Grilling & Recipes: Smoked Ribeye

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	Name:	Tall Cotton -
	Subject:	Smoked Ribeye
	Date:	11/29/2011 9:10:28 AM

I had threatened before to try this before and received lots of tips from the Forum. For Thanksgiving we decided to go non-traditional on the meat. I purchased a whole 13 pound ribeye from Sam's. On Wednesday night I trimmed it and seasoned with salt and pepper. Thursday morning I took it out of the fridge to let it come to room temp. I set the smoker on 200 and put it with a timer set for 4 hours. I couldn't leave it alone and checked every 30 minutes after the first 2 hours. When the internal temp reached 140 I took it off to rest. It had almost an hour to rest, lightly covered. When I cut into it I was very pleasantly surprised! I had doneness from medium well to medium rare. The smoke flavor was not overwhelming at all but a great enhancer. This one weighed 11 pounds trimmed and easily fed 15 people. It was higher by far than a turkey, but with only Cyndi and I at home not having tons of leftovers was a blessing. We did have just enough left to make sandwiches last night though. Thanks for your tips and encouragement to try something new!