Prime Rib Smoked Like A Brisket - Prime Rib Experiment
HTML-код
- Опубликовано: 29 сен 2024
- Thank you for watching my prime rib smoked like a brisket video. Yes I know i'm crazy for doing this to a prime rib but I wanted to do this for educational purposes. I even seasoned this prime rib like a brisket and the results were so darn tasty that I would absolutely do this again. Prime rib brisket style for the win!
Thanks for watching
Smokin' Joe
Order all of your Sausage ingredients and seasonings from PS Seasonings here and get a nice discount - www.psseasonin...
New Yoder Smokers Rubs - www.atbbq.com/...
Order your Yoder Smoker Here - www.yodersmoke...
Order Your PK100 Smoker here - www.psseasonin...
Order Your MEAT Sausage Equipment Here- Order your MEAT processing equipment here and get a nice discount-
Order Your Dalstrong Knives Here and Save 10% - dalstrong.com/...
Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount- www.haileyhome...
Order Your Thermapen Thermometer Here - Thermapen Mk4 - www.thermoworks...
AMAZON LINKS
Jealous Devil Pellets -amzn.to/3wf2s8Y
Jealous Devil Lump Charcoal - amzn.to/3hHNP97
Pistol Grip Injector - amzn.to/3gjBV5S
16 Mesh Black Pepper Used In My SPG - amzn.to/2TndyuF
Pickling Spices - amzn.to/3rtBaJE
Dukes Mayo - amzn.to/2NXD2MX
Fleur De Sel (Salt)- amzn.to/2P7IqNE
Cut Resistant Gloves - amzn.to/38V2Xwc
Pizza Screens - amzn.to/30Wa6Ib
Nitrile Gloves (Black)- amzn.to/3r0tL4c
RODE Mic Set Up - amzn.to/39d1Acv
Nikon D5600 Camera - amzn.to/3cQuboI
Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off) www.hestancue....
Thank you for watching this Prime Rib video. If you enjoyed this video, watch my stuffed pork belly video next. ruclips.net/video/6gdT0PjvXFU/видео.html
Damnnnnnnn
Joe I really need your opinion. I will be smoking a Prime Rib next weekend. Is the way you did this something you will do again? Or will you cook your Prime Rib like normal if you were cooking for your family?
@bradfoster7799 I would do it the normal way. It was good but it tasted too much like pot roast. 👍
Way to think outside the box Joe. Great Joe. I bet the neighbors were following that smell. It look like it was melting in your mouth. Thanks for sharing.
Thanks Crocket! I bet the smells drive my vegetarian neighbor crazy!🤣
I liked the video. When I worked At Gibbon Packing I used to purchase between 150 - 225 pounds of meat every 2 weeks, as did most of the Rabbis at the rabbis group home. When I made prime rib pastrami, I used to leave the tip on. I'd smoke at 225 - 250; until the internal temperature at the thickest reached 155. I rested it for 3 hours & it was always perfect.
I did an experiment for Christmas that reminds me of this. I rolled a NY Strip into a Faux Prime Rib did my external mud rub (Olive Oil - Dijon - Chili Powder - Coffee - Salt - Pepper) and cooked it for three hours at 140 on my Pit Boss Wood Pellet Grill (Put in a water pan under the roast and a secondary grill to limit direct heat transfer). After three hours I removed it and cranked up my Pit Boss to 450 and finished it off to a center internal of 125. Wrapped and rested. Came out a bit like a reverse sear. With the whole steak except for bark and smoke ring a gorgeous medium rare. Tender as could be.
Awesome job as always but I do have a question where did you get them Japanese knives
I know there’s a lot of imitation knives maybe you could help us all out with the link where did you get them from thank you
What a great idea, looks delicious and great cooking instructions. Thank you for sharing with us.
Thank you for watching 👍🏼
Maaaan, you made my night, Joe!! I've been hesitant to bother cookin' a prime rib because my wife doesn't eat rare meat. You've changed the game for me, Bro! Thank you, thank you, thank you!!!
