Categories
Beef Beef Food Smoking

Ribeye Roast Smoke

Ok! I finally documented this kind of cook!

* Full ribeye Roast – ~16lbs
* Fine salt
* Coarse sea salt/Kosher Salt
* Lightly ground pepper

Smoker warmed up to ~375/400F. Place roast in the smoker with temperature probes already placed. One probe in the middle, and one on each end. Cook at 375F for 15-30 min. Reduce smoker temp to 240 and cook until the middle probe reads ~135F. Pull the roast and let rest for 30-40 min before slicing into it. (This is the hardest part!!!) Probe temp will increase to 140-145F. The ends will be well done, and the middle will be perfectly rare.

You have to remember to use the probes. You can’t use a timing method. General cook time is between 4-5 hours.

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I purchased my roast from Sam’s Club. Note that this is a full ribeye roast – 18 to 20″ in length.

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I apply the fine salt first. Nothing too heavy. Just enough to coat the fat layer. Then comes the coarse salt and coarse ground pepper.

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Finished roast. Lovely…

Categories
Food Smoking Uncategorized

Chicken Salad For Lunch – Smoked brats for the week…

The best chicken salad ever made!

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Kale, sliced brussel sprouts, broccoli slaw, pumpkinseeds, dried cranberries. Topped with grilled chicken and a light dressing.  …and to share…

Smoked bratwurst!

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Lovely times!

Categories
Beef Beef Food Smoking

2015 – Memorial Weekend Brisket

Smart and Final had this brisket. Just laying around. I felt the desire to smoke it. Alder and Apple woods. Such lovely yumminess. 🙂

Basics:
16lb Brisket
Kosher salt
Garlic pepper
Alder wood
Cherry wood

Memorial weekend smoked brisket - Start
Memorial weekend smoked brisket – Start
Memorial weekend smoked brisket - 3 hours in.
Memorial weekend smoked brisket – 3 hours in.
Memorial weekend smoked brisket - 6 hours in.
Memorial weekend smoked brisket – 6 hours in.
Slice from the heavy side.
Slice from the heavy side.
Slice from the thin side
Slice from the thin side

Off the grill