A big beef roast takes some planning and preparation to cook perfectly. The last thing you want is to mess up an expensive piece of meat.
I cooked some big rib roasts over the years but now I found a monster roast. I smoked this giant rib roast to try out some different tips and tricks so you don’t have to.
- To start you have to have a big enough smoker with a cooking surface that fits your meat. Make sure to have plenty of room around the roast so you have enough airflow so it cooks evenly. Don’t be like me and try to fit the biggest roast you can find because you can.
- Start your smoker with a temperature of 120°C (248F) and place the roast in the middle of the grid. I recommend that you use a remote digital thermometer with multiple probes so you can monitor the temperature in different places of the meat.
- The goal is to get a core temperature of around 50°C (122F). A big piece of meat like this will always cook a little further because of carryover cooking where the hot outer layer of the meat continues to warm up the meat further in. This way the meat ends up having a core temperature of 55 to 58°C (131 to 136F). Perfectly medium-rare.
- When the thermometer reads 40°C you check the meat in different places with an instant-read thermometer. The temperature in the kettle of a smoker is not the same in every corner. Because of this, your roast isn’t going to cook evenly. Flip and turn the rib roast at this point so it will.
- When a part of the roast already reached 50°C and the rest is still undercooked we cut the good part off and wrap it in aluminum foil. Place it in a 50 degrees oven to keep warm. Cook the rest a little longer.
- When the rest of the meat is done, cut the roast in steaks. Season them with coarse salt and serve.
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