Enrico Brandizzi
TVWBB Honor Circle
18 pounder USDA CHOISE Creekstone Farm rib roast to be ready for Xmas Lunch.
I settled 26 OTG with a fuse methode but I didn't valued correctly the amount of meat and the breezing weather.
I lit the fuse at 07:30 and waited till 08:45 to put the meat in.
I considered 03:30 hours to get to 120F internal temp smoking low and slow at 210-220F.
No way. I was totally wrong.
At noon it was 90F.
So I pulled of the 18# and moved to gas oven. Cooking T was 260-275F at the grate.
Internal T moved in 01:30 hours to 121F and then I pulled it off again and wrapped in triple foil and triple blanket.
it was 01:30 pm.
We started eating at 02:45 pm and ready for meat at 03:30 (2 hours later it was wrapped).
I sliced and ....... DISASTER: IT WAS OVERDONE, imo.
I really believe the carry over effect was MUCH MUCH GREATER than what I thought due 2 reasons:
1) cooking Temp in gas oven was much higher than I like
2) resting time was tooooooo long (and carry over affected the meat for a too long time)
Anyhow, taste was really good and it was NOT dry.
Great success overall, but not for me.
Should keep in mind the basic rule: START IN ADVANCE AND YOU WILL BE READY, w/o the necessity to move to gas oven.
IMG_0001 by Enrico BBQness, su Flickr
Dry brined for some hours + Carne Crosta dry rub
IMG_0006 by Enrico BBQness, su Flickr
IMG_0011 by Enrico BBQness, su Flickr
IMG_0012 by Enrico BBQness, su Flickr
IMG_0018 by Enrico BBQness, su Flickr
IMG_0028 by Enrico BBQness, su Flickr
IMG_0044 by Enrico BBQness, su Flickr
IMG_0049 by Enrico BBQness, su Flickr
IMG_0051 by Enrico BBQness, su Flickr
IMG_0052 by Enrico BBQness, su Flickr
Thanks for stopping by.
Enrico
I settled 26 OTG with a fuse methode but I didn't valued correctly the amount of meat and the breezing weather.
I lit the fuse at 07:30 and waited till 08:45 to put the meat in.
I considered 03:30 hours to get to 120F internal temp smoking low and slow at 210-220F.
No way. I was totally wrong.
At noon it was 90F.
So I pulled of the 18# and moved to gas oven. Cooking T was 260-275F at the grate.
Internal T moved in 01:30 hours to 121F and then I pulled it off again and wrapped in triple foil and triple blanket.
it was 01:30 pm.
We started eating at 02:45 pm and ready for meat at 03:30 (2 hours later it was wrapped).
I sliced and ....... DISASTER: IT WAS OVERDONE, imo.
I really believe the carry over effect was MUCH MUCH GREATER than what I thought due 2 reasons:
1) cooking Temp in gas oven was much higher than I like
2) resting time was tooooooo long (and carry over affected the meat for a too long time)
Anyhow, taste was really good and it was NOT dry.
Great success overall, but not for me.
Should keep in mind the basic rule: START IN ADVANCE AND YOU WILL BE READY, w/o the necessity to move to gas oven.

Dry brined for some hours + Carne Crosta dry rub









Thanks for stopping by.
Enrico
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