I started doing Brisket and Smoked chicken last Spring, took a break in the Fall-Winter, but fired up the smoker today. I was a bit bored of Brisket, so I tried something new, smoked Ribeye and Pork Loin.
Both meats were thick cut (e.g. 6 inches) and bone in, ran em at 300F for about 4hrs until internal on both was about 165, sounds overcooked but both were juicy but fully done at the same time. Did apple wood chips in my propane vertical unit, with a small water pan, glazed em in the last hour with a bottled sauce. Came out really tasty, but very rich, I think I found a new way to do a fast BBQ, may try thick cut NY strips or t-bone next time.
Both meats were thick cut (e.g. 6 inches) and bone in, ran em at 300F for about 4hrs until internal on both was about 165, sounds overcooked but both were juicy but fully done at the same time. Did apple wood chips in my propane vertical unit, with a small water pan, glazed em in the last hour with a bottled sauce. Came out really tasty, but very rich, I think I found a new way to do a fast BBQ, may try thick cut NY strips or t-bone next time.