A local butcher has prime rib on sale for $4.99/lb (not prime grade though), which is CHEAPER than brisket from Costco (flat only, $5.69/lb). I've never smoked either, any opinions?
Smoked Prime Rib vs Brisket?
- Thread starter crvtt
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smokinclt
Meat Mopper
Yum on the prime rib. I have done several and have attached some Qview of them. I like mine rare so a little longer and you can get whatever doneness you desire. Brisket is great but the flat they offer from costco is a bit too trimmed and takes a bunch of work to get a nice tender and juicy brisket. I would definitely go with the Rib Eye Roast (Non prime rib). One of the ones below is a rib eye roast the other is prime rib. It is also very easy to smoke and only about 5 hours or so...
Seared after 5 hours on the smoker at 250.....
Not seared after 5 hours at 250
Seared after 5 hours on the smoker at 250.....
Not seared after 5 hours at 250
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smokinclt
Meat Mopper
Absolutely. You may want a little less Mesquite as it is pretty strong and this is a fairly delicate piece of meat. Although I have done one with 100% mesquite and turned out pretty darn good. Although that one I did by using a firepit for the mesquite to avoid the super strong smoke...
diesel
Smoking Fanatic
One thing to remember is that you are dealing with two completely different cuts of meat. The brisket is usually cooked low and slow over a long period of time and the prime rib is usually cooked hot and fast.
Now taking into consideration the price for the prime rib I don't think I would pass that up. Not sure what kind of smoker you have but you could always run it hot. Some people may sear it first then smoke it or even reverse sear it. I have the ability to get my smoker up around 400 degrees and that is how I do the prime rib. Always turns out great.
Aaron.
Now taking into consideration the price for the prime rib I don't think I would pass that up. Not sure what kind of smoker you have but you could always run it hot. Some people may sear it first then smoke it or even reverse sear it. I have the ability to get my smoker up around 400 degrees and that is how I do the prime rib. Always turns out great.
Aaron.
smokinclt
Meat Mopper
I have done mine at about 250 and pull at 128 and sear on a grill for a few minutes per side if I want a nice crust. Just did another one last night and it came out great although that one was done at 275. One other thing I have done with the rib eye roasts is to smoke to an internal of about 120 and then pull, let rest, then slice up some 1 1/2 inch steaks and grill. That turns out absolutely amazing. Any way you go let us know how it turned out and some Qview!!
Not that you would, but please, for the love of all that is good and pure in this world, do not "barbecue" a rib roast. Low and slow was developed for tough, sinewy cuts of meat (like brisket) that require the long exposure to low heat in order to break down the connective tissue and make it edible. Prime rib (the marketing term, not the grade) would be tender and flavorful if eaten raw. A little seasoning and a hot and fast trip to medium rare followed by a rest are all it needs to be one of the most incredibly delicious things on earth. End of sermon. :)
whtplainssmoker
Smoking Fanatic
Smoked Prime Rib is outstanding. I tried it back in September and it came out great. At 4.99 a pound, you can't go wrong. I've also seen people smoke a chuck roast to similar, less expensive, results, but it needs to cook longer and probably to a higher temp to get tender meat.
dls1
Smoking Fanatic
smokinclt
Meat Mopper
LOL... To each his/her own. I prefer them smoked and done low and slow. I used to do them much higher then I had someone tell me I should try this method. Every person that has had it raved about it
so I guess its a personal taste thing. I did not mean to start anything on this one...
My personal pref is to smoke them low and slow.. I do like them when they are done in a more traditional manner as well. Either way you get great slices of meat and that my friends is what makes this so much fun!!
My personal pref is to smoke them low and slow.. I do like them when they are done in a more traditional manner as well. Either way you get great slices of meat and that my friends is what makes this so much fun!!
OMG! the pics are awesome! Making me hungry again.....Brisket my husband loves...but that Ribeye looks great!
dls1
Smoking Fanatic
I'm the opposite of the "Hot & Fast" crowd, also. Be it in the smoker or the oven, I cook a PR at 200 to an IT of ~ 120. I wrap it foil and let it rest for 30-40 minutes, then place it an oven (or grill) pre-heated to 500+ for 7-9 minutes. Remove the roast from the oven and immediately slice and serve. Perfect medium rare from center to edge every time without that dull grey outer border.
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Well, I ended up buying BOTH lol. I think I'm
going to cut the prime rib into steaks, smoke them over mesquite and hickory for an hour or so just to flavor it then sear them off in a cast iron skillet. Got a nice 5 lb prime rib for $25!!!!
going to cut the prime rib into steaks, smoke them over mesquite and hickory for an hour or so just to flavor it then sear them off in a cast iron skillet. Got a nice 5 lb prime rib for $25!!!!
Talked to the butcher at Costco today, turns out they'll sell you an untrimmed cryo vacced beef brisket flat for $4.19/lb! He said they'll always sell them to you that way, just ask them to go in the back and get you one.
smokinclt
Meat Mopper
Nice to know crvtt good find
. I did ask the Charlotte Costco if they had a full packers brisket and they said no. Guess I asked the wrong question..
opsmokin
Fire Starter
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