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Message: <blockquote data-quote="Voyageur" data-source="post: 1050005" data-attributes="member: 17953">Prime rib is my favorite. Something that rivals it? I take a top round roast(get one about 5# on up), brine it overnight, then use your favorite rub to give it flavor. Use oak in your smoker. I put mine on for somewhere in the 4 to 5 hour range at 235 degrees. That's how long it will take to get the thermometer I stick in the center up to about 135 degrees. That's medium rare. The ends will be more around medium for those people who like to eat ruined meat. Anything more done than medium rare, in my opinion, is overcooked.Make sure you slice it thin, against the grain, and prepare au jus, so you can enjoy it just like prime rib.I might mention that for all those who think meat has to be brown when cooked, take the strips of meat, after it's done cooking, and brown them in a fry pan on both sides. That will satisfy that "well done" thing.</blockquote>

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