Got a 5# ribeye roast today and have it in the smoker now. While getting ready to season the critter up, #2 son suggested that instead of mustard or EVOO as the slather, we use sesame oil. So, just to see how it would be, we rubbed a small amount of sesame oil all over the roast and then seasoned with Montreal seasoning.... So, anyone else ever used sesame oil on beef prior to smoking? I'm in a stall and bored, so I figured I'd ask. :biggrin: BTW, this is the first beef in the new electric cedar smokehouse.... Pics later in a new thread.