(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05931.jpg)
Arnie... Thought I might try your procedure on my Rib Roast. ( http://forum.bradleysmoker.com/index.php?topic=11960.0 (http://forum.bradleysmoker.com/index.php?topic=11960.0) )It is in frig with rub now til tomorrow. Mine is exactly the same weight as yours. I am just wondering what was the IT you took it out at and how much longer did it take in the smoker after the 1hr smoke to reach the IT: Trying to plan about when to put it in smoker ... so it will be ready for dinner.
I have also seen one with Lipton Soup. Must try that next time.
Any suggestions from you all???
Linda,
There is nothing magic about a particular IT. The IT you will want to pull it out will be determined by what degree of doneness you're looking for. I'm sure you are familiar with the various degrees of doneness from your previous cooking experience so just judge from there. If you have a remote meat probe thermometer use that to monitor the IT of the meat while still in the smoker cabinet so you don't have to continually open the door of your Bradley to check the IT of your roast.
Have fun and let us know if we can help.
KyNola
When I do a rib roast, I like the finished product to be med rare witch is 145 F, I will take the roast to 138 F then FTC (Foil Towel Cooler) the IT will rise in the FTC to 145 F then slice and serve.
Quote from: OU812 on October 16, 2009, 01:51:20 PM
When I do a rib roast, I like the finished product to be med rare witch is 145 F, I will take the roast to 138 F then FTC (Foil Towel Cooler) the IT will rise in the FTC to 145 F then slice and serve.
I like the 140 range
Thank you KyNola. Yes I have the Maverick ET-73. I was wondering about Arnies simply because from his photo it looks just the way we like ours. Med/Rare.
Thanks you OU812 & Tenpoint5-That's exactly what I needed to know. Taking it out at 138/140 sounds like a winner. I know it will continue to come up a bit.
With the ET 73 you are set. Dont forget the pictures
HR
Hi Linda. Sorry I missed your post earlier this afternoon.
My beef was a sirloin (aka top round) roast, not a rib. I pulled it at 133 and did an FTC for an hour so the temp probably went up some. I didn't take its final IT. I like it medium rare and it pretty much came out that way. I only did one hour of oak on it because I wanted to taste the beef with some smoke, not the other way around. I gave some of the sliced product away and got very good reviews.
I still have some left! :D
Thanks Arnie...Just a quick question. I know you smoked it for 1 hr, do you remember about how much longer you continued to cook it after??
Quote from: LindaCC on October 16, 2009, 05:25:58 PM
Thanks Arnie...Just a quick question. I know you smoked it for 1 hr, do you remember about how much longer you continued to cook it after??
Not really. I was just going for the IT. Probably a couple of hours at 235 after the smoke. It was done sooner than I expected, therefore the FTC for an hour while I got everything else together.
My best guess would be about 35-40 minutes per pound total. The roast was 5.6 pounds. Remember, you can get it done and then hold it in the FTC for a couple of hours. It's still nice and warm. That gives you some breathing room on the back end if you start a little early. It should always rest anyway and it's easier to slice when it has cooled a bit.
Best of luck to you.
Thanks Arnie, just was looking for a ball park so I could consider a time to start before dinner. That did it. I know it's a "Kinda/Sorta" deal.
Linda, the start is a constant. the ending is the variable (it ain't done till its done)
The nice thing about smoking is you can start early and hold it in the FTC mode till you are ready for it.
Is that a bone in rib roast?
The original picture looked like either a boneless (rib eye roast?) or semi-boneless (save the beef short ribs for me!). A boneless roast should require less time.
Cooking any of this stuff goes by IT, not time. Start it early and then, as has been said, hold it in a Foil/Towel/Cooler. It's amazing how warm it stays in there and somehow just seems to get better with some time.
It gets bad if you have guests and you're running late. They smell the smoke and you're saying "How about more crackers?"
and Makers Mark.
IMO, Linda you might want to consider extending yor smoke time in that yours and Arnie's selections of meat do differ. His was longer and no fat cap, where yours is more condensed and has a fat cap. (fat cap is good) yours is probably going to take a little longer to reach the IT you want cause of the thickness of your rib roast
Thanks CRG. I will do longer!!
