Got a couple friend's who been wanting whole briskets, so I thought I'd just fill the MB XL today with all kinds of stuff. Also been dying to try Prime Rib!! I stole Bear's Prime Rib recipe, but told him I was going to add a little rosemary. Briskets have been going for $2.28-$2.48 a lb. Them jokers skyrocketed!! $2.78 a lb. I guess that cheap, had a War Brother here 2 months ago and he wanted to know if I'd ship him briskets to Rhode Island. I think he said they were almost 3 times that price up there!!! The Butt was 9.5 lbs-can't remember what it cost. Looked all over for Ribeye Roast, NOPE. None in the counter. Asked the butcher man at HEB "got any roast for Prime RIb, I want to smoke one?" He said "Sure NO PROBLEM! How big of one you want, 5, 10, 15lber?" Holy Texas cows!! I got a 5lber for the 1st one. I had him make it boneless. We do Beef ribs all the time and get em cheap with lots of meat and like them done like brisket, so not going to work with rare PR!! Boneless Ribeye Roast ain't cheap, I think it was $12.99 a lb. Oh well, all the meat we buy is all grass fed, so I guess what I'm saving on briskets, I'm paying on PR!! Briskets were done my normal way; unpackage, rinse, pat dry, NO trimming! lightly walnut oil with S&P Boston Butt; unpackaged, rinse, pat dry Lightly Walnut Oil Memphis Dust rub Smoker chugging along about 207* with water pan, pecan chunks & 1 chunk of mesquite. My chunks run about fist sized. Let that mesquite chunk burn up while I did this Ribeye Roast; Unwrap, rinse, pat dry Whathishere sauce, I can't for the life of me spell or say that sauce that Bear puts on his Prime Ribs!!! I didn't have any thick and forgot to get a bottle, so the roast went in a pan and it got the thin and rolled around in it. Lightly applied S&P, Garlicm Onion Powder & some fresh rosemary right off the bush! Then I put 2 chunks of pecan wood on & added the Ribeye Roast!! See how it goes!! Ribeye Roast! Ribeye Roast Seasoned Smoke shack! I'm pulling the PR at 125*! We like em RARE!!! The Boston Butt a& Briskets will get butcher paper wrap at 150*, then back on until they're done. When is that? Well it's butt and brisket, it's done when it's done!!!