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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 173279 times)

Offline Naftuli19

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Re: Smoking Meats
« Reply #1906 on: May 27, 2020, 05:34:03 PM »

2. Is it spicy when it's done? I assume this is it? https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe
I use to make myself crazy with rubs, now i just use 1 part fresh bp to 1 part kosher salt, imo u taste the meat and smoke better
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Re: Smoking Meats
« Reply #1907 on: May 27, 2020, 05:34:51 PM »
I use to make myself crazy with rubs, now i just use 1 part fresh bp to 1 part kosher salt, imo u taste the meat and smoke better
For Brisket.
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Re: Smoking Meats
« Reply #1908 on: May 27, 2020, 10:02:36 PM »
For Brisket.
Isn't equal part salt too salty for kosher meat that has been salted already?

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Re: Smoking Meats
« Reply #1909 on: May 27, 2020, 10:05:06 PM »
I use bbbr too but cut down the pepper and leave out the Cayenne. Memphis dust is great on chicken but not really beef.


Thermoworks makes great thermometers and probes
have you tried Memphis on beef, I've used it a few times on briskets and its not bad especially if some one doesn't like heat in their rub.

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Re: Smoking Meats
« Reply #1910 on: May 27, 2020, 11:44:16 PM »
Isn't equal part salt too salty for kosher meat that has been salted already?
I never had that issue
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Re: Smoking Meats
« Reply #1911 on: May 28, 2020, 12:56:27 AM »

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Re: Smoking Meats
« Reply #1912 on: May 28, 2020, 01:12:27 AM »
Isn't equal part salt too salty for kosher meat that has been salted already?
No. Common misconception. Salting for kasher is Maybe an hour. Doesn't really sink in.
Salt penetrates an inch a DAY so kasherong has basically minimal impact.

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Re: Smoking Meats
« Reply #1913 on: May 28, 2020, 08:16:11 AM »
have you tried Memphis on beef, I've used it a few times on briskets and its not bad especially if some one doesn't like heat in their rub.
too much sugar for me
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Re: Smoking Meats
« Reply #1914 on: June 04, 2020, 10:06:42 AM »
1. You would be better off with a meat probe which stays in as it smokes https://www.amazon.com/s?k=meat+probe&i=garden&ref=nb_sb_noss_1

2. I would use BBBR
Yah, use bbbr
I'll third bbr,
But if you want something a little tamer with some sweetness try Memphis dust: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

I use bbbr too but cut down the pepper and leave out the Cayenne. Memphis dust is great on chicken but not really beef.


Thermoworks makes great thermometers and probes
Thanks @aygart @henche @Sport @ushdadude !!! BBBR was fantastic!

I never really believed people that ate at Backyard BBQ and said, meh I can do better at home. Until now. I used just an electric smoker, no meat thermometer, and first attempt, and it was really good. I could only imagine what someone with a real smoker and been doing this a while, can do.

One mistake I made was I over trimmed the fat on one of the brisket pieces I think. Also I tried a different rub for the bigger piece because I thought family wouldn't like spicy, but BBBR was perfect and the other one was ok...

Both just going in:



BBR:



Adding this one too, even though it only came out ok:

« Last Edit: June 04, 2020, 10:23:02 AM by jj1000 »
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Re: Smoking Meats
« Reply #1915 on: June 04, 2020, 10:29:44 AM »
Anyone ever smoke a grass fed brisket? I have 2 sitting in my freezer. I would probably use a pbc
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Re: Smoking Meats
« Reply #1916 on: June 04, 2020, 11:25:36 AM »
Not ideal was made and my weber charcoal, but came out beyond delicious,
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Re: Smoking Meats
« Reply #1917 on: June 04, 2020, 11:29:10 AM »
Thanks @aygart @henche @Sport @ushdadude !!! BBBR was fantastic!

I never really believed people that ate at Backyard BBQ and said, meh I can do better at home. Until now. I used just an electric smoker, no meat thermometer, and first attempt, and it was really good. I could only imagine what someone with a real smoker and been doing this a while, can do.

One mistake I made was I over trimmed the fat on one of the brisket pieces I think. Also I tried a different rub for the bigger piece because I thought family wouldn't like spicy, but BBBR was perfect and the other one was ok...


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One mistake I made was I over trimmed the fat on one of the brisket pieces I think.


had this all the time when i started the more you practice the better you get at it
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Re: Smoking Meats
« Reply #1918 on: June 04, 2020, 11:29:56 AM »
Thanks @aygart @henche @Sport @ushdadude !!! BBBR was fantastic!

I never really believed people that ate at Backyard BBQ and said, meh I can do better at home. Until now. I used just an electric smoker, no meat thermometer, and first attempt, and it was really good. I could only imagine what someone with a real smoker and been doing this a while, can do.

One mistake I made was I over trimmed the fat on one of the brisket pieces I think. Also I tried a different rub for the bigger piece because I thought family wouldn't like spicy, but BBBR was perfect and the other one was ok...

Both just going in:



BBR:



Adding this one too, even though it only came out ok:


Looks great! Where are the pics of the inside?

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Re: Smoking Meats
« Reply #1919 on: June 04, 2020, 11:34:15 AM »
Thanks @aygart @henche @Sport @ushdadude !!! BBBR was fantastic!

I never really believed people that ate at Backyard BBQ and said, meh I can do better at home. Until now. I used just an electric smoker, no meat thermometer, and first attempt, and it was really good. I could only imagine what someone with a real smoker and been doing this a while, can do.

One mistake I made was I over trimmed the fat on one of the brisket pieces I think. Also I tried a different rub for the bigger piece because I thought family wouldn't like spicy, but BBBR was perfect and the other one was ok...

Both just going in:



BBR:



Adding this one too, even though it only came out ok:


Looks really good.

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After the tenderloin I got from bisra, the gbh shirt ribs that I smoked were the best meat I have ever had.
3 ribs at about 3 lbs total raw. I thought it would not be enough for me and the wife but they are so incredibly rich that there was even leftovers. We couldn't finish it.it was absolutely incredible!
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