Ingredients

1 lip-on Rib-Eye (9 to 12 pounds)
1/2 cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed

Instructions

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230 F. degrees to 250 F. degrees for about 4 hours or until it reaches an internal temperature of 140 F. degrees for medium rare or longer if desired.

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