• 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.

6# pork loin rib roast (first smoke!)

emily

Newbie
7
11
Joined Nov 24, 2013
My very first smoke in our new MES 30" digital. Hickory chips at 225 to 135F. The rib roast was rubbed with mushroom sage infused olive oil, then a generous rub with Spanish Rosemary sea salt fusion and cracked black pepper (also smoked 2 small beef chuck roasts, dry brined, studded with garlic then rubbed in Emerils and brown sugar.)









The entire spread:




Sent from my iPhone using Tapatalk
 

emily

Newbie
7
11
Joined Nov 24, 2013
The beef was amazingly tasty, just somewhat tough, as is the norm for that cut, and the pork was more tender than I could have imagined. Huge smoky flavor (almost too much...may try oak next time?)


Sent from my iPhone using Tapatalk
 

JckDanls 07

Smoking Guru
OTBS Member
Group Lead
5,676
453
Joined Sep 10, 2011
WOWWWW... (in a word).. that looks awesome for your first smoke.... yes, Hickory is a very strong smoke wood (as is mesquite) oak is much mellower, it's all trial and error... that's whats so fun about it... you get to eat your mistakes... keeping records (as you go) of each cook will further your knowledge even better... myself, i am very fond of pecan wood... very subtle smoke....

BTW... what internal temp did you take the beef to ?
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,402
3,572
Joined Feb 17, 2013
Very nice spread.

I love hickory on everything.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,158
Joined Oct 31, 2012
That looks like a meal fit for royalty. Well done!

Disco
 

chuckles

Meat Mopper
196
13
Joined Oct 27, 2013
Wow! That was your first smoke. Excellent work. Success breeds success. Keep that smoker going.
 

venture

Smoking Guru
OTBS Member
6,961
72
Joined Aug 1, 2008
Sure made me hungry just looking at it?

And I just had dinner about an hour ago?

Good luck and good smoking.
 

emily

Newbie
7
11
Joined Nov 24, 2013
WOWWWW... (in a word).. that looks awesome for your first smoke.... yes, Hickory is a very strong smoke wood (as is mesquite) oak is much mellower, it's all trial and error... that's whats so fun about it... you get to eat your mistakes... keeping records (as you go) of each cook will further your knowledge even better... myself, i am very fond of pecan wood... very subtle smoke....

BTW... what internal temp did you take the beef to ?
Thanks all!

Beef was nice and pink, we pulled it at 140. It'll be great for sandwiches!


Sent from my iPhone using Tapatalk
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.