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Thanks, i will try that. It has been resting in tented foil fo 30 minutes so now I will wrap it tight in foil and put it in a cooler until everyone is hungry. Sound good?
Thanks for the info. My smoker temp is at 223 and has been for the past hour so i'll lower it a little. It looks like the meat is going to be done way too early, what should i do to keep it warm until dinner at 6:00?
I'm reading that I should pull the meat at 127° or so. Any suggestions? It's only been on the smoker for 1.5 hours and its already at 109! Seems fast. I think my Maverick is playing tricks on me.
I purchased this 5.5lb boneless Prime Rib at Walmart and rubbed it with Lea and Perrin's, salt and pepper. Then wrapped it up and stuck it in the fridge overnight. I don't have enough seasoned logs for my log burner so I'm trying out my brand new WSM! I'm going to try to hold the temp at 225...
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