Can I get some help with a 7 bone ?

[mike johnson]

I picked up an 8 1/2 lb. 7 bone roast and I would like to smoke this up tommorow. Have any of you done this before? Ive only seen 1 good post about it and would like some tips on temp, time, rubs or fixins to go with.

 

[fpnmf]

Here's one I did...

http://www.smokingmeatforums.com/t/132857/christmas-eve-dinner-11-6-pound-standing-rib-roast

Put rib roast in the handy dandy search tool and there are many more posts...

  Craig

 

[dirtsailor2003]

Here's one I did...

http://www.smokingmeatforums.com/t/132857/christmas-eve-dinner-11-6-pound-standing-rib-roast

Put rib roast in the handy dandy search tool and there are many more posts...

  Craig

Looks like Craig has you covered there. I usually do a dry smoke chamber, smoke anywhere from 265-280 and pull when the IT hits 130* (we like rare) foil and rest a good 30 minutes. My last one was about half the size of yours and I want to say it hit IT at about 4.5 hours.I prefer Cherry and Hickory for beef. Good luck and post some photos!

 

[dls1]

The procedure I've used for many years is pretty straight forward and produces a perfect medium rare roast, center to outer edge, every time.....

- Bring roast to room temp. and apply seasonings/rubs of your choice.

- Cook/Smoke roast at 180F-200F until the IT is 118F-120F.

- Remove, tightly foil, and let roast rest for 30-45 minutes.

- Remove foil and put roast into an oven pre-heated to 550F for 7-9 minutes.

- Remove roast, slice, and serve.
 

 

[venture]

Unless I am wrong, the 7 bone is off the beef chuck.  A blade roast.

I would treat that like a chuckie.  I don't think you will be happy with a med rare chuck.

Now if you are talking about a rib roast with 7 rib bones,  that whole thing would go upside down?

Good luck and good smoking.