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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 thaber on June 24, 2018, 02:55:02 AM »

Author Topic: Smoking Meats  (Read 116615 times)

Offline rs242

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Re: Smoking Meats
« Reply #1875 on: August 13, 2019, 11:33:11 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.
Just put this up for a Sunday smoke ( I know little late) very excited.

Offline henche

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Re: Smoking Meats
« Reply #1876 on: August 14, 2019, 12:21:30 AM »
yah yah

Offline rs242

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Re: Smoking Meats
« Reply #1877 on: August 14, 2019, 08:18:28 AM »
yah yah
So I did as u said. No need to soak in water before smoking?

Offline henche

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Re: Smoking Meats
« Reply #1878 on: August 14, 2019, 09:34:06 AM »
So I did as u said. No need to soak in water before smoking?

I wouldn't

Offline ADG

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Re: Smoking Meats
« Reply #1879 on: August 14, 2019, 09:41:14 AM »
I love the taste that comes off  my wood cooker!

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Re: Smoking Meats
« Reply #1880 on: August 14, 2019, 11:03:29 AM »
$$$ Q! Kamodo Joe vs. Big Green Egg, i know the kamodo has alot more features im asking on the quality of the product
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Offline thaber

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Re: Smoking Meats
« Reply #1881 on: November 03, 2019, 11:54:16 PM »
I picked up a couple of gigantic shoulder roasts before yom tov, this is the smaller one. seasoned with TJ coffee rub only, in the morning, and put up for a smoke at about 4 pm. kept it pretty consistently at 250, and it hit 205 at 12:30 am. stuck it in the oven at 250 until 6am. came out beautiful, my plan had been to pull but ended up slicing. froze, and warmed up at 250 for another 6 hours before serving on yomtov. flavor penetrated nicely, and served with BBQ sauce.


still have a 14 pounder in the freezer, not sure what to do with that