I think I read someone ask in a post about a rib roast, if they should put a drip pan under it to catch the drippings from going onto the Vtray. It was responded yes that would be a good idea and that with a rib roast with the fat that it could catch a fire. Mine has this good amount of fat cap, should I do that as well?? Or will it keep the smoke from the roast??
You will be fine putting a pan under the prime rib. The smoke will circulate up and around it with no problem. Just make sure the pan doesn't cover the entire rack. I would use a foil pan myself because cleaning that pan will be tough.
Linda,
If you place that roast in the center of the rack, you're in no real danger of a grease fire. The V-tray is designed that way to channel all the drippings into the water bowl. The biggest dangers of a grease fire in the Bradley is a long smoke and letting the water bowl go dry or placing the meat on a rack so that it touches the back wall of the cabinet, allowing the fat to run down the wall directly on to the heating element.
You're good to go. Smoke on!!
KyNola
Mine is Bone in. 3 Ribs. Was in frig w/ SusieQ Rub 24+ hrs.
Game Plan:
11:00-Roast out of frig. on counter
1:00-fire up Bradley
2:00ish-put roast in Bradley
Out when reaches 138/140 IT
Let roast rest w/tent to preserve outside texture-while enjoying sunset in back yard.
(lots of wiggle room here)
Dinner served
I put together bricks wrapped in foil. 2 in top/front...2 bottom/front
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05937.jpg)
Roast is in: Smoke Rolling
Quote from: HawkeyeSmokes on October 17, 2009, 12:04:57 PM
You will be fine putting a pan under the prime rib. The smoke will circulate up and around it with no problem. Just make sure the pan doesn't cover the entire rack. I would use a foil pan myself because cleaning that pan will be tough.
Quote from: KyNola on October 17, 2009, 02:16:30 PM
Linda,
If you place that roast in the center of the rack, you're in no real danger of a grease fire. The V-tray is designed that way to channel all the drippings into the water bowl. The biggest dangers of a grease fire in the Bradley is a long smoke and letting the water bowl go dry or placing the meat on a rack so that it touches the back wall of the cabinet, allowing the fat to run down the wall directly on to the heating element.
You're good to go. Smoke on!!
KyNola
Thanks HawkeyeSmokes and KyNola
I will let it finish the smoke and when that is done, then I will slip the foil drip pan in. That way it won't hinder smoke and I don't think it will start dripping till it is actually cooked more. I'll try it and report back.
Linda,
Unless you're wanting to capture those drippings to make a sauce, there's no need to place the pan under the roast. Can't wait to see your finished product. You're making me hungry!
KyNola
OK...you've convinced me. No I don't need to use the drippings. Just thought it would keep them from making a big greasy mess.
But if you all don't do it, I notta gonna either.
Thanks KyNola
What do you have temp set at?
What wood you using?
How long you gonna smoke with wood?
What time is supper?
Linda,
No doubt your V-tray will be a mess and there's no harm at all in putting the pan underneath to avoid the mess. I misunderstood your earler post. I thought you were more concerned about a grease fire. My apologies.
KyNola
Like CRG asked.
I don't care for rib roast with gravy. A little au jus from a quality beef broth works for me. Please send a sample ;D And, do show the final pics.
Quote from: classicrockgriller on October 17, 2009, 03:02:05 PM
What do you have temp set at?
What wood you using?
How long you gonna smoke with wood?
What time is supper?
CRG...
Ok, so temp has been set between 240 and 230. Trying to maintain around 235.
Wood-3 pecans/1 Mesquite
Supper around 5:30/6:00
Taking it out at 140- It says 131 right now...
Here's a quick pic mid way:
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05938.jpg)
The roast is lookin' Linda. And, you have some pretty nice bricks there :D
Looks good. the cab temp probe should be on the same rack as your meat. Don't change it now just do that next time.
Also if you open door again try to push in your meat temp prob a little more. Looks like a beautiful day there.
