- Nov 28, 2015
- 7
- 27
Well, with a successful first smoke of St. L ribs on Christmas eve as an entrance into the world of smoking, I jumped in with both feet and did the Prime Rib as my second ever smoke on Christmas day.
Started the day at 6 a.m. with a seasoning of a 5 lb roast with salt, pepper, onion powder and garlic powder over a light coating of olive oil. Nothing fancy.
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Started the hardwood charcoal at 7 am, had base temperature in smoker by 7:30 when the roast went on The Open Range. Used cherry wood chunks for smoking.
Was able to maintain a reasonably tight temp band on the smoker, 225 – 235 degrees F over the time of the cook.
10:00 – insert IT probe, reading 118 degrees IT
10:30 – 123 IT, see photo below. Nice color developing.
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11:00 – 135 IT
11:30 – 142 IT, removed from smoker, wrapped in foil, toweled and in cooler. Left probe in place to monitor carryover.
12:00 – 147 IT. Unwrapped and sliced for noontime meal.
Sliced photos below. Juicy, tender, nice smoke. Note the kitchen help in the photo. She got the bones, happy dog!!!
[endif]
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Really proud of this first attempt of PR in a smoker. Was delicious!!!!
With two smokes now under the belt, finding The Good One Open Range smoker a pretty easy unit to control.
Started the day at 6 a.m. with a seasoning of a 5 lb roast with salt, pepper, onion powder and garlic powder over a light coating of olive oil. Nothing fancy.
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Started the hardwood charcoal at 7 am, had base temperature in smoker by 7:30 when the roast went on The Open Range. Used cherry wood chunks for smoking.
Was able to maintain a reasonably tight temp band on the smoker, 225 – 235 degrees F over the time of the cook.
10:00 – insert IT probe, reading 118 degrees IT
10:30 – 123 IT, see photo below. Nice color developing.
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11:00 – 135 IT
11:30 – 142 IT, removed from smoker, wrapped in foil, toweled and in cooler. Left probe in place to monitor carryover.
12:00 – 147 IT. Unwrapped and sliced for noontime meal.
Sliced photos below. Juicy, tender, nice smoke. Note the kitchen help in the photo. She got the bones, happy dog!!!
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Really proud of this first attempt of PR in a smoker. Was delicious!!!!
With two smokes now under the belt, finding The Good One Open Range smoker a pretty easy unit to control.
