My mother in-law had an 8.78lb rib-eye roast I am smoking up for tonight. She brought it to me this morning everything looked good, I rubbed it with some montreal steak seasoning with a bit of sweet mesquite, onioin and garlic powder. Put it on the smoker put in the temp probe and noticed it was tough when i was putting it in. I looked at the temp and it said 30 degrees. When I was asked to smoke it by my wife on Monday, I told her to tell her mom to take it out of the freezer and put in fridge. After an hour on the smoker at around 230 degrees the roast is at 31 degrees. What should I do? Just let it go. Get the temp up to 275. I need some input Please!!