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[bproffer]

Thanks everyone. It was good!

[DMAXNAZ]

In a perfect world, I would be able to duplicate that perfection.

[reubenray]

Yummy!!!

How many did you actually cook and about what weight where they?  I have a local meat market that prepares these each year and I want to do one next Christmas.  They have to be ordered a week or two in advance.  I don't know what size to get for just the two of use to eat on a few times.  That is if I can keep the neighbors away.  Each time I smoke something I get company.

Also is it easier to do boneless than bone-in?  It appears that it would be. 

[Trooper]

Boneless.

My butchers cut the bones off of the roast, and then tie bone section back on.

I prefer to smoke the roast boneless, so I cut the ties and plop the rib bones in the freezer for a later meal.

[cookingjnj]

Outstanding bproffer.  Job well done, or should I say job perfect medium rare.  Great Pics.  Thanks for sharing.

[lamrith]

Simply.  umm.  WOW!
SO that looked like a few different roasts?  Do you recall approx size?  Any recollection of time cooking @ 200? 

I like the idea of cooking in advance and then letting it relax for a few hours instead of trying to time it to smoke, then sear right for dinner..  I have been hearing quite a range of times for a 8# roast 3-5hrs..  Makes it tough to judge, but maybe I just need to count on 6, with 2hr buffer.  So start around 10am, then let it rest once 130-135, and hit it like you did for a sear. 

THANKS!

Just cooked 50lbs for a party. Slathered with Worcestershire sauce, then Montreal steak seasoning and rosemary. Wrapped overnight then smoked @ 200° until 130-135°. Held in a Cambro for 2-3 hours until service. Right before service I seared it in a 550° oven for 5-6 min.
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[mowin]

Ok, now I'm hungry again.  Great job. 

[DMAXNAZ]

If I smoke at 200*, is 30 min a pound a close guess?

[mowin]

If I smoke at 200*, is 30 min a pound a close guess?

It all depends on thickness. A 10# thinner PR will cook faster than a really thick 5 #er.   

[DMAXNAZ]

I'm cooking a 5.5 lb and plan on pulling at 125*. I'm debating about the reverse sear. Should I let it rest a while before searing? Not sure if I want to toss it in the oven at 500* for a few minutes, or go directly over the flame for a minute a side or so.... I watched tons of videos and there are too many options to decide...

[Trooper]

Don’t know if there is a right answer here.
Probably a coin toss.
In the past I’ve gone directly to sear and then to resting without any interruptions in the “rest”.

[Bentley]

I don't think it applys to a reversed seared steak, but on a roast, to hit the meat with a high heat after it has been slow cooked.  I am told the meat fibers then constrict and it is not the best for the meat. 

Knowledge is powder, take it or leave it...Courtesy of Urban Griller...Smoke, Fire and Food.

This first pic is the cross section of the steak. in the top image, the meat fibers run vertically and the area inside the black box is heated by searing, the fibers shrink lengthwise (vertically) giving a result like the bottom image. There is only minimal tension and distortion of the steak.



This next pic is the roast. The meat fibers run around the meat. When the meat is heated, the outer fibers shrink lengthwise and pull inwards putting the entire roast under pressure and distorting it. If you rest the meat the fibers relax a bit and reduce the tension, if you don't rest the tension will just push moisture out when you cut it.

If you heat the meat slowly the fibers all heat together and there is no external tension.

[DMAXNAZ]

Thats very interesting. A visual aid really explains it.

[DMAXNAZ]

No reverse sear. Smoke @ 200* until 125* IT. Rest for 1 hr. Came up to 134*.

[Bentley]

How long to get to 125°?