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My First PR Roast
clifkincaid
Posts: 572
Wicked Good and 2 chunks of oak. Cooking to 110° pull and rest till it's done heating up then a sear. Should be good this way.
Comments
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And my new Dexter knife from the deal that y'all posted about!
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Looks great, but cooked more well than I would expect based on your temp and method. Have you checked cal of your thermometer?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Looks excellent !!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Thermoworks and mavericks and yes I calibrate my dome thermometer. It was super good.
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The first post was my method I was going for but this is how it went. Grate was 225-230/ Dome 245-250. Took about 3 hours to hit 112° IT. Pulled and it rested for approximately 45min and raised to 123°. Threw it back on at 550-600 for the sear. Hit it 3 min each side..and yes I still have all my hair. Whew...finale was 127 ITCookinbob said:Looks great, but cooked more well than I would expect based on your temp and method. Have you checked cal of your thermometer? -
Viewing on my phone it looked on the well side of medium. Different on a larger screen Nice crust, and now I can see the pink. I have also had good success doing the reverse sear on a PR. Nice cook!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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It looks awesome. Great crust and it looks like you could cut it with a spoon. I thought it looked more well done also but sometimes the camera can do funny things with the color.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
How many lbs 4-5?
perect ! -
It was 8 with the 3 bones.Buddy said:How many lbs 4-5?
perect ! -
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Excellent looking roast!Living the good life smoking and joking
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Great cook right there. Congrats.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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You guys are killing me with these delicious prime rib cooks.
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Amen to that, great job. Did you cut the bones off and tie them back on?Tinyfish said:You guys are killing me with these delicious prime rib cooks.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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