LMAO!!!
Yeah, I'm shooting for 170* internal with the extreme plateau period (would have probably went to almost 180* if not for that).
The flat and point will be separated from each other...flat goes directly to foil and towel wrap/coolering...this allows the meat to finish absorbing the thermal energy, and slowly cool down, which allows the meat juices to redistribute throughout the meat as best it can. I like to leave the probe in my wrapped cuts, just so I can get an idea how the temp drop curve is going, and I like to wait until it comes down to about 145* or less before slicing.
The point, well now, this is the really really good stuff...burnt ends...we have fallen in love with 'em after only having them just 5, no wait, 6 days ago. Cubed, sauced and re-smoked to carmelize and get a bit of crispy crunch on the outside, and when you take a bite, the juices from all that wonderfully marbeled cut of smokey goodness just start oozing into your mouth and....oh, man!!!!!! I can't say anymore...gotta have these now!!!!
OK, I'll be alright in a minute...LOL!!!!!!!!! Hope you will too, heh-heh!
I'll post a few key pics and narration of that as it unfolds.
Now, as for the Prime Rib, my wife has been checking store sale papers, etc., waiting for a good deal...almost always right before Christmas is the time...we'll see...she may not want it smoked though...I smoke alot of goodies lately, so she may want to try her hand woth the big "O". She does turn out a great Prime Rib, I must admit, just not smoked...oooh well.
There's always chance, though!
This has turned into a rather large thread, which I expected, but not this large...lotsa stuff trying to whip me lastnight.
I'm still waiting for the pull and separation...seems like I may have hit a second stall. Passing 168* IT just seems impossible...been there almost 90 minutes and chamber temps are still lon target.
I think I just now hit 18 hours...aaaaah baby, my probe alarm is talking to me! Time to pull and work some more majic!
Back ASAP!
Eric