Hello everyone. On Saturday I was going through the freezer and had some rib roasts i needed to cook. so grabbed the smallest one and smoked it for my parents so they could have a nice steak dinner for Saturday! Here is how it came out
This was 3.51 # Boneless certified Angus choice.
First i just covered it in Montreal Steak seasoning
BTW i put the probe in while the smoker was warming up and being cleaned.
I made sure to wash the probe with vinegar before inserting it
Next i put on the smoker on the cooler end so it would roast slower
On the other side i had some CSR's s well (those come out well too!)
I pulled the PR at 133 Degrees IT and double wrapped in foil and let rest to about 138ish
I heated it up at my parents a few hours later at 350 degrees for about 10 minutes
sliced into it for everyone to have a big piece of meat
It wasn't quite as red as the picture shows but it was a good med rare.
I was happy the meat had a consistent doneness.
Thanks for looking! i do have two bigger PR roasts in the freezer and i have a SMF gathering in Concord to go to. Hmmmm...
Happy Smoking,
phatbac (Aaron)
This was 3.51 # Boneless certified Angus choice.
First i just covered it in Montreal Steak seasoning
BTW i put the probe in while the smoker was warming up and being cleaned.
I made sure to wash the probe with vinegar before inserting it
Next i put on the smoker on the cooler end so it would roast slower
On the other side i had some CSR's s well (those come out well too!)
I pulled the PR at 133 Degrees IT and double wrapped in foil and let rest to about 138ish
I heated it up at my parents a few hours later at 350 degrees for about 10 minutes
sliced into it for everyone to have a big piece of meat
It wasn't quite as red as the picture shows but it was a good med rare.
I was happy the meat had a consistent doneness.
Thanks for looking! i do have two bigger PR roasts in the freezer and i have a SMF gathering in Concord to go to. Hmmmm...
Happy Smoking,
phatbac (Aaron)
