BRADLEY SMOKER | "Taste the Great Outdoors"

Hello everyone!

I just purchased a 15lb. beef ribeye with a nice fat cap and was wondering if anybody has ever done anything like this in a smoker or if anybody has any great ideas on how to make it. I was kind of thinking like a prime rib, but I don't know if that is possible.
Any help would be greatly appreciated!!

Thanks,

Ole

I have not done one but I would slice into individual steaks and then either cold smoke and finish on grill, or cook on a wood and charcoal grill.  For me the latter turns out best, but either will work.

Thanks Wildcat.
I was kind of wondering if that wasn't the way to go.
Maybe I will cold smoke the whole thing and then slice it up into individual steaks and vacuum seal them for cooking later on the grill.  :)

Ole

I get whole ribeye all the time. Although I always cut mine all into steaks, the guy who gets them for me usually cuts himself a couple of nice roasts, then the rest are steaks. I'm sure you could do a little of both.

Mike

I've done it as a whole roast - Salt, pepper, garlic slivers.... I put about 2 hours of pecan on it and into the oven until an IT of 135F for Rare.

Thanks guys, I am thinking about making half of it into steaks and the other half a roast.
FL, did you cold smoke it?

Ole

It was in South Florida in the summer. Cold smoke is out of the question. I think I had the box @ 200F.