I am glad to see that your smoker is working well after all the 'rebuild' work you have done on it. I am looking at buying my first smoker, and I am now leaning towards a masterbilt. thanks for all your videos! :D
@jeffreypinder93982 жыл бұрын
Really like the seasoning and shrink wrap, will probably use this in a few days as we have a shrink wrap machine.
@thisendgoesboom43478 жыл бұрын
Great job, and great job on your video. Very informative!
@bcstexas8 жыл бұрын
Loving all your video's. That smoker is on sale this week for $249 and after watching you cook I ordered one. Thanks for all the tips and keep up the good work.
@aktudors9 жыл бұрын
can't wait this is what we are making for Christmas in my Masterbuilt smoker! Can't wait!
@idahodeerhunter9 жыл бұрын
My family is still talking about it. if I had one thing to redo I would take it out of the oven at 125. it was just a touch over done for my taste. but other then that it was perfect
@midland65226 жыл бұрын
What a thankful family
@peterleisen49279 жыл бұрын
yum yum! I am looking forward to seeing your videos. Moved to the mountains near West Virginia to start the living on the land life style. We are actually thinking of moving to Idaho after our daughter is done with high school.
@idahodeerhunter9 жыл бұрын
Peter Leisen beautiful state we love it.
@peterleisen49279 жыл бұрын
Yum, Yum. Can't wait to try. Haven't had a chance to look through all your smoker posts. Did you buy or build? Why? Looking at the possibilities now. Looking forward to reading more.
@idahodeerhunter9 жыл бұрын
Peter Leisen I have a pile of smoking videos. check them out. I bought a masterbuilt 40" smoker.
@charlesfarrugia82509 жыл бұрын
Thanks. I look forward to watching a few more of your videos. I'm just getting into smoking.
@idahodeerhunter9 жыл бұрын
Charles Farrugia i have several video out there on smoking different meats. give them a try
@freeindeed53933 жыл бұрын
Good video bro!
@ceewilson47745 жыл бұрын
Good video,im going to follow those steps..Is that a built in smoker hows it exhausting
@118chosen95 жыл бұрын
Next time...leave the bones in and if you have to, just trim the fat, don't cut it all off. You can always cut it off on the plate. Bones and fat is where the amazing flavour comes fron. Also, putting a wet rub on the meat creates a seal and prevents the smoke from penetrating into the meat. Last but not least, start to finish in the smoker, no oven needed. When at 130° and done, wrap the hot meat in parchment paper, wrap with dark towels (stains) and let it rest in a good cooler for at least 1 hour. Cut and serve...just try it! You won't be disappointed.
@Ruledbythesun259 жыл бұрын
my mouth was watering!! I will try this one day
@idahodeerhunter9 жыл бұрын
it's awesome I'm smoking a big batch of jerky as we speak yum...
@jimorocks6 жыл бұрын
how long did it take to get the internal temp to 120? I have the same smoker. And total time it took after using the oven? I like the ideal of the finishing the roast off in the oven.
@Sonothesouth9 жыл бұрын
An outstanding Christmas dinner with family; it doesn't get any better.
@idahodeerhunter9 жыл бұрын
yes sir, time with family that you only see a few times a year is priceless.
@ChristysCookingLifestyle9 жыл бұрын
Can't wait to try a rib roast, thanks for posting.
@charlesfarrugia82509 жыл бұрын
Looks great. Do you have a ball park time of how long you had it in the smoker ? I am planning on trying one. Thanks.
@idahodeerhunter9 жыл бұрын
Charles Farrugia about 4 hours
@matthewcasada40476 жыл бұрын
For beef , approximately 1 and 1/2 hours per pound at 220 to 225 degrees. The key to smoking meats , in my opinion is the preparation. I have the same exact model smoker. It's great for large parties.
@babaybluegill32738 жыл бұрын
man that looks good!
@maconsumner9 жыл бұрын
Just the price of that piece of meat has me chickening out. If I did that and screwed it up I would lose my mind!!!!
@idahodeerhunter9 жыл бұрын
I hear ya, let me be honest. I was terrified the whole time I was smoking it. but now that I have one under my belt I will be doing more. I have to say it is one of the easiest meats to do. the only thing I would do different is take it out at 115 degrees. it was a little to done for my liking.
@mountainman50256 жыл бұрын
I just bought a 5 1/2 lb at our local Shoprite on sale 4.77/lb...smeared olive oil added garlic powder, mediteranian sea salt and cracked pepper, it's in the Masterbuilt electric smoker with hickory chips for aprox 2.25 hrs 250 degrees.
@Sabdajati5 жыл бұрын
wwooooww👍👍👍👍
@larrymickelson28719 жыл бұрын
Must have resolved your issues with your smoker!
@idahodeerhunter9 жыл бұрын
ya it's called a new one.
@larrymickelson28719 жыл бұрын
***** Ah! BTW, the prime rib looks fantastic! I've grilled/smoked a PR on my Weber but not using my Masterbuilt. May have to try that. Thanks for the video!
@idahodeerhunter9 жыл бұрын
Larry Mickelson yes it was the best prime i have ever had. already wanting to do another one. soon! thanks for watching
@stevenrutkowski16619 жыл бұрын
do you have a recipe for doing chicken wings
@idahodeerhunter9 жыл бұрын
no not yet. but I have been looking for a good one.
@junelima3635 жыл бұрын
why remove the fat
@XC2long4u8 жыл бұрын
You had me up until garlic.
@jaysee28056 жыл бұрын
Don't remove the fat..NO
@elknrut7 жыл бұрын
GO COUGS!
@jeffc4758 жыл бұрын
You lost me at "remove the fat".
@cameronminke85888 жыл бұрын
+Jeff Capron he lost me at remove the rib bone and leave it off.bones give off tones of flavour
@tonioyendis44647 жыл бұрын
say my name - yeah, removing the fat and the bone just ruined everything! Imho...
@jimcole26486 жыл бұрын
Leave the fat and bone. Get a cutting board and a real Knife not in a damn dish. Looked good medium rare
@bigbenmsu15407 жыл бұрын
sorry but I don't eat rare but each it's own like the smoker 🚬
@bcooper14506 жыл бұрын
First, you took too much fat off the prime rib. Fat = flavor. Also, you marinated it way too long. If you were smoking it right it would have created a great bark on the outside without having to finish it in the oven. You also did not rest it long enough. Only 15 minutes? That's why there was so much juice in the pan he was cutting it in. If it had been rested long enough the juices would not have gushed out when you cut it and the meat would have been much more suculent.
@tonys-travels-20234 жыл бұрын
I struggle to believe he cut the fat off. Go ahead, trim a little...... but he lost me after he destroyed it by cutting fat off! Regret to say, whilst I admire and respect the enthusiasm....... it was far from a great performance!