Ok fellow smokers, I am asking for advice on a whole ribeye weighing 13lbs.
I plan on injecting it with beef broth and rubbing it down about an hour before it goes into the smoker. That part I have down pat.
My plan is low and slow at 225 with hickory.
In your opinions how long do you believe it will take to reach the 135 degree mark? I will pull and wrap at that point since this will need to reach almost medium as most of the people that will be eating like it cooked that way.
I am only asking since I want to ensure I start this early enough to be done at 6pm. (I'm cooking tomorrow. Saturday)
Thanks in advance for your humble opinions.
Archernut
I plan on injecting it with beef broth and rubbing it down about an hour before it goes into the smoker. That part I have down pat.
My plan is low and slow at 225 with hickory.
In your opinions how long do you believe it will take to reach the 135 degree mark? I will pull and wrap at that point since this will need to reach almost medium as most of the people that will be eating like it cooked that way.
I am only asking since I want to ensure I start this early enough to be done at 6pm. (I'm cooking tomorrow. Saturday)
Thanks in advance for your humble opinions.
Archernut