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  1. demosthenes9

    Christmas Prime Rib

    Looking good.   Wouldn't hurt to hit it with more seasoning.  It's a big cut of meat, it can take it. That aside, what plan did you settle on for the cook ?
  2. demosthenes9

    prime rib, 5 bone, 13 pounder

    Beautiful looking loin.   Personally, I'd cook it without the bones.  They just get in the way of bark formation on the bottom of the PR and they also inhibit smoke absorption.  If you have the space, throw them on the rack next to the PR. Looking back at your second post,  13lbs is definitely...
  3. demosthenes9

    7 Bone Prime Rib

    I'd remove the bones completely as they really don't serve any purpose.  They won't make it taste better.  In fact, they will prevent you from seasoning the bottom of the loin and will block smoke penetration as well. As for the size, the length of a PR is completely irrelevant in most cases. ...
  4. demosthenes9

    Prime Rib Size Question?

    RC, the photo I posted is of a 7 bone ribeye loin, I.e. the 7 ribs you were referring to.
  5. demosthenes9

    Prime Rib Size Question?

    You're welcome.   As for price difference, can't say that I have ever seen that in my life.   Neither at Costco, Kroger, Meijer's or any of the boutique butcher shops here in town.  Something I have seen at Costco is that don't reprice their steaks.  They might cut and package some ribeyes on...
  6. demosthenes9

    Smoked brisket

    You can do brisket at higher temps and still have it come out very tender and juicy.  You just have to be much more careful as the "done" window is much shorter.   Cooking at 200, if you go 15 or 20 mins too long, you'll still be fine.   Do that at 325 and you just wasted a brisket.[/IMG]
  7. demosthenes9

    Prime Rib Size Question?

    Chef JJ is dead on as usual.    Here's a shot showing how the ribeye changes from one end to the next.   My uncle is a butcher and I asked him to do this up for me. #16 is the cut from the chuck end going through to #1, which is the cut closest to the the loin (NY Strip).   One thing to note...
  8. Prime Rib Size Question?

    Prime Rib Size Question?

  9. ribeye_lineup.jpg

    ribeye_lineup.jpg

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  10. demosthenes9

    Keeping Brisket Warm- Food Safety (Pregnant wife)

    Basic gist of it is that food can only safely spend 4 hours in the 40 to 140 degree temp range.   How long it will stay at temp in your cooler depends on how efficient your cooler is.   Basically, think about coolers holding a bag of ice.  Some coolers can only hold ice for 1 day before melting...
  11. demosthenes9

    LET'S TALK BRISKET!!

    I think you are right on the money with your thoughts.   Brisket was undercooked. 
  12. demosthenes9

    A-MAZE-N Products Thanksgiving Giveaway

    What am I most thankful for???   Life, the Universe, and everything (especially Bacon).
  13. demosthenes9

    Brisket ID Help

    It's a bit late, but that appears to be a packer cut by a back yard butcher so to speak.  You get stuff like this when someone buys a side of beef or a portion thereof.  What usually happens is that they don't follow the packing house / USDA ways of breaking meat down. In the lower picture, I'd...
  14. demosthenes9

    Help where did i go wrong

    JJ, Wade and everyone else are spot on.  One thing that wasn't mentioned though (or I missed) is that you can smoke a butt at higher chamber temps (3275 - 325F) and they do just fine in a much shorter amount of time. 
  15. demosthenes9

    1st Attempt - Smoked Prime Rib - Per Bearcarver w/ Q-View!

    Nice looking roast.   I'd scar it up in a heartbeat just an FYI though.  I might be mistaken, but I'm pretty sure that isn't a ribeye roast as the grain is wrong.
  16. demosthenes9

    Internal temp question

    That much of a temp difference probably means that you are too close to the bone or hit a fat pocket.   That, or your probe suddenly flaked out.  Pull the probe and test in a couple of other spots.
  17. demosthenes9

    Smoking newb; first brisket ever

    Meat will take on smoke throughout the entire cook.   The 140 theory concerns development of the smoke ring and I believe it is a bit off as well. FWIW, your chamber temp is going to drop any time you add colder thermal mass to the chamber.  1/2 gallon of 120 degree water will drop the chamber...
  18. demosthenes9

    First brisket on at 3:30 just a few final questions...

    If you have pics of any of the sliced brisket, that would help figure out what happened.    If not, did the brisket fall apart when sliced ?  Were the slices kind of elastic and took a bit to pull apart ?
  19. demosthenes9

    I already know the answer but I need to hear it..........

    I'm with JJ on this one.     Freeze and keep for personal use.    In the future, crash cool the meat as SB59 described.
  20. demosthenes9

    Prime Brisket on the Smokin-It #3

    Looking good.   If this is your first Prime, be warned that they often cook faster, and are done at a lower IT than choice/select briskets.   I'd start probe testing for tenderness around 180 degrees.
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