I smoked a 7 lb. rib eye roast (pretty much prime rib) on my drum today. Gently massaged it with EVOO, then coated with Double Q rub. Double Q makes killer bark.
Fired off the drum with a load of lump and half hickory, half cherry for smoke. The drum smoothed along at 250°-275° without me having to babysit it. The ball valve for air control is the deal.
Smoked the roast to 135° internal, pulled it off, wrapped in foil and let it rest 45 minutes. Perfect medium rare. And killer bark!
I smoked 9 fattys also.
Some pics -
After we ate I sliced it and vac sealed two slices to a pack, fine eats later on!
And did I mention the bark??? Killer!
The slice on my plate is the end slice, my favorite because one side is all bark. It gets a bit more done though. The closer to the center the more rare.
Oh, and I smoked some taters. Rubbed generously with bacon grease and rolled in herb rub. They eat fine!
Fired off the drum with a load of lump and half hickory, half cherry for smoke. The drum smoothed along at 250°-275° without me having to babysit it. The ball valve for air control is the deal.
Smoked the roast to 135° internal, pulled it off, wrapped in foil and let it rest 45 minutes. Perfect medium rare. And killer bark!
I smoked 9 fattys also.
Some pics -
After we ate I sliced it and vac sealed two slices to a pack, fine eats later on!
And did I mention the bark??? Killer!
The slice on my plate is the end slice, my favorite because one side is all bark. It gets a bit more done though. The closer to the center the more rare.
Oh, and I smoked some taters. Rubbed generously with bacon grease and rolled in herb rub. They eat fine!
