- Nov 24, 2010
- 7
- 10
Hey guys, I just put a Beef loin strip/ribeye roast/New York strip roast in this morning. About 5lbs.Heres what I did.
1.Cut most of the fat cap off and cut the silver skin out, Gave it a whole rub.
2. Placed the fat cap back on the top.
3.Foiled a foil pan (So I can foil it later without taking it out) Placed in the pan.
4. Placed it in the foil and pan with the fat cap up. Placeed in smoker at about 7am CDT. this morn.
Smoker is a Square Brinkman type, Top and lower grate.
Questions,
1. Should I have put it directley on the grate? Which grate? top or bottom No pan no foil?
2.I'm useing beer in the water pan, Should I use any humidity?
3. I'm just doing this like a brisket just only going to maybe 135?
4.SHould take what 7.5 hrs?
Right now I"m gonna turn it so smoke hits both sides in about 3.5 hrs. Then was thinking of putting on a hot grill to sear it off to give it a finish. Am I on the right track with this?
In a few hrs I'm going to do some pork ribs in the same smoker but I've got a handle on those, 3-2-1 method.
Thanks for any advice!!
1.Cut most of the fat cap off and cut the silver skin out, Gave it a whole rub.
2. Placed the fat cap back on the top.
3.Foiled a foil pan (So I can foil it later without taking it out) Placed in the pan.
4. Placed it in the foil and pan with the fat cap up. Placeed in smoker at about 7am CDT. this morn.
Smoker is a Square Brinkman type, Top and lower grate.
Questions,
1. Should I have put it directley on the grate? Which grate? top or bottom No pan no foil?
2.I'm useing beer in the water pan, Should I use any humidity?
3. I'm just doing this like a brisket just only going to maybe 135?
4.SHould take what 7.5 hrs?
Right now I"m gonna turn it so smoke hits both sides in about 3.5 hrs. Then was thinking of putting on a hot grill to sear it off to give it a finish. Am I on the right track with this?
In a few hrs I'm going to do some pork ribs in the same smoker but I've got a handle on those, 3-2-1 method.
Thanks for any advice!!