22 Lbs Prime Ribeye cook time

[Brooklynknight1]

I just need to know if my math is correct.
Smoke temp 220-225x35 minutes a pound x 22 lbs.
35mX22lbs=12h45m ruffly to temp, 225-240

 

[edward36]

Wouldn't go with the math as the main guideline... Internal temperature is what will really tell you the situation.

Also, I'd go 275F. Same effect, shorter cook time...

 

[BrianGSDTexoma]

Wow. 22 lbs. Gonna make a lot of people Happy!

 

[thirdeye]

I'm not sure which math is the best either. But I do have a published prime rib database of cooking times and have averaged information from about 200 different cooks. I clipped this info from that article. It should put you in the ballpark. Be sure to account for carryover. BTW the 220* is very popular pit temp.

10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°

 

[Brooklynknight1]

I'm not sure which math is the best either. But I do have a published prime rib database of cooking times and have averaged information from about 200 different cooks. I clipped this info from that article. It should put you in the ballpark. Be sure to account for carryover. BTW the 220* is very popular pit temp.

10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°

Thank you

 

[Brooklynknight1]

Wouldn't go with the math as the main guideline... Internal temperature is what will really tell you the situation.

Also, I'd go 275F. Same effect, shorter cook time...

Using math to figure a good start time only, going to smoke chicken wings between, smoking and searing. I have a Traeger 780, and use electric thermometers.