What to do.

[bishgeo]

Ok guys how do I handle this.

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• bishgeo
• Dec 22, 2015

 

[bishgeo]

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• bishgeo
• Dec 22, 2015

 

[bishgeo]

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• bishgeo
• Dec 22, 2015

 

[chef jimmyj]

Smoke like a Rib Roast for slicing. Go to an IT of 120 (Rare), 130 (med/rare), 140 (medium), 150 (med/well) and 160 (wasted your money)...JJ

 

[bishgeo]

I know we don't cook by time but what's your guess 3-4 hrs. At 225-250

 

[chef jimmyj]

I know we don't cook by time but what's your guess 3-4 hrs. At 225-250

Sounds about right...JJ

 

[dirtsailor2003]

JJ has ya covered in all bases except you need to put a pan of this under that roast when smoking!

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

[chef jimmyj]

JJ has ya covered in all bases except you need to put a pan of this under that roast when smoking!

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

Thanks Case. I was going to suggest that but thought I was too late...JJ 

 

[dirtsailor2003]

It's never too late for smokey Au Jus! I've even whipped up a batch while resting the roast!

 

[LanceR]

You don't say when you need it smoked by so....

I'd be very tempted to brown it on all sides in a hot cast iron pan before smoking it to add another layer of beefy goodness.

Have a great Christmas.

Lance

 

[bishgeo]

15# took 4-5 hrs to 135*

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• bishgeo
• Dec 26, 2015

 

[bishgeo]

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• bishgeo
• Dec 26, 2015

 

[bishgeo]

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• bishgeo
• Dec 26, 2015