Just went on


 
LMichaels

LMichaels

TVWBB 1-Star Olympian
Higher smoke setting. Just stuck my nicely seasoned rib roast in the pellet cooker. Shooting for pull and a rest by noon, Run the cooker up to 450-500 get the guest of honor back in about 1 to 130 and food on the table no later than 2 -230. Everyone on way home no later than 530. I need my beauty rest
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Looks good Larry!
I did a 5.57# one last night, basic indirect, some olive wood on the bottom. Very light flavor, it was a hit, as were the Yorkies! Thanks for the push TonyUK!
I want to revisit this whole menu another time! The whole thing was good!
 

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Well roast is approaching 125. I like to take these to 130 to 135. It will soon be coming off for it's "sleep". Pellet grill will be cranked up to 500 for it's final just before serving
 
Meat is pulled at 133, double wrapped 2 layers butcher paper, 3 layers foil, towels under and above it, nestled safely in the cooler for a nap. Shrooms done, asparagus done. I'm gettin hooooongry
 
Well to say the roast was a success would be an understatement. I gotta these pellet poppers are absolute "magic". Roast was pulled 133. Just prior to guest arrival (it had been sitting about 90 minutes), I got heat cranked to 425-430 put on fat cap down and got that nice "cracklin" and then flipped. Temp had dropped BTW to about 125. So I simply brought it back to 130. Like Buttah!
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