Happy thanks giving to you all. I've made the move over here from the Bradley Forumns and have been lurking for a while.
I put an 8lb standing rib roast in this morning at 8am and am using a BBQ Guru DigiQ DX 2.
Pit temp is set to 200 and meat started at 58.
I've got two questions.
1. Planning on pulling at 2pm at 110 and moving to oven at 500 to bring it up to 125. Is this going to be done close to that time or should I look at moving pit temp up or down.
2. I'm planning on 3hrs of smoke. 2:1 ratio of Cherry to Hickory. Is this a good time? Too much, too little. Any thoughts?