This video just gave me better insight on how to proper slow cook. I never knew taking off the meat, or letting it rest, that it would still be cooking. I always too meat off at temp.
Thank you. I heard the magic words towards the end of the video; "After searing, take it off between 120 and 125 F". I don't understand all of the tubers cooking till 130F, then resting, then searing - and expecting "medium well". If you like "medium rare", a good cut of beef should at no more than 125F.
Curious as to why you put the smoker box towards the back? I have the vent holes on the back of mine. I put my smoker tube on the right side opposite of the cpu temp sensor.
Good question….no vent on mine except for the exhaust chimney on right so I want the smoke to travel over the food on its way out the exhaust. Otherwise it would just go straight out the exhaust if I put it on the right side. I put it towards the back because my temperature probe is more towards the front on my model. Thanks for watching!
They are hard to beat, that's for sure. Here is the amazon link for the smoke box. amzn.to/45rkW8C. It's frequently out of stock so this is another option if you don't want to wait. amzn.to/3QWX4DT And here is the video where we talk about how to use it and why it works so well. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wyf3368h6iE.html
Medium Rare is how I like it but cook it anyway you prefer! Add about 5 degrees to each stage for Medium and 10 for Medium Well. You'll want to finish resting for medium well around 145°F. It will change the texture, the same as it would a steak, and keep in mind the center will be less done than the edges so your edges may turn out well done. What you could also try is to just take it up to medium, about 140°F after resting, then if it's STILL too rare for you or anyone else's liking put those slices in the oven at 325° until they reach 145°F· or look the doneness you like. You can put a little butter on the slices to melt over and keep them moist while in the oven!
Not dumb at all! From what I know, the prime rib roast portion comes from the best area of the overall rib roast section. I’ve read it has to do with it being a “primal” cut of beef, not necessarily that it’s going to be prime grade. You can get any grade of prime rib so don’t expect it to be prime grade unless it also specifically says so. But if there are any butchers on here they can elaborate on the different cuts or correct me if I said something wrong, feel free!
I have a new Pit Boss 1150 Version 3. I like my meat medium well. I don't want to take a chance of having any microbes not dead in the meat. This is just my .02 worth.
Man I love your channel your very informative. I’ve patterned quite a few of my cooks exactly how you did it and they’ve turned out great. I’ve joined the newsletter on the website. Thank you and keep up the great work
