Last weekend it was porky, this weekend its Moo-Moo. I really treasure the input from all you fine quers! Couple questions. How important is it to age beef in the fridge. I have an 18 lb chuck in cryovac in my fridge, its been in there for two weeks at about 38-39 degrees. Alton Brown says to open stuff like that up and let it air dry/age for 3-4 days before the cooking/smoking. Any input? I do plan on cutting it in half, and trimming off a lil bit of a"skirt" or outer ring that is not very thick, for fear that that part will over cook. The roast itself is about 15 inches long x 11-12 inches wide, and about 5 inches thick. I was also talking with my butcher the other day(I think we comunicate more often than my wife and I ), and they often sell whole rib eye bulk steak at 3.99 a lb. They come in packs of about 10-12 lb cuts. I read on another site about smoking these things whole,(to an internal of about 120-130 and then slicing steak sized slices, and then just slappin em on a hot grate on my side firebox for about 30-45 sec's a side. anyone ever done anything like that. I would like to do that a couple times for practice, the price is right, especially when the rib eyes that are already cut and packaged go for 7-8 bucks a lb. Sounds like a cool way to have alot of steaks for the summer pool parties and such. Ok I'm listening. Should I whack that cuck in have and trim tonight, so I can put it in "stinky" on sat.?