Can you treat a prime rib roast like a brisket on the smoker?
In short: Cooking a prime rib roast using low-and-slow brisket techniques is unconventional, but this experiment tests whether a humble, lower-grade cut can be transformed through patience and smoke. Learn the specific temperature and timing process used to achieve a result that challenges traditional preparation methods.
The experiment utilized a 3-kilogram (6.5-pound) boneless rib roast, likely equivalent to Canada AA or American Select grade. The preparation began with a 24-hour dry brine in the refrigerator, followed by a coating of Montreal steak spice. The roast was smoked at 250ºF using hardwood pellets.
The cooking process involved smoking the meat unwrapped until it reached an internal temperature of 160ºF. It was then wrapped with additional beef fat and smoked until reaching 200ºF. After a one-hour rest, the total cooking time spanned 9 hours. This method offers an alternative approach for those looking to experiment with different textures for prime rib.
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Sources
- Summary by Intellect · source: We Slow Smoked A Prime Rib - Like It Was A Brisket
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