Thanks Matt! Make some au jus to pour on top and you'll be in heaven. 👍🏼
Same
Joe that looked absolutely delicious brother . Great experiment
Cool video. I think smoking this to 140 would be the perfect combination of bark and internal juiciness
You're definitely Crazy Brother Joe, and I like it!! That prime rib experiment turned out amazing! Looked so darn good! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🤘
😁 thanks so much for watching brother Craig! Something really different and I loved it!🤘
You are 100% Fearless! Thanks for sharing.
Yes! What if you would have stopped at the 160 and not wrapped ?
That would be good too🤘
This cook was absolutely awesome...smoke ring amazing ,juicy, tender,I'm impressed I bet it was delicious to eat!
👍🏿🤤
I have thought about this a few time.
Love this, what about with a Whole Ribeye Roast? I've got one and want to try it this way. Hope to hear back!
Great cook Joe! Trying this for Easter
Nice GS, make some au jus for it too. 🤘
That looked really delicious. One more upgrade to prime rib is to use fresh grated horseradish.
thank you for doing this, good to know
Thanks for watching 👍🏼
Everything smoked like a brisket seems to be good!!
No kidding, I remember cooking a tri tip like a brisket back in the day and now so many people cook it that way. 👍🏼
@@SmokinJoesPitBBQ I definitely recall seeing that video! That’s awesome!
Exactly what I was looking for, looks fantastic and thanks 👍👍
If the family likes their beef well done this could be a good alternative and at a lower price point compared to a whole brisket
Yes sir. 👍🏼
Even has the Brisket giggle looks good sir
No kidding, thanks for watching buddy. 👍🏼
I need this!
I've wanted to do this for so long. Nice execution. I don't think I would jave done anything diff except for white pepper in that mix.
I was a bit skeptical at first but dang, that looked good!
I like experiments, I love it!
Yes sir definitely loving this one Joe I love my steak well done home run fa sho.
Thanks for watching Rodney 👍🏼
You know, this is a great alternative for the family that refuses to eat pink meat! Great cook.
Joe, have you ever rendered the fat from a prime rib into tallow and made flour tortillas with it. OMG, tortillas made that way are amazeballs!
It's a very soft fat, I should've kept it. 👍🏼
Looks awesome!
I hate prime rib cooked the regular way. This looks 10/10 amazing. Will try!
Thank you!
I caught a reality check when I woke up and realized I’m really not getting a piece of that.
Looks delicious.
Did it have a stall period like a brisket ?? Looks awesome btw
Yes it did, it was actually stalled for a little over an hour. 👍🏼
Joe, where can we get the spray spritzer you use to spray your meat. Love your videos. Thanks
I don’t like a lot of MOO in my beef. I’ll be trying this recipe.
Blew my brain. 🔥🔥
Joe, you should be a BBQ professor! You're a great educator!
Do a beef tenderloin the same ?
Looks wonderful! That would make great Dips also!
why no onion powder in the mix? and shouldnt season for a few hours or more ahead of time/
i like this i always thought prime ribs was super overrated
Horseradish…. Yuk. Cool video
Thanks Tim, I'll add some ketchup next time. 😁
I do love a well done steak. This will be happening real soon at my house.
Nice Preston! 👍🏼
You sacrificed so that I do not have to….thank you. Lol
Hey Joe, great cook! How did the center taste compared to a normal prime rib cook?
Can I please have some? Thank you.
Have you seen the price of meat ?
Just Subscribed
Nope. Well done is a crime against that cut of meat. No amount of persuasion is going to change that.
It should have been tender because it's a tender cut of meat.
You want brisket make brisket. It's a tough cut of meat requiring long, slow cooks. If you pulled it at medium rare like prime rib it would be tough and chewy.
I cooked a prime rib on my Pit Barrel Cooker threw some smoke on it pulled it off at 125 and let it rest. Came out with a great smoky flavor and medium rare.
If somebody wanted well done I'd cut their slice toward the end of the rest, wrap it and put it back on for another 7 minutes or so.
If you want to cook another cut of meat like you do brisket then try chuck roast.
Phenomenal.
As good as beef ribs without the cost.
Edit: It took cojones to do that and I don't mean any disrespect with my .02 but I don't believe in blowing smoke up where it doesn't belong.
