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11-24-2021, 10:41 PM | #2881 |
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The usual Thanksgiving Brisket. Trying a pastrami too for the first time. Brined for 5 days, got the rub on now, smoke tomorrow.
Sent from my Pixel 4 using Tapatalk
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11-25-2021, 02:30 PM | #2882 |
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11-25-2021, 08:31 PM | #2883 |
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Smoked a ham and turkey today.
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11-25-2021, 09:11 PM | #2884 |
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11-25-2021, 09:13 PM | #2885 |
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11-25-2021, 09:16 PM | #2886 |
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What, no turkey tartare? Not to worry, I put it back in the smoker for a few more minutes...
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11-25-2021, 09:19 PM | #2887 |
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12-07-2021, 12:36 PM | #2888 |
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Anyone have a really good approach to smoking a rib roast?
I got a 17lb choice grade ribeye roast that we are smoking for our upcoming Christmas gathering. I wondered if I should air dry it in the fridge with cheesecloth over it for any length of time like some oven recipes I've read. Was going to use apple wood for the smoke and do it on my WSM. Plan is to smoke it to a lower end finish, then wrap and refrigerate to bring to the gathering, then warm it back up in a low oven, then slice and fast sear to finish. Wondering about any success or failure stories. |
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12-22-2021, 05:15 PM | #2889 |
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Mom bought a prime rib. I'm smoking that shit.
I've watched a couple videos on it and think I have it under control, but anyone here done it? Tips? The meat is worth roughly 80% of my net worth. I'm looking to not **** this one up. |
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12-22-2021, 05:19 PM | #2890 | |
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Quote:
This is my plan, less the sprouts. I'll probably do beef broth as opposed to worchestshire entirely, but we'll see. I'm doing mine on a rectec. I have a thermoworks smoke alarm so hopefully I don't **** this up. |
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12-22-2021, 05:31 PM | #2891 | |
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Quote:
Would season the day before Let it sit for at least an hour before cooking Seer it when it's within 10 degrees of finish temp Let rest for around 30 mins Slice on demand Put an aluminum pan underneath it as it cooks. Good for Au Jus. |
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12-26-2021, 02:51 PM | #2892 |
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The most KC thing ever
Smoked G-Sauce dip using some leftover smoked chicken |
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12-26-2021, 03:11 PM | #2893 |
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How it come out Buehler?
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12-26-2021, 03:20 PM | #2894 |
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12-27-2021, 12:43 PM | #2895 |
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Sorry. I moved it over to the Christmas thread.
Pictures are ass but it was bar none the best thing I’ve ever made. I’d have to think long and hard if it’s the best food I’ve ever eaten, but it certainly is in the top 5, and certainly in contention for #1. Obviously that means the meat did most of the work but I am legit proud of the cook I got on them. Did a couple ribs I had in the pantry. It was roughly equal parts killer hogs TX Brisket rub and Meat Church Holy Cow. And I dry brined for like 2 and a half days. Got them to 120 in the coldest spot on the rec tec and it was absolutely amazing. There is the before the grill picture and I was serving everybody so I didn’t get much for a picture after. The ribeye roast was getting through the best parts and into the more done parts before I got a picture and I didn’t get a picture of the Prime Rib Roast. I wish I would have got a better picture of the crust I got on there. It was good. I looped off the crusted end because **** you, I cooked it. |
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