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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 506410 times)

Offline ushdadude

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Re: Smoking Meats
« Reply #2200 on: August 30, 2023, 03:54:12 PM »
PSA: gourmet Glatt in Lakewood has brisket  packer for 7.99 regularly (all American)
GG Cedarhurst currently has for 7.49

Offline ushdadude

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Re: Smoking Meats
« Reply #2201 on: August 30, 2023, 03:54:50 PM »
A packer can stay couple weeks in the fridge no problem.
it's been "wet aging" for about 2 weeks already

Offline aygart

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Re: Smoking Meats
« Reply #2202 on: September 15, 2023, 01:25:25 PM »
In time for Yom Tov! Pit Barrel Cooker PBX (22.5") half price $299
This thing is huge!

3 types of head in there.
Feelings don't care about your facts

Offline imayid2

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Re: Smoking Meats
« Reply #2203 on: September 15, 2023, 02:39:31 PM »
This thing is huge!

3 types of head in there.
May you be the head of heads

Offline aygart

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Re: Smoking Meats
« Reply #2204 on: September 28, 2023, 10:10:45 AM »
On a side note, has anyone here tried keeping burnt ends overnight for shabbos morning?
Feelings don't care about your facts

Offline nobiggy

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Re: Smoking Meats
« Reply #2205 on: May 14, 2024, 10:49:38 AM »
Any ideas for a good smoker to start with?

Offline ushdadude

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Re: Smoking Meats
« Reply #2206 on: May 14, 2024, 10:52:21 AM »
Any ideas for a good smoker to start with?


i recommend the gravity smoker to everyone. it's as easy as a pellet but with a charcoal taste.

Offline ushdadude

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Re: Smoking Meats
« Reply #2207 on: May 14, 2024, 10:52:53 AM »
GG Cedarhurst currently has for 7.49


6.99

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Re: Smoking Meats
« Reply #2210 on: June 14, 2024, 04:28:27 PM »
Any ideas for a good smoker to start with?

Just bought a Traeger a few weeks ago, loving it.

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Re: Smoking Meats
« Reply #2211 on: June 14, 2024, 04:46:00 PM »
Just bought a Traeger a few weeks ago, loving it.
what have you made so far?

care to share some tips?

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Re: Smoking Meats
« Reply #2212 on: June 14, 2024, 05:16:59 PM »
what have you made so far?

care to share some tips?

I am far from a pro to share tips but I’ll share my thoughts.

Chicken capons are easy and quick to make and taste delicious.

The first brisket I made, I bought a second cut, it was good but not like the pros. After watching many YouTube videos I realized I need to go to the butcher and get the full brisket. The brisket was 14lbs and needed trimming but it’s significantly cheaper than 1st or 2nd cut so you probably end up saving money. I cut it into a 3 large pieces and made it for yom tov, was absolutely delicious, exactly what I would expect from a professional place.

Tips: give yourself plenty of time, depending on the size and thickness it can take a while, mine took 15 hours. Also, buy a WiFi thermometer that you can monitor from your phone. Absolute game changer.


I made skirt steak as well, cook on low temp to get the Smokey flavor and then sear on grill to finish it off,  came out amazing and doesn’t require a lot of time and patience like a brisket.

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Re: Smoking Meats
« Reply #2213 on: June 14, 2024, 06:09:23 PM »
I am far from a pro to share tips but I’ll share my thoughts.

Chicken capons are easy and quick to make and taste delicious.

The first brisket I made, I bought a second cut, it was good but not like the pros. After watching many YouTube videos I realized I need to go to the butcher and get the full brisket. The brisket was 14lbs and needed trimming but it’s significantly cheaper than 1st or 2nd cut so you probably end up saving money. I cut it into a 3 large pieces and made it for yom tov, was absolutely delicious, exactly what I would expect from a professional place.

Tips: give yourself plenty of time, depending on the size and thickness it can take a while, mine took 15 hours. Also, buy a WiFi thermometer that you can monitor from your phone. Absolute game changer.


I made skirt steak as well, cook on low temp to get the Smokey flavor and then sear on grill to finish it off,  came out amazing and doesn’t require a lot of time and patience like a brisket.

can you share your process for the brisket?

Offline ushdadude

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Re: Smoking Meats
« Reply #2214 on: June 15, 2024, 11:34:02 PM »
I am far from a pro to share tips but I’ll share my thoughts.

Chicken capons are easy and quick to make and taste delicious.

The first brisket I made, I bought a second cut, it was good but not like the pros. After watching many YouTube videos I realized I need to go to the butcher and get the full brisket. The brisket was 14lbs and needed trimming but it’s significantly cheaper than 1st or 2nd cut so you probably end up saving money. I cut it into a 3 large pieces and made it for yom tov, was absolutely delicious, exactly what I would expect from a professional place.

Tips: give yourself plenty of time, depending on the size and thickness it can take a while, mine took 15 hours. Also, buy a WiFi thermometer that you can monitor from your phone. Absolute game changer.


I made skirt steak as well, cook on low temp to get the Smokey flavor and then sear on grill to finish it off,  came out amazing and doesn’t require a lot of time and patience like a brisket.

Nice!

I'm not brave enough to smoke that long. I wrap at around 142 and stick it in my oven set to 250

Offline moko

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Re: Smoking Meats
« Reply #2215 on: June 16, 2024, 05:50:08 PM »

Traeger is great for smoking jerky.
Hard to control the low temps on a traditional offset
We'll compare it against the MEAT


Offline king solomon

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Re: Smoking Meats
« Reply #2216 on: June 16, 2024, 10:52:10 PM »
Traeger is great for smoking jerky.
Can you post the recipe for this? I just got a Treager and I want to figure out different ways to use it. Thanks

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Re: Smoking Meats
« Reply #2217 on: June 17, 2024, 11:51:05 AM »
Can you post the recipe for this? I just got a Treager and I want to figure out different ways to use it. Thanks
sure. I usually just mess around with various sauces including homemade ones. Teriyaki garlic is always a winner.  People tend to favor sweeter teriyaki sauces. I add jarred minced garlic.
Rays chicken sauce also comes out great.
Honey BBQ as well.
Also messed around with Italian dressing.

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Re: Smoking Meats
« Reply #2218 on: June 17, 2024, 11:58:03 AM »
Last night 10 pm.... 15 lb brisket & 19 lb homemade pastrami brisket


Today 12pm

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Re: Smoking Meats
« Reply #2219 on: June 17, 2024, 12:47:23 PM »

Traeger is great for smoking jerky.
Hard to control the low temps on a traditional offset
We'll compare it against the MEAT


Nice!

What cut are you using for Beef Jerky? You cut it smaller yourself?
See my 5 step program to your left <--

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