smokinbadger
04-13-2008, 08:36 PM
Thanks to all of you who gave me advice on how to prepare this hunk of meat. Here's what I bought:
http://lh6.ggpht.com/smokinbadger/SAKiScVS8ZI/AAAAAAAAAgM/DKLMyJeNsAA/s800/DSC02522.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
http://lh3.ggpht.com/smokinbadger/SAKiSsVS8aI/AAAAAAAAAgU/wQ-q903NkXM/s800/DSC02523.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I hit it with a dry rub I put together from kosher salt, black pepper, onion and garlic powder and paprika:
http://lh5.ggpht.com/smokinbadger/SAKiTMVS8bI/AAAAAAAAAgc/K1rSWYV73pM/s800/DSC02524.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I let the meat sit overnight in the fridge.
This afternoon, I built a fire using cherry wood in the Klose. I gave the meat a quick sear over the firebox:
http://lh6.ggpht.com/smokinbadger/SAKiTcVS8cI/AAAAAAAAAgk/1hDVUOWxf5I/s800/DSC02525.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
http://lh3.ggpht.com/smokinbadger/SAKiTsVS8dI/AAAAAAAAAgs/xMorVjXJpk4/s800/DSC02526.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
Then I moved it over to the smoker at 325F.
http://lh6.ggpht.com/smokinbadger/SAKjFcVS8eI/AAAAAAAAAg4/onaItwHHJ08/s800/DSC02527.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
After about 1:15, it was up to 120F internal temp, so I pulled it off and let it rest for 20 minutes in foil. Here's what it looked like just before slicing:
http://lh6.ggpht.com/smokinbadger/SAKjtcVS8jI/AAAAAAAAAhk/YK0h_h4gD3U/s800/DSC02532.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I think it turned out pretty well:
http://lh4.ggpht.com/smokinbadger/SAKjt8VS8kI/AAAAAAAAAhs/8EwAt38c5TA/s800/DSC02533.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I had lots left over, so I sliced most of it up for roast beef sandwiches:
http://lh6.ggpht.com/smokinbadger/SAKjucVS8mI/AAAAAAAAAh8/OGlms8QDHpE/s800/DSC02535.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
Overall, I was very pleased with how this turned out. I like prime rib, but a lot of the time, other than the rim of really tasty meat, I find the core of the roast to be kind of boring and chewy. This was really tender and moist all the way through. For $3.99 a pound, I think I'll pick this over prime rib most every time.
http://lh6.ggpht.com/smokinbadger/SAKiScVS8ZI/AAAAAAAAAgM/DKLMyJeNsAA/s800/DSC02522.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
http://lh3.ggpht.com/smokinbadger/SAKiSsVS8aI/AAAAAAAAAgU/wQ-q903NkXM/s800/DSC02523.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I hit it with a dry rub I put together from kosher salt, black pepper, onion and garlic powder and paprika:
http://lh5.ggpht.com/smokinbadger/SAKiTMVS8bI/AAAAAAAAAgc/K1rSWYV73pM/s800/DSC02524.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I let the meat sit overnight in the fridge.
This afternoon, I built a fire using cherry wood in the Klose. I gave the meat a quick sear over the firebox:
http://lh6.ggpht.com/smokinbadger/SAKiTcVS8cI/AAAAAAAAAgk/1hDVUOWxf5I/s800/DSC02525.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
http://lh3.ggpht.com/smokinbadger/SAKiTsVS8dI/AAAAAAAAAgs/xMorVjXJpk4/s800/DSC02526.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
Then I moved it over to the smoker at 325F.
http://lh6.ggpht.com/smokinbadger/SAKjFcVS8eI/AAAAAAAAAg4/onaItwHHJ08/s800/DSC02527.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
After about 1:15, it was up to 120F internal temp, so I pulled it off and let it rest for 20 minutes in foil. Here's what it looked like just before slicing:
http://lh6.ggpht.com/smokinbadger/SAKjtcVS8jI/AAAAAAAAAhk/YK0h_h4gD3U/s800/DSC02532.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I think it turned out pretty well:
http://lh4.ggpht.com/smokinbadger/SAKjt8VS8kI/AAAAAAAAAhs/8EwAt38c5TA/s800/DSC02533.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
I had lots left over, so I sliced most of it up for roast beef sandwiches:
http://lh6.ggpht.com/smokinbadger/SAKjucVS8mI/AAAAAAAAAh8/OGlms8QDHpE/s800/DSC02535.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)
Overall, I was very pleased with how this turned out. I like prime rib, but a lot of the time, other than the rim of really tasty meat, I find the core of the roast to be kind of boring and chewy. This was really tender and moist all the way through. For $3.99 a pound, I think I'll pick this over prime rib most every time.