First, the stuff is expensive. I bought a 9 lb USDA Prime standing rib roast for just over a hundred dollars. I seasoned the outside and smoked it at 275 until the internal temperature was 110. Then I ramped up the temperature to 375 to brown up the crust and finish cooking. Pulled it at 135 internal and let it rest. The outside parts were delicious. The stuff in the middle was about as bland as milktoast and wasn't even all that tender. Had almost no flavor at all. The rest of the folks raved about it so I know it was cooked right, but I don't see what all the fuss is about. I was happy to send the leftovers home with the in-laws.