Recent content by archernut
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Whole ribeye advice
Actually the cold beer is there, but the picture only got the bottom of it. -
first brisket disaster!
I have found that injecting with beef broth makes a huge difference. I also place the fatty side up so when it renders it goes into the meat. Yes, foiling to early can make a difference. My last big brisket took 19 hours to reach 205 degrees. It was spot on after all that time. Good luck on... -
Whole ribeye advice
Here is a step by step guide that I used for this ribeye. Maybe it'll help others who are wanting to try one like this. Please remember this an almost 14lb whole ribeye. 1. I let the roast age in the fridge for 3 days. It was wrapped in cling wrap. 2. The fat cap although not to thick was... -
Whole ribeye advice
Here is beautiful picture of a perfect ribeye at 141 degrees. It sliced up very easy. My plate. The baked beans were cooked in a dutch oven on top of the fire and the garden raised potatoes were wrapped in foil and slow cooked on the grill. The entire ribeye was devoured. It had an... -
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Whole ribeye advice
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Whole ribeye advice
Here is the beginning. I used a prime rib rub from Buckland spices and Worcestershire sauce. Hickory pellets in the a-mazing smoker tray. Pulled and ready for au jus and foil wrap. Looking good, the temp is 134 Au jus is looking and tasting good. Smothered and ready to cover in foil... -
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Whole ribeye advice
I must say this is a lesson learned on this roast. I put it in at 8:30 this morning at 225. It smoked 3 hours and after 4 hours the temp is 131 degrees. I'm pulling at 135 and wrapping in foil. I'm hoping it stays good for a few hours. I am shooting for a medium to medium rare middle as most... -
Whole ribeye advice
Thanks Foamheart, I actually had read Bears post earlier. He has it down pat, however his weighed under 6lbs and it took approximately 5 hours. Mine is almost 14lbs and I know it won't be close at five hours. I believe the pound per hour rule will be close for this smoke. That gives me a 14...
