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Im doing one also...Fully cooked..it says to take to IT of 120...It says not to over cook as it will dry out meat...will taking to 140 still be alright?
Well this is my second attempt at Prime Rib...My first attempt was ruined because I had to leave unexpectedly for work and was finished in the oven..It was a 6.7lb bone in...Well I smoked at around 225 w/Hickory/Cherry combo till 137..IT took 5 hours pulled and wrapped in foil/put in cooler for...
I'm going to smoke my first turkey breast for Thanksgiving..It is a 7.25lb bone-in turkey breast..I probably wont brine but I will inject with Tony Chaches Creole seasoning with butter..Should I put rub on it also or will the injection do the trick...I plan on smoking @225-235 range with...
Man I have bad luck...A hour into my smoke I was told my work that I had to leave for Sacramento in 3 hours...I was truly bummed out..So into the oven in went..I waited too long to put the temp probe in...when I did it was already at 135...Took it out immediately and let rest under foil tent for...
I misjudged how long it would take to defrost the rib-roast I had in the freezer...I figured 30 hours would have been long enough to defrost in the fridge...NOT even close..So tomorrow will be the day!
I will be smoking my first prime rib tomorrow.I have a 5# bone in.I will be rubbing eithier EVOO or worchester sauce and using a rub.Any thought s on which is better to coat with?I was going to smoke with a Hickery / Cherry combo.Do I smoke thru the entire process?Going to pull at 130 and foil...