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Picked me a butt up tonight. Thought of trying something different and seem to recall using DR. PEPPER to marinate with.
Interested to hear who has tried it and how much do you use? Any other items added to the mix?
Thanks.
Preparing to smoke the Rib Roast Christmas Morning. First time and I need to know this Au Jus process.
I have beef stock...how much do I put in the smoker under the roast? And what else do I do or add. Do I need to add the "Au Ju Packet" in the smoker to or mix and de-fat it while it is...
Well the good thing is that i am smoking in the garage and i am going to heat that up to(garage).
Wifey and her mother wanted to eat at 1pm. Whoa! I finally said fine with me, but what they don't know is that we do not eat till 30 mins. After 130•
Haha
I bought a 11# 4 bone Rib Roast to do for Xmas Day and it is my first one ever.
Gonna smoke at 225f and was planning about 45mins. per pound. Shooting for the 130-135 internal.
Timing is the question???????
I have heard:
30-45 mins. per pound to 1 hr. per pound. That would be like 8-11 hrs...
Welcome...and try to keep that Erie Lake Affect Snow from coming to far east. We'll keep Ontario's when the wind does not send it to Tug Hill.
Happy Smokin!
So, I can buy the Luhr Jensen power cord and solder that to the element?
Do I have to cut that end adapter off?
I would just use it as a secondary...plug it in when it is 10~F outside. Help get it up to temp. Then let the MES do it's thing. Took awhile to get up to 225F Saturday morning...