smokinbadger
Full Fledged Farker
Thanks to all of you who gave me advice on how to prepare this hunk of meat. Here's what I bought:
I hit it with a dry rub I put together from kosher salt, black pepper, onion and garlic powder and paprika:
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:
Then I moved it over to the smoker at 325F.
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:
I think it turned out pretty well:
I had lots left over, so I sliced most of it up for roast beef sandwiches:
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.
I hit it with a dry rub I put together from kosher salt, black pepper, onion and garlic powder and paprika:
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:
Then I moved it over to the smoker at 325F.
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:
I think it turned out pretty well:
I had lots left over, so I sliced most of it up for roast beef sandwiches:
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.