Quote from: classicrockgriller on October 17, 2009, 04:40:59 PM
Looks good. the cab temp probe should be on the same rack as your meat. Don't change it now just do that next time.
Also if you open door again try to push in your meat temp prob a little more. Looks like a beautiful day there.
I see what you mean CRG.... on both. Thank you. all these little tips are priceless. Wish I could cyber space you all a big piece.
Quote from: LindaCC on October 17, 2009, 05:34:35 PM
I see what you mean CRG.... on both. Thank you. all these little tips are priceless. Wish I could cyber space you all a big piece.
You can do that Linda. I would be more than happy to supply information on the process! ;D
Someone helped me and they still do.
another approach to try some time is to season as you are and then smoke the rib roast or any large solid roast at a low temp for an hour or hour and a half.
Then tightly wrap it all in plastic wrap and overnight it in the fridge for a finish cook the next day.
The overnight lets the smoke flavor mellow but importantly seems to move through out the roast - nice even smoke flavor. Good stuff
DRUM ROLL PLEASE!!!!!!
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05941.jpg)(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05943.jpg)(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05974.jpg)
The whole family was so blown away by this roast. We are seriously prime rib connoisseurs as I was raised raising our own beef and knowing really great meats. I was not sure if this would ever replace my roasted in the oven Prime Rib, because my family has always loved it so.....The flavor of this was amazing!!! I was told over and over again....This is the best ever. NOT ONE PIECE LEFT!!!!
Roast was started about 1:45/ done by 4:45
Let it rest 1hr w/foil tent to keep the great outside.
It was perfect.
While resting put in veggies w/ 1puck pecan for 1hr..... Perfect.
Bacon Wrapped Asparagus
R. Peppers/Onions/Zucchini/Eggplant with OOil and seasoning.
Rice on the side.
Thank you again to all of you for a wonderful successful dinner. Not to mention all the fun.
Oh my,,, that looks great! :o
Linda,
I hope the Food Network folks don't log in here and see your dish. They would be embarased that you have out classed them. :)
Geez, I'm blown away. Linda, I salute you.
No wonder there is no left overs, it is awesome.
You learn quick and you learn well.
BEAUTIFUL !!!!
Good job Linda.
Great Job Linda. ou made yourself proud.
HR
Wow, awesome job!
Between you & Arnie & Pens I know have to order some type of beef roast for next weekend. I just started ordering food from a delivery service that buys from local farms. The meat is incredible and a smoked beef roast should be over the top.
Well done LINDA, That looks awesome!!
Note for the rest of us. SHE's making food this good out of the box and posting pictures of the plating that look that good. She's in the Iron Chef better watch her.
Linda,
That is incredible. Are you sure you've not had a Bradley before? This is only your second smoke and already you are a pro. Most impressive. I concur with 10.5. We're in trouble here with you around but you're absolutely the best trouble to have! :D
Congratulations on an incredible meal and just as impressive presentation. You obviously are an accomplished cook/chef with lots of experience. Will look forward to your next smoke.
KyNola
Congrats Linda. It surely does look good. I got the same comments on mine - the best roast beef ever. And, mine was $1.99/lb so I wouldn't expect it to be any where near rib roast quality.
Not fair, not fair, someone take her newbie status away - she's cheating!
Oh, um, I mean congratulations on a wonderful looking dish!
Kevin,
:D :D
KyNola
Quote from: KevinG on October 18, 2009, 08:05:12 AM
Not fair, not fair, someone take her newbie status away - she's cheating!
Oh, um, I mean congratulations on a wonderful looking dish!
ROFLMAO ;D ;D ;D
Great one Kevin
HR
Thanks everybody. What a great time you are. Working on ideas now for the Iron Chef.
Nicely done Linda. Bravo
So what did old Jimbo have to say about the rookie smoking up some goodness like this the first time?
He just loved it. I showed him all about the Bradley. He thought it was amazing.
I think he will be getting one when he slows down a bit. In the middle of the Classic Car show season right now.
He has a couple of amazing cars that take the trophy's often.