Good day all,
Going to have a smallish rib roast for New Years and I was thinking that the Bradley would make for a nice cooker to get that nice even color. Trouble is I also got to have the sear crust you get from hot ovens or the grill. If I were to use a two step method, smoke first and than sear, would I be able to get that nce crust without over cooking?
Thanks,
Jim
Yes. Cook in oven (or smoker or both) at 200o until 5-10o below the IT you want. Then wrap in foil and let it rest anywhere from 30-90 minutes. Sear in 500-550o oven (or TBE/SRG) for about 8 minutes and you're ready to carve (no additional rest needed after the sear). Be careful how much smoke you use - most Bradley folks go 40-60 minutes.
What the turtle said x2.
Thanks. Amy should be putting on the counter now to bring up to room temp before putting it in the Bradley at 10. I will walk her through setting it up. By the time I get home from work it should be going good. Wish I could but unlike her I have to work the holiday weekend :'(
Jim