Friday, July 3, 2009

Ready for smoking. I'll be getting up about 6:00AM and preheating the smoker and soaking my wood chips. Once I get an internal temp of 100, I will begin smoking. There will be four checkpoints along the way. In two hours, I will increase the heat to 110. In 4 hours I will increase 125. In 4 more hours, to 135, and the last 2 hours or so to 145-150 with an ultimate goal of 140 internal meat temp. My smoker uses about a gallon of water an hour and will burn 6oz of chips in about 2 hours. This is an LP smoker, so my heat is a bit more efficient than an electric or coal fueled smoker.
This is a 4.5lb Bison Prime Rib. There is a bit more fat on it, as it came from and older cow, but the fat will add extra moisture to the meat as it smokes.

I will be smoking in a vertical smoker using hickory chips. The process will take about 12 hours.

I have premade a rub for the bison that adds a little sweet and savory. 
This is applied to the meat a couple days in advanced and the meat is tenderized with a prong-type tenderizer.