Steves55
Well-known member
- Messages
- 50
- Grill(s) owned
- Stampede
This is going to be an odd one. I have 2- 5 lb rib eye roasts- fat cap on- my wife won in a contest at local grocery store. Dinner is Sunday but I'll be smoking Saturday. The plan is to dry brine with kosher salt in refer for 24 hours. Leave the fat cap on but score it with a knife. Remove from refer Sat, let it rest for 1.5 hrs, season & into the smoker fat cap up. Smoke at 220 with a smoke tube. When probe hits 105, remove- let sit a bit & vacuum seal. Put into a cooler packed with towels. The next morning, drive to son's house, remove meat from cooler, reinsert probe & put on a gas BBQ for a sear until internal hits 120. My question is how long will it take to hit 105 @ 220? I want to start this as late tomorrow as possible. The meat quality is choice but hell- it was free! And no- I don't have a Sous Vide
I'm getting google searches of 2-4 hours on smoker to hit 120 but I don't want to cook to 120. I can smoke at 200 if the meat will be more tender.
Tips? Time?
I'm getting google searches of 2-4 hours on smoker to hit 120 but I don't want to cook to 120. I can smoke at 200 if the meat will be more tender.
Tips? Time?