jjdbike
Full Fledged Farker
I have had great luck with prime rib. Its a shorter cook than brisket and also you can sear the ends at the end of the smoke in case you have guests that want medium rare while some want closer to well done.
Also, if you want a cheaper cut of beef given inflation, try chuck roast. Amazon has some and I have had great feedback. Usually a 2 to 3 hour smoke using a reverse sear method. https://www.amazon.com/Pre-Chuck-Ro...ywords=beef+chuck+roast&qid=1657204769&sr=8-5
Thanks vasanda,
I've only even eaten prime rib twice in restaurants. Both times were rare.
Seeing how many people have suggested prime rib, I'll look into it. To be honest, I know so little about prime rib, I'm a little intimidated.
I do love smoked chuck roast. I did three of them a couple months ago. I treated them like brisket, though I took them to 210 & pulled for sliders. They were delicious. For this cook, I want to slice them, and not thin as in for sandwiches.
JD