Was just thinking, with the big fat cap that is on it, it appears to lend itself to smoking. Plus you can catch the drippings in the pan for a great au jus. Any thoughts?
wow, that looks awesome!!! I have it on the smoker now, coming up on 3 hours. think I should pull it soon and finish in the oven but wanted opinions first.
Dave, A finished temp of 140*F ain't Med/Rare it is a solid Medium. Med/Rare should be pulled between 125 and 130*F tops...JJFinish it on the smoker. With a piece of meat like that time means nothing, you should cook it to temperature. For nice med/rare take the internal temp to about 135* then pull it off the smoker and let it rest for 30-45 minutes, it will climb about another 5* and be perfect for slicing.