Yesterday’s Roast

DesertRat

Well-known member
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307
Grill(s) owned
  1. Bullseye
I smoked this 5 pound boneless beef rib roast. Came out a little more done than I would have liked but that seems to be my gremlin. But perfect for DW, so all good. I smoked it at 225 to 123f and wrapped it as I let it rest for 20 minutes while I heated the smoker up to 400 with my iron skillet in the smoker Put it back in the pan until it hit 135. It got a good rest while the scalloped potatoes that I got from Omaha steaks finished heating up. Next time I’ll lower those internal temperatures 5° on each end. Unless somebody has a better idea, which I am open to.

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Looks good. I usually do 225 until internal temp of around 105 before cranking up the heat for the reverse sear. I can't argue with your results though. Nicely done.
 
Looks good, wish I could get a #5 roast in my town. No such thing and no locker plant.
 

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