Project Smoke

5. Transfer the ribs to a large foil pan
   with the beef stock. Loosely cover the
   pan with aluminum foil and place it in
   an insulated cooler. Let the ribs rest
   for 1 hour before serving.

times so they cook evenly. To test

for doneness, insert a metal skewer

in the largest rib (through one end

and parallel to the bone); it should

pierce the meat easily. Another test

for doneness is to insert an instant-

read thermometer parallel to but

not touching the bone; it should read

200°F. (Check the ribs to make sure

all are done.) When done, the meat

will have shrunk back from the ends

of the bones by 1 to 2 inches.

6. Just before serving, season each rib
   with a light sprinkling of salt.

BEEF SMOKING CHART

INTERNAL TEMP/

DONENESS

FOOD AMOUNT SMOKER TEMP TIME

Brisket (packer) 14-18 pounds 225°-250°F 12-18 hours 200°F

Brisket (flat) 6-8 pounds 225°-250°F 8-10 hours 200°F

Pastrami (beef navel) 6-8 pounds 225°-250°F 8-10 hours 200°F

Beef tenderloin 120°-125°F (rare)

130°-135°F

(medium-rare)

4 pounds (trimmed) 225°-250°F +

high heat for

searing

45-60 minutes for

smoking + 6-10

minutes for grilling

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Prime rib 120°-125°F (rare)

130-135°F (medium-rare)

6 pounds (3 ribs) 250°F 2-3 hours

Top round 120°-125°F (rare)

130°-135°F (medium-

rare); 145°F(medium)____

200°F; meat shrinks back

1-2 inches from ends of

bones _____I

6 pounds 225°-250°F 4-6 hours

Beef plate ribs 2-21/2 pounds

(each rib)

225°-250°F 8-10 hours

Tri-tip 2-21/2 pounds (each) 225°-250°F +

high heat for

searing

120°-125°F (rare)

130°-135°F (medium-rare)

1 hour for smoking +

4-6 minutes for

grilling

Strip steak 11/2-1% pounds (each) 225°-250°F + high

heat for searing

120°-125°F (rare)

130°-135°F (medium-rare)

45-60 minutes

for smoking +

4-6 minutes

for grilling

Browned and dried, but

still flexible

Beef jerky (page 54) 2 pounds 160°F 31/2-4 hours

64 I BEEF

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