Double Smoked Ham, I had a couple of Christmas dinners to make this year. The first was the Sunday before Christmas with some family. I cooked that ham on my smoker.
The second was our family Christmas dinner. This one was a 6 lb Ribeye Roast that our local super market had on sale for Christmas.
I had never made a Ribeye Roast before this year. It really isn't difficult at all.
Pretty simple, really.
The night before, I trimmed a bit of the hard fat on the roast and applied Montreal Steak Seasoning over the whole thing. I let it sit in the fridge overnight.
Around 10 the next morning, I started up the smoker with charcoal and hickory chunks. I put the roast on the smoker in a roasting pan around 10:40.
Then, I just let it cook at between 250 and 270. From time to time, I added more hickory, but didn't really do much else to it other than watch the temperature.
And drink beer.
At 11:15, the internal temperature read 48 degrees.
At 12:00 it was up to 83 degrees.
At 12:30 104 degrees.
125 degrees by 1:00 pm.
At 1:30 it was around 135 internal temperature. I seared the meat for about a minute per side.
Then, I pulled the roast off the smoker and let it rest for a bit.
I cut it up. Some of use had sandwiches. Some just had the slices. Everyone thought it was yummy in the tummy.
It was a nice medium rare. The meat was nice and juicy. The seasoning tasted great. It was a great Christmas meal.
It was also wonderful as leftovers.
Easy peasy. I'll watch for this to be on sale again in the future.
As always, you can always keep an eye on the regular SheppyBrew Channels to see what is happening with beer and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed;SheppyBrew's Instagram Page; and SheppyBrew's Website. Of course, don't forget to visit this blog often as well!
And ... do me a favor and subscribe to my SheppyBrew Smokehouse and Brewery youtube channel. (I'll try to add more content in 2019)