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Looks good. What's your game plan ? (Chamber temps? Cook time? Meat temp when it went in the smoker? Doing a sear at the beginning or a reverse sear at the end ?)
Brinkmann is 1\4 into the 'ideal' range, which is within my normal cooking range. I like my steaks medium well so I will pull off at 140°. This is my 2nd time doing a rib roast. Hope it turns out okay.
Brinkmann is 1\4 into the 'ideal' range, which is within my normal cooking range. I like my steaks medium well so I will pull off at 140°. This is my 2nd time doing a rib roast. Hope it turns out okay.