Prime Rib, Brisket, Butts & a Turkey!

Discussion in 'Beef' started by nauidvr1, Nov 22, 2007.

  1. nauidvr1

    nauidvr1 Smoke Blower

    Happy Thanksgiving to all.

    I am doing a 6 lb Prime Rib, 13 lb Packer Brisket, two 8 lb Pork Butts, and a 16 lb Turkey for today's meals.

    Prime Rib - Rubbed with Worchestersire sauce, kosher salt, fresh ground black pepper, secret seasoning (friend makes it for me, but willl not give me the recipe), and a lil bit of Montreal Steak seasoning. Smoking with a mix of Pecan & Cherry wood. Taking to an internal temp of 125 then foiling and resting in cooler packed with towels for 15 minute transport plus 1+ hours wait til meal time.

    Brisket - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Will sear on the grill SmokyOky style. Then smoke with a mix of Hickory & Oak woods.

    Pork Butts - rubbed with dijion mustard and Jeff's rub, vac sealed over night. Smoking with a mix of Hickory & Oak woods.

    Turkey - Brined 24 hours with a special secret recipe from a member here (Thanks! - you know who you are), lightly injected with a creole butter garlic sauce, rubbed with EVOO and spices. Grilling this one, but smoking with a hint of Apple & Cherry wood chips placed in a cast iron smoker box.

    Edit: No pictures of Turkey, they sliced it and ate it before I got any pictures - Sorry!

    Prime Rib just going in the smoker:
    [​IMG]

    Prime Rib 2 hours in to the smoke: Pit temp 275-285, Meat temp 100. Finished to 125 in 2hrs 50 min.
    [​IMG]

    Brisket & Butts just pulled from fridge and coming up to room temp for 1 hour:
    [​IMG]

    Brisket & Butts going on the smoker: lightly seared brisket - to afraid that the rub would brun to a crisp. Pit temp 215
    [​IMG]

    Brisket & Butts after 10 hours
    [​IMG]

    Brisket before foiling and resting in cooler
    [​IMG]
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Sounds like quite a feast! Great Q-view!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. nauidvr1

    nauidvr1 Smoke Blower

    Got a little break and started posting Q-view!
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    NAUIdvr1
    That is quite a feast, the relatives will never leave !!!
     
  5. nauidvr1

    nauidvr1 Smoke Blower

    Thanks for the compliments, will update with more Q-veiw later tonight.

    Have a gastronomically great Turkey day!
     
  6. deejaydebi

    deejaydebi Smoking Guru

    I'm on my way Naui! Save me some of that beef! [​IMG]

    Happy Thanksgiving!
     
  7. nauidvr1

    nauidvr1 Smoke Blower

    Debi,
    The Prime Rib was great! All though most complained that I did not cook it to death (scared of a little pink juice!), at the end of the rest period, just as I sliced it the internal temp was up to 138 - don't know why they were whinin'. I used a wee bit to much smoke again, so I will have to log that to memory and adjust on next Prime Rib I am doing on Tuesday.

    The Turkey was out of this world (thanks for the Brine SMF Member!). I actually ate more Turkey than I did the beef, and I usually don't like Turkey (everyone always over cooks it), that is why I always cook 2-3 different meats for Thanksgiving.
     
  8. rip

    rip Smoking Fanatic

    That is a great looking smoke. I've got to try a prime rib.
     
  9. gramason

    gramason Smoking Fanatic OTBS Member

    looks good, nice menu.
     
  10. nauidvr1

    nauidvr1 Smoke Blower

    Edit: Posted new questionin Pork forum
     

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