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This is what 3 yrs of lurking in the cookshack forums does ...
After 3 yrs of lurking and 4 years of researching, I finally smoked a prime rib.

Bone in Prime Rib 7.5lbs
Cooked @ 250 until internal temp of 110 degrees.
Lowered temperature to 140 degrees (without opening the door) until internal temperature reached 120.
Opened door for a few minutes and left for 4 hours.
Final result = internal temperature of 134 degrees.

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Images (7)
  • Seasoning
  • PR_Before2
  • PR_Before3
  • PR_Loaded
  • PR_Holding1
  • PR2
  • PR
Last edited {1}
Original Post

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Good looking piece of meat.

GLH,

As far as I'm concerned, with a good tender cut of meat, "If the blood don't run, it's overdone. I eat beef well done, but Vietnam in the late sixites changed a lot of my tastes in food.

After the crap we had to eat, you started looking for anything with flavor. I remember pulling a raw onion out of the ground, cleaning it off, and eating it like an apple.

When I first got home, and we grilled steaks, my Dad refused to sit at the table because I cooked mine so rare. I even prefer vegetables fresh or frozen and microwaved with little or no water, sometimes steamed, or smoked to where there's still some crunch.
I will try to answer all questions in a single reply.

Vettman1: It only took the roast a couple of hours to come to my hold temperature, then about 1 hr after that until the plateau.

GLH: Believe it or not, I prefer it that rare, in fact a little more rare; however, due to our guest, I had to cook it to 134. In fact I finished off a couple of the outside pieces even more for a couple guests. (in my oven)

ezgoin: It looks like we have similar tastes even though in the early sixties I don't think my parents were even married. hehe
quote:
Originally posted by kosy1993:
I will try to answer all questions in a single reply.

Vettman1: It only took the roast a couple of hours to come to my hold temperature, then about 1 hr after that until the plateau.

GLH: Believe it or not, I prefer it that rare, in fact a little more rare; however, due to our guest, I had to cook it to 134. In fact I finished off a couple of the outside pieces even more for a couple guests. (in my oven)

ezgoin: It looks like we have similar tastes even though in the early sixties I don't think my parents were even married. hehe


I wasn't implying I don't like it rare, I do. I was just saying it looks completely raw, on my monitor.

Razzer
I was able to duplicate this with a 4 lb bottom round roast last night in an 055. I tried to get a little rarer but the temp got up to 134 anyway so I figure it came out the same.

Only problem I had was letting it sit at 140. Seemed like my 55 was holding a lot higher temp than 140 and smoke was still coming out indicating it was still heating. I finally turned the smoker off and let it set for a couple of hours.

It was delicious and cooked just right. Thanks!
quote:
Originally posted by Qnorth:
I was able to duplicate this with a 4 lb bottom round roast last night in an 055. I tried to get a little rarer but the temp got up to 134 anyway so I figure it came out the same.

Only problem I had was letting it sit at 140. Seemed like my 55 was holding a lot higher temp than 140 and smoke was still coming out indicating it was still heating. I finally turned the smoker off and let it set for a couple of hours.

It was delicious and cooked just right. Thanks!


I think what you had was the wood still giving off heat as it burned. The element doesn't have to be on for there to be a heat source. Big Grin
Having been over the ignition source for a while while the beef was cooking, the wood will continue to smolder for quite a while, if it isn't all burned to ash. These smokers will retain heat very well. I usually open the door wide for just 2-3 seconds after turning the unit off and it seems to help keep the meat from rising too much. The wood wasn't cooking the meat further.

Big Grin

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