Started with 6 lip-on ribeye roasts. (USDA Choice or Higher)
Many many hours later at 200-215°. Or 190°, or 225°. Averaged about 200°. Just some mild hickory smoke for the first hour or 2.
Pulled at 120°.
Chilled overnight, then sliced into steaks, vacuum sealed, labeled, and into the merchandising freezer.
We had one for lunch. OH MY GOODNESS.
These should sell like hotcakes - if we don't eat them all.