Sundays Adventure with a Qview

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masterofmymeat

Smoking Fanatic
Original poster
SMF Premier Member
May 30, 2011
393
20
Athens, Georgia
This went on sale and I couldn't pass it up as I'm off this

coming Sunday and have so much yard work to do. I

thought, hmnn, since I'm I'm gonna be outside anyway....

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OK, so this is going to stay in the fridge till Sunday, then, it's time to smoke!

P.S.- I'm figuring about 7-8 hours but what IT should I be aiming for please?

Thanks a bunch...James
 
 I'm figuring about 7-8 hours but what IT should I be aiming for please?
 It will be close to a 2½ hr smoke, If you want it rare. Depending on what IT you want it could go as long as 4½ hrs.
 
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James i smoked one over fathers day and pulled it at 132* it was a nice med-rare a bit to the rare side...perfect. What temperature are you going to smoke it at? I think you would be around the 4 hour range if you smoked at 225* Let it rest a half hour before slicing, Here is a link to my prime rib smoke...hope it helps...Len

http://www.smokingmeatforums.com/forum/thread/107808/fathers-day-weekend-prime-rib-with-q-view


Whoa! That looks excellent. Yes, I was going to go at 225-240. Gotta remember to let it rest. Thanks gotarace.
 
 It will be close to a 2½ hr smoke, If you want it rare. Depending on what IT you want it could go as long as 4½ hrs.


Thanks Raptor, it looks like I'm going to be smoking this lil' puppy for around 4 hrs for a medium-rare

temp. The day is getting shorter as we speak.
 
If you want med/rare that's 135 IT. You should pull it off the smoker at 125 to 130. Wrap it in foil & let it set on the counter with a temp probe in it. When the probe reads 135 it's ready to slice
 
If you want med/rare that's 135 IT. You should pull it off the smoker at 125 to 130. Wrap it in foil & let it set on the counter with a temp probe in it. When the probe reads 135 it's ready to slice
X2 with that....the one i smoked the IT was 132^ at carving....sorry if my post was confusing, The roast will coast up around 7^ during the rest period if coming from a 225* smoker. I had my smoker backed down to 160* for the last 1.5 hours of my smoke and it held steady during the rest at 132*
 
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Ok, it's 11:30 am and I'm gonna start this rib roast right now:

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This sat in the fridge for two days in the rub, should be good. More

pics to follow, gotta dash off to the store for some other goodies.
 
Thanks Smokin' Al, here are the sides I decided to go with, much like last time

but I needed to change the ingredients to add flavor:

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and here they are ready to hit the smoker:

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I had to have ABT's and the portabella's just soak up the smokiness like a sponge. I used a mix of fat free cream

cheese, hot Italian sausage, chives, green peppers, onions, garlic for the mix for both. The mushrooms get a colby

jack shred and scallions on top, the ABT's get the NY extra sharp and maple flavored bacon. Should all be done in

the next 2-2 1/2 hours...more pics a'comin'.

P.S.- The bourbon is extremely necessary in order for the cook to remain in the best of spirits...heh heh.
 
Everything looks great so far! I'm a Scotch drinker & nobody pours Scotch on anything, so I use rum or bourbon for cooking & drink the Scotch. It works for me!
 
At the end of the day...it's all good:

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Some I'm taking in the for the guys at work tomorrow:

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All in all, this roast was extremely tender and juicy, just fell apart, nice. The mushroom was awesome but the ABT's needed more time, gotta be patient.

Thanks for watching and hope your weekend was great. Someone call for a tow truck, I'm so full I can't move...James
 
I am soooo blind...I just now saw "I Will Wait" at the top of the picture. I'm such a 'newb.

Anywho, man, there are a lot of talented people on this forum. 4 to 5 posts

a day all with killer looking food. One thing is for sure, you'll never run out of

ideas in this place.
 
 
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