Whole ribeye loin done "well"?

[jstine02]

I'm going to be doing a big smoke in two weeks for my wedding and part of the carving table is going to be whole ribeye loins. I plan on doing these similar to my briskets with wrapping and coolering them until it's time to carve for dinner. I'm giving myself 22 hours total for briskets/pork butts/ribeye loins/pork loins and chickens, I'm planning on these taking about 5 hours or so to finish, is this enough? My next issue is I want to offer one of these on the well done side without ruining it, would it be possible? What IT should I smoke it to before wrapping (butcher paper) and coolering? Meat temps and hold temps are new to me with smoking so I want to try and get as much knowledge as possible. My other possible way to curbing the temp issue is that I will have the cooker outside the venue so I can always throw a few pieces on the grill to cook to well if need be if that would be easier.

Thank you

 

[Rings Я Us]

Man! You sure have a task to take on.

[emoji]127808[/emoji][emoji]128293[/emoji] wish you luck. Cooking for your own wedding? Wow!

:Congratulations:

 

[chef jimmyj]

For the Med/Rare folks, smoke the beef to 115 to 120. For the Well done 135-140. Remember, going in the cooler the outside of the meat is the smoker temp, say 225-250. Several hunks of meat in a cooler holds heat a long time. This will continue to cook the meat, raising the IT 15-20 degrees over the next couple hours...JJ