Hope this is ok in general discussion....not sure if it should have been under sub-title beef
Ok...so the whole rib eye roast is on sale here this week for $5.99lb. I've never done one but feel I can somewhat have a go of it with the sale price for July 4th weekend (Sat). Its going to be on a new smoker as well. Picking up a Weber Smokey Mountain 22 1/2and a Maverick Et-733 in the morn. I've read and read on here and it's time to pull the trigger. Was going to do a basic SPG rub on the meat and go at it low and slow @ 275 charcoal with Cherry chunks till an internal of around 125-130 deg. Not sure how long that is going to take. These are averaging about 12-14lbs. Any first timer tips? I have a couple questions if u don't mind.
When I pull off at 125-30, wrap and place in cooler, how long do u let it rest. Another thing...can I cut these into 3/4 inch slices of steak or do most ppl slice thin and do like sandwich style. We want steaks. Also...do I need burn anything out in the smoker before I use it the first time or let 'er rip.
Thanks alot for you help/advice