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What to do.

post #1 of 13
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Ok guys how do I handle this.
post #2 of 13
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post #4 of 13

Smoke like a Rib Roast for slicing. Go to an IT of 120 (Rare), 130 (med/rare), 140 (medium), 150 (med/well) and 160 (wasted your money)...JJ

post #5 of 13
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I know we don't cook by time but what's your guess 3-4 hrs. At 225-250
post #6 of 13
Quote:
Originally Posted by bishgeo View Post

I know we don't cook by time but what's your guess 3-4 hrs. At 225-250

Sounds about right...JJ

post #7 of 13
JJ has ya covered in all bases except you need to put a pan of this under that roast when smoking!

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus
post #8 of 13
Quote:
Originally Posted by dirtsailor2003 View Post

JJ has ya covered in all bases except you need to put a pan of this under that roast when smoking!

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

Thanks Case. I was going to suggest that but thought I was too late...JJ :points:

post #9 of 13
It's never too late for smokey Au Jus! I've even whipped up a batch while resting the roast!
post #10 of 13

You don't say when you need it smoked by so....

 

I'd be very tempted to brown it on all sides in a hot cast iron pan before smoking it to add another layer of beefy goodness.

 

Have a great Christmas.

 

 

Lance

post #11 of 13
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15# took 4-5 hrs to 135*
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