I did love the untrimmed (is that a word) brisket video. I was wondering how that would come out.
I will definitely try that one.
I’ve wondered if one could cook a prime rib like a brisket. Great job Joe. Thanks for experimenting and sharing. 👍🏾👍🏾👍🏾
He’s got me wanting to try it. Definitely not gonna do a 14 lb though. I’m brave enough to do a 6 pounder..
I was honestly afraid to dry it out for whatever reason. I know that it’s a fatty enough cut to survive, but I also like my prime rib rare/medium rare, but I love brisket. I think I’ll try it for Easter.
Of course you could do it. The real question is WHY would you do it. I’ll tell you why you shouldn’t.
Cooking a brisket or any tough cut in a low and slow method breaks down the tough connective tissues present so that it’s edible similar to stewing or braising.
This is why you don’t cook a chuck roast as a steak. It’s tough. The prime rib is already tender.
So if you wish to spend 100$ versus 20$. Go ahead but it’s a waste of time and money.
Sure you can, but don't expect anyone to be happy with you after you do it!
This is the beauty of experimentation. You don’t know unless you try. Well done. 💪🏾💪🏾
So dumb question, maybe... I hear you on the fact that you liked it. was it more tender, about the the same, or less tender? How about the moisture level? More moist, about the same, or a little dryer but still moist? I know some people lose their mind when they see red beef on a normally prepared prime rib, steak or hamburger so this seems like a good alternative if you knew you were cooking for a group of people who prefer not to see the red.
It was super tender, much more than a medium rare prime rib. It wasn't as juicy as a medium rare prime rib but extremely tasty. Thanks for watching 👍🏼
I wonder could you cook a brisket like a prime rib 130 degrees internal 🤔
It wouldn't be like a brisket at 130° . 👍🏼
Hahahahaha 😂😂😂✅
A brisket cooked in an oven or smoker to 130 would be too tough. You could cook it sous vide for long hours at 130, then finish it in the smoker for 45 minutes or so.
Wonderful, I did one at Christmas. You'd be amazed if you sliced some thin and made tacos as well. Absolute flavor magic with that cut of meat! 5 stars sir!
Good one Joe, wtg
Thanks so much Arnie! A little jus on the top would take this over the top my friend 🤘
My Father-in-law was over at the house years ago and was making a roast. He mentioned something to my wife about the flower not making gravy as expected. Turns out, he was using powdered sugar instead. While there was not much gravy for that meal, there was a nice glaze on the roast. It was probably one of the best roasts I have had. All because he did something different.
That looks outstanding Joe! I could only imagine that on a sub bun with melted cheese, peppers and onions!
hell yeah especially if you caramelized them onions up, and maybe some blue cheese.
That looked absolutely delicious, Joe! My mouth was watering the whole video, especially at the end. Great job, brother.
We decided to do this for Easter and my family says THANK YOU. Absolutely delicious!
Very nice! Glad you all enjoyed it.
Forget the “police”. Sounds like they have way too much time on their hands. What a great video! That prime rib is too die for! This is a perfect way to serve prime rib for those who don’t care for rare beef. I’ll save my pennies and try one on 4th of July. This video is an inspiration to me to try something different. Sweet!!! Thanks man.
I'll admit.... I watched it just to see it get destroyed. I'm man enough to admit when I'm wrong..... I'll be doing this atleast once myself. Finished product looked fantastic
Joe, that prime rib is 'savage'. Not many people would have the 'stones' to smoke an expensive piece of meat like that as an experiment. I'm all in, and will definitely try this smoking method with my next prime rib roast.
Thanks Anthony! The flavor is so darn delicious. Make some au jus to go over the top and you'll be set my friend 🤘
Heroic is the only word I can come up with.
You can smoke any piece of beef like a brisket. That's just the method. "Should" you, though? Well, of course that's up to you since you bought it and all. Based on the anatomy of the piece of meat, some cuts are better than others prepared like steaks, roasts, etc. My only "complaint" (your meat, your choice, so...) was that you trimmed off so much of the fat. That almost made me cry.
That looks awesome. Would you say your preference has changed now or would you still prefer it medium rare?
