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Prime rib and boneless leg of lamb on the Smokin-It #3

dert

Master of the Pit
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245
Joined Apr 3, 2013
5# well trimmed boneless rib roast from the chuck end and a 4.5# boneless leg if lamb for our early Christmas dinner:

Evoo, thyme, rosemary, and 8 cloves of garlic all wrapped up-



The rib roast was rubbed with spog and some evoo-





Into the smoker @ 1:15, temp outside is 18*f...
 

seenred

Legendary Pitmaster
OTBS Member
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Joined Feb 9, 2009
Lookin' good so far Dert!  Keep the qview comin'!



Red
 

dert

Master of the Pit
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245
Joined Apr 3, 2013
Into the oven to build the crust up:
 
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dert

Master of the Pit
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245
Joined Apr 3, 2013
Out at 5:00, blasted in the oven at 450 for 30 minutes or so, let it them rest in the oven for another 30 min while the twice baked spuds were cooking...
 

dert

Master of the Pit
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245
Joined Apr 3, 2013
All plated up...





Sliced at 142* ish...
 
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seenred

Legendary Pitmaster
OTBS Member
Group Lead
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565
Joined Feb 9, 2009
Man, that plate looks great!  What a feast.  Nice, Dert!  


Red
 

upnsmoken

Newbie
2
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Joined Dec 18, 2013
Living large that for sure!!!!!  Love that smokey goodness, when your living like a king
.
 

dert

Master of the Pit
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245
Joined Apr 3, 2013
Leftovers for Christmas Eve:

Best price in town!


Gasser is still good for something:
 
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