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What's the true "king" of smoked meats?

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    What's the true "king" of smoked meats?

    Not necessarily talking about what you LIKE the most or what you WANT to do the most - what actually ends up on your smoker more than anything else?



    Chicken, turkey or other poultry?




    Other seafood?

    Something else?

    I have a feeling for most people it's gonna be pork... I know for me it is. I've easily done 10x or 20x more pork than beef for smoking. Between ribs and pork butts, that's easily 90% of what I smoke - the occasional chuck, a rare beef rib and an ultra-rare brisket. Chicken is probably on a par with beef... I've actually had 2 fires in my smoker trying to do chicken wings pushing them up above 350-400ºF, I doubt I'll ever attempt them again.

    <edit> I don't see any option to add a poll, so...

    Pork butt by far with brisket second


      My wife won't eat pork so definitely beef. I do make pork for myself every once in a while.


        Whatever smoked meat that is in front of me is king. Its all good. To quote Meathead : BBQ is like sex. When its good its great. When its bad its still pretty damned good.


          My wife doesn't like pork either. But beef is unhealthy, so I cook more chicken even though I prefer beef.


            WIBS! Mostly pork, about 87%, the other is beefus.


            • bbqLuv
              bbqLuv commented
              Editing a comment
              yo, write abouh webs.

            Whereas I like pork the most I’d say it’s chicken for us. We love beef but only have it once a week if that.


              Pretty close to even between pork ribs, trip tip and chicken. Rarely do pork butt or brisket because we don't have that many people to feed.


                For me it’s definitely pork follow by chicken. Although I love smoked beef, wifey is luke warm on it so it is a distant third. Plus beef is so much more costly.


                  Pork and chicken for us, pretty evenly split.


                    Ribs here bout 50/50 baby backs and spares


                      Pork, chicken, then beef.

                      However I cook more beef, steaks, tri-tip, bavette, steak tips, flank, skirt, etc. Second would be chicken then pork.


                        80% pork 20% beef


                        • HawkerXP
                          HawkerXP commented
                          Editing a comment
                          is that your new grind ratio?

                        • smokin fool
                          smokin fool commented
                          Editing a comment
                          opps, no sorry....if I'm smoking meat its 80% pork and 20% beef on the grate
                          Chicken is on the gasser or stove top

                        • HawkerXP
                          HawkerXP commented
                          Editing a comment
                          I was just kidding ..., ..., ...!

                        Pork mainly, butts & ribs, followed closely by beef shorties and a smattering of lamb shanks & shoulders


                          Ribsx2, Buttx1.5, Brisket.
                          Last edited by Johnny Booth; October 3, 2021, 04:34 PM.



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