As laid out in LFTS2023 this morning, my hunting plans were scrapped due to some mud-related automotive problems, and I had this roast in the fridge collecting kosher salt for three days. So I fired up the smoker and we’re having a Sunday BBQ. I obviously would have liked to post this with a cut of venison but beef was defrosted. You could do this on any slow cooker, but I prefer the offset log-burner filled to the brim with local cherry wood. Cook time is about 15min. per pound, at a temp of 275-325 degrees (technically making this a “hot & fast” style of BBQ).
Ingredients:
Ingredients:
- Beef ribeye roast (could substitute pork rib roast or a large shoulder/loin cut of leaner wild game)
- Coarse and fine salts
- Coarse black pepper
- Granulated garlic
- Dried thyme, rosemary, sage
- Oil spray or butter (I use canola oil spray or peanut oil spray. If you wanna get real snicey, find you some duck fat or bear fat.)
- After defrosting meat, perforate the fat cap with a fork or skewer. If too lean, omit this step.
- Salt generously all over with coarse salt first, patting it in, then with fine salt next, and let it sit in the fridge (uncovered or covered, but if you cover it you have to let it dry before cooking) for at least 24 hours, up to 3ish days (you can also cover/uncover as needed).
- On the day you want to cook, remove meat from the fridge and season with coarse-ground black pepper. Don’t be shy, the pepper is the co-star to the meat. Finish with a dusting of garlic all around, and herbs on the fat cap/top only. Let it sit on the counter for an hour or in the fridge if not cooking until later. Crack first beer.
- Start the cooker to Hades-hot, spray the meat with oil of choice, and get you a nice crust going for the first 30 minutes. Crack another beer.
- Bring the heat down to somewhere in the 275-325 range, and finish at a rate of 10-15m per pound (could be 20). You may have to reapply fat (oil or butter) every hour or more. Crack beer intermittently.
- You’re done when the meat thermometer reads 130 internal. Wrap that sucker tightly in either foil or butcher’s paper and let it rest for at least 30 minutes, then unwrap at least 5-10 minutes prior to slicing. Beer is already cracked.
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