- Jul 18, 2005
Going to do my first rib eye on the smoker this weekend, and just have a few questions. I am using the Cuba Libre recipe that I found here, but was wondering if an au jus was usued with this. Figured it was but just wanted to be sure. Also whats the best wood to use? I was thinking apple or Cherry. I get my heat from lump, and just need the wood for smoke. The piece of meat was 17 lbs, but I am going to cut it in half. Figuring 6-8 hrs for an 8 lb piece of meat start to finish, plan on pulling at 115, am I in the ballpark if the temp is 225-250? First time I have tried a piece of meat that costs this much, I have all the confidence in the world, but just wanted to make sure on a few of these questions. Thanks.