What Do You Smoke Best?

[ecowper]

It's interesting that in The Pitmaster Club of Amazing RIBS the cut of meat that many are feeling challenged by is pork ribs .... the literal origin of Amazing Ribs

[ecowper]

ComfortablyNumb ….yes there is, and if it works out, you can get my Beef Rub

[ecowper]

Well, I’ll buy yours if you buy mine! ComfortablyNumb

[ecowper]

Ah, man, i haven’t been in the methow in a couple years. Let’s do it

[cruiseplanner1]

1. Baby Back Ribs
2. Split Chicken fryers
3. Chuck Roast
4. Salmon/Trout

[fzxdoc]

1. Pastrami
2. Pastrami
3. Pastrami
4. Chicken, Ribs, PB, Brisket, Chuck Roasts, Meatloaf

Kathryn

[Draznnl]

So, how’s your pastrami cook Kathryn? 🥸🥸

[fzxdoc]

Draznnl ,


K.

[Richard Chrz]

Draznnl right? I’m sitting here writing questions to ask! I want to have Pastrami confidence!

[dpearce]

1. Pork Shoulder - It's what I started with, and I've had the most practice with, usually on sale around here multiple times a year.
2. Pork Loin - See my avatar, it's usually on sale, so that dictated why it gets cooked. The recipe was a bit complicated, I've done it multiple times, and feel like it comes out well each time.
3. Spare ribs - Also on sale here a lot, and I get lots of practice. Learned to start trimming them, and that has improved the end product.
4. Chicken - Cheap around here, but I get tired of it sometimes, and the kids are picky and don't like bone-in/skin-on so my audience is limited. I don't cook it as often as I could.
5. Turkey - Same as chicken, cheap and plentiful. Started doing whole and spatchcocked turkey probably 6-7 years ago for Thanksgiving and Christmas. Always comes out decent. I've had no complaints.

Since I've had the PBC (around 2012-2013 I think?), each of those cooks jumped up a bit in quality and reliability. And were more predictable.

Although due to prices, large cuts of beef are rarely on the menu the last couple years, but when I've done thicker cuts like chuck roasts, I've had good success and compliments.

[HawkerXP]

…, …, …!