A few lessons learned, but still a great success.
A little over 10lbs including bones. Started by brushing with EVOO, then added a rub(McCormicks grill mates) on Thursday night then vacume sealed and in the fridge until Sunday Morning. Our Christmas morning was running late so I had to stop and get the smoker going and the roast went in around 930. I use a digital therm and an old fashioned one that is more accurate, once the digital is near my desired IT then I will open up and check the old style.I used alder for the first time. Pulled the roast around 130 at 136IT, wrapped it in foil and let rest, which ended up being longer than planned as the other so called cook in the house was drying out a turkey in the oven. Finally got to carve around 415 and the IT had gone to a little over 140. It sliced super easy and came out very tender. Out of 9 people at dinner, only 3 of us had any, some dont like beef that is still pink, one cant eat PR because he made himself sick having an eating contest with it. And one of those that did eat wasnt feeling good and only had a small slice(he normally would eat about 2lbs himself). I carved most of the meat from 2 bones and gave the dogs a treat, first time in years our old Lab did not bury hers for later. Sent some home with my daughters friend for her boyfriend(got word he loved it). Brought a couple of pounds to work(graveyard DOUBLETIME) to share with the other vampires, will post their opinions later. Almost half the roast is leftover so I will eat well the next few days unless my older boy feels better, then it will disappear.Even those who do not like the pink, loved the aroma.
Lessons learned, spend more time prepping, IE trimming. Always add at least an hour to the planned time of dinner. Dont tell the MIL that her turkey is so dry it can be used as a sponge.
Pre Rub
Getting close
pre rest
The inside of the ribs
I think that lower left corner is the lighting, the whole thing was nice and pink.
A little over 10lbs including bones. Started by brushing with EVOO, then added a rub(McCormicks grill mates) on Thursday night then vacume sealed and in the fridge until Sunday Morning. Our Christmas morning was running late so I had to stop and get the smoker going and the roast went in around 930. I use a digital therm and an old fashioned one that is more accurate, once the digital is near my desired IT then I will open up and check the old style.I used alder for the first time. Pulled the roast around 130 at 136IT, wrapped it in foil and let rest, which ended up being longer than planned as the other so called cook in the house was drying out a turkey in the oven. Finally got to carve around 415 and the IT had gone to a little over 140. It sliced super easy and came out very tender. Out of 9 people at dinner, only 3 of us had any, some dont like beef that is still pink, one cant eat PR because he made himself sick having an eating contest with it. And one of those that did eat wasnt feeling good and only had a small slice(he normally would eat about 2lbs himself). I carved most of the meat from 2 bones and gave the dogs a treat, first time in years our old Lab did not bury hers for later. Sent some home with my daughters friend for her boyfriend(got word he loved it). Brought a couple of pounds to work(graveyard DOUBLETIME) to share with the other vampires, will post their opinions later. Almost half the roast is leftover so I will eat well the next few days unless my older boy feels better, then it will disappear.Even those who do not like the pink, loved the aroma.
Lessons learned, spend more time prepping, IE trimming. Always add at least an hour to the planned time of dinner. Dont tell the MIL that her turkey is so dry it can be used as a sponge.
Pre Rub
Getting close
pre rest
The inside of the ribs
I think that lower left corner is the lighting, the whole thing was nice and pink.