This is good but medium rare for prime rib is where it's at. 👍🏼
Thanks for this idea, Joe. I did this today with a boneless rib roast on my Pit Barrell Cooker. I used Lea & Perrins as a binder and PBC beef and game rub. I can't begin to describe how juicy and tender it was. Thanks Joe!
When you are doing your knots on your first tie and tuck it under again before you do your knot and it won't loose it's tightness
Mr. Joe, I luv you started with the Cap to taste. You don't need Pink to have it be delicious. What you fid was point on for flavor and satisfaction. Yes, Hot style cresmed Horseradish is all you need Brother!! Looks like you have some Phillies & Taco meat 🍖 ready to go...Enjoy all that Prime Rib. 😋 👍💖 ...ff
Dude, uncharted waters...I luv it. You're a visionary. Joey, quit note, Beaver also makes an Extra Hot Chinese mustard. I saw the horseradish. I'll have to pick some up.
I believe that you have stumbled upon a new way to cook a prime rib roast 😋...when I get my yoder 1500...I will do it...but until then, could you FedEx your subs a slice please 🤣🤣🤣
The king of bbq out of the park I wasn't sure if you were going to be able to pull it off Joe lol but the results shows what a bad ass you are
Ever thought of using honey brown mustard instead of yellow mustard?
Joe, I'm sorry I had to call the Food police on you for cooking that prime rib to well done...
Horse radish takes it to the trash!! YUCK!!!! It looked excellent until you did that.
If I could afford it I would do this all the time!!! Wow!! Maybe even inject it
Good job! I like this way better! Not into raw meat in any form
Thank you for watching 👍🏼
I love many aspects of this cooking: the mustard rub, the butcher paper, and the 250° for many hours. But I'm not sure about the cooking until you get an internal temperature of 200°. Many of the prime ribs say 130°. Why so high? I will be doing prime rib (probably around 5.5 lbs) for Christmas and I'd like to use this recipe but I'm unsure about the temperature. Could you explain? Thanks! 🙂
Joey Your a Beautiful Fantastic Steak... Great Job
God I love RUclips, I thought to myself today I wonder what it would be like to cook a rib roast like a brisket, I bet somebody has done it. Now thanks to this video I will give it a shot! I had a feeling it would be amazing, I hope I get the same results that you did !
Thank you! You're gonna love it. 👍
I made this boneless Prime rib smoked just like a brisket cooked for 12hrs because I had 2 of them. I like mine medium well it was very juice great marbling very tender. Wow awesome my friends and family had a fit over it asking me to make it for Thanksgiving can't wait.😉
Hey Joe, as we have talked in the past, I smoke a 4-bone Prime Rib in the smoker on the Rotisserie everytime my local big grocery store has them for $5.88 #. Can't beat the flavor. Dinner. Phili Cheesesteaks. BBQ sammy's. My friends & family luv my effords everytime. Please enjoy this cook ! But, LEAVE THE BONES ON DUDE, YOUR REALLY LEAVING OUT SOME GREAT FLAVOR. Both on the Roast & Steaks. Also, Cap makes great Pinwheels...ff 👍 😎
1130 CST
IM SMOKING ONE NOW
I watched this video out of curiosity....which is the same reason the guy MADE the video.....which has been stated in the video several times....the reason being it was an experiment!! Clearly this reason has been lost on several (if not many) people making negative comments all with a similar theme (that theme being...you don't cook quality meat cuts the same way you cook lesser meat cuts). I know that...he knows that.....pretty much everyone knows that.....but like he said, it was an EXPERIMENT!! It is curiosity which leads us to discovery...as well as failure....but we learn and we answer questions. His curiosity could well have been much like mine.....I wonder how a decent bit of beef (rib beef) tastes when cooked the same way as a shit piece of beef (brisket)? My only concern was how to not overcook the meat since my ribeye preference is rare-medium/rare. Sure, the end result was overcooked but I think that is going to be difficult to avoid due to the process. But hey, great video and I wouldn't mind trying this myself so I can taste it.
Well said Ian. 👍🏼
MOUTHWATERING.
I would have left that bottom piece on and made burnt ends out of it…depending on how this video ends I might try this.
