The other day hubby (Dan) came home with a 16 lb hunk of beef. The label said it was boneless ribeye and it was on sale for $4.99 a lb. After debating about it for a while I decided to cut it in to 3 roasts. Two of them went in the freezer but the third one was destined for the smoker. Rubbed it with kosher salt, cbp and granulated garlic. I talked with ronp and desertlites in chat and they both recommended that I sear it on the grill first. It didn't work too well. Apparently my grill doesn't get that hot at the moment, think it needs a good cleaning. Anyhow, it went in the smoker as the butt I was smoking was reaching 165 and ready for foiling. It was smoked at 250 with a mix of oak and hickory. I didn't look at the clock to see what time I put it in or what time iI took it out. I got sidetracked both times. It was pulled at 130, wrapped in foil and a towel and let sit until we were ready to eat it. The kids like theirs a little more done, so it was put in a frypan with some of the au jus and simmered until it was hot they wanted it. They also wanted gravy so a little flour was added to the already hot pan juices. It was delicious! There was two slices left by the time everyone ate their fill.