Beef on the WSM

[Peter Gallagher]

I'm new to the WSM world, so I thought I'd try slow cooking some beef on it. I had gone in to Portland and made a trip to the butcher Gartner's to pick up a few things. Some beef sounded good. There's only the two of us, so I got a little guy:

I roasted two heads of garlic, added some fresh rosemary, sea salt, cracked black Tellicherry pepper, sugar, white pepper, and cracked coriander seed.

Got the WSM up to 225 and let it cook to it got to 130. It took about 4 hours. I thought it came on very well. Cooking it at a lower temperature seemed to keep the the entire slab medium rare:

 

[Dave from Denver]

great looking smoked prime rib Peter! Herb/garlic paste looks and sound fantastic.

 

[Gary H. NJ]

Hooboy, that's beautiful Peter.

 

[John Solak]

Looks great!

 

[Mike Coffman]

Very delicious looking Peter! Great job!

 

[A Moe]

Oh man! that looks really darn good!

 

[Morgan C.]

Wow looks right on the money! I normally only do those during the holidays but I may have to re-think that!!

 

[Frank D (Wenatchee)]

Yum!
how much did the roast weight? I ask because I cooked a 7lb'er and it took less than 3hrs. My temps were between 225 to 245 measured at the grate

 

[Jim Lampe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">There's only the two of us, so I got a little guy: </div></BLOCKQUOTE>
0hYeaH! SenSationAl!

umm, one question...: Where's The Gorge?

 

[Peter Gallagher]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank D (Wenatchee):
Yum!
how much did the roast weight? I ask because I cooked a 7lb'er and it took less than 3hrs. My temps were between 225 to 245 measured at the grate </div></BLOCKQUOTE>

Interesting - Mine was dead-on at 5 lbs. I used the Stoker and was measuring from the grate as well. I don't think it got above 230. Maybe ours started out colder than yours out of the blocks? I think when I initially impaled it, it read about 50 degrees...

 

[Peter Gallagher]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">There's only the two of us, so I got a little guy: </div></BLOCKQUOTE>
0hYeaH! SenSationAl!

umm, one question...: Where's The Gorge?

</div></BLOCKQUOTE>

thanks! - That would be the Columbia River Gorge. We live in Trout Lake, WA (its there in between Mt Adams & Mt St Helens)

 

[Wolgast]

Quality pics of GREAT food!

 

[Mike P.]

Great cook Peter. I can see that you are new here but no stranger to Cookin'