Who am I kidding? I bitch about $6 brisket prices NO WAY I’m gonna pay $20++…lol
🤣 Thanks hilarious!🤘
That is not a prime rib. That is a rib eye roast.
When the bone is cut out it is no longer a prime rib.
I'm sure it tasted great but there are really two reasons you SHOULDN'T do this.
1. There's no need. The whole point of smoking a brisket is because a brisket is a tough piece of meat. Smoking it low and slow is one of the best ways to make it tender and juicy while injecting some flavor. A prime rib is already tender, so smoking it will give it a slight wood flavor but nothing I couldn't get by putting it on the grill on indirect heat for 2 hours. Smoking it is a waste of effort on a prime rib.
2. While it's probably juicy immediately after slicing, the middle of that prime rib will be dry as heck after cooling down. You'll need au jus just to rehydrate it after it sits a half hour. The ends will be tasty and still juicy but the middle - not so much. Much like if someone overcooks (or undercooks) the flat, the middle of the prime rib isn't going to lend itself well to overcooking to 200 degrees.
Again, I'm sure it was tasty because it's hard to ruin a prime rib (unless you catch it on fire like I did that one time....). But I'm not going to smoke a $200 piece of meat for 12 hours when I could get a better, more consistent result with other methods that take less than a quarter of the time. It is a neat experiment and you're a heck of a smoker. You've got some good content on your channel but this is one video that is better watched but not duplicated.
Again, this was an experiment. Thanks for watching Walt. 👍🏼
I've always wanted to smoke a prime rib just see how it turns out. That looks awesome! Thanks for taking the lead on this one, Joe!
Well NOW!!! That came out Great. I have 2 that I will be cooking soon. 1 is for a friend that wants theirs Well Done. I think I know how well now. Did you take it to 203-205?
Hey Britt, I pulled this one right at 200°. Make some au jus to go with it and you'll be set. 👍🏼
Tried this last summer, it was one of my favorite wife's meals of the year
Nice! Thanks for watching 👍🏼
What other meals did your favorite wife have?
No police here. I love how it looks. If I had 100 bucks I'd go Chefstore and do the same. That BEAVER horseradish comes from my neck of the woods. It's the standard round here.
Very nice, that's some good stuff!👍🏼
That was a great experiment. And the fact it was so fall apart tender and juicy, made it look even better. That gave me an idea to try it for myself. Thumbs up
Thanks Teddy, make some au jus to go with it and you'll be set 👍🏼
I will be following this methed for Christmas. I was asked to smoke prime rib but no one wanted any pink what so ever. After alot of time researching, I found you. And with that I say, thank you. Hoping to shock the family with this. Only different thing I due is try out a apple wood mustard spread for binder.
Awesome. It's funny though! I am relatively new to smoking. My first first cook was a prime rib cooked like this lol. It turned out pretty good considering I had no idea what I was doing. I'm a bit more experienced now and I think it's time to do this again to see of I can match your awesome cook! Looks delicious man!
Joe you are a smoke wizard
That’s Amazing. Prime Rib is super expensive. & Brisket is 1/3rd the price. Thank You So Much for this lessons. Cheers Buddy. Take Care. Great Job
Not always. I picked up a 10lb bone in prime rib at safeway over the holidays for 6.99 lb on sale and brisket here in the Bay Area is at least $10 lb at a lot of places. I feel like brisket used to be a cheap cut of meat but it’s so damn popular now that the prices have soared!
Joe, I had a nice piece of prime rib left over from Christmas and wanted to smoke it but a friend talked me out of it. After watching you smoke one I really regret not doing it. I am definitely going to smoke a prime rib in the near future!!
Nice man, I think you'll enjoy it. 🤘
So what cut of meat is that? I don't think you mentioned it anywhere in the video. P.S. you should really try smoking a Prime rib sometime, that would be a video worth watching!
🤣
Making one as I’m typing this. Just put it in the smoker 10 min ago! Can’t wait to try the final product ! Thanks for doing this
How did it turn out.
I was skeptical at first. But after seeing the result, I must try this myself! Awesome!!
Thanks Geoff, make some au jus to go with it and it will be amazing 👍🏼