I have been doing PR on the smoker for a while now. We really like it done in the smoker. I did this year's PR on the PG 1000 (first PR for this smoker). I use a rub blend of salt, pepper, granulated garlic, and granulated onion. Once it is rubbed I add fresh rosemary and thyme. I let it sit for 24 hours and then into the smoker at 225 degrees. Once the PR reaches 115 degrees I brought it in and let it sit while the smoker came up to 500 degrees. This is where things got interesting. I tried to reverse sear on the grill side and once I sat the PR on the grate I had FIRE. By the time I got it off the grill all of the tie strings were burning or burnt off. The PR had a good crust on it and finished up on the medium rare side of the rare/medium rare line. Next year I will do the smoking in the SMO66 and the reverse sear on the PG1000 but use the smoker side of the grill.
