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Discussion in 'Beef' started by joeflyde, Nov 28, 2013.
Ready for the Brinkmann...Worcestershire, pepper, garlic powder and rosemary.
Looks good. What's your game plan ? (Chamber temps? Cook time? Meat temp when it went in the smoker? Doing a sear at the beginning or a reverse sear at the end ?)
Brinkmann is 1\4 into the 'ideal' range, which is within my normal cooking range. I like my steaks medium well so I will pull off at 140°. This is my 2nd time doing a rib roast. Hope it turns out okay.
Good luck with it and good eats
Off the smoker. Stayed a little longer than anticipated (temp 145°)
Will be carving within the hour.
Great roast! Rested 1hr. Medium well. Stuffed!
What no sliced pics??? LOL Happy T day I know, its gone as soon as you turn around been there