Tweet
I can't seem to pass by the meat case at BJ's without grabbing something. Just couldn't say no to Choice Angus Ribeye for $4.85lb 
. Was looking for a chuckie, but this will just have to do :).
15lb hunk trimmed up a little and getting cut into 4 smaller roasts. Foodsaver'd three of them for the freezer.
I keep the PR simple. Rub it down with some evoo, sprinkle with some garlic salt and italian seasonings.
On the Smoker at 245°. Using cherry and a little mesquite for wood. No mopping, just let it go until done.
After an hour I stuck in the probe. Internal was 76°.
Finished in a little over 2.5 hrs. Internal temp of 132°.
Let it rest for 30~40 min, made some butternut and broc to go on the plate with it :). Cooked and rested properly all the juice stays in the meat. This was good stuff :)
Thanks for looking
. Was looking for a chuckie, but this will just have to do :).15lb hunk trimmed up a little and getting cut into 4 smaller roasts. Foodsaver'd three of them for the freezer.
I keep the PR simple. Rub it down with some evoo, sprinkle with some garlic salt and italian seasonings.
On the Smoker at 245°. Using cherry and a little mesquite for wood. No mopping, just let it go until done.
After an hour I stuck in the probe. Internal was 76°.
Finished in a little over 2.5 hrs. Internal temp of 132°.
Let it rest for 30~40 min, made some butternut and broc to go on the plate with it :). Cooked and rested properly all the juice stays in the meat. This was good stuff :)
Thanks for looking
Comment