Smoked Prime Rib Finished in the Oven

This is how I smoke meat in my offset smoker:
Place the meat in the smoker for 2 - 2.5 hours , then transfer it to a convection oven to finish cooking. You get the majority of the smoke flavor in the first 2 hours of smoking.

For the rib roast, I set the oven to 325°F and the probe temperature to around 130°F. The roast comes off the smoker just under 100°F internal temperature and takes around 90 minutes to finish cooking.

A smoked turkey takes a similar amount of time at the 325°F oven temperature with the probe set to 165°F.

For a slow cooked pork roast, I don't use the temperature probe. Instead, I wrap the smoked roast in foil or butcher paper then put it in the oven at 200-250°F for 8 hours.

I have done "low and slow" smoking with the whole cooking process in the smoker. Yes, that is good and fun to do every so often to keep the skills sharp. However, it takes a lot of time to hold the smoker temperature in a narrow range along with monitoring the meat temperature. Also, with things like turkey, I find the meat tends to dry out with such a long smoking time. With this hybrid technique, I find I use the smoker more often since it's much less of a time commitment and the end result is much more consistent quality.

Perhaps if I had a modern, pellet-fed automatic smoker that you can dial in a cooking temperature, that would make a difference. But with my "old fashioned" hand fed offset smoker, this technique works quite nicely.

Added benefits of oven roasting is the pan drippings, made a nice au jus with the beef roast and some awesome gravy with the turkey, along with a nice crispy outside. Both these are not possible with a fully smoked preparation.

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