bobsuosso
Full Fledged Farker
I have a 12 lb ribeye roast on the uds put on @ 0730, now @136 deg, thinking pulling it @ 140, not a rare crowd. so shooting for medium. Any suggestions, also have a 7 lb boston butt. will post pics hopefully
ribeye roast temp
- Thread starter bobsuosso
- Start date
Blackened
is one Smokin' Farker
I pull mine @ 135
Midnight Smoke
somebody shut me the fark up.
I'll bet it will be good, sure looks that way.
hogwild284
Full Fledged Farker
if it tastes as good as it looks you will have a winner!
I'm going with the 135 degree crowd. It's easier to make things "more done" than it is to rare up a piece of meat...
B
Bushwacker
Guest
Yes sir re,, that does look good, I prefer mine to be pink, not oozing Blood...
bobsuosso
Full Fledged Farker
all is good
here's the results. I might of been able to go another 5 degrees, it was remarkably cosistent color from edge to center, from low temps of smoking? Tasty. Pulled pork butt @ 190, was a little tougher than last one I did to 200 deg. Thanks for the help and suggestions
here's the results. I might of been able to go another 5 degrees, it was remarkably cosistent color from edge to center, from low temps of smoking? Tasty. Pulled pork butt @ 190, was a little tougher than last one I did to 200 deg. Thanks for the help and suggestions
