Not a Christmas roast because I couldn't convince my family to break our Chinese food tradition on Christmas day but just as good...
I bought a 10 lb, 4 bone roast from Publix on sale at $7/lb. I cut off the bones (2 lbs) and trimmed off about 1.75 lbs of fat, which got it down to about 6.25 lbs. I left the rib cap on, which is my favorite part. After much trying I gave up on trying to get all of the Silver skin off between the eye and the cap. It was definitely harder to cut through at the end but I didn't want to completely separate the eye from the cap.
I dry brined it almost 3 days in advance. I used the cow crust and got it ready a few hours in advance. Instead of 2 tbs I used 1.5 tbs of black pepper. As the charcoal was lighting I applied the paste and put it back in the fridge while I got the smoker ready. I planned for a cook of around 4 hours @ 225. I used one full chimney of charcoal and about 8 Oz of cherry wood (4 medium sized chunks).
After about 2.5 hours I was already at 110 and my target was 125 so I cooled it off to about 205 and that did a good enough job to get it to around 120 to 125 at about 3.75 hours. For the reverse sear I just used my gasser. For the sear I only let the roast sit about 30 seconds on each side. I just kept turning it. I pulled it off once it got to about 123 to 128 and covered it with foil while we waited on guests for about 30 minutes.
After everyone got there I carved it and at its coolest it was 130 and 135 in the hottest part. I thought it turned out great. Not everyone liked it as rare as me but I didn't care, I'm glad I didn't go any hotter.
Glad to be a part of this community and I've learned a ton this year. Thank you all for the help and Happy holidays!
I bought a 10 lb, 4 bone roast from Publix on sale at $7/lb. I cut off the bones (2 lbs) and trimmed off about 1.75 lbs of fat, which got it down to about 6.25 lbs. I left the rib cap on, which is my favorite part. After much trying I gave up on trying to get all of the Silver skin off between the eye and the cap. It was definitely harder to cut through at the end but I didn't want to completely separate the eye from the cap.
I dry brined it almost 3 days in advance. I used the cow crust and got it ready a few hours in advance. Instead of 2 tbs I used 1.5 tbs of black pepper. As the charcoal was lighting I applied the paste and put it back in the fridge while I got the smoker ready. I planned for a cook of around 4 hours @ 225. I used one full chimney of charcoal and about 8 Oz of cherry wood (4 medium sized chunks).
After about 2.5 hours I was already at 110 and my target was 125 so I cooled it off to about 205 and that did a good enough job to get it to around 120 to 125 at about 3.75 hours. For the reverse sear I just used my gasser. For the sear I only let the roast sit about 30 seconds on each side. I just kept turning it. I pulled it off once it got to about 123 to 128 and covered it with foil while we waited on guests for about 30 minutes.
After everyone got there I carved it and at its coolest it was 130 and 135 in the hottest part. I thought it turned out great. Not everyone liked it as rare as me but I didn't care, I'm glad I didn't go any hotter.
Glad to be a part of this community and I've learned a ton this year. Thank you all for the help and Happy holidays!
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