Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: hokiepop on October 02, 2017, 06:36:38 AM
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I am a newbie in the world of smoking and I am looking for ideas on how to cook a whole boneless ribeye for a family gathering next week-end. The ribeye weighs 19 pounds so any suggestions for cooking temperatures, seasonings or flavor of pellets would be greatly appreciated. My pellet grill is a Kuma Platinum SE and it does have a temperature probe.
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Wow!!! So much information to help a beginner like myself. I would never have thought of putting the probe down the top, great idea. That is why I joined this forum, to learn from veteran pellet smokers like yourself. Thanks for the great information. I will let you know how this turns out.
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I do several every yr. They come out fantastic and are always a hit.
I keep my rub simple. Coarse salt, cracked black pepper, onion and garlic powder.
I smoke at 200*-225*. Average time to get to a IT of 132 is approximately 6hrs.
Smoking at these lower temps results in a PR that is even color from end to end. I do not place in a broiler to sear, but I you choose to, pull at a lower temp then your target temp as it will climb quickly in the broiler.
I tent loosely for 10 min or so before slicing.
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That looks perfect! I am still trying to figure how long to plan for the cook-the roast is almost 19 lbs.
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That's a tough call. ... I think a big part of that is what the meat temperature will be when you start the cook. My cook above took 4 hours including the rest, and the meat went in with a starting IT of 50 degrees and a cooker temp of 225. .... Mowins cook took 6 hours, pulled at a lower IT but with the same cooker temp. .... Maybe more experienced minds can chime in here. I'd like to know myself.
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Your right, trying to figure out a time frame is tuff when going low n slow. The one pictured was 16#. Took 6 hrs. I've had 9# take longer...
I've bumped the pit temp up to 320 for the last hr on more than one PR cook to speed things up. They still come out fantastic.
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Cooking time is a function of the pit's temperature and your desired internal temperature (IT).
Naturally, the hotter you cook it, the faster the IT will climb. At any given pit temperature it will reach 120°F IT before it reaches 130°F.
My estimate for your roast at 225°F is 7 hours to an IT of 120°F. I would say 6 hours if you cook it at 325°F.
Many cook books give a time projection based on the roast's weight. I find that their 22 to 24 minutes per pound is too long. And think about this—your roast weighs 19 lbs. At 24 minutes per pound it calculates to 7 hours and 36 minutes. If you roast half of it, 9½ lbs., then, by that same formula, it would cook in half the time. I don't think so.
To solve this time/temperature dilemma I always start my large smoke-roasted beef very early. If it's done early I wrap it in foil and a towel and put it in an insulated cooler (commonly called FTC). It'll stay hot and the IT will rise as the heat conducts from the exterior inward.
So, my final advice—
● Roast it at 225°F.
● Start 9 hours before you want to serve it.
● Pull it when the IT reaches 120°F.
● FTC it until it's time to carve and serve it.
You'll get contrary advice 'cause we all have our favorite ways of doing things and our pits and tastes vary. Whatever method you choose, please tell us what you did and how it turned out. Photographs are helpful.
EDIT: The carry-over heat will raise the IT almost 10°F when FTCing.
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At any given pit temperature it will reach 120°F IT before it reaches 130°F.
Paul,
What does that mean? ..... Before what reaches 130*F? .... I'm assuming the IT.
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If I'm not mistaken, cooking time is dependent on the thickness of the roast, as opposed to the total weight... That is, a long thin roast would cook faster then a short thick roast of the same weight.
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I agree LSJ, 100%. A beef tenderloin is gonna go off quicker than a similar in length sized piece of boneless prime rib because of its diameter.
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I agree with Paul on this. One thing to take into consideration is that on rib-eye roasts a large difference in weight doesn't necessarily make a large difference in cook time. The diameter doesn't change all that much from a 6lb to a 12lb, only the length changes a lot so cook times can be very similar between the two.
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I will plan on the 9 hour window suggested. I have kept ribs hot in a cooler before but did not did not think to do it with the rib-eye if it gets to 120 too early. Thanks again to everybody for the great advice. I will let you know how the cook turns out and hopefully be able to share some photos. I am not very tech oriented but I will use my iPhone and try to upload as suggested on this forum.
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At any given pit temperature it will reach 120°F IT before it reaches 130°F.
Paul,
What does that mean? ..... Before what reaches 130*F? .... I'm assuming the IT.
Yeah, it will reach 120°F IT before it reaches 130°F IT.
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Hokiepop, this (https://pelletfan.com/index.php?topic=509.0) looks like a great way to smoke prime rib. You may have trouble searing a 19-pounder, tho'.
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Hokiepop, this (https://pelletfan.com/index.php?topic=509.0) You may have trouble searing a 19-pounder, tho'.
That's what the 2 burner griddle is for.
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Scadaf,
Really loving the 2 burner griddle idea. And, as compared to a cast iron pan, there are no sides to deal with and the possibility of getting burned. With Hokiepop's large piece of prime, that would be the perfect ticket for a roast of that size. .... Fantastic! .... Learn something new every day! Thank You.
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I've never had a PR rise 10* when FTC. The IT is too low for it to climb that high. A brisket taken to 205, yes, but not on a low IT of 120’s..
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I agree, the coast is directly proportional to the cook temperature, higher the cook temperature the larger the coast temperature.
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Probably true, 10° is a bit high. I think it'll go 8°, though. That's why I wrote "almost 10°."
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I pulled my PR at 135* and as evidenced by the pictures, it went to 142 degrees and it wasn't in a cambro and it wasn't tented. Paul's 10 degrees could be possible.
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I agree with higher and longer the heat more carry-over and I could see 10° in a cooler with a towel easy, I have seen it on a counter top!
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boy this thread makes me want to cook a prime rib again