Need imput

Discussion in 'Roll Call' started by smokinamerican, Oct 10, 2014.

  1. Meats here in Israel are very different than in the US. First most of it is imported and frozen at one time or another from places like Argentina or some other South American country. Second because this country is under the Jewish laws the way of how the beef is butchered is also different. It is not like you can go to the butcher and get a nice cut of beef or the store and fine a fresh cut of meat. I am starting to smoke meat for people for like Friday night dinners at home and could use some input on best kind of meat to use and some tips on how to smoke them. Over here people are into Rib full cut, Rib plate cut and also sirloin done in the smoker. I am using a brisket cut for doing my sandwiches that I sell on the weekends. Any input on what and how to do would be great.  I am always looking for information and trying to "Master" my craft.
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome John!![​IMG]

    My Step by Steps (below) were all done on an electric smoker, but they could still help you some:

    Just click on "Bear's Step by Steps".

  4. [​IMG]   Good afternoon and welcome to the forum, from a nice and warm East Texas. Lots of great people with tons of information on just about  everything.

    I hear you , when I was in Baku the same thing, we could get fresh meat, but the way they cut it was entirely  different than what we are used to


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