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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-19-2013, 01:10 PM   #16
BigBellyBBQ
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Default medium and perfect! crunchy bark and pink

ready to devour!!!! int was 128
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Unread 11-19-2013, 01:25 PM   #17
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nicely done!
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Unread 11-19-2013, 01:27 PM   #18
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Quote:
Originally Posted by BigBellyBBQ View Post
ready to devour!!!! int was 128

looks good, but that's more of a medium to me. We pull around 120 and let rest at least 30 min tented, but not wrapped
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Unread 11-19-2013, 02:39 PM   #19
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that pic is why if you like medium rare or even rare for rib roast, you need to pull at 110 and let rest for 30+ minutes. When cooking hot and fast, the temp creeps up at least 10 degrees and could easily creep 20.
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Unread 11-19-2013, 02:40 PM   #20
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Yep. It really depends on what your pit temp is to determine how high the climb will go in my experience.
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Unread 11-19-2013, 02:57 PM   #21
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If I have the time, my preferred method is to cook very slow around 245-265 till she hits 115-118 and rest 30 mins while the pit/oven gets to 475. Put the roast in to sear to the desired color, but not long enough to raise the internal temp much. Around 5 mins or so. Take her out and allow to rest another 15 minutes. Then eat eat eat!!!

I like rare BTW.
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Unread 11-19-2013, 03:02 PM   #22
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Quote:
Originally Posted by BigBellyBBQ View Post
ready to devour!!!! int was 128
I figured this is what it would look like. You have 1-1.5" of overcooked meat since you cooked it at 500F. By the time the center got to 128 the exterior was probably 180+. And due to that temperature gradient the interior temp probably rose 15+F by the time you finished resting it. Check out the link that I posted above.
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Unread 11-20-2013, 12:32 AM   #23
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yep best bark you ever had! Slow roast is a extremly different flavor profile and although very good, in my opinion extremly hot is the way to go...This one was removed about 115*...
I have entered anything goes and strictly beef comps and both had 70 plus teams and was 5th in both..
Great bark this way and though I prefer med through out, the well down outside was simply amazing...For catering I take a 20 pound prime rib and get the back woods up to 550...put roast in, leave at for 1 hour, remove the charcoal basket (no more heat)and let roast cook till 120, remove and tent start slicing in 30 minutes...and NO ONE ever claimed the outside was overdone..as the crunchy bark was in HIGH demand, even when blackened..
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