SMF Premier Member
- Joined Aug 17, 2016
Boneless Prime Rib Roast. Marinated in Goya Mojo with vacuum sealed bag over nite. Dried off & coated with Worcestershire sauce & SPOG. MES at 230 with Oak & Hickory. Used the cold smoker attachment to keep it supplied with wood for the 3 hours. Wrapped in foil & held in a cooler for 45.