6# pork loin rib roast (first smoke!)

[emily]

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:

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[emily]

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?)


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[JckDanls 07]

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]

Very nice spread.

I love hickory on everything.

 

[disco]

That looks like a meal fit for royalty. Well done!

Disco

 

[chuckles]

Wow! That was your first smoke. Excellent work. Success breeds success. Keep that smoker going.

 

[venture]

Sure made me hungry just looking at it?

And I just had dinner about an hour ago?

Good luck and good smoking.

 

[emily]

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!


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[woodcutter]

Nice work, that looks fantastic!