mjr
Knows what a fatty is.
- Joined
- Mar 22, 2011
- Location
- Somewhere in the U.S.
Ok, I'm smoking a ribeye Roast for Christmas (found one on sale).
Anyway, how long per pound? Do I take the "brisket" approach and go an hour or so per pound? I think it's 10 pounds or so.
Also what chamber temperature and to what temperature should I cook it?
Also, Texas Crutch? if so, at what temp?
I think I know what sort of rub/seasoning I want to put on it, but wanted to ask the above.
Anyway, how long per pound? Do I take the "brisket" approach and go an hour or so per pound? I think it's 10 pounds or so.
Also what chamber temperature and to what temperature should I cook it?
Also, Texas Crutch? if so, at what temp?
I think I know what sort of rub/seasoning I want to put on it, but wanted to ask the above.