Ribeye roast question

[smoking gun]

I have a 10 pound ribeye roast I'm cooking tomorrow morning for a early afternoon dinner. I'll be cooking on my Pecos offset with hickory and a little mesquite.
My question is should I cut the roast in half or can I get a 10 pounder to 135 in around 5 hours? I plan to run temp around 225.
TIA

 

[mike243]

I wouldn't cut it, I have done a few on my Weber in that range and it went 3-4 hours, but I was using the dome therm to ck temp,I have a 17lbs whole ribeye going now on my pitboss, been on for 3 hour with 2 hours running 190-200 in the smoke mode, kicked up to 225 setting at 120 right now but its a thinner cut than a roast . As long as you have a good remote therm where you don't have to peek to ck temp I would bet 3-4 hours, good luck and I have missed more than 1 dinner time frame lol

 

[Bearcarver]

With Prime Rib, it's the thickness that matters for timing.
A 10 pound Prime Rib, will take No Longer than Two 5 Pounders, as long as the thicknesses are the same.

On Edit: I should add that one 10 pounder won't take any longer than one 5 pounder, if they are all the same thickness. Length & total weight doesn't mean anything if thicknesses are the same.

Bear

 

[weedeater]

What Bearcarver said! Don’t cut it but 5 hours may be cutting it a little close. I did an 11.5 pounder yesterday with bones on which took 6 and 1/2 hours to get to 135 degrees at a smoker temp of 225. Don’t forget to build in a 30 minute rest at the end in your timeline.

 

[smoking gun]

Thanks guys, I'm not going to cut it. Getting ready to give it the Bear treatment and into the fridge. I've done big roasts before but not one of these. Did these two chuck roasts today on the weber. 16 degrees and a bit windy......Weber dont care.....

 

[Bearcarver]

Little Chuckies are looking Tasty, from the Den!!

Bear

 

[smoking gun]

Got the meat on about 9 this morning. Sitting at 100 just now nearly 4 hours in.
Was 16 degrees when I lit the fire. Bout 23 now.........

 

[smoking gun]

Coming in just short of 6 hours 135 degrees.

 

[Bearcarver]

Coming in just short of 6 hours 135 degrees. View attachment 477135

Not bad @ those Temps!!
Looks Great!
Now let's see some pics of it sliced.
Like.

Bear

 

[smoking gun]

Not bad @ those Temps!!
Looks Great!
Now let's see some pics of it sliced.
Like.

Bear

Sorry, didnt get pics of it sliced but it was 135 center to thick end and about 140 on the thinner end. I triple wrapped it in heavy foil wrapped in towels, into the cooler and headed to my in-laws for dinner for 12. I also smoked a 5lb. center cut pork loin. It was all very good. Bear, have you ever injected one of these?

 

[Bearcarver]

Sorry, didnt get pics of it sliced but it was 135 center to thick end and about 140 on the thinner end. I triple wrapped it in heavy foil wrapped in towels, into the cooler and headed to my in-laws for dinner for 12. I also smoked a 5lb. center cut pork loin. It was all very good. Bear, have you ever injected one of these?

I'm a bad one to ask about injections:
I'm not into injecting much of anything, and a Prime Rib or "Ribeye Roast" would be about the last thing I would inject. It's already Juicy & carries it's own Wonderful Beef Flavor. I just cover it with Lea & Perrins "Bold", Garlic Powder, Onion Powder, & CBP.
Right now I'm only interested in getting a "Covid Vaccination", before I end up following My Brother to my Death.

Bear