- Aug 27, 2008
- 5,170
- 409
Just after tossing into the Smoke Vault 24...probe in a wood block on the center of the rack space beneath the ribeye to monitor smoking temps:
Internal temp @ 2-1/3 hours:
Total elapsed time and grate temp after taking a quick shot of the ribeye...I'm not worried about low IT at this point, as the meat is probably only an hour since it climbed over 40*, so knock that much off the elapsed time:
Not the prettiest thing you could toss into a smoker, but that will change in time...LOL!!!!!!!!!...the dark spot towards the left/center/front is from the meat just starting to sweat and the juices absorbing into the flour...this trick may just work afterall for a thick and crisp crust development:
I plan on misting the entire ribeye later with a Tony's Creole butter injectable marinade to help carmelize and develop the crust if needed. I'll take a couple peeks along the way and make a decision if I'll need the mist or not.
More to come!
Eric
Internal temp @ 2-1/3 hours:
Total elapsed time and grate temp after taking a quick shot of the ribeye...I'm not worried about low IT at this point, as the meat is probably only an hour since it climbed over 40*, so knock that much off the elapsed time:
Not the prettiest thing you could toss into a smoker, but that will change in time...LOL!!!!!!!!!...the dark spot towards the left/center/front is from the meat just starting to sweat and the juices absorbing into the flour...this trick may just work afterall for a thick and crisp crust development:
I plan on misting the entire ribeye later with a Tony's Creole butter injectable marinade to help carmelize and develop the crust if needed. I'll take a couple peeks along the way and make a decision if I'll need the mist or not.
More to come!
Eric