I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Anyone have a really good approach to smoking a rib roast?
I got a 17lb choice grade ribeye roast that we are smoking for our upcoming Christmas gathering. I wondered if I should air dry it in the fridge with cheesecloth over it for any length of time like some oven recipes I've read. Was going to use apple wood for the smoke and do it on my WSM. Plan is to smoke it to a lower end finish, then wrap and refrigerate to bring to the gathering, then warm it back up in a low oven, then slice and fast sear to finish. Wondering about any success or failure stories. [Reply]
Originally Posted by allen_kcCard:
Anyone have a really good approach to smoking a rib roast?
I got a 17lb choice grade ribeye roast that we are smoking for our upcoming Christmas gathering. I wondered if I should air dry it in the fridge with cheesecloth over it for any length of time like some oven recipes I've read. Was going to use apple wood for the smoke and do it on my WSM. Plan is to smoke it to a lower end finish, then wrap and refrigerate to bring to the gathering, then warm it back up in a low oven, then slice and fast sear to finish. Wondering about any success or failure stories.
Well shit, I guess I'll Q myself.
This is my plan, less the sprouts.
I'll probably do beef broth as opposed to worchestshire entirely, but we'll see.
I'm doing mine on a rectec. I have a thermoworks smoke alarm so hopefully I don't fuck this up. [Reply]
Originally Posted by Buehler445:
Mom bought a prime rib. I'm smoking that shit.
I've watched a couple videos on it and think I have it under control, but anyone here done it?
Tips?
The meat is worth roughly 80% of my net worth. I'm looking to not fuck this one up.
It's hard to fuck up prime rib outside of flat out overlooking it. Just don't be one of those dillweeds that literally coats it with 5 layers of butter.
Would season the day before
Let it sit for at least an hour before cooking
Seer it when it's within 10 degrees of finish temp
Let rest for around 30 mins
Slice on demand
Put an aluminum pan underneath it as it cooks. Good for Au Jus. [Reply]
Originally Posted by ptlyon:
How it come out Buehler?
Sorry. I moved it over to the Christmas thread.
Pictures are ass but it was bar none the best thing I’ve ever made. I’d have to think long and hard if it’s the best food I’ve ever eaten, but it certainly is in the top 5, and certainly in contention for #1. Obviously that means the meat did most of the work but I am legit proud of the cook I got on them. Did a couple ribs I had in the pantry. It was roughly equal parts killer hogs TX Brisket rub and Meat Church Holy Cow. And I dry brined for like 2 and a half days.
Got them to 120 in the coldest spot on the rec tec and it was absolutely amazing.
There is the before the grill picture and I was serving everybody so I didn’t get much for a picture after. The ribeye roast was getting through the best parts and into the more done parts before I got a picture and I didn’t get a picture of the Prime Rib Roast. I wish I would have got a better picture of the crust I got on there. It was good. I looped off the crusted end because fuck you, I cooked it.
