Smoked my rib roast with 50/50 oak and hickory, pulled at 130* internal. Rubbed the outside with olive oil, salt, pepper, garlic powder and laid a couple sprigs of fresh rosemary on top. Took just under 5 hours at 250*.
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Smoked my rib roast with 50/50 oak and hickory, pulled at 130* internal. Rubbed the outside with olive oil, salt, pepper, garlic powder and laid a couple sprigs of fresh rosemary on top. Took just under 5 hours at 250*.
This seemed to come out damn good.
Attachment 62960
Ohhhh my!Quote:
Originally Posted by asmo
Will be doing a prime rib tomorrow, kosher salt/pepper/granulated garlic, over 50/50 apple and cherry.
Did a two bone the other night just to be sure, 5 bone tomorrow :)
Small leg o lamb this afternoon. On @ 225, should have bumped it up to 375 after a 60 min smoke. Instead finished off the last 10deg (RARE) to 140. This is what's left of a 4lb bone in one.
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^ mmmmm leg of lamb !!!
http://images.tapatalk-cdn.com/16/01...f00da5a208.jpg
Minions are out for the week end and asked for smoked BBQ ribs.
Half will go into oven with sauce and half to freezer for minions to take home.
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Was in the mood for ribs and almost picked up a rack at the commissary but then I saw a this beautiful flat of brisket that I HAD to pick up. Only question when I got home was whether to rub it for smoking or maybe experiment with corning it.
Has my vote. It's on my later in springlist.Quote:
Originally Posted by Aloha_Shooter
Quote:
Originally Posted by Aloha_Shooter
Picked up the spices for Alton Brown's recipe (http://www.foodnetwork.com/recipes/a...ef-recipe.html) after work and made the brine. Brisket is now curing for 10 days. In spirit of the thread title, I think I'll cut it in half at the end and smoke one half to make pastrami. The other half will of course be boiled per tradition with carrots, cabbage, and potatoes.Quote:
Originally Posted by Great-Kazoo