Second have a quality smoker! I use a Traeger with a digital readout. This is the best smoker I have ever used and I have had several!!
Third be patient!!
I smoke an 8lb whole ribeye at 225 until the large part of the meat reaches 140. Wrap, set, slice and serve. This produces nice well done ends, medium flanks and medium rare middle..
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135 degrees by: Anonymous
135 degrees is perfect for medium rare.
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One other thing... by: Anonymous
One thing I like to do with a whole ribeye is to put over the direct heat source (hot coals, propane burner on high, wood burned to the white stage)for about three minutes per side. If there is much fat on the bottom, be careful and not let the flames stay on the fat too long.
Not trying to sear the meat, but give the outside that "special" flavor you can only get from a direct heat source.
Other than this thing I do, the original recommendations were great.
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reibeye....;}- by: Anonymous
It'd be a shame to ruin a great cut like that. First,be sure of your temps. Have a RELIABLE thermometer for the cooking chamber and get a probe thermometer for the meat.Place it into the thickest portion of the meat and cook at 225*F to no more than 250*F(in the cooking chamber) and cook until of the meat is 160*F for Med-Rare.Wrap in foil and rest for 15min. to reabsorb the juices,unwrap carefully to not spill the Aujus.Slice and enjoy. Temp. is the "KEY", control it and your results will improve... Hope this helps and SMOKE HAPPY ;}-
