I am a smoker, the BBQ type.

[ponyo]

Pulled it out of the smoker after about 6 hours when the meat temperature hit 203 F. Wrapped it in towel and rested it the ice chest for little over an hour before slicing it.

 

[Ns1]

so how was it?

 

[ponyo]

so how was it?

Good but too salty. I changed the water out 3 times yesterday and this morning and it's still salty. Regular brisket is much better IMO.

 

[Ns1]

bust.

guess I'll just stick to buying pastrami.

 

[ponyo]

If it wasn't so salty it would be good. Maybe I didn't desalinate long enough. I don't know. I'm hoping it won't be so salty tomorrow after it sits and cools in the fridge. I made Meathead Katz rub exact.

It's better than any store bought pastrami I had. But regular brisket is so good and less hassle than this pastrami so I doubt I'm making this again.

 

[louis redfoot]

How I clean the grease and nasty mold on WSM.

i just throw it out like an old condom, but yours gets more smoke

this is my stovetop korean bbq station. not pictured is an upgraded fume hood. market marinated meat, cold side dish veggies, eat and grill in front of the stove for ~$5/meal.

 

[LevelSea]

Welcome to the party! That looks like a nice gas smoker and they even have a kit to convert it to natural gas. Be sure to post some pics of your successful and failed cooks.

First attempt. Good smoke flavor, but weren't great. Not enough seasoning, too soft, and not enough bark.

3-2-1 on the spares and 2-2-1 on the baby backs @ 225.

 

[ViperXX]

That pastrami looks good. I just don't have the patience to do all the brining to make one. I cook my brisket til 203 as well, it seems to be the sweet spot temp. I haven't done one in awhile, takes up my whole day doing it. Maybe I'll smoke a brisket in May for Memorial Day weekend.

 

[ponyo]

First attempt. Good smoke flavor, but weren't great. Not enough seasoning, too soft, and not enough bark.

3-2-1 on the spares and 2-2-1 on the baby backs @ 225.

The bark looks good to me. The seasoning is easy to fix. You can sprinkle on more dry rub now and use sauce. If it's too soft, it will firm up as it dry. Mushy ribs reheat well after sitting in the fridge.

It takes couple cooks to learn the behavior of new equipment. For first cook on a new smoker, it looks like you knocked it out of the park. I would totally eat those ribs.

 

[ponyo]

That pastrami looks good. I just don't have the patience to do all the brining to make one. I cook my brisket til 203 as well, it seems to be the sweet spot temp. I haven't done one in awhile, takes up my whole day doing it. Maybe I'll smoke a brisket in May for Memorial Day weekend.

I don't have the patience to brine either. That's why I bought factory corned beef to skip the home brining step. The 6.34 pound brisket was cooked perfect. I know it was not from the 203 degrees temperature but because the my Thermapen was sliding in like butter when I probed in couple of different spots. And when I picked it up and moved it from the smoker to the metal tray and carried back to the kitchen, the brisket was moving and jiggling like jello. It's a thing of beauty when you see the brisket jiggling like that. You know the meat is soft and juicy and the fat and collagen have broken down so the whole thing is like meat jello. It's just too bad the meat was salty. And Meathead copy of Katz deli rub was merely ok. I won't bother with it next time. If I had to do all over again, I would desalinate for several days and maybe even boil the meat little bit to remove more of the salt brine. But it's not really even worth the hassle. Plain salt and pepper smoked regular brisket is perfect and you can go straight from cryovac to the smoker.

 

[LevelSea]

The bark looks good to me. The seasoning is easy to fix. You can sprinkle on more dry rub now and use sauce. If it's too soft, it will firm up as it dry. Mushy ribs reheat well after sitting in the fridge.

It takes couple cooks to learn the behavior of new equipment. For first cook on a new smoker, it looks like you knocked it out of the park. I would totally eat those ribs.

I think next time I'll double or triple my rub and skip the foil. Looks like amazingribs aren't a fan of 3-2-1 either. If it ends up being too dry, I'll keep splitting the difference until I like it. Ribs are cheap and even not great ones are still pretty good.

Here's the new SV24 and ET-732 thermometer.

 

[ponyo]

I think next time I'll double or triple my rub and skip the foil. Looks like amazingribs aren't a fan of 3-2-1 either. If it ends up being too dry, I'll keep splitting the difference until I like it. Ribs are cheap and even not great ones are still pretty good.

Here's the new SV24 and ET-732 thermometer.

That looks pretty sweet. I'm curious how long a can of propane will last. As for people at amazingribs, they seem to really love their bark. Almost to the point of being burnt. I like some bark too but I care about the taste more than anything. You're cooking for yourself so experiment and cook it how you like it.

 

[LevelSea]

That looks pretty sweet. I'm curious how long a can of propane will last. As for people at amazingribs, they seem to really love their bark. Almost to the point of being burnt. I like some bark too but I care about the taste more than anything. You're cooking for yourself so experiment and cook it how you like it.

I'm curious about the propane too. The reason I got this one was the fact that it has a natural gas kit, which I've got in my grill area. I'll probably end up converting it sometime or another. My only complaint so far about this smoker is the dial. It's got a few degrees of play in it and is pretty sensitive. Takes a while to get set where you like.

 

[Ns1]

I think next time I'll double or triple my rub and skip the foil. Looks like amazingribs aren't a fan of 3-2-1 either.

That's how I ended up with 8 hour babybacks.

 

[ponyo]

i just throw it out like an old condom, but yours gets more smoke

this is my stovetop korean bbq station. not pictured is an upgraded fume hood. market marinated meat, cold side dish veggies, eat and grill in front of the stove for ~$5/meal.

