Whole Ribeye for Christmas

[texomakid]

They look perfect! How many could you sear at a time?

Thanks Scott. I seared 4 at a time (3 across the fire zone and 1 squeezed in on the outside. I probably could have squeezed in 1 or 2 more. Those sear plates get hot! I seared about a dozen steaks. A couple of us ate them MR and they were awesome as well.

Nice!
What was your overall cook time and what temp did you settle on?

Hey Tallbm I ran the Yoder @ 220 with 100% Hickory pellets. The aroma of these pellets with the pecan in the AMPS was magic. I pulled the meat after about 4 1/2 hours. Allowed it to rest about 1/2 hour then I sliced and seared. My guest were impressed (and so was I actually - it went better than I expected.)

Well my PR got 3 hours of cold smoke on Sunday & then vac packed up with some S&P, butter, garlic, fresh rosemary & thyme. Into the fridge for a 2 day rest. It will hit the SV Christmas morning for 10-12 hours, then a quick sear with a searzall!
Al

Now that sounds very tasty Al. You had me with garlic & butter..................

Looks Mighty Fine, Randy!!
You're hooked now!!
Like.

Bear

Thank you Bear for all your shared post. I read over several of them and used many of your tips as well as a few other forum members tips. Yes, I've got a couple of smaller chucks and will be revisiting this cook but next time on the WSM 22 with charcoal & wood chunks!