10 lber.
Cooked it as follows:
1. Smoke setting for 1 hour (ran at about 150 smoker temp)
2. Bumped it up to 180 setting for 2 hours (smoker ran at 190 to 200)
3. Bumper it up to 275 setting for 1 hour (smoker ran at 280)
4. Finished it at 375 setting for 30 min
Internal temp was 125. Took it out and double wrapped it. Let it sit for two hours, outside of the smoker. Rose to 130.
Was medium rare toward the outside and rare towards the inside, just like we like it.
Here's the finished product:
Had about an 1/8inch smoke ring. Good smokey flavor. The outside certainly had a really nice appearance.
Not sure that it made a huge difference, just wanted to try to add some extra smoke. Next time I think I would just go to the 250 setting, and I'll still finish the outside at 375. It gave it a nice crusty outside, without being tough.
Overall was very happy with the test.
