I’ve never smoked one, but I’d probably use a really mild wood so you don’t overpower the flavor of the meat and keep a smoker temp of 225. I’d probably pull the meat when it hits an internal temp of 145.I need a suggestion(s) for a 13lb ribeye roll.
I want to smoke it, but I’m not finding much info online.
I want to do a low and slow smoke in my smoker. Any suggestions for temp and time?
Edit: No bone and lip on.
I’m smoking a 15 pound brisket for tomorrow. It’ll hit the smoker later today.Eating lunch but as soon as we are done the smoke will roll!
I'd pull it way before that. This is beef, not pork. Unless you want it more medium well. It will continue to cook after taken off. Maybe even up to well done. I'd take it off at 120/125. Then you'd end up with more medium rare/mediumI’ve never smoked one, but I’d probably use a really mild wood so you don’t overpower the flavor of the meat and keep a smoker temp of 225. I’d probably pull the meat when it hits an internal temp of 145.
I was thinking 130, so basically I agree with you.I'd pull it way before that. This is beef, not pork. Unless you want it more medium well. It will continue to cook after taken off. Maybe even up to well done. I'd take it off at 120/125. Then you'd end up with more medium rare/medium
I was guessing since I’ve never smoked one. When it comes to beef, I generally stick to brisket and beef ribs.I'd pull it way before that. This is beef, not pork. Unless you want it more medium well. It will continue to cook after taken off. Maybe even up to well done. I'd take it off at 120/125. Then you'd end up with more medium rare/medium
I’ll pull it at 125 and let you guys know.I'd pull it way before that. This is beef, not pork. Unless you want it more medium well. It will continue to cook after taken off. Maybe even up to well done. I'd take it off at 120/125. Then you'd end up with more medium rare/medium
Not these folks that we are allowing in our presence.So your family doesn't already know about your brisket skills?
Now they'll never leave.Not these folks that we are allowing in our presence.
Or they might leave sooner than expected.Now they'll never leave.
Damn man, that was brutal.Or they might leave sooner than expected.
Skid knows I love him.Damn man, that was brutal.
He also knows that you'll never be invited for brisket.Skid knows I love him.
Well, with his lack of confidence in his brisket, maybe that's not a bad thing.He also knows that you'll never be invited for brisket.
Consequences will never be the same.
What grill you got?I have to get a warning light figured out on my pellet fed. It says low pellets but the hopper and the igniter box are both full. I don’t get it. And the manual doesn’t help for shit.
I have a Cuisinart 2 in 1 smoker/grill combo.What grill you got?
Should be fine.I didn’t realize I only had apple wood chips left for the smoker.
I’m hoping it’s not too fruity with the maple syrup/brown sugar.