I don't like rare beef.
I purchased a rib roast and will put it in the smoker but wonder is anyone has cooked it like a brisket?
Slowly bring it up, let that big blob of fat render internally, making the meat super tasty.
What does a fatty piece like a rib eye turn into after 12 hours @225°?
I purchased a rib roast and will put it in the smoker but wonder is anyone has cooked it like a brisket?
Slowly bring it up, let that big blob of fat render internally, making the meat super tasty.
What does a fatty piece like a rib eye turn into after 12 hours @225°?