So I pulled off a prime rib that turned out amazing. Followed the directions from a Youtuber and a friend. Bought a roast and had it cut to size at a shade over 11 pounds. After pulling out of the refrigerator gave it a good rub down with Montreal Steak Seasoning. As directed let it come to room temperature for about 2 1/2 hours while the smoker was prepared. Used Alder and Applewood as they are my go to favorites. Kept the heat on the Texas Offset Smoker to 250 F about 3 hours smoking time. Using a radio signal digital meat probe to monitor the temperature of the center of the roast, at 110 F I pulled it off the grill and set it in a roasting pan to finish in the oven set at 375. The roasting pan had celery, onion, carrots, bay leaves, garlic, a couple good shakes of Montreal Steak seasoning, a good slab of butter and a good drizzle of olive oil. When the internal temperture of the roast reached 90 degress F, I put the roasting pan and vegies in the oven at 375 F. to start them. Again when the roast on the smoker hit 110 F I landed it on top of the veggies in the roasting pan. When the roast hit 132 F I pulled the roast sitting on the veggies out of the oven. Placing the roast in a new pan and let it rest a whole 30 minutes. In the mean time the roasting pan with the veggies were all dumped into a dutch oven. Added 6 cups of water and two packets of Au Jus sauce. Boiled the au jus with the veggies at full roll. After the meat sat for the prescribed 30 killed the heat on the au jus, strained it and bowled it up. The au jus sauce had a wonderful, lightly smokey, flavor. A wonderful compliment to the beautiful roast.
