BBQ Thread

[Cotton]

Eating lunch but as soon as we are done the smoke will roll!

 

[Plan9Misfit]

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’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.

 

[Plan9Misfit]

Eating lunch but as soon as we are done the smoke will roll!

I’m smoking a 15 pound brisket for tomorrow. It’ll hit the smoker later today.

 

[NoDak]

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'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

 

[Cotton]

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.

 

[Cotton]

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 thinking 130, so basically I agree with you.

 

[Plan9Misfit]

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.

 

[Sheik]

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.

hopefully I get a decent crust on it. I’ve been trying to work on that and it’s been a lesson in patience for sure.

I’ll post a pic of it if it’s not a complete and total disaster.

 

[skidadl]

So your family doesn't already know about your brisket skills?

Not these folks that we are allowing in our presence.

 

[Cotton]

Hams are on the smoker! Sitting on the patio doing nothing but drinking while "watching" these things cook.

 

[mcnuttz]

Not these folks that we are allowing in our presence.

Now they'll never leave.

 

[Cotton]

Now they'll never leave.

Or they might leave sooner than expected.

 

[mcnuttz]

Or they might leave sooner than expected.

Damn man, that was brutal.

 

[Cotton]

Damn man, that was brutal.

Skid knows I love him.

 

[mcnuttz]

Skid knows I love him.

He also knows that you'll never be invited for brisket.

Consequences will never be the same.

 

[Cotton]

He also knows that you'll never be invited for brisket.

Consequences will never be the same.

Well, with his lack of confidence in his brisket, maybe that's not a bad thing.

 

[Sheik]

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.

 

[Cowboysrock55]

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.

What grill you got?

 

[Cotton]

What grill you got?

I have a Cuisinart 2 in 1 smoker/grill combo.

 

[Cotton]

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.

Should be fine.