I had a rather unique challenge for this smoke which could have easily been overcome by using my one of my
much larger smokers, but I wanted to leave them out of equation for a couple of reasons: my Brinkman SNP is currently in
limbo, awaiting further modifications and restoration, and my Smoke Vault 24, being a large horizontal propane rig is
quite simply too easy, and I wanted the charcoal fired smoke for this particaular dry rub recipe and cut of meat.
So, I my mind was mase up that the Gourmet will be the provider of smoke, one way or another.
My problem began with needing a way to fit a beef rib roast measuring 8" wide x 13" long into my Brinkmann Gourmet, which
measures 15.5" diameter. The Rib roast laying flat would fit onto the grate, however, the ends and especially the corners
of the roast would be too close to the chamber walls in the high-heat zone, and would be cooked too fast and become
overcooked and dried out before the interior and center of the roast would be to rare or med/rare temps.
My solution is to fit a piece of aluminum foil onto the lower grate which would be positioned underneath the end of the
roast, and act as a baffle to deflect some of the heat away from the roast ends.
I dreamed up the idea lastnight just before I turned in for the night's eyelid inspections while I contemplated how to get a good smoke with an oversized piece of meat on the little brinkly grate, and decided to make the quick temporary mod before I forgot my train of thought...yeah, it's a CRS thing...LOL!!!:
I'll check on how the ends are doing about 3-4 hours in when I stab a probe into the roast for I/T check and see if I need to remove the foil if it's cooking too slowly. I'ts a possibility, I guess, but we'll see how it goes.
This cherry dry rub has a few alterations from my original cherry beef steak rub, mainly an increase of the savories and kosher salt.
(double-batch quantities, all measures pre-grind)
3/4 cup dried cherries, hand-minced, then ground
3 Tbls freshly ground black peppercorn
3 Tbls freshly ground garlic, from dired minced
2 Tbls ground thyme
2 tsp ground cumin
4 tsp ground oregano
2 Tbls freshly ground onion, from dried chopped
4 Tbls ground kosher salt
2 Tbls paprika
Process the rub per instructions found here in the Wiki:
With this batch, I tried a bit different process than the first two batches of rub with much better results,and it differs as follows:
Lightly fold all ground ingredients, then grind the blend, and repeat
for a third grind to break down the cherries to the finest grind.
Apply rub with a spice shaker to avoid reforming of the clump from the ground cherry.
The victim for our Christmas beast dinner today:
This is a 7-bone, but the smallest I've ever smoked. My wife found this one for me when I told her I wanted a smaller one for in the Gourmet...turns out it is the perfect size to use the foiled grate mod to protect the ends of the roast from over cooking:
Scoring of the fat-cap before the dry rub application.
Fitting onto the Gourmet grate:
All set for a cold smoke with hickory and cherry @ 140-150* for the first hour. Then, I'll add charcoal and bump temps to 200-210* for the bulk of the duration:
I had temps run creep up to 230* a few times, which was hotter than I wanted, but no harm done. I did have one spike hit around 275-280 which I couldn't explain. At 3hrs, 10-min, I stabbed a probe and had 112* I/T, and cauth these while I had the lid off to fit the probe:
The end isn't cooking overly slow, as the pull-back from the bone end is showing already...well, if it's med well on the ends is OK too, as a couple of my kids like it better that way than they do med/rare:.
Finish and review of the cherry rub on the ribeye to come later...just wanted to get this up and running as uploads are very slow with my connection.
See ya later, thanks all!