[blatz]

hmm. alright, i'll rethink the logistics here.

man - 1.5 hrs per pound to get to 120?  that's a lot longer ROT than I'm used to.  I was thinking more like 2.5-3 hours total to get my 7#er to 120-125.  youre sure about that time? if so, I might need to start earlier and may try a bit higher like 250-275.

[mchrispen]

I use one of those little fan/probe computers on my BGE - so really guestimating. I go by temperature rather than time, and generally limit opening the Egg... so yeah - a guess. I have had big roasts take a relatively short smoke and be at 120F temp and briskets that seem to never get to my hopeful 195-200F internal. I have used the computer to push from 225 for 2 hours up to 350-400 for a sear, but the ramp is scary and you need to know what you are doing when building the coal bed. My controller's brand escapes me.

That said - beef is very dense and your starting temperature of the meat will play a big role. I really try to let my proteins come to room temperature before putting on the smoker. If you have choice or better meat it will probably cook to your chosen temp faster with the higher fat content.

[chumley]

Another logistical consideration:  once you pull the roast off the BGE and sit it inside to rest, there really isn't any need to heat the BGE up to over 500 for a final sear for 10 minutes.  Your gas grill or kitchen oven can easily fulfill that nitch.

[blatz]

Another logistical consideration:  once you pull the roast off the BGE and sit it inside to rest, there really isn't any need to heat the BGE up to over 500 for a final sear for 10 minutes.  Your gas grill or kitchen oven can easily fulfill that nitch.

That might be the ticket.


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[HoosierBrew]

Another logistical consideration:  once you pull the roast off the BGE and sit it inside to rest, there really isn't any need to heat the BGE up to over 500 for a final sear for 10 minutes.  Your gas grill or kitchen oven can easily fulfill that nitch.

That might be the ticket.


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Yep, sounds like a plan.

[jimmykx250]

So any suggestion for a butterflied leg of lam on the weber charcoal? I think the rib roast will be on the gas grill.

[blatz]

Well it was a huge success; best Prime Rib I've ever made.  On the BGE for 20 min per pound at 300 till it hit 115-120, then I took it off and tented it while I opened up all the vents (with the gas grill on deck if needed) but I got that Egg up to 800 in no time even burnt all the hair off my hand lol.

People raved:








Thanks for all the help and suggestions

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[HoosierBrew]

Looks and sounds awesome, Paul.

[BrewBama]

Nicely done!


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[tommymorris]

Looks great. I really want to try this.