Ribeye roast - smoke it or bake it????

[ozsmoker]

I tried both and I preferred the oven cooked one... Outside of the smoked one was too rubbery

 

[phatbac]

I tried both and I preferred the oven cooked one... Outside of the smoked one was too rubbery

There is a good chance if the outside was rubbery that it was overcooked. what was the IT you smoked it to? I like to take mine to to about 138 and let it rest to the 143-145 range. but im a big fan of medium steak.

Happy Smoking,

phatbac (Aaron)

 

[demosthenes9]

 
There is a good chance if the outside was rubbery that it was overcooked. what was the IT you smoked it to? I like to take mine to to about 138 and let it rest to the 143-145 range. but im a big fan of medium steak.

Happy Smoking,

phatbac (Aaron)

Not really.  If you smoke at a low temp like 225ish, the outside does get kind of rubbery instead of having a nice crust on it.   Simple solution to that is to pull the PR about 10 degrees earlier and finish it with a reverse sear to get a nice crust.

 

[Bearcarver]

 
There is a good chance if the outside was rubbery that it was overcooked. what was the IT you smoked it to? I like to take mine to to about 138 and let it rest to the 143-145 range. but im a big fan of medium steak.

Happy Smoking,

phatbac (Aaron)

Exactly, Aaron!
Those temps are about what we have evolved to over the years.

I used to pull them earlier, but the meat was too chewy below 135°----Too much like trying to chew Raw meat.

The taste was Great, but just too chewy.

Now I Smoke at 220°, and pull mine at about 138° & it coasts to between 142° and 144°, and it's Pink from Bark to Bark & everybody here at the Bear Den is Happy.

Bear