PRIME RIB, SMOKED, SOUS VIDE, & TORCHED, AN EXPERIMENT

[SmokinAl]

Awesome looking PR.

Like

Thank you !!!!
Al

 

[rbnice1]

So I decided to go at 135F this time to test it out. Everyone loved it but I could tell that 131-132 it much better.

At 132F for 36 hours after smoking for 4 hours the roast was just over medium rare and super tender.

This year at 135F after 36 hours after smoking for 4 hours was over medium well. It was crazy tender..... Fork cutting tender, but although very jury once eaten seemed a little dry. I think this was because it was so tender. Again everyone loved it.... Mater fact some people liked it better then last year, but for me it was too done.

Seems crazy for just a few degrees difference!

And I am getting a searzall for my birthday in april!

Here it is out of the smoker. Im an idiot and forgot to get pics out of the water bath and after cut.

 

[SmokinAl]

So I decided to go at 135F this time to test it out. Everyone loved it but I could tell that 131-132 it much better.

At 132F for 36 hours after smoking for 4 hours the roast was just over medium rare and super tender.

This year at 135F after 36 hours after smoking for 4 hours was over medium well. It was crazy tender..... Fork cutting tender, but although very jury once eaten seemed a little dry. I think this was because it was so tender. Again everyone loved it.... Mater fact some people liked it better then last year, but for me it was too done.

Seems crazy for just a few degrees difference!

And I am getting a searzall for my birthday in april!

Here it is out of the smoker. Im an idiot and forgot to get pics out of the water bath and after cut.

View attachment 383824

It sure looks good coming out of the smoker!
Al