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Smoking 7 pound Kobe beef

post #1 of 11
Thread Starter 


Looking for advice on smoking this. Going to do it Saturday. 7 pounds of Kobe style beef. I believe it's boneless ribeyes, my aunt purchased it. Will be smoking in a Weber vertical gas smoker. I've been smoking for about 10 months and have had pretty good luck so far. This is my most expensive smoke and I want to get it right. I typically smoke around 225°. I'm thinking smoke till internal is 125° and let rest to 130° going for rare, maybe 2-3 hours? Minimal seasoning, sea salt and pepper. Looking to see if I'm on the right track. Any and all advice will be very appreciated! First time posting but a very important one, for me at least!
post #2 of 11
Yes, you are right on track.

Only thing I can add is fresh grated horseradish and a batch of this (I prefer to use a good Porter or stout instead of the wine, it's s Left Coast thing!):
http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus
post #3 of 11

Sounds to me like you have everything covered.

 

Let us know how it turns out.

 

Al

post #4 of 11

That is going to be one nice piece of meat.  Just a word of warning.  When smoked at 225 there will be little to no carryover cooking.  So whatever you pull it, will basically be where it will end up after the rest.  Check out Bearcarver's prime rib posts.  He pulls at much higher internal temps and still gets wall to wall pink!  I am intrigued by a Weber vertical gas smoker.  Do you have a picture of it?

post #5 of 11
Thread Starter 
My apologies... It is a Char-Broil. But I did modify it to have quick connects for our natural gas supply. The orifices were all pretty much already the correct size for what the pressure is here. It's been a great little smoker. Only thing is that the water evaps quick, I have to refil it ever 30 minutes like clockwork. I have had some great success so far tho.
post #6 of 11
Quote:
Originally Posted by DrunkenMeatster View Post

My apologies... It is a Char-Broil. But I did modify it to have quick connects for our natural gas supply. The orifices were all pretty much already the correct size for what the pressure is here. It's been a great little smoker. Only thing is that the water evaps quick, I have to refil it ever 30 minutes like clockwork. I have had some great success so far tho.

Try a dry smoke, I haven't used water in any of my smokers for over 8 years now. Easy to control temps. You keep the door closed which means no temp drops and spikes. Foil the pan an be done with it.

post #7 of 11

I recommend before you put the salt and pepper put on a light coat of EVOO so the salt and pepper will stick better. Leave for 1-8 hours in the fridge after this process (overnight works well) to let the seasoning get into the meat and enhance the flavor. I smoked a couple PR's at Christmas on a WSM 22.5 and i used white oak which pared great with beef! If you wanna see pics there is a photo album in the photos section labeled "Christmas Party". As far as temps i smoked mine at a higher temp ~270 and pulled the meat at 135 degrees and let it rest to 140ish. come out med rare and rev sear a few for the med well crowd.

 

Happy Smoking,

phatbac (Aaron)

post #8 of 11
Quote:
Originally Posted by DrunkenMeatster View Post

My apologies... It is a Char-Broil. But I did modify it to have quick connects for our natural gas supply. The orifices were all pretty much already the correct size for what the pressure is here. It's been a great little smoker. Only thing is that the water evaps quick, I have to refil it ever 30 minutes like clockwork. I have had some great success so far tho.

That's awesome that you connected it to your natural gas!  I wish I had the ability to do that as my similar (masterbuilt) propane smoker gets little use.  I agree that you should try a dry smoke chamber or at least start with it filled and not worry about refilling it.  I have a ton of different cookers and I almost never use a water pan.

post #9 of 11
Thread Starter 


Came out great guys. Thanks for all the advice! I made the Au Jus that was suggested and have plenty left to make a good stew.
post #10 of 11

That is a beautiful roast!  Welcome to the forum!

 

Mike

post #11 of 11

Glad it turned out so well!

 

Al

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