Looking for advice on smoking this. Going to do it Saturday. 7 pounds of Kobe style beef. I believe it's boneless ribeyes, my aunt purchased it. Will be smoking in a Weber vertical gas smoker. I've been smoking for about 10 months and have had pretty good luck so far. This is my most expensive smoke and I want to get it right. I typically smoke around 225°. I'm thinking smoke till internal is 125° and let rest to 130° going for rare, maybe 2-3 hours? Minimal seasoning, sea salt and pepper. Looking to see if I'm on the right track. Any and all advice will be very appreciated! First time posting but a very important one, for me at least!