Since there appears to be a shortage of them this year. 13# Choice whole ribeye. Dry brined with kosher salt last night, wrapped and into the fridge. Slathered in olive oil then dusted with onion powder, coarse ground pepper and garlic power. Into the Smoke Hollow 44 for a nice warm 200/225 degree bath in some Hickory smoke. Plan to pull it at about 120ish, rest, then finish off with a nice reverse sear. If time permits, will use my Weber Performer for the task. If things are too busy, will use the Summit instead.