bproffer
Take a breath!
- Joined
- Sep 12, 2007
- Location
- Bakersfield, CA
I am smoking 4 boneless ribeye roast for our family Christmas party tomorrow. Each roast weighs between 6.7 and 7.8 lbs. I trussed them to make them a bit more uniform and to help them cook evenly. The plan is to smoke them @ 200-225 in my FEC-100 until 120° IT. Then I will throw them in the cambro for a few hours until it is time to serve and then I'll blast them @ 550° for 6-7 minutes to set the crust.
Any guesstimates on how long they will take to get to 120°? I know they are done when they are done, but just looking to get a ball park guesstimate so I know when to throw them on the pit.
Btw, rubbed with some Worcestershire sauce, kosher salt, Montreal steak seasoning and Rosemary.
Thanks in advance!
Any guesstimates on how long they will take to get to 120°? I know they are done when they are done, but just looking to get a ball park guesstimate so I know when to throw them on the pit.
Btw, rubbed with some Worcestershire sauce, kosher salt, Montreal steak seasoning and Rosemary.
Thanks in advance!