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Old 11-21-2009, 08:53 AM   #1
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Help with a Rib Eye Roast.

Ive got a 6lb. Rib Eye Roast Im gonna smoke today. I've never done one.....Im thinkin 225*degrees till it hits roughly 135* degrees...Does that sound right?

and about how long should that take roughy? Thanks for the help.

Man I havent been on this board forever...Ive been cookin my arse off lately...yahoo!
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Old 11-21-2009, 09:42 AM   #2
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That sounds perfect, but pull at 130, it will have a good amount of carryover.
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Old 11-21-2009, 10:13 AM   #3
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I'd pull it at 125* and then put a serious sear on the outside. But it all depends on the final temp you want.
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Old 11-21-2009, 10:15 AM   #4
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yeah, a piece of meat that thick will have more carryover.
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Old 11-21-2009, 12:42 PM   #5
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GReat! Thanks you guys! I think Im gonna pull at 125* and finish in the oven on high heat for a few minutes. Gettin ready to put it on. Ill post pics in a bit.
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Old 11-21-2009, 01:43 PM   #6
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That sounds good show us some pics .....were having some rib eyes on the grill tomorrow Yum....................
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Old 11-22-2009, 09:01 AM   #7
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Heres some pics. I didnt get one of my plate. Had Baked potato and a salad with it.




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Old 11-22-2009, 09:27 AM   #8
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Perfection!
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Old 11-22-2009, 10:37 AM   #9
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lawdy lawdy that looks good
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Old 11-22-2009, 11:38 AM   #10
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Thanks! It was good but I think I paid for 2.5lbs of fat alone.
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