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My weekend of Smoking

tcundiff88

Newbie
4
10
Joined Dec 15, 2013
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!!
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,629
3,114
Joined Nov 12, 2010
Looks great and I hope they like them also.....

Dave
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,629
3,114
Joined Nov 12, 2010
....double.....
 
Last edited:

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