The day before my first brisket run, the wife wanted prime rib so who am I to refuse. Got a 4 pound boneless choice and had it tied. Rubbed it down the morning of. Placed on the Mak 1 Star at 250 until it hit 105 internal temp, pulled and tented under foil for 20 minutes. We also made a jus by rendering down some of the brisket scraps from trimming and adding seasoning, placed in a pan underneath the prime rib while it cooked. Turned Mak up to 400 and retuned to the grill after the 20 minute rest to develop some bark until I hit around 125-127 internal. Slice and serve. It turned out incredible.
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Would be hard for me to go back to brisket after that
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They both have their benefits. The best thing is I never have to choose!Originally posted by johnsteen View PostWould be hard for me to go back to brisket after thatComment
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Beautiful!Comment
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Looks delicious! What did you use for your rub?Comment
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That's makin' my mouth water for sure.Comment
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That looks delicious, great leftovers too!Comment
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Perfect! Well done sir. (Or at least medium rare)Comment
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Garlic salt, onion powder, herbs de provence, thyme, rosemary, Lawrys and black pepper.Originally posted by dshaffes View PostComment
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That is fantastic!Comment
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Now that's what I'm talking about.
Beautiful!!!!!!!!Comment
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Yummy!!Comment
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Lookin good!Comment
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I did one of these last month. Lets just say the briskets and burgers since have lost their luster...
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