I am smoking a boneless rib roast that weighs about 6 lbs this weekend. I
am aiming for a temp of 225-250 range. I have never done this before and
was hoping someone could give me an educated guess as to how long it would
take to get to approx 120 degrees internal? I was just looking at what time
I need to start cooking so I can have dinner at a decent hour.

Thanks for your help

Bob

"Robert Murphy" <
> was hoping someone could give me an educated guess as to how long it would
> take to get to approx 120 degrees internal? I was just looking at what
> time I need to start cooking so I can have dinner at a decent hour.
>
> Thanks for your help
>
> Bob

Bob, I've been doing a lot of beef lately. I'm gonna say start taking temps
at around 1.5 hours and I bet it will reach 120 (lucky man, everyone around
here likes 130, I like it rarer) at about 2.25 to 2.50 hours. If you're
using a Kamado, you don't really need to turn it, but I use a Kamado and I
turn the roast about every 30 minutes after the first hour.

I'm sure you know to allow about an hour after removing your meat from the
smoker, to wrap it in foil, and to let it rest in a cooler with newspapers
on top.

So, doing the math, I think you ought to put your meat on the smoker about 4
1/2 (providing for some fudgetime) hours before dinnertime.

John in Austin