I picked up an 11 pound whole boneless ribeye yesterday and have it sitting in the fridge now. I plan on rubbing it down with EVOO then a simple salt, pepper, onion powder, and garlic rub then going back over with Montreal steak seasoning.
Plan is to get up Christmas morning and fire up the smoker and get to cooking, but I have a few questions.
1. Is it necessary to tie the ribeye up?
2. Im using a MES 40, do I need to add chips and smoke for the entire cook or just the first couple of hours? Planning on using Pecan chips.
3. I was planning on just putting water in the water pan but my wife thinks a red wine would be better, will it make any difference?
4. Is there anything I'm missing that you can add to help make this cook a success?
I'm not rushing the cook, I have plenty of time to cook to a 130-135 IT, foil it and let it rest in the cooler before heading to my sisters for dinner around 1:30. Anything anyone can add is greatly appreciated, this is the first time that I've been in charge of cooking the meat for our Christmas dinner and I'm extremely nervous.