"This is a sure-fired champion with any beef fan. It takes a little while to prepare, so be patient, however trust me, you will like this. The recipe produces one of the most tender and also delicious meat possible, and has fantastic eye allure.".
Original recipe makes 6 Portions.
- 15 pounds charcoal briquets.
- 2 pounds hickory wood chips.
- 1 cup bourbon whiskey.
- 1 (4 pound) standing rib roast, bone in.
- 1/2 cup steak spices.
Start at least 10 pounds of the charcoal in a torpedo design smoker. You need a relatively hot fire. Fill up the secondary frying pan with cool water, and also await the charcoals to transform white. Saturate hickory chips in bourbon with sufficient water to cover. Scrub the roast freely with meat spices, being sure to coat all surface areas.When the coals are ready, place the roast on the top grate. Toss a few handfuls of drenched hickory chips over the fire, and shut the lid. Check the fire every 45 minutes or so, applying more charcoal as needed to keep the fire warm. Every time you examine the fire, add even more timber chips. Cook for 8 to 10 hours, or to your preferred doneness. Use a meat thermometer to examine the roast. The meat preferences most effectively when unusual: 145 levels F (65 levels C), however chef to your preference.