buhi
Newbie
I think Smoke 2 Geaux has it right in the first part of his answer. I just smoked a 6.5 lb'er on my gasser for Tnxgiving, and did an 11 lb rib in July on my stick burner. They were both great, but neither beat a good prime rib straight from the oven. Finishing off a parcooked roast runs the risk of leaving it dry and stringy, especially if you're finishing it a couple of days later.
Also, I'm not overly paranoid about food hygiene (even though I just came off of an 8 day stint of salmonella - fast food...), but if you only cook it to 120 and don't have a blast chiller - not quite sure what kind of nasties might grow in there...
Also, I'm not overly paranoid about food hygiene (even though I just came off of an 8 day stint of salmonella - fast food...), but if you only cook it to 120 and don't have a blast chiller - not quite sure what kind of nasties might grow in there...