Tenting/Wrapping question for Prime rib

[trykonxl]

I have 11lbs of prime rib in the smoker right now. Ive read alot on here as to how to do it.  My questions are...

When I get it to my desired temp.  Do I wrap it in foil or tent it?

What is the difference between wrapping and tenting?

Any and all help is appreciated.

Thanks in advance!

 

[bear55]

How long before you eat it after it's done?  What IT are you taking it to?

 

[tropics]

Wrapping will let the meat sweat out juice ( I would not do that)

Tenting you drape the foil over the meat to keep warm. I do this JMHO

 

[red dog]

For a prime rib that will be served after a short rest I would just tent. For a pork butt or brisket that you are holding for a longer rest before pulling you should double wrap.

 

[trykonxl]

 
How long before you eat it after it's done?  What IT are you taking it to?

it went in at 2....hoping to eat about 645 or so.  hoping to get it to 138ish before I pull and tent/wrap it.  Id like to have it about 143-145 when finished

 

[trykonxl]

thanks guys.....so when i get to where I want (138ish)  bring it in and just drape the foil over it?  Am I reading this correctly?

 

[Bearcarver]

 
For a prime rib that will be served after a short rest I would just tent. For a pork butt or brisket that you are holding for a longer rest before pulling you should double wrap.

Bear

 

[bear55]

Just like Bearcarver said, short rest just tent.  If it was going to be a longer period of time, wrapping would have probably been best.

Richard

 

[trykonxl]

20141231_155901.jpg

• trykonxl
• Dec 31, 2014

a lil qview....2hrs in

 

[trykonxl]

Short rest vs long rest?  I was thinking 30 mins or so.....thanks again for all the help

 

[tropics]

Do you have a probe that you can read without opening the CC?

 

[trykonxl]

 
Do you have a probe that you can read without opening the CC?

I dont

 

[red dog]

 
Short rest vs long rest?  I was thinking 30 mins or so.....thanks again for all the help

30 minutes would be a short rest.

 

[demosthenes9]

When you pull meat off the smoker, the residual heat will continue to cook it.  This is called carry over cooking.   If you wrap with foil immediately after taking the meat off, you are containing that heat which will prolong the carryover cooking.   If you tent the meat, the temp will plateau then start to fall.   IF you will be serving soon, tenting will suffice.  If you need to hold the meat longer, once the internal temp starts dropping, then wrap the meat and it will hold temp longer.

 

[mdboatbum]

Oftentimes rather than tenting I'll just invert a big pot over the meat. This will hold the heat, preserve the crust and not waste any foil.