Tony; Nice job! Looks like you even have some bark action going on in 4 hours. OK. I,m going to try one Sunday. The only beef I,ve done is jerky so this will be my first. Question: I understand beef will really suck up the smoke. How much and what kind of wood did you use? Ooop,s, I have cooked a lot of briskets but ribeye is different.(fast cook vrs. slow) Thanks.