First off let me say I can't be trusted when I have a Costco card in my hand. A 16.5# prime boneless whole ribeye jumped into my cart and I had to take it home.
I broke it down into 3 roasts around 4#s each and the balance became steaks. Invited some friends over for dinner. I seasoned two of the roasts with Flat Iron prime rib rub from Savory Spice Shop. One got vac bagged and marked for the SV. Second went into the MES40 with Pitmaster choice pellets.
SV roast took a 11 hour bath at 135* followed by a cooler rest and then 8 minutes in the oven to make it look pretty.
The smoked roast went for just under 5 hours and pulled at an IT of 134*. This finished before the guests even arrived so using info from y'all I filled my yeti cooler with near boiling water for 30 minutes to preheat it. Roast went into the cooler foiled and toweled. I left the temp probe in. Temp drop from an hour long cooler rest was less than one degree. I made sure each guest took a piece of each one just to compare. The Consensus was the SV roast was slightly more tender. Both had great flavor. The smoked roast in my opinion was slightly better but not night and day difference. I will definitely be making another roast. Which cooking method I will use will be determined by my schedule.
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I broke it down into 3 roasts around 4#s each and the balance became steaks. Invited some friends over for dinner. I seasoned two of the roasts with Flat Iron prime rib rub from Savory Spice Shop. One got vac bagged and marked for the SV. Second went into the MES40 with Pitmaster choice pellets.
SV roast took a 11 hour bath at 135* followed by a cooler rest and then 8 minutes in the oven to make it look pretty.
The smoked roast went for just under 5 hours and pulled at an IT of 134*. This finished before the guests even arrived so using info from y'all I filled my yeti cooler with near boiling water for 30 minutes to preheat it. Roast went into the cooler foiled and toweled. I left the temp probe in. Temp drop from an hour long cooler rest was less than one degree. I made sure each guest took a piece of each one just to compare. The Consensus was the SV roast was slightly more tender. Both had great flavor. The smoked roast in my opinion was slightly better but not night and day difference. I will definitely be making another roast. Which cooking method I will use will be determined by my schedule.
Sent from my iPhone using Tapatalk
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