- Dec 5, 2015
- 6
- 11
I have had my smoker (MES) for just about a month. I have made 2 amazing pork loins, some great tasting chicken thighs, and a so so whole chicken. After the chewy chicken skin I was a little nervous about smoking prime rib, but that is what we wanted for Christmas dinner.
I read and re-read some of the threads on here and am very glad that I did. I ended up leaning on Bear's 47th anniversary dinner post the most.
On Christmas Eve I pulled out both the 2.6lb and the 3.6lb chunks of meat. I mixed a small amount of olive oil, with garlic powder, onion pcs, sea salt, and pepper. Rubbed down the meat with this mixture and wrapped in plastic.
Christmas morning I put them in the smoker at 9:15am... expecting a total of 5 hours and targeting a 2-2:30 pm early dinner.
It temperature was 32 degrees when I turned it on and started preheating it to the target of 220 degrees. I put the meat in when it was about 170 and added the cherry wood chips.
Just shy of 3 hours later at 12:10 the internal temp was 135 degrees so I cut the temperature to 200. After 20 minutes the IT had climbed to 140.
I reduced the temperature to 140 degrees and opened the door to get a quick cool down of the smoker until it hit 160. - Never would have thoughts of that without reading Bear's post I reference above.
Here us what they looked like still in the smoker.
40 minutes later when everything else was ready the IT was 143. The meat probe was in the larger piece. The larger piece was Medium Rare and the smaller one was a nice Medium.
I was nervous that I would mess up these expensive pieces of meat. Thanks to all the different posts, recipes, etc... it turned out great. Dinner was done early but no one complained.
Thanks and Merry Christmas!
I read and re-read some of the threads on here and am very glad that I did. I ended up leaning on Bear's 47th anniversary dinner post the most.
On Christmas Eve I pulled out both the 2.6lb and the 3.6lb chunks of meat. I mixed a small amount of olive oil, with garlic powder, onion pcs, sea salt, and pepper. Rubbed down the meat with this mixture and wrapped in plastic.
Christmas morning I put them in the smoker at 9:15am... expecting a total of 5 hours and targeting a 2-2:30 pm early dinner.
It temperature was 32 degrees when I turned it on and started preheating it to the target of 220 degrees. I put the meat in when it was about 170 and added the cherry wood chips.
Just shy of 3 hours later at 12:10 the internal temp was 135 degrees so I cut the temperature to 200. After 20 minutes the IT had climbed to 140.
I reduced the temperature to 140 degrees and opened the door to get a quick cool down of the smoker until it hit 160. - Never would have thoughts of that without reading Bear's post I reference above.
Here us what they looked like still in the smoker.
40 minutes later when everything else was ready the IT was 143. The meat probe was in the larger piece. The larger piece was Medium Rare and the smaller one was a nice Medium.
I was nervous that I would mess up these expensive pieces of meat. Thanks to all the different posts, recipes, etc... it turned out great. Dinner was done early but no one complained.
Thanks and Merry Christmas!
