This is will be my first attempt at smoking a rib eye roast in a smoker and have a few questions-
1) It will be a 13 lbs bone in rib eye roast that was seperated an retied to the bone, and will be using cherry (maybe a few apple chunks) at 225 F, would it be safe to say 20 mins per lbs or 260 mins to get to 125-130 F?
2) I read I should not smoke it constantly would the first 2 hrs be enough or should I go for 3 hrs of smoke then heat thereafter?
3) Is 125-130 F a good target temp then let it rest with foil tented over it to get to med-rare?
4) Do you folks season and wrap it 24 hrs prior to smoking or season it prior to smoking (will be using EVO, salt/pepper, onion and garlic powder)?
Thanks dor taking the time to answer and have a Merry Christmas!