What to put in the smoker this weekend?

[Great-Kazoo]

So I'm thinking about putting my Christmas rib roast in my smoker. I'm looking at oak wood and putting some beef broth and rosemary sprigs in the water pan.

Anyone else have thoughts on this cut of beef in a smoker?

No liquid in pan, but that's how we do it. Good rub down with an olive oil / worcestershire mix. Then rub dry seasonings of choice in. Wrap in plastic / saran wrap let sit 2-3 hours on counter. The plastic wrap keep those Flava's in, while also avoiding cross contamination of the counter top.

I'm doing an apple/mesquite 80/20 mix @ 275 till it hits 125-130 Tops. I have the roast sitting on a rack in foil pan., some Garlic bulbs, celery, onions bottom of pan. When temp is reached, off smoker wrapped in foil then a towel for 1/2 hr. Take drippings, 1 cup water, woecestershire sauce heat till boiling, reduce heat , simmer 5 min or so.

I've done bone-in prime rib in the Traeger a few times. Tasty stuff.

Oh Yes it is. It's one of the signature hell o daze treats the spouse & i enjoy. With that $5.77 lb deal there will be more then 1x we roll out the roast.


One thing we like about cooking on the smoker . There's always room for improvement. Be it original seasonings used, liquid in pan or not. High heat over low etc. It's always a learning experience.
This thread has given me ideas, opportunities to share pictures, recipes etc . Thanks.

[GilpinGuy]

I think I'll smoke up a turkey. I usually put 2 or 3 in the freezer when they're super cheap after Thanksgiving. Smoked and honey glazed. Yummy.

[Dave]

I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?

[Great-Kazoo]

I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?

Regarding liquid i pan. After looking at the recipes we tagged as *USE THIS ONE* one of them was a 1/4c beef broth 2 TBSP worscestshire sauce AND head of garlic.

Haven't used oak, I do a apple, hickory 50/50 mix. This year throwing a cup of mesquite in the that

[Gman]

Around the holidays, Costco has a seasoned prime rib that they sell. They mostly debone the roast from the rib bones, stuff garlic cloves between the roast and the ribs, and then cover the entirety in a dry rub. It's not cheap, but it is easy and tastes fantastic. Have done this twice for holiday family gatherings and it was a big hit.

[Great-Kazoo]

Around the holidays, Costco has a seasoned prime rib that they sell. They mostly debone the roast from the rib bones, stuff garlic cloves between the roast and the ribs, and then cover the entirety in a dry rub. It's not cheap, but it is easy and tastes fantastic. Have done this twice for holiday family gatherings and it was a big hit.

Save some money, do it yourself
https://www.ar-15.co/threads/153205-...rime-Rib-Roast

[Gman]

Save some money, do it yourself

Around the holidays, what I don't have is time.

[TFOGGER]

I used Noah's recipe in this video, dunno how well it would work on a regular smoker, but it turned out awesome last year in my Pit Barrel...

[buffalobo]

I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?

Oak is used by many in Midwest and in east for beef. Seemed a little bitter to us(along the lines of strong mesquite) The one beef roast we have smoked we used about 60/40 oak/apple and were very pleased, agree very much with rest above.

[wyome]

Christmas hams just went on the Pit Barrel Cooker....no glaze, no rubs.....just hang it and wait...