SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Prime Rib, Brisket, Butts & a Turkey!
New Posts  All Forums:Forum Nav:

Prime Rib, Brisket, Butts & a Turkey!

post #1 of 10
Thread Starter 
Happy Thanksgiving to all.

I am doing a 6 lb Prime Rib, 13 lb Packer Brisket, two 8 lb Pork Butts, and a 16 lb Turkey for today's meals.

Prime Rib - Rubbed with Worchestersire sauce, kosher salt, fresh ground black pepper, secret seasoning (friend makes it for me, but willl not give me the recipe), and a lil bit of Montreal Steak seasoning. Smoking with a mix of Pecan & Cherry wood. Taking to an internal temp of 125 then foiling and resting in cooler packed with towels for 15 minute transport plus 1+ hours wait til meal time.

Brisket - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Will sear on the grill SmokyOky style. Then smoke with a mix of Hickory & Oak woods.

Pork Butts - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Smoking with a mix of Hickory & Oak woods.

Turkey - Brined 24 hours with a special secret recipe from a member here (Thanks! - you know who you are), lightly injected with a creole butter garlic sauce, rubbed with EVOO and spices. Grilling this one, but smoking with a hint of Apple & Cherry wood chips placed in a cast iron smoker box.

Edit: No pictures of Turkey, they sliced it and ate it before I got any pictures - Sorry!

Prime Rib just going in the smoker:


Prime Rib 2 hours in to the smoke: Pit temp 275-285, Meat temp 100. Finished to 125 in 2hrs 50 min.


Brisket & Butts just pulled from fridge and coming up to room temp for 1 hour:


Brisket & Butts going on the smoker: lightly seared brisket - to afraid that the rub would brun to a crisp. Pit temp 215


Brisket & Butts after 10 hours


Brisket before foiling and resting in cooler
post #2 of 10
Sounds like quite a feast! Great Q-view!

Take care, have fun, and do good!

Regards,

Meowey
post #3 of 10
Thread Starter 
Got a little break and started posting Q-view!
post #4 of 10
NAUIdvr1
That is quite a feast, the relatives will never leave !!!
post #5 of 10
Thread Starter 
Thanks for the compliments, will update with more Q-veiw later tonight.

Have a gastronomically great Turkey day!
post #6 of 10
I'm on my way Naui! Save me some of that beef! PDT_Armataz_01_28.gif

Happy Thanksgiving!
post #7 of 10
Thread Starter 
Debi,
The Prime Rib was great! All though most complained that I did not cook it to death (scared of a little pink juice!), at the end of the rest period, just as I sliced it the internal temp was up to 138 - don't know why they were whinin'. I used a wee bit to much smoke again, so I will have to log that to memory and adjust on next Prime Rib I am doing on Tuesday.

The Turkey was out of this world (thanks for the Brine SMF Member!). I actually ate more Turkey than I did the beef, and I usually don't like Turkey (everyone always over cooks it), that is why I always cook 2-3 different meats for Thanksgiving.
post #8 of 10
That is a great looking smoke. I've got to try a prime rib.
post #9 of 10
looks good, nice menu.
post #10 of 10
Thread Starter 
Edit: Posted new questionin Pork forum
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Prime Rib, Brisket, Butts & a Turkey!