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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 161627 times)

Offline ushdadude

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Re: Smoking Meats
« Reply #2010 on: September 24, 2020, 10:01:45 PM »
I dont know enough to say inferior - that you should research - but I can imagine there is a difference. Pellets, offer a variety of different wood types, which is transferred to the food in flavor - a fun element of cooking with wood because you can change up the type of wood to get different flavors. I don't think you get that with lump charcoal, but maybe you do, and maybe it is more economical to cook on charcoal I am not sure. All I am saying is that, this would be the question to ask. 

I can tell you that I am mostly happy with my GMG pellet (mid-size)...
GL.
you add wood chunks to the charcoal so get variety
Trolls will always post stupid replies

Offline Zevi16

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Re: Smoking Meats
« Reply #2011 on: September 26, 2020, 08:24:24 PM »
I bought this smoker.

Masterbuilt MB20071117 Digital... https://www.amazon.com/dp/B07CN38M23?ref=ppx_pop_mob_ap_share

I have a 17lb brisket (solomons American)
Looking for a way to smoke this for sukkos (second day - night and day)
How do I go about it? Should I keep the full fat cap on? Face down? Any detailed recipes for someone new that will explain properly?
Bear in mind I will probably be reheating it as itís for second day YT.

Offline Mordyk

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Re: Smoking Meats
« Reply #2012 on: September 26, 2020, 08:31:16 PM »
I bought this smoker.

Masterbuilt MB20071117 Digital... https://www.amazon.com/dp/B07CN38M23?ref=ppx_pop_mob_ap_share

I have a 17lb brisket (solomons American)
Looking for a way to smoke this for sukkos (second day - night and day)
How do I go about it? Should I keep the full fat cap on? Face down? Any detailed recipes for someone new that will explain properly?
Bear in mind I will probably be reheating it as itís for second day YT.
Fullf at cap leaves too much fat. Leave 1/4 at max

Smoke fat faced up


I would advise to take it off at 195 and warm second day in oven that is max 225 for a few hours until soft/reheated.  Make sure you leave enough liquid when you put it to warm

Offline Mordyk

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Re: Smoking Meats
« Reply #2013 on: September 26, 2020, 08:32:39 PM »
Full fat cap leaves too much fat. Leave 1/4 at max

Smoke fat faced up


I would advise to take it off at 195 and warm second day in oven that is max 225 for a few hours until soft/reheated.  Make sure you leave enough liquid when you put it to warm

Offline Zevi16

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Re: Smoking Meats
« Reply #2014 on: September 26, 2020, 08:40:28 PM »
Fullf at cap leaves too much fat. Leave 1/4 at max

Smoke fat faced up


I would advise to take it off at 195 and warm second day in oven that is max 225 for a few hours until soft/reheated.  Make sure you leave enough liquid when you put it to warm
Thank you! A bunch more qs.
Can I just put in smoker open till it hits the temp? Or Do I need to wrap?
Do I split the 1st from 2nd cut (Iím not sure itíll both fit on a rack together.)?
Also, if I do it separately can I have a thermometer in one of the pieces and thatíll be a good enough gauge for both?
Do you have a good rub recipe?
What wood chips should I buy?

Offline noturbizniss

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Re: Smoking Meats
« Reply #2015 on: September 26, 2020, 08:42:51 PM »


Thank you! A bunch more qs.
Can I just put in smoker open till it hits the temp? Or Do I need to wrap?
Do I split the 1st from 2nd cut (Iím not sure itíll both fit on a rack together.)?
Also, if I do it separately can I have a thermometer in one of the pieces and thatíll be a good enough gauge for both?
Do you have a good rub recipe?
What wood chips should I buy?

Wrapping really is just to speed apst stall. If you have time you cna ekave unwrapped. I usually. Don't wrap.
You don't have to split but they might cook differently.
Go with chunks cuz they last longer.
Traditional is oak, hickory, pecan for beef and fruit for poultry but there's no fast rules at all
READ THE DARN WIKI!!!!

