Ok I got a huge almost 4 " thick Ribeye. Here is the plan. First Im going to dry brine it, then throw it on the smoke down low till it gets an IT of say 100 F. Then into a bag with a little spog and into the SV. To finish with a screaming hot pan sear. So a couple of questions about the SV, Ive read that some here have left them in over night as in longer doesn't hurt them. This is for tomorrow's dinner so I have time. Looking for a rare to medium rare , what temp should I set it at? And is there any validity to extended times?