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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 422866 times)

Online ushdadude

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Re: Smoking Meats
« Reply #2100 on: June 22, 2021, 10:07:48 AM »
I'm actually brining a brisket now to prepare to smoke for pastrami




i thought about it, but that's a few extra steps @henche

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Re: Smoking Meats
« Reply #2101 on: June 22, 2021, 10:20:37 AM »



i thought about it, but that's a few extra steps @henche
but if your looking to save steps isn't the whole smoking meats a waste of time?  ;)
for me it was part of the enjoyment to do it from scratch
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Re: Smoking Meats
« Reply #2102 on: June 22, 2021, 10:37:07 AM »
but if your looking to save steps isn't the whole smoking meats a waste of time?  ;)
for me it was part of the enjoyment to do it from scratch


i'm a set-it and forget-it kinda guy. (see the financial threads lol)
i love homemade but if i can minimize the work, why not?
that's why i switched to a pellet grill. granted it's not as strong of a smoke flavor, but it's so much simpler

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Re: Smoking Meats
« Reply #2103 on: June 22, 2021, 10:45:29 AM »

i'm a set-it and forget-it kinda guy. (see the financial threads lol)
i love homemade but if i can minimize the work, why not?
that's why i switched to a pellet grill. granted it's not as strong of a smoke flavor, but it's so much simpler
I also do Pellet. but a brine is also a set and forget for 7 days. not so much extra work
#TYH

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Re: Smoking Meats
« Reply #2104 on: June 22, 2021, 11:22:08 AM »
I also do Pellet. but a brine is also a set and forget for 7 days. not so much extra work


according to amazing ribs, need to bleach container and rinse like a thousand times. plus buy distilled water

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Re: Smoking Meats
« Reply #2105 on: June 22, 2021, 01:41:49 PM »

according to amazing ribs, need to bleach container and rinse like a thousand times. plus buy distilled water
Meh. I've never done that and it was fine
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Re: Smoking Meats
« Reply #2106 on: June 22, 2021, 01:44:09 PM »
Meh. I've never done that and it was fine


i guess if it went bad you would smell it

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Re: Smoking Meats
« Reply #2107 on: June 22, 2021, 02:38:53 PM »
Anybody have the
Masterbuilt Gravity Series 560 Digital Grill Smoker?


Seems like they updated it to address quality concerns

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Re: Smoking Meats
« Reply #2108 on: June 22, 2021, 04:21:18 PM »
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Re: Smoking Meats
« Reply #2110 on: June 22, 2021, 11:17:38 PM »
READ THE DARN WIKI!!!!

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Re: Smoking Meats
« Reply #2111 on: June 23, 2021, 12:24:06 AM »
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Re: Smoking Meats
« Reply #2112 on: June 23, 2021, 04:17:00 PM »
to be fair, it's really Montreal smoked meat. I dry brine instead of wet brine. I use amazingribs pastrami recipe and just add curing salt according to their calculator. also kosher salt half tsp per lb. let it sit covered in fridge for a week and then smoke as normal.
i okan on smoking the brined brisket until the stall. then i want to remove them, split into smaller chunks, vacuum seal. and then steam up to temp.  makes sense?
#TYH

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« Last Edit: July 12, 2021, 01:06:09 PM by jj1000 »
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Re: Smoking Meats
« Reply #2115 on: July 12, 2021, 12:30:06 PM »
Seems dead
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Re: Smoking Meats
« Reply #2118 on: September 30, 2021, 10:05:01 AM »
Really stuffed up the Weber Kettle for second days







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Re: Smoking Meats
« Reply #2119 on: September 30, 2021, 12:24:38 PM »
Really stuffed up the Weber Kettle for second days







You did this for Yom Tov or on Yom Tov? Always had a cheshek to do a bbq on YT