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...can still do FT method
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Offline Zevi16

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Re: Smoking Meats
« Reply #2016 on: September 26, 2020, 09:10:32 PM »

Wrapping really is just to speed apst stall. If you have time you cna ekave unwrapped. I usually. Don't wrap.
You don't have to split but they might cook differently.
Go with chunks cuz they last longer.
Traditional is oak, hickory, pecan for beef and fruit for poultry but there's no fast rules at all
Thank you.
How often will I need to refill the wood?
How do I know when I need to refill?
Do you have link to chunks that will work with this smoker?
Do I soak the wood?

Offline noturbizniss

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Re: Smoking Meats
« Reply #2017 on: September 26, 2020, 10:56:05 PM »
Thank you.
How often will I need to refill the wood?
How do I know when I need to refill?
Do you have link to chunks that will work with this smoker?
Do I soak the wood?
Sorry, didn't realize what smoker you have. Im not familiar with it.
If your in Facebook, there's a great kosher smoking group, breaking bbq.
READ THE DARN WIKI!!!!

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

Offline Sport

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Re: Smoking Meats
« Reply #2018 on: September 26, 2020, 11:14:28 PM »
Thank you! A bunch more qs.
Can I just put in smoker open till it hits the temp? Or Do I need to wrap?
Do I split the 1st from 2nd cut (Iím not sure itíll both fit on a rack together.)?
Also, if I do it separately can I have a thermometer in one of the pieces and thatíll be a good enough gauge for both?
Do you have a good rub recipe?
What wood chips should I buy?
@noturbizniss answered most of your questions, for the rub go with bbb rub, found here: amazingribs.com

Offline henche

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Re: Smoking Meats
« Reply #2019 on: September 29, 2020, 12:37:09 AM »
1. U canít go wrong. Itís smoked briskit.

2. Rub with big bad beef rub, as above. And half tsp salt per lb. yah trim some of the fat but who cares really.

3. Smoke until 160, then wrap in foil and may as well throw in oven at that point bec not getting more smoke. Yes itís cheating. So what.

4. Finish until 203. Then cool.

5. Slice when cool and put aside what you need for yontiff and freeze the rest in portion sized bags.

6. Save the fat that congeals in the pan and freeze that too. Toss in cholent.

7. Yah yah


Offline SearchGuy

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Re: Smoking Meats
« Reply #2020 on: September 29, 2020, 01:51:44 PM »
I dont know enough to say inferior - that you should research - but I can imagine there is a difference. Pellets, offer a variety of different wood types, which is transferred to the food in flavor - a fun element of cooking with wood because you can change up the type of wood to get different flavors. I don't think you get that with lump charcoal, but maybe you do, and maybe it is more economical to cook on charcoal I am not sure. All I am saying is that, this would be the question to ask. 

I can tell you that I am mostly happy with my GMG pellet (mid-size)...
GL.
I think you get a much stronger flavor with wood vs pellet

Offline Zevi16

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Smoking Meats
« Reply #2021 on: October 02, 2020, 01:28:12 AM »
Second cut. 12 hours. No wrapping
1st cut. Wrapped in foil after 3.5 hours till 12 hours.
They both just hit 204

Thank you everyone for tips. Letís see how it tastes and looks

Offline henche

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Re: Smoking Meats
« Reply #2022 on: October 04, 2020, 09:18:27 PM »
Lamb bacon was pretty good

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Re: Smoking Meats
« Reply #2023 on: November 14, 2020, 09:13:09 PM »
Western Premium Hickory, Pecan, Or Cherry BBQ Smoking Chips For $1.79-$2.79 From Amazon After $7 Price Drop! https://www.dansdeals.com/shopping-deals/amazon/western-premium-hickory-bbq-smoking-chips-1-88-shipped-amazon-7-price-drop-plus-prime-no-rush-credit/
See my 5 step program to your left <--

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Re: Smoking Meats
« Reply #2024 on: November 14, 2020, 09:13:48 PM »
Western Premium Hickory, Pecan, Or Cherry BBQ Smoking Chips For $1.79-$2.79 From Amazon After $7 Price Drop! https://www.dansdeals.com/shopping-deals/amazon/western-premium-hickory-bbq-smoking-chips-1-88-shipped-amazon-7-price-drop-plus-prime-no-rush-credit/
Lol just searched for this thread to post that DDMS link.