I Need Help "Smoker Grilling"
#22
Prime rib roasts are very easy to do and will impress the heck out of your guests. They take smoke very well and they stay tender as long as you don't over cook them. I normally take them off with an internal temp around 120-125 right in the center on a boneless roast then let them set for about 8 minutes before cutting. This will leave you with medium on the outsides to medium rare in the center so it usually fits everyones needs. You want to make sure you use a nice rub on the fat so it crisps nicely. It will penetrate with the smoke just fine.
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lilrebelgal (04-12-2008)
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5-6 hours is what i go by.
1) rub brisket down with some brisket rub and brown sugar
2) put it over the fire and sear both sides, 20min on both sides.
3) put it in a foil pan(fat side down), put about an inch of water in pan
4) smoke bisket till the out side is dark brown or black
5) cover pan with foil and let cook for the remander of the time
they almost always come out juicy and tender with a nice pretty smoke ring. i also use logs of dry mesquite wood.
1) rub brisket down with some brisket rub and brown sugar
2) put it over the fire and sear both sides, 20min on both sides.
3) put it in a foil pan(fat side down), put about an inch of water in pan
4) smoke bisket till the out side is dark brown or black
5) cover pan with foil and let cook for the remander of the time
they almost always come out juicy and tender with a nice pretty smoke ring. i also use logs of dry mesquite wood.