New Year's Day Rib Eye Roast

[Mike_P_in_Tucson]

On New Year's Day, I smoked a rib eye roast, bone-in, a little over 5 pounds. Nothing but salt & pepper on it. I smoked it on my Excel 20 and used a pitminder for temperature control, since it was quite windy. I used pecan and smoked it at 210 until it hit 115 internal temp, about 2 1/2 hours. Then I put it in a 450o oven for 15 minutes to get an little crust, internal temp was 130 when I took it out. I foiled it for 20 minutes, then carved. These are the only pics I managed. Once it was carved, it disappeared to fast for any plating pictures. Man, was it delicious!!!!

Before S&P


After about 1 1/2 hours in the smoker


Out of the oven, at 130o


Almost finished carving

[joker smoker]

Nice work!

[chokethechicken]

That looks fantastic - I must try cooking the same joint myself soon.