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Ribeye roast - smoke it or bake it???? - Page 2

post #21 of 24
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I tried both and I preferred the oven cooked one... Outside of the smoked one was too rubbery
post #22 of 24
Quote:
Originally Posted by ozsmoker View Post

I tried both and I preferred the oven cooked one... Outside of the smoked one was too rubbery

There is a good chance if the outside was rubbery that it was overcooked. what was the IT you smoked it to? I like to take mine to to about 138 and let it rest to the 143-145 range. but im a big fan of medium steak.

 

Happy Smoking,

phatbac (Aaron)

post #23 of 24
Quote:
Originally Posted by phatbac View Post
 

There is a good chance if the outside was rubbery that it was overcooked. what was the IT you smoked it to? I like to take mine to to about 138 and let it rest to the 143-145 range. but im a big fan of medium steak.

 

Happy Smoking,

phatbac (Aaron)

 

 

Not really.  If you smoke at a low temp like 225ish, the outside does get kind of rubbery instead of having a nice crust on it.   Simple solution to that is to pull the PR about 10 degrees earlier and finish it with a reverse sear to get a nice crust.

post #24 of 24
Quote:
Originally Posted by phatbac View Post
 

There is a good chance if the outside was rubbery that it was overcooked. what was the IT you smoked it to? I like to take mine to to about 138 and let it rest to the 143-145 range. but im a big fan of medium steak.

 

Happy Smoking,

phatbac (Aaron)

Exactly, Aaron!
Those temps are about what we have evolved to over the years.

I used to pull them earlier, but the meat was too chewy below 135°----Too much like trying to chew Raw meat.

The taste was Great, but just too chewy.

 

Now I Smoke at 220°, and pull mine at about 138° & it coasts to between 142° and 144°, and it's Pink from Bark to Bark & everybody here at the Bear Den is Happy.

 

Bear

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