So I had this ribeye roast that was just under 3 pounds. It's a pretty lean cut, so I normally would not have smoked it, but well sometimes ya just gotta.
Anyway I rubbed it down with a rub I whipped on last night. Today about an hour before smoking I injected it with apple juice and rub. I smoked it for 2 hours over hickory, then finnished it off in the smoker @ 210-220 deg. Had good praises all around.....
