Good Afternoon All, So yesterday was my first smoke of the season. It was a bit on a whim, the wife and I don't do much on Easter but enjoy the day we have together. She came across some nice Prime Rib a few days back so one way or the other we were gonna eat it. Now typically, I reserve the smoker for pork because I just feel that it's the ideal kind of meat. As far as beef goes, I've never really been totally satisfied with the outcome. I've done beef ribs and they were deelish I've done London Broil. . .meh. I've done Brisket. . .majorfail. Last night I did the Prime Rib. 2.5 lbs for about 5 hours. It was cooked, nice color, did a real quick rub but the texture of the meat is almost rubbery. It was almost 2" thick too so that's why I left it on a little longer. So my questions is. . . are there just some meats (beef particularly) that should just not be smoked or are their little trick o have a better outcome? My smoker is one of the $50 Home Depot Vert styles and it's probably on its last leg anyway. Thanks in advance for any help and suggestions.