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  1. demosthenes9

    Change of plans

    put a probe in and leave in the cooler. If it drops to 145, then move to warm oven.
  2. demosthenes9

    Roast beef question

    hard to say as it depends on the thickness of the cut, not the weight. I'd say that you are in the right ball park though.
  3. demosthenes9

    Specific Prime Rib Technique?????

    Go here and use whichever Bearcarver method suits your fancy. http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/ Only thing you'd really need to adjust is to pull the meat a bit earlier (temp wise) to account for the reverse sear at the end.
  4. demosthenes9

    Brisket finished way early, how do it save it?

    Stick a probe in it and leave in cooler for as long as you can. If it drops below 145, put it in warm oven.
  5. demosthenes9

    Top or bottom round

    IF they are all the same price, order would be Top round, then Sirloin tip, eye of round, and last would be bottom round. IF the difference is $1 /lb, go with whatever is cheapest.
  6. demosthenes9

    Prime rib???

    Prime and CAB issues have already been covered, so I'll skip them. Plate ribs and short ribs come from the Chuck, not from the Ribeye. Some stores will sell the ribeye bones, but the cost per lb is much less than plate or short ribs.
  7. demosthenes9

    Bottom Round for Roast Beef Sandwiches

    Something I've learned about bottom round is that it's actually difficult at times to figure out the grain direction so that you can cut against it. You cut one way and think it's right because you can see some separation, but it's actually the wrong way. It's gotten to the point where I...
  8. demosthenes9

    Calling all Smoke Hollow owners!

       1-866-475-5180
  9. demosthenes9

    How long for a 5.5lb Prime Rib

    Cook time for PR (and other meats) isn't determined by weight.  Rather, it's based on the thickness of the cut (on it's shortest side.).  A full 7 bone 18lb PR that is 18 inches long and 5 inches thick will take the same amount of time to cook as a 4 bone 10lb PR that is 10 inches long and 5...
  10. demosthenes9

    Ribeye roast - smoke it or bake it????

    Not really.  If you smoke at a low temp like 225ish, the outside does get kind of rubbery instead of having a nice crust on it.   Simple solution to that is to pull the PR about 10 degrees earlier and finish it with a reverse sear to get a nice crust.
  11. demosthenes9

    smoking brisket temperature help needed

    Something is out of whack with your numbers.   Your smoker was at 225 and the IT of the brisket got up to 174.  You then lowered the temp of your smoker to 175 and 7 hours later the brisket was at 140?  That's not really possible as the temp inside the chamber was still higher than the IT of the...
  12. demosthenes9

    Brisket failure # 2. Thorough log plus pics

    This is the picture that I was talking about. Between your thumb and forefinger, you can see gaps between the fibers demonstrating that the connective tissue has rendered.  This was what an undercooked brisket slice looks like: The arrows point to connective tissues that haven't been...
  13. demosthenes9

    Quality of meet vs. cook time

    Brisket isn't ready just because it hit some predetermined temperature.  It's done when it's done, and that's when you can stick a probe in and out of the thickest part of the flat like a knife through room temp butter. I'd wager that it should have cooked a bit longer.
  14. demosthenes9

    Brisket failure # 2. Thorough log plus pics

    You're brisket was slightly over cooked.  In that lastpic of the brisket slice, see the gaps between the muscle fibers ?  Those gaps are where the connective tissue has rendered, meaning that it wasn't under cooked. On the testing, use the meat probe instead of a toothpick.  Stick it into the...
  15. demosthenes9

    Easter sirloin tip roast

    Nice job.  Is that the temp/color you were looking for ?
  16. demosthenes9

    Easter Sunday is my first smoke attempt

    nice job on the cook.   3-2-1 is for spare ribs @225.  2-1-1 is for babybacks.   That said, it comes down to personal opinion and taste.   Just use the timings as kind of a guide.  If you want them fall off the bone, give them more time in foil or cook them longer overall.   If you want a bit of...
  17. demosthenes9

    Foil or no foil spare ribs??

    Would really need to know what it is about the foiled ribs that you don't like.
  18. demosthenes9

    Easter Sunday is my first smoke attempt

    Cool.   What kind of ribs did you get ?  Babybacks or Spares ?   How are you planning to do them ?
  19. demosthenes9

    Easter Sunday is my first smoke attempt

    That temp is fine.   While the butt might seem small, it will still take some time even at 250-275.  I'm guessing that what you have is a partial/split butt.  Perhaps 3 to 4 inches thick on it's shortest "side" ? Here's a whole boston butt: Let's say that it's about 12 inches long (left to...
  20. Easter Sunday is my first smoke attempt

    Easter Sunday is my first smoke attempt

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