Help Identifying Cut

[Bearcarver]

Roger that! It's a 16.42lb ribeye and I'll be using my Traeger Lil Tex Elite at 225. It can have some higher temp swings, but hopefully it being colder here it stays about 220. Would one think 5-6 hours to smoke?

I never did one that big.
Make sure you preheat it real good, before you put that Beast in.
I almost always used Hickory, and kept it smoking as long as it was cooking.
One that big should only be about an hour longer "Total" than my 5 to 7 pounders.

Bear

 

[huskerphil]

Preparations have begun!

Using worcestershire as the base, then a prime rib rub I had, then some kosher salt and course black pepper. The rub didn't have salt or pepper in it.

Probably looking to start around 4-5 AM so it’s done around lunch time. It’s a 16lber and will smoke around 225. If we swing to dinner time might pull at 130ish and cooler it.

 

[Bearcarver]

Gonna be Great !!
Wish I could still do them!!
Be Back!

Bear

 

[912smoker]

Off to a good start. In for the finish

 

[huskerphil]

Started the smoke at 8 AM this morning, running my Traeger at 225.

Checked it at 10:30 and it was reading about 110.
Checked again at 12:30 and we were ready, temp was at 130-135.Thought it would take longer, but oh well.

Wrapped it in tin foil, towels, and placed it cooler till it would be time to eat. Sliced it open around 2:45 and it turned out amazing. Could have pry pulled a bit earlier since it was coolered a while. Used hickory and cherry pellets.

 

[912smoker]

Great cook and great recovery !

 

[smokerjim]

Looks excellant

 

[Bearcarver]

That looks Excellent, Phil !!
Nice Job!
Like.

Bear

 

[MJB05615]

Looks great! Good work, and smart move getting rid of that old unmarked piece.