Seasoned with a little McCormicks
1 Hour into the smoke. 225 degrees
Sliced and ready for a quick sear on the grill!!
2 10lb. Turkeys in Slaughterhouse Brine!!
Turkey just after Crisping the Skin in a 425 degree oven!
6lb. prime rib roast after 30 minutes under a foil tent.
I smoked all of these this weekend.
New York Strip Roast - 225 degrees for 3.5 hours - IT of 145 degrees when I took it out of the smoker and tented it. IT came up to 150 degrees. Sliced it up and did a quick sear on the BBQ before dinner.
Turkeys - 275 degrees for 3.5 hours - IT of 170 degrees when I took them out of the smoker. Placed them in a 425 degree oven for about 7 minutes to crisp the skin.
Prime Rib Roast - 225 degrees for 4.5 hours - IT of 145 degrees when I took it out of the smoker and tented it. IT came up to 151 degrees.
The turkeys and the prime rib roast are for my employees and i will take the smoked meats to them tomorrow morning!!
Hope they like them!!
1 Hour into the smoke. 225 degrees
Sliced and ready for a quick sear on the grill!!
2 10lb. Turkeys in Slaughterhouse Brine!!
Turkey just after Crisping the Skin in a 425 degree oven!
6lb. prime rib roast after 30 minutes under a foil tent.
I smoked all of these this weekend.
New York Strip Roast - 225 degrees for 3.5 hours - IT of 145 degrees when I took it out of the smoker and tented it. IT came up to 150 degrees. Sliced it up and did a quick sear on the BBQ before dinner.
Turkeys - 275 degrees for 3.5 hours - IT of 170 degrees when I took them out of the smoker. Placed them in a 425 degree oven for about 7 minutes to crisp the skin.
Prime Rib Roast - 225 degrees for 4.5 hours - IT of 145 degrees when I took it out of the smoker and tented it. IT came up to 151 degrees.
The turkeys and the prime rib roast are for my employees and i will take the smoked meats to them tomorrow morning!!
Hope they like them!!
