Good smoked?

[newsmokerky]

Got this on sale at Kroger. Any good smoked?

 

[flatbroke]

did you get that today?

 

[SonnyE]

Humm....
10-30-18 raises an eyebrow with me.
Is it frozen?
One of the other guys much better versed than I will be along. But I think that is an uncut roast of Strip Steak.

 

[bmudd14474]

If it was frozen just thaw and either cut into my strip steaks or treat like a prime rib roast. If you just bought it I'd open and do the smell test to make sure it's ok because that sell by date would concern me

 

[newsmokerky]

It’s frozen. I’ve had it for couple months. Just wondered if it would be good smoked.

 

[flatbroke]

yeah it would be great smoked whole or sliced in to steaks as Bmudd said. Id do it whole like a prime rib. get some horseradish and it would be on like a pot of neck bones

 

[hillbillyrkstr]

Yes it’s great smoked!

Smoke it to an internal temp of 135. Let it rest a half hour and you’ll be happy!

Good luck
Scott

 

[newsmokerky]

Yes it’s great smoked!

Smoke it to an internal temp of 135. Let it rest a half hour and you’ll be happy!

Good luck
Scott

Trim it or leave as is? Fat side up or down?

 

[lovethemeats]

Fat side up - Trimmed or untrimmed will be good. If it was me - I'd take the fat off the top down a little but hard to tell by the pic of how thick the fat cap is.

 

[newsmokerky]

If weather not good enough to hunt next Saturday I’ll smoke this one. I’ll post better pic to get feedback. Thanks.

 

[hillbillyrkstr]

I have always had the butcher trim mine. But if the fat is thick trim it to a quarter inch or so. I was always a fat cap up kinda guy but this past year I did a few nice, prime briskets fat side down with great success. Really shouldn’t matter much. Can’t wait to see the pics!

Good luck
Scott

 

[Fgignac]

Trim it or leave as is? Fat side up or down?

I never trim the fat.

 

[chilerelleno]

So yeah... Smoke on!

 

[SonnyE]

Like Chile sez, since it's been froze, go for it.
Use a remote reading thermometer.
I got one for my SIL for his birthday, 12-31.
(Don't tell him, but his Prime Rib roasts were overdone Christmas Eve)
I got him a Bluetooth one so he can watch it on his phone.

 

[newsmokerky]

It's got a pretty thick fat cap. I criss-crossed it pretty good and marinated in worcestershire for about 30 minutes. Dried it off, and rubbed it with kosher salt, CBP, and garlic salt. It's wrapped tight in saran wrap in the fridge. I'll get it out in the morning, and let it warm to room temp. Throw it in the smoker tomorrow and see how it goes. 6.1 pounds, so I expect 3.5 hours or maybe a tad longer to get to 140 IT at 225. I've only smoked butts, a brisket, and turkey breast. Looking forward to this. Will share pics tomorrow. BTW, anybody sees that I'm screwing up, please say so.