Just to get my practice in I picked up a 5.25lb Select Prime Rib, rubbed with Dizzy Pig Cowlick and Cherry for smoke. Set at 230* a little over 4 hours until it hit 135*, I turned the Smokette down to 150* until I reached an internal temp of 142*, let it rest for 10 minutes and had a slice or two! My taste tester (son) declared it had too much smoke, which I like but will use less next time. Sliced it up for French Dips tomorrow!
This was an easy cook and now that its in the books, I'll be ready next time!