I love any BBQ. I eat lot of galbi and bulgogi. But I make mine at home from scratch and usually grill outside on the charcoal. We make kimchi and all side dishes at home as well.

 

[ponyo]

Wife used some of the pastrami and made pastrami & kimchi fried rice for breakfast. Omg, it was good. The salt and heavy black pepper flavor of the pastrami mixed with the sour, tangy, and spicy taste of the kimchi with the rice and fried egg was outstanding. I worked up light sweat eating and got a nice heat buzz.

I also have three racks of spare ribs in the smoker. I'm going to relative's house later today to replace their wireless router and going to take them some ribs.

 

[ponyo]

After 4 1/2 hours, the spare ribs are done. I wrapped in foil for an hour. I added layers of Parkay butter, brown sugar, and honey on the ribs while it was cooking in foil. After I removed the ribs out of the foil, I glazed the ribs with the remaining liquid inside the foil for the last 30 minutes of the cook. The ribs smell awesome, and I'm very happy with how it turned out.

 

[Jeeebus]

Almost picked up some short ribs today but the packages were huge - didn't want to spend $80 on short ribs. Picked up a few baby back slabs at $1.99/lb instead. Hard to go wrong with that.

 

[ViperXX]

After 4 1/2 hours, the spare ribs are done. I wrapped in foil for an hour. I added layers of Parkay butter, brown sugar, and honey on the ribs while it was cooking in foil. After I removed the ribs out of the foil, I glazed the ribs with the remaining liquid inside the foil for the last 30 minutes of the cook. The ribs smell awesome, and I'm very happy with how it turned out.

Those are some good looking ribs. Butter, Brown sugar is the secret to awesome ribs. I've never tried honey. I learned this little trick from Johnny Trigg.
Two hours open smoke, two hours wrapped in aluminium foil with butter and brown sugar.

 

[ponyo]

Those are some good looking ribs. Butter, Brown sugar is the secret to awesome ribs. I've never tried honey. I learned this little trick from Johnny Trigg.
Two hours open smoke, two hours wrapped in aluminium foil with butter and brown sugar.

You got to add the honey along with the brown sugar. It's super important. Trust me, it takes the taste of the ribs to the next level from good to great. I tried it multiple times with just butter and brown sugar and without the honey and it isn't the same. You can definitely taste the honey and it adds the stickiness to the liquid in the foil which makes for better glaze after you remove it from the foil. I always use the leftover liquid in the foil to glaze the ribs before I take it off the grill. The honey and brown sugar in the liquid adds nice mahogany color. Then for the final glaze, I like to use little bit of Sweet Baby Ray's original sauce. It intensifies the rich sweet flavor of the ribs even more. I use Bad Byron's Butt Rub as general rub. It's spicy rub with no sugar. The butter adds richness and the brown sugar and honey adds the sweetness. The rub adds spiciness. It's great combo.

I only had a small taste of the ribs yesterday and it was probably the best ribs I had. I bought some more spare ribs today to smoke this week because yesterday batch was so good. I also picked up Choice whole beef sirloin cap in cryovac. It's the first time I have seen it for sale in primal cut cryovac package at Costco. It was pretty cheap at $4.29 /lb.

 

[Bird222]

After 4 1/2 hours, the spare ribs are done. I wrapped in foil for an hour. I added layers of Parkay butter, brown sugar, and honey on the ribs while it was cooking in foil. After I removed the ribs out of the foil, I glazed the ribs with the remaining liquid inside the foil for the last 30 minutes of the cook. The ribs smell awesome, and I'm very happy with how it turned out.

Looks awesome! What is your dry rub recipe?

 

[ponyo]

Looks awesome! What is your dry rub recipe?

I use Bad Byron's Butt Rub. It's $8 and something at Costco for 26 oz. It's the same one as this.
https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM?th=1
I used to make my own rub but stopped since I found this. It's cheap at Costco and it wouldn't be much cheaper if I made it myself. The rub has no sugar and has little bit of spicy kick from the pepper, paprika and chipotle. So the brown sugar, honey, and Sweet Baby Ray's sauce combo works well since it adds sweetness top layer to the spicy bottom layer from the rub.

I'm starting to play around with MSG. I think the Butt Rub with added MSG would be excellent. I'm trying that on my next cook.

 

[Bird222]

I use Bad Byron's Butt Rub. It's $8 and something at Costco for 26 oz. It's the same one as this.
https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM?th=1
I used to make my own rub but stopped since I found this. It's cheap at Costco and it wouldn't be much cheaper if I made it myself. The rub has no sugar and has little bit of spicy kick from the pepper, paprika and chipotle. So the brown sugar, honey, and Sweet Baby Ray's sauce combo works well since it adds sweetness top layer to the spicy bottom layer from the rub.

I'm starting to play around with MSG. I think the Butt Rub with added MSG would be excellent. I'm trying that on my next cook.

Thanks for the response. I have been trying to find a good dry rub. I have tried about 4 or 5 and I still can't find one I'm crazy about.

 

[Jeeebus]

another round of baby backs today. notwithstanding one rack deciding to twist into the sky, they were delicious.

 

[ponyo]

I cooked another batch of ribs too. Cooked the spare ribs for 4 1/2 hours at around 250 degrees. I used different dry rub this time but again foiled with butter, brown sugar, and honey for one hour. I skipped the BBQ sauce and just glazed it with the liquid from the foil for the final 30 minutes. The ribs were outstanding. Now I have the process down for cooking spare ribs on the kamado the way I like it.