Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
5# 2 bone Prime Rib Roast. French trimmed the bones and cross hatch scored the fat cap. Seasoned with a peppery brisket rub.
Onto the smoker at 11:20am shooting for a finish right around 2:30 (IT 137). Running KBB and hickory chunks
Have a few friends coming over for a cookout today. Decided on doing the elk roast I had been saving. Also going to smoke and reverse sear some hamburgers for the less adventurous.
Here we go...
Colorado Elk Round Roast
Roast trimmed of last bits of fat and silver skin. Tied up and seasoned...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.