yea it's gotta have the layer of fat on the bottom of it, that's a must.

 

Prime rib roasts are very easy to do and will impress the heck out of your guests. They take smoke very well and they stay tender as long as you don't over cook them. I normally take them off with an internal temp around 120-125 right in the center on a boneless roast then let them set for about 8 minutes before cutting. This will leave you with medium on the outsides to medium rare in the center so it usually fits everyones needs. You want to make sure you use a nice rub on the fat so it crisps nicely. It will penetrate with the smoke just fine.

 

Lil Rebel gal, you gonna cook us anything this weekend?

 

umm not this weekend. haha it's been fruit loops and grilled cheese. I know but it's fast... maybe in a few weeks i'll try something.. i still need lessons

 

Hmmm must be a thing with you Gators Fans that like eating "Smoked Dog Crap" while watching Crappy Football.

 

Us Gator fans do have some weird habits, but Phil is on his own with the dog doo.

 

The key to briskets is low and slow, not over 250 degrees. It's an all day affair until you get to the climax.

 

5-6 hours is what i go by.
1) rub brisket down with some brisket rub and brown sugar
2) put it over the fire and sear both sides, 20min on both sides.
3) put it in a foil pan(fat side down), put about an inch of water in pan
4) smoke bisket till the out side is dark brown or black
5) cover pan with foil and let cook for the remander of the time

they almost always come out juicy and tender with a nice pretty smoke ring. i also use logs of dry mesquite wood.