Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: CDN Smoker on December 29, 2015, 02:05:26 PM
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Hello All,
I was chatting with my local butcher over what to do for New Years Eve.
Here is the prime rib (http://i1180.photobucket.com/albums/x412/lmh8/image_zpso8urehqh.jpeg) (http://s1180.photobucket.com/user/lmh8/media/image_zpso8urehqh.jpeg.html)
There will be a delay in cooking so he suggested to smoke for a few hours and be sure to pull at 140F max then we can finish off in the oven at a later time. Might be 24hrs between?
Is this to long?
Thanks,
CDN
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If you want medium rare I would pull at about 120 IT. Depending on your cooking temp, you will get at least 5 degrees of carryover cooking. I would Smoke on day one. Then on day two cook it at 225 degrees F until 120 IT. The low cooking temp will give you pink from edge to edge on the slices.
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If you have a sous vide it is the easy way to prepare it .
if not . puppymn gave you a great advice
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boy that isn't cheap.
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boy that isn't cheap.
But it will be good!!
Art
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Sorry Pappy, 120 IT twice?
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Nope. Just Smoke and cook at 225 degrees F until 120 IT
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The smoke part is complete, I hope to get a photo when I open this roast up tomorrow.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps0rwa7aj5.jpeg) (http://s1180.photobucket.com/user/lmh8/media/image_zps0rwa7aj5.jpeg.html)
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Looking forward to the unveil!