I suggest PRIME RIB

Stubb's

They also make Rubs should you want to use a rub.

Stubb's products

http://www.stubbsbbq.com/products/

I marinade mine for about 24 hours in the fridge.

2 14-ounce cans beef broth
1/2 cup lemon or orange juice

1 Cup Worcestershire sauce

maybe some soy sauce if you have it

3 cloves minced garlic

2 tablespoon liquid smoke

2 medium quartered onions

Montreal Steak seasoning (or whatever you have on hand)

I put it in a big pan fat side up, wrap it up tightly set the oven for 300F and bake 40 minutes per pound.

Cooking the fat side up allows the drippings to flow down and will help tenderize. The key is slow cooking at a low temp.

Let us know how it turns out!

Wait you said you were smoking it right not in the oven?

Smoke it low and slow. Resist the temptation to frequently open the smoker and check.

It should turn out with a black bark on the outside and be tender and juicy inside with a beautiful red smoke ring all around the meat. Low and slow is right!

Thanks yall...low and slow wins! Still not sure what I'll rub it with. I think we will put it in smoker @ 4am. I sure hope this expensive slab of meat ain't a disaster!

DH says he has it under control...after I get it ready for the smoker! lol

I marinate 12-24 hrs in Crown Royal then low & slow

Another vote for yellow mustard rubbed all over the meat as a "glue" for any other spices you might want to use. Sometimes I mix just a little bit of honey with the mustard. Trust us! It will not taste like "hot dog" mustard. And, of course, low and slow is the way to go.

Make sure, and make us drool, by posting a picture. ;)

slow and low. I don't use much of a rub nor do I marinate the meat. Been cooking briskets for about 35 years. Low and slow will give you tender meat.

Well how's the brisket doing? Be sure to take pictures before it's all gone. My husband used to smoke the best brisket and well all kinds of meat. He had the smoker going every weekend when we lived in Oklahoma. Every Sunday people would show up for a pool party and BBQ. They all brought food for the table. I would make home made ice cream with fresh fruit in it. We had some wonderful times. We continued the tradition when we moved to Dallas. Pool party and BBQ every weekend. Some of the Oklahoma friends would travel to Dallas for the BBQ and to visit. Here we don't have a pool and he just never got into smoking meat. Every once in a while I can badger him into it. I sure miss it he is excellent at it.

I hope you are having a wonderful day today and enjoying your food and friends.