Never had it smoked before, but this one will NOT be the last!!!! Picked up a small boneless roast at Sam's club and decided since the weather was so nice out I would smoke it instead of cooking it in the oven. Scored the top fat cap and rubbed it down last night with Worcestershire sauce, granulated garlic, cracked black pepper, kosher salt and a bit of fresh dried thyme, wrapped it for an overnight sit. Started it in the smoker about Noon and 375° in the cooking chamber to form a good crust, then lowered the temp to 225° until the internal temp of the roast hit 145°. I pulled it from the smoker, foiled it and into a cooler wrapped in towels to let it rest and coast to 150° IT. The wife and I both like our meat medium, hot pink but not bloody and this one was perfect! Baked a sweet tater and had some stuffing with it and it was just over the top good! If you haven't tried prime rib smoked, you owe it to yourself to try it!