Can I get some help with a 7 bone ?

mike johnson

Master of the Pit

Original poster

OTBS Member

Mar 9, 2012

1,051

59

Lacey, WA.

• Mar 4, 2013

• #1

I picked up an 8 1/2 lb. 7 bone roast and I would like to smoke this up tommorow. Have any of you done this before? Ive only seen 1 good post about it and would like some tips on temp, time, rubs or fixins to go with.

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Mar 4, 2013

• #2

Here's one I did...

http://www.smokingmeatforums.com/t/132857/christmas-eve-dinner-11-6-pound-standing-rib-roast

Put rib roast in the handy dandy search tool and there are many more posts...

  Craig

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Mar 4, 2013

• #3

fpnmf said:

Here's one I did...

http://www.smokingmeatforums.com/t/132857/christmas-eve-dinner-11-6-pound-standing-rib-roast

Put rib roast in the handy dandy search tool and there are many more posts...

  Craig

Click to expand...

Looks like Craig has you covered there. I usually do a dry smoke chamber, smoke anywhere from 265-280 and pull when the IT hits 130* (we like rare) foil and rest a good 30 minutes. My last one was about half the size of yours and I want to say it hit IT at about 4.5 hours.I prefer Cherry and Hickory for beef. Good luck and post some photos!

 

dls1

Smoking Fanatic

Jun 6, 2012

935

224

Depends On The Day

• Mar 4, 2013

• #4

The procedure I've used for many years is pretty straight forward and produces a perfect medium rare roast, center to outer edge, every time.....

- Bring roast to room temp. and apply seasonings/rubs of your choice.

- Cook/Smoke roast at 180F-200F until the IT is 118F-120F.

- Remove, tightly foil, and let roast rest for 30-45 minutes.

- Remove foil and put roast into an oven pre-heated to 550F for 7-9 minutes.

- Remove roast, slice, and serve.
 

 

Last edited: Mar 4, 2013

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Mar 4, 2013

• #5

Unless I am wrong, the 7 bone is off the beef chuck.  A blade roast.

I would treat that like a chuckie.  I don't think you will be happy with a med rare chuck.

Now if you are talking about a rib roast with 7 rib bones,  that whole thing would go upside down?

Good luck and good smoking.

 

Last edited: Mar 4, 2013