Smoking a prime rib this weekend - tips?

I did it the same way on my yoder and came out fantastic. 225-250 and monitor the internal temp till 125. Then sear on red hot grill for a minute per side. Pull and let rest for about 20 mins. Heaven in your mouth.

I also dry brined mine for 24 hours before smoking. Used a mix of pecan and apple.

I like oak for beef, it’s a mild smoke. Post oak specifically, but you’d have to order that. You can find oak chunks at academy and sometimes goodwood. Definitely wouldn’t do mesquite b/c it’s a strong flavor and personally I’m not a fan of a “sweet” wood for beef. But, that’s a personal deal.

Ryno has the right idea... only thing is I rest mine for longer. Take out at 120ish and let rest in a cheap ice chest for about 30-45 min. Don’t forget to wrap in foil if you do this. You’ll have rare to md-rare on your middle cuts and medium to a little above on the outside. If someone doesn’t like it like than you can always drop a cut piece on a cast iron for a bit to sear it on both sides.

I’ve done a salt crust over night a few times and that works well. Take it out the fridge and let it come to temp. I wipe/rinse all the salt off. Then fresh course black pepper and a little salt... on the smoker after that.

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225-250 and monitor the internal temp till 125. Then sear on red hot grill for a minute per side. Pull and let rest for about 20 mins. Heaven in your mouth.

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I did one like this New Year's in my 30" Masterbuilt. 225 until 120 using a mix of pecan and hickory. I didn't want too much of a smoke flavor to overpower the beef, so I only added wood chips once after the initial batch. It turned out great, but it was a little rare, so next time I will smoke until 125.

I had a 17 lb roast and it took me right at 4 hrs.

I would imagine a 5lb roast would be 2 hours or less.

Cook it at 225 low and slow, use Pecan pellets. Cook to your desired temp. As far as rub Salt and Pepper is a safe choice, but use what you like with brisket. My tip is when it has reached the internal temp you want take it out and let it rest tented under foil for about an hour. Next crank up your oven to 500 or 550F. Throw it in the oven for about 10-12 minutes. This step gets you the crunchy exterior, but will not cook the inside very much.