you
??  Water is for keeping it moist
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Offline noturbizniss

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Re: Smoking Meats
« Reply #1832 on: February 27, 2019, 04:21:00 PM »
??  Water is for keeping it moist
What now?
Water is to regulate the temp of the smoker. It acts as a. Heat sink.

Depending what smoke and temp u cook at or water is probably not even necessary
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline noturbizniss

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Re: Smoking Meats
« Reply #1833 on: February 27, 2019, 04:22:26 PM »
Thank you.
And do I just put water on the bottom or is there a liquid smoke I should use, or pellets?

Thank you
Liquid smoke?!

HELL EFFING NO!!!

NEVER!! THROW IT OUT!!!

have you don't any research yet? I suggest you read up as you are mixing various different smoking methods and terms.

What kind of smoker do u have?
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline Naftuli19

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Re: Smoking Meats
« Reply #1834 on: February 27, 2019, 04:30:37 PM »
What now?
Water is to regulate the temp of the smoker. It acts as a. Heat sink.

Depending what smoke and temp u cook at or water is probably not even necessary
Isn't he the king?!

https://youtu.be/pGZ39yYxeBk

50 sec.
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Offline noturbizniss

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Re: Smoking Meats
« Reply #1835 on: February 27, 2019, 04:34:12 PM »
Isn't he the king?!

https://youtu.be/pGZ39yYxeBk

50 sec.
He also says 225 there but goes 275 now.
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline Naftuli19

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Re: Smoking Meats
« Reply #1836 on: February 27, 2019, 04:38:04 PM »
He also says 225 there but goes 275 now.
Didn't say anything about temp just the water... regarding temp i try to stick to 250 it fluctuates anyway so btw 225 and 275
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Offline ghurty

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Re: Smoking Meats
« Reply #1837 on: February 27, 2019, 08:42:46 PM »
I just started and am learning as I go along with what I am sure I will have a few flops.
I have the masterbuilt 230G.

Thank you

Offline noturbizniss

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Re: Smoking Meats
« Reply #1838 on: February 27, 2019, 08:57:43 PM »
I just started and am learning as I go along with what I am sure I will have a few flops.
I have the masterbuilt 230G.

Thank you
Electric holds a lot of moisture. Sometimes too much I've heard.
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1839 on: March 06, 2019, 05:15:26 PM »
I'm considering buying a Pellet smoker, the main reason I want a pellet is because of temperature control and easy set and forget.
I'm thinking of going with a vertical, I'm only going to be using it as a smoker is there any reason not to go with the vertical?