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Ribeye Roast Smoke planning

smoking in ft. collins

Smoke Blower
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Joined Sep 7, 2006
I picked up a ribeye roast for a Saturday smoke. It is a bit over 5 lbs and is boneless.

I plan to smoke it on my Green Mountain Grill burning hickory. I also plan to light up 2 or 3 A-MAZE-N smoke tubes filled with Pecan.

I really want to get it smoked in the GMG and then finish it in the oven. Plan is to smoke it for 3 hours at about 250* and then finish it in the oven.

Thoughts on this plan?
 

civilsmoker

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thirdeye

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I also trim the fat pretty close, and tie them so they cook evenly. I'm a big fan of 225° pit temp, this way the lip won't overcook and the end pieces will be only slightly more done than the center slices. I always plan on an end sear, but depending on which cooker I use I con't always need the end sear.
SdgRMz3.jpg
This is what I mean about even doneness across the entire slice.
scsvtYw.jpg

Here is a snip from my Prime Rib cooking time database, that might help with the timeline, but use a thermometer so you don't overshoot.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
 

chilerelleno

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Here is my last Prime Rib aka Ribeye Roast.
IMG_20201003_180908656_BURST000_COVER.jpg
IMG_20201003_175822764_BURST000_COVER.jpg
IMG_20201003_170333458_BURST000_COVER.jpg
 

Bearcarver

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Looks Mighty Tasty from here!!!
Looks like you didn't stay at 225° though!!
Got a little Medium on the outside areas.
Like.

Bear
 

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