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  1. demosthenes9

    New Member...2nd post...Smoking Brisket

    It's the latter. Not all cuts of meat have the same characteristics, so they shouldn't all be cooked the same. "Steak" cuts like Ribeye, Sirloin, Strips, Filets, etc are best when only taken to mid rare or medium at most. Other cuts need to be taken up past well done in order to get tender...
  2. demosthenes9

    Getting Ready for my first Standing Rib Roast

    I take it that you don't alter the delectable flavor with salt, pepper or any other seasonings in a rub either ?? The smoke accentuates the beef flavor.
  3. demosthenes9

    Beef Back Ribs 2.79lb - what are they really... I want to smoke them in the UDS

    Would really need to see a better picture where you could see everything clearly. Lay them out flat on a cutting board or something.
  4. demosthenes9

    New Years Eve Prime Rib.

    The effects of ambient temp really depends on your smoker. Is it insulated ? If it's a charcoal or stick burner, you'll need more fuel to get it to temp, i.e. more lit coals or additional splits to start. If it's gas of electric, it depends on what it's upper limit is. Say that when it's 80...
  5. demosthenes9

    Prime eye of round

    You should see some difference between Prime and Choice. The entire carcass is graded based off of how the ribeye looks, but if it has more marbling, the EOR should also. That said, difference between CAB and Prime is more difficult to answer as CAB spans the upper end of choice and the...
  6. demosthenes9

    First Brisket for the Bowl Games

    Main concern would be the thickest part of the flat. When it probes tender, the brisket is ready.
  7. demosthenes9

    Brisket point end on the stick burner

    Nice looking cook so far!! Congrats on the new smoker.
  8. demosthenes9

    Thinking of smoking bone in ribeye advice?

    Sure, it's a great idea. How long depends on how heavy a smoke flavor you want. I'd go a minimum of an hour.
  9. demosthenes9

    Gonna try my first prime rib...

    Holy smokes, that was a freaking monster!! Bear's threads make it look easy because, well, it is really easy. Brisket is more difficult by far. I'm thinking that the price/cost is the most intimidating thing when even a smallish PR is going to cost you close to $50. Not that big a deal...
  10. demosthenes9

    Holiday Briskets

    Awesome job, that's a heck of a cook!!
  11. demosthenes9

    Brisket failure

    Yep yeop, definitely undercooked.
  12. demosthenes9

    Awesome Prime Rib

    Cool,. congratz!!!!
  13. demosthenes9

    Smoking Xmas Prime Advice

    Can you post some details of your cook ? Prep and seasoning ? Chamber temp and cook time ? Did you do a reverse sear at the end ? Did you have to adjust in midcook to hit your target time ?
  14. demosthenes9

    Gonna try my first prime rib...

    BearCarver's PR cooks are a great resource. http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/ Adjust as necessary to suit your tastes. Mowin is spot on, though I think his 21lb'er probably had a larger girth than avg, hence, the 5 hour cook time.
  15. demosthenes9

    Smoking Xmas Prime Advice

    Hey there Squirrely1, sorry for the delay in following up with you. Your PR looks awesome! A tad bit more done than I prefer, but that's personal preference. I wouldn't turn my nose up at a nice slice. Congrats on the cook!
  16. demosthenes9

    Smoking Xmas Prime Advice

    Just an FYI, cutting it into 2 chunks won't reduce the cook time. A 9lb section will take just as long to cook as the full 19.
  17. demosthenes9

    crown pork roast

    Nash, here's the thing. Sizes of pork crown roasts vary based both on the size (thickness) of the loins used AND the number of bones (length when straightened out.) For example, you could have 2 6 bone loins stitched together or maybe 2 8 bone loins, or even 3 6 bone loins. The overall...
  18. demosthenes9

    Smoking Xmas Prime Advice

    Just an FYI, but cook time isn't based on weight, but rather, on thickness of the loin. For an avg sized (normal) ribeye loin, at 220ish, to 133ish, you are probably looking at 4 - 5 hours if taking the ribeye straight from the fridge. I'd plan on the 5 hours, then adjust the cook as...
  19. demosthenes9

    Prime rib cook

    http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/ Pick whichever of Bearcarver's cooks you like.
  20. demosthenes9

    Brisket finished way early, how do it save it?

    You could wrap it like Tom discussed if it makes you feel better. As long as you just keep it warm, and not cooking at 180+, you should be fine.
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