Post by: deerhunter_98520 on November 26, 2012, 02:59:06 PM
Post by: Curly on November 26, 2012, 03:04:11 PM
Post by: dscubame on November 26, 2012, 03:07:22 PM
As far as time only a thermometer can tell you that. Bring it up to the desired temperature based on how you like your meat. 3-5 hours.
Post by: deerhunter_98520 on November 26, 2012, 03:08:48 PM
Post by: Kc_Kracker on November 26, 2012, 03:10:10 PM
Post by: 92xj on November 26, 2012, 03:10:29 PM
You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat. I prefer 225 degrees because I do not enjoy the fat and like my meat done.
As far as time only a thermometer can tell you that. Bring it up to the desired temperature based on how you like your meat. 3-5 hours.
Prime rib? Anything over 135 internal temp and youre crazy!
It better be bleeding when you're eating it.
Post by: deerhunter_98520 on November 26, 2012, 03:12:13 PM
Post by: nailbender on November 26, 2012, 03:13:04 PM
Post by: dscubame on November 26, 2012, 03:13:45 PM
You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat. I prefer 225 degrees because I do not enjoy the fat and like my meat done.
As far as time only a thermometer can tell you that. Bring it up to the desired temperature based on how you like your meat. 3-5 hours.
Prime rib? Anything over 135 internal temp and youre crazy!
It better be bleeding when you're eating it.
Smoker temperature not the internal meat temperature that you take it out at.
Post by: 92xj on November 26, 2012, 03:14:36 PM
Post by: dscubame on November 26, 2012, 03:15:45 PM
I've always had my butcher preseason it for me. Turns out really good so I've had no reason to change. I also have them leave the bones on, makes for better flavor I believe. But I smoke mine at 220-230 deg. for about 20 min per pound and remove it once temp reaches 120-125 for med rare. It will contiue to cook after you've removed it. Wrap it up with foil and cover with a towel or two and let it rest for 15min. Lets the juices come back into the meat. Cut and serve. Pretty easy stuff really. Don't over think it cause it is that simple.
nailbender brings up a very important point that is once you pull it the cooking continues so pull it out at a lesser temperature as it will still climb while it "rests" in foil or on the counter. And "resting" the meat is arguably one of the most important parts of the cooking process. :twocents:
Post by: deerhunter_98520 on November 26, 2012, 03:43:02 PM
Post by: Pathfinder101 on November 26, 2012, 03:44:50 PM
Post by: gaddy on November 26, 2012, 04:07:20 PM
i personally like mine med rare, wife-rare, others well done but all like it warm.
cut, pan to doneness & plate takes no time & for me no thinner than 1 1/4"
Post by: nailbender on November 26, 2012, 06:20:22 PM
Do you guys just burn wood or run some charcoal with chips on top?
I use a Bradley smoker. But have doner it over charcoal as well. The key is heat... Slow and low. Charcoal you need to offset to one side of the Q. And yes wood chips for me is a must. Fruit woods are typicaly tamer (sp) and best for poultry or fish. Oak, mesquite, ect are great for beef.
I just did a smoked turkey yesterday to prove to the wife it was good. Smoked with cherry wood and a dry rub... Well now she say's I get to do the turkeys from now on. go fiqure
Post by: CAMPMEAT on November 26, 2012, 06:26:20 PM
Post by: nailbender on November 26, 2012, 06:38:09 PM
@ 180, I don't think my dog could chew it
Post by: deerhunter_98520 on November 26, 2012, 06:40:10 PM
Post by: kisfish on November 26, 2012, 06:46:05 PM
Post by: CAMPMEAT on November 26, 2012, 06:46:28 PM
As I read it.. it was the cooking temp he was talking about not the meat temp @ 180.
@ 180, I don't think my dog could chew it
10-4
Post by: brew on November 26, 2012, 07:07:12 PM
Post by: deerhunter_98520 on November 26, 2012, 07:15:20 PM
Post by: Blacklab on November 26, 2012, 07:45:36 PM
What ever rub you like on your rib roast use. Also anything you can cook in a oven you can cook in a smoker, it just takes longer. As said earlier internal meat therm is a must!!!! Being able to know the temp of the meat without opening the door is a plus. Cooking @ low temps your carry over typically would be 5 or so degrees. For beef hickory is a go to wood for most. Then again it's all preference. Gl and have fun
Post by: johnnyaustin44 on November 26, 2012, 08:37:56 PM
Post by: Kc_Kracker on November 26, 2012, 09:01:47 PM
Post by: MP123 on November 26, 2012, 09:20:00 PM
I like the idea someone had of smoking it low but then finishing it quick in at hot oven to get the bark going.
And yeah, a digital quick read thermomter really helps with cooking anything on the large side.
Post by: Kc_Kracker on November 26, 2012, 09:29:46 PM
Post by: smdave on November 26, 2012, 09:38:38 PM
http://www.bbqgalore.com/Sniders_PrimeribSeasoning.html (http://www.bbqgalore.com/Sniders_PrimeribSeasoning.html)
Buy it from where you want it is the best prime rib seasoning. Food Pavillion sells it. not sure where else to get it, I have purchased it online also.
Post by: nailbender on November 27, 2012, 07:55:17 AM
if you cant find the answers your sure are exact, when all else fails these are the right boys i turn to :tup: http://www.smoked-meat.com (http://www.smoked-meat.com)
Agreed :yeah:
Post by: WCTaxidermy on November 27, 2012, 08:39:54 AM