What's on the smoker today?

[Steelsearchin]

At first I was like, "Hey, I carved up a couple of those tonight!" ...nope, wrong species, destined for a reverse sear at a later date!

Nice looking piggy.

 

[Rack Daniels]

@WildWill that looks so tender and juicy!!! Maybe naive of me, but what is that big ol cut called before it’s chopped into…. Chops…?

 

[Wildabeest]

@WildWill that looks so tender and juicy!!! Maybe naive of me, but what is that big ol cut called before it’s chopped into…. Chops…?

Looks like a bone-in rib roast to me.

 

[Rack Daniels]

Looks like a bone-in rib roast to me.

Right on I didn’t know what it looked like to me. I’ve never made or bought a bone in rib roast. That’s why I asked…

Looks good, thanks.

 

[kwyeewyk]

Right on I didn’t know what it looked like to me. I’ve never made or bought a bone in rib roast. That’s why I asked…

Looks good, thanks.

It's the pork equivalent of bone in prime rib.

 

[Rack Daniels]

Absolutely correct- no steaming necessary. This came out SOOOO good. Will most definitely be making more again soon!!

 

[Gulf of America]

Absolutely correct- no steaming necessary. This came out SOOOO good. Will most definitely be making more again soon!!

For those more knowledgeable than me, what is the steaming supposed to accomplish? Is it a food safety thing? I have an elk roast that’s been brining for 3 days and will be hitting the smoker tomorrow. I don’t remember steaming my last batch but I think I was following the Meateater website recipe so I assume I did. But if you’re smoking to 145, it doesn’t seem necessary…

 

[Rack Daniels]

For those more knowledgeable than me, what is the steaming supposed to accomplish? Is it a food safety thing? I have an elk roast that’s been brining for 3 days and will be hitting the smoker tomorrow. I don’t remember steaming my last batch but I think I was following the Meateater website recipe so I assume I did. But if you’re smoking to 145, it doesn’t seem necessary…

AI OVERVIEW.


Although for game meat and venison in particular, that you wanna keep that bark from the smoker and if you steam it, you may not be able to get the signature deli slices.

 

[Waspocrew]

Love coming back to this thread - especially the pastrami. Have some venison roasts and some elk (quarters still hanging for a couple more days) that is destined to become pastrami.

 

[Bigjay73]

You buy the brisket, you cook it how you want, call it what you want. Bunch of WASPs defining Jewish food over here.

 

[SD_Prairie_Goat]

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Absolutely correct- no steaming necessary. This came out SOOOO good. Will most definitely be making more again soon!!

Amazing looking Reuben right there!

 

[TOGIE]

my work gifts rather large prime ribs to everyone every december. i decided to use a portion of it to cook up a dinner for my mom's birthday over the weekend.

decided to go a different than normal route and put together a mustard based rub after a 24 hour dry brine of salt and black pepper. then smoked for 4-4.5 hours, seared on stainless steel in a swimming pool of butter, rested for 20-30 minutes, and served with au jus from the same pan.

hands down perhaps the best prime rib i've ever had. wasn't sure how the mustard rub would turn out but holy cow.

pretty perfect early christmas dinner as well - a day of football, drinks and appetizers, followed by prime rib. if you're unsure of going the mustard route with prime rib, do it.

side note: i made the gravy for the potatoes with bacon grease. highly recommend.

 

[Nick87]

my work gifts rather large prime ribs to everyone every december. i decided to use a portion of it to cook up a dinner for my mom's birthday over the weekend.

decided to go a different than normal route and put together a mustard based rub after a 24 hour dry brine of salt and black pepper. then smoked for 4-4.5 hours, seared on stainless steel in a swimming pool of butter, rested for 20-30 minutes, and served with au jus from the same pan.

hands down perhaps the best prime rib i've ever had. wasn't sure how the mustard rub would turn out but holy cow.

pretty perfect early christmas dinner as well - a day of football, drinks and appetizers, followed by prime rib. if you're unsure of going the mustard route with prime rib, do it.

side note: i made the gravy for the potatoes with bacon grease. highly recommend.

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So just yellow mustard salt and cracked pepper for 24 hours?

 

[TOGIE]

So just yellow mustard salt and cracked pepper for 24 hours?

just salt and pepper for 24 hours.

the mustard rub went on right before smoking. that was mostly yellow mustard with a dash of dijon, fresh thyme, fresh rosemary, fresh garlic, avocado oil, more salt and pepper, and a dash of chili powder. let that meld in the fridge for a few hours before rubbing on.

 

[Nick87]

just salt and pepper for 24 hours.

the mustard rub went on right before smoking. that was mostly yellow mustard with a dash of dijon, fresh thyme, fresh rosemary, fresh garlic, avocado oil, more salt and pepper, and a dash of chili powder. let that meld in the fridge for a few hours before rubbing on.

Thanks. Will give it a try christmas day. A lot of people like more well done in that part of the family (I know, I know). I may slice then sear some for them for those.

 

[TOGIE]

I may slice then sear some for them for those.

that's the way.

then open the garage the door and throw it out onto the concrete for them while everyone else sits and enjoys theirs at the table.

 

[WildWill]

that's the way.

then open the garage the door and throw it out onto the concrete for them while everyone else sits and enjoys theirs at the table.

 

[Nick87]

that's the way.

then open the garage the door and throw it out onto the concrete for them while everyone else sits and enjoys theirs at the table.

We have a gravel driveway. Even better.