Got a 2-pack of super thick ribeye's from Costco weighing 4.5 lbs. total. Froze one for later.
Seasoned this one with only Kosher salt and GBP. Double wrapped in plastic for what was to be an over nighter, but ended up being 48 hours. I read on another forum that this method at first draws out the moisture, but the salt and liquid then act as a brine and get drawn back inside the meat. It definitely worked. It was the juiciest steak/roast I've ever eaten!
Let the meat sit out for an hour. (I got delayed with a leak in the a/c drain into the garage.) Got the Weber grill at 400 and seared the ribeye on all 4 sides.
Into the smoker @ 225 with a mesquite chunk.
Let it go to 122 on the digital. (Wife and I both love it rare) Let rest for enough time for me to shower and cool down from the garage adventure and cooking in the S FL heat. It rose to 124 during the rest. I did not cover it. I didn't want the temp to climb over 125.
The spuds are a Guy Fieri recipe I love. Brine them in salt water for a few hours, season with s&p and garlic powder, bake, then serve with horseradish sour cream. Awesome accompaniment to the roast.
Then sliced it open to find it rare from edge to edge, and melt in your mouth, juicy, seasoned throughout, and just the right amount of smoke so it did not over power the flavor of the ribeye.
Sorry there are no pics beyond this point. The feeding frenzy took over.
Seasoned this one with only Kosher salt and GBP. Double wrapped in plastic for what was to be an over nighter, but ended up being 48 hours. I read on another forum that this method at first draws out the moisture, but the salt and liquid then act as a brine and get drawn back inside the meat. It definitely worked. It was the juiciest steak/roast I've ever eaten!
Let the meat sit out for an hour. (I got delayed with a leak in the a/c drain into the garage.) Got the Weber grill at 400 and seared the ribeye on all 4 sides.
Into the smoker @ 225 with a mesquite chunk.
Let it go to 122 on the digital. (Wife and I both love it rare) Let rest for enough time for me to shower and cool down from the garage adventure and cooking in the S FL heat. It rose to 124 during the rest. I did not cover it. I didn't want the temp to climb over 125.
The spuds are a Guy Fieri recipe I love. Brine them in salt water for a few hours, season with s&p and garlic powder, bake, then serve with horseradish sour cream. Awesome accompaniment to the roast.
Then sliced it open to find it rare from edge to edge, and melt in your mouth, juicy, seasoned throughout, and just the right amount of smoke so it did not over power the flavor of the ribeye.
Sorry there are no pics beyond this point. The feeding frenzy took over.
