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capt dan

Gone but not forgotten. RIP
Original poster
OTBS Member
Nov 2, 2007
3,357
11
Finally got my plumming issues settled today, and into the cooker went a ribeye roast, some of dutch's beans, and a few baked taters.



took it to 136 internal, and then rested for a few. Sliced up nicely!



pretty happy with the outcome, and I have enough left for myself to have some leftovers tomorrow! Smoked it at 290-310 for 2 1/2 hrs over red oak, and cherry.



Thanks for checkin it out!
cool.gif
 
Looks absolutely awesome now I''m drooling again WOW
 
That really does look great. I keep eyeing those at the store. May have to pick one up next time.
 
Although I was a bit scared by your first line talking about plumbing issues and stuff going into smokers I must admit the food looks incredible. Good work!
 
hehehe, Vlap, I had to replace a water heater first part of the day. Grabbed the torch, some fittings and let the butt crack show a lil more than us carpenters usually do. All good, almost as easy as the smoke session was!

Thanks for the comments folks. Gotta admitt, I was childishly antsy when I started to cut it in half!
biggrin.gif
 
that is a fine looking ribeye roast. all those little crusty looking nibblets on it...
All I can think of right now is some of that meat cut thin on kaiser roll with a little horse radish. and kosher dill on the side..dang,
a beer just came to mind to wash it down with also..
 
Foe me, that is an excellent smoke! I don't care for dry meat, and that rib eye roast is lookin' mighty moist. Congrats on one great smoke and Q too!
 
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