disapointed

[Darchie03]

Decided to fix a choice rib roast that I had dry brined & vac sealed in the freezer. Thawed out & coated with BBR, In the smoker till 117°F did reverse sear in a stainless skillet, Don’t have a cast iron one big enough (don’t have room to store more pans either living full time in an RV has it’s drawbacks). Well when all was said & dun it turned out to be select not choice so it was chewy.
held in cambro for2 hrs.

photo before cook.


After reverse sear




After cut in half

Don't know what went wrong it was puled out of smoker at 117°F was reverse seared to 127°F in cambro for 2 hrs. & it's med well not med rear like it should be I did something wrong. the taste was good though. But I Was so disappointed that while washing The knife I almost cut my finger off when I slipped, I keep all my Knifes Like a razor, so all it takes is a touch, hate dull knifes.
So now you can all laugh at me, it's OK I can take it.
But if you have any Idea what I did wrong let me know. This was done in my new smoker & all temp gauges are digital ( thermoworks) & have been checked.
Dave

[EdF]

Nothing to laugh about - we all have our mistakes in our background. The only thing that occurs to me is that you probably should have skipped the cambro step for this kind of piece of meat.

[kmhfive]

I would have rested on the cutting board for no more than 10 minutes before slicing.

[HouseHomey]

As said... skip the Cambro as it likely rested up. Maybe, just maybe the probe during the Sear was not in far enough and you were not reading the center then it rested up in the Cambro. That's all I got.

[Darchie03]

HouseHomey, kmhfive, EdF, Leave off the cambro ok I guess I missed that lesson,
Thanks, Dave

[Jerod Broussard]

Holding in a cambro after searing is begging for a minor catastrophe.

[richinlbrg]

Why, Jerod Broussard ?

I've not done it but curious.

TIA

[EdF]

It just keeps cooking from residual heat, and this is a smallish piece.

[Jerod Broussard]

richinlbrg see the link I have below

[HouseHomey]

Darchie03 Dern!! That was a nice crust though.

[Darchie03]

Thanks, Dave

[kenrobin]

Nice smoke ring too!

[RonB]

I agree that the cambro time was probably the culprit. If your meat is ready too early I would not sear until serving time. Actually, I would probably seal the meat in either a ziploc bag or a vacuum seal bag and dunk it in ice water for a few minutes to stop the cooking and then cambro it. Then I would sear and serve when it was time to eat.

[HouseHomey]

Darchie03 that's another good idea for a later sear time. Just make sure you bring it down below 90° as fast as you possibly can. Drop a beat... Ice Ice Baby.....

[ComfortablyNumb]

Appears you've received good advice about the cook. Living in a RV is a fantasy of mine. I'd replace the stainless with cast iron, I don't cook on anything else. However, I'm curious about where you keep the smoker and the wood. You must be the only one in the campground (or Walmart parking lot) with a quarter cord bound to the roof and a smoker lashed on the back.

[Darchie03]

I have a small trailer (4x6) for the smoker with a container for wood & charcoal on it.

[HouseHomey]

Ok, that was funny though.

[ComfortablyNumb]

LOL! Now that is exactly how my fantasy of RV living would be. I have too many things I wouldn't give up to fit in an RV and would have to pull a trailer. Kudos to you for living the dream!

[jgreen]

That meat sure looks good! Too bad it was chewy. I agree with comments about the hold but maybe also check your thermometers as that meat looks pretty cooked for 127, unless that was due to the hold period.

[Darchie03]

I'm sure it was due to the hold I think I have learned that lesson the hard way now. the thermometers are all good they have been checked.
Dave

[Jerod Broussard]

Thermal carry-over galore!

http://www.genuineideas.com/ArticlesIndex/carryover.html