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  1. archernut

    Whole ribeye advice

    Thank you Bear
  2. archernut

    Whole ribeye advice

    Actually the cold beer is there, but the picture only got the bottom of it.
  3. archernut

    first brisket disaster!

    I have found that injecting with beef broth makes a huge difference. I also place the fatty side up so when it renders it goes into the meat. Yes, foiling to early can make a difference. My last big brisket took 19 hours to reach 205 degrees. It was spot on after all that time. Good luck on...
  4. archernut

    Whole ribeye advice

    Here is a step by step guide that I used for this ribeye. Maybe it'll help others who are wanting to try one like this. Please remember this an almost 14lb whole ribeye. 1. I let the roast age in the fridge for 3 days. It was wrapped in cling wrap. 2. The fat cap although not to thick was...
  5. archernut

    Whole ribeye advice

    Here is beautiful picture of a perfect ribeye at 141 degrees. It sliced up very easy. My plate.  The baked beans were cooked in a dutch oven on top of the fire and the garden raised potatoes were wrapped in foil and slow cooked on the grill. The entire ribeye was devoured. It had an...
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    10441156_698071860265045_387854853874644689_n.jpg

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  7. 10439405_698071293598435_5796045069770743492_n.jpg

    10439405_698071293598435_5796045069770743492_n.jpg

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  8. 10376305_698001056938792_8870765021438996502_n.jpg

    10376305_698001056938792_8870765021438996502_n.jpg

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    10320595_698000796938818_1683856958612054330_n.jpg

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  10. 10516876_698000530272178_1568233019524933198_n.jpg

    10516876_698000530272178_1568233019524933198_n.jpg

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  11. Whole ribeye advice

    Whole ribeye advice

  12. archernut

    Whole ribeye advice

    Here is the beginning. I used a prime rib rub from Buckland spices and Worcestershire sauce. Hickory pellets in the a-mazing smoker tray. Pulled and ready for au jus and foil wrap. Looking good, the temp is 134 Au jus is looking and tasting good. Smothered and ready to cover in foil...
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    10418175_697885516950346_7843220398852822423_n.jpg

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  14. archernut

    Whole ribeye advice

    I must say this is a lesson learned on this roast. I put it in at 8:30 this morning at 225. It smoked 3 hours and after 4 hours the temp is 131 degrees. I'm pulling at 135 and wrapping in foil. I'm hoping it stays good for a few hours. I am shooting for a medium to medium rare middle as most...
  15. archernut

    Whole ribeye advice

    Thanks Foamheart, I actually had read Bears post earlier. He has it down pat, however his weighed under 6lbs and it took approximately 5 hours. Mine is almost 14lbs and I know it won't be close at five hours. I believe the pound per hour rule will be close for this smoke. That gives me a 14...
  16. archernut

    Whole ribeye advice

    Ok fellow smokers, I am asking for advice on a whole ribeye weighing 13lbs. I plan on injecting it with beef broth and rubbing it down about an hour before it goes into the smoker. That part I have down pat. My plan is low and slow at 225 with hickory. In your opinions how long do you believe...
  17. archernut

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke a whole lot ribs this summer."
  18. archernut

    Stu's Freezer Build 2013

    My electrician was the same way. I had to enlighten him about the lower temps. He suggested the contactor. However it took two weeks to get it in, as I needed a 110v and most contactors are 12v. This is my control box I use from Sausage Maker...
  19. archernut

    Coldspot Smoker Build

    Dave, I agree with the condensation. To solve that problem for my build, I build a simple metal cover that fits snuggly on my stack. After the smoking is done I slip it on. So far after three years I haven't had a condensation problem. This also keeps the bugs out of it too.
  20. archernut

    Coldspot Smoker Build

    I have a very similar build. My stack is on top and is 4".   I run 220 electric so can't really help on the charcoal question. I might say though, if it's the charcoal taste your after, use a few briquettes inside on the near bottom. Electric is so much easier to keep the constant temps needed...
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