My weekend of Smoking

Discussion in 'Masterbuilt Electric Smoker (MES) Owners' started by tcundiff88, Dec 22, 2013.

  1. Seasoned with a little McCormicks

    1 Hour into the smoke.  225 degrees

    Sliced and ready for a quick sear on the grill!!

    2 10lb. Turkeys in Slaughterhouse Brine!!

    Turkey just after Crisping the Skin in a 425 degree oven!

    6lb. prime rib roast after 30 minutes under a foil tent.

    I smoked all of these this weekend. 

    New York Strip Roast - 225 degrees for 3.5 hours - IT of 145 degrees when I took it out of the smoker and tented it.  IT came up to 150 degrees.  Sliced it up and did a quick sear on the BBQ before dinner.

    Turkeys - 275 degrees for 3.5 hours - IT of 170 degrees when I took them out of the smoker.  Placed them in a 425 degree oven for about 7 minutes to crisp the skin.

    Prime Rib Roast - 225 degrees for 4.5 hours - IT of 145 degrees when I took it out of the smoker and tented it.  IT came up to 151 degrees. 

    The turkeys and the prime rib roast are for my employees and i will take the smoked meats to them tomorrow morning!!

    Hope they like them!!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks great and I hope they like them also.....

    Dave
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ....double.....
     
    Last edited: Dec 22, 2013
  4. kettleq

    kettleq Smoke Blower

    :drool:
     

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