Recent content by TexasJoeSmokin

We enjoyed this year's Prime Rib Roast. Merry Christmas and have a Happy New Year ... Smokin It!

Let it rest during first and second courses of dinner.... then slice and plate.

Close Lid and about 8 minutes and you can see the searing on the roast... NICE!

Dinner time is near so Time to reverse Sear. Put small pan directly under Prime Rib Roast and get heat cranking to 500F.

Open Door when target temp reached, letting heat out. Shut door when ambient temp in Model #1 reaches 140F and wait. Watch temp to ensure it does not climb. Time to work on sides and help around Kitchen.

Set Auber Temp Controller for analog Model #1 to 180F for 2 hour smoke. Then ramp temp to 225F until internal temp reaches 130F for Medium Rare. (we like it this way) Chef IQ temp thermometer in use in addition to Auber Temp Controller.

Dream Theater... 6:00 on Christmas Morning.... remove from Fridge to acclimate to room temp. 9:00am 5 oz Post Oak Chunks and place on middle rack on the Model #1.

Tied back up and seasoned the night before.....

Merry Christmas and Happy New Year! Wanted to document this years Prime Rib prep and process. Started with a 6.8# Bone in Prime Prime Rib. Added fresh Thyme and Rosemary from Garden to the roast between Ribs and Roast.

Smoking a 9 pound flat in the model one. Internal temp never got above 190 with the dial set at 2:50. Pull the brisket out at 170 after smoking it on Postoak and wrapped in butcher paper. Put brisket in the oven set at 275° for an additional four hours. The temperature got up to 200 and removed...

12 Hour with dry rub then 6:30 am start over Hickory with splash of Apple....  only H2O in the liquid container.  8)  Updates to follow......