Hi there...have one of those Brinkmann units, the offset firebox style one.....have a prime rib roast that i want to try to do on the smoker, any tips on how to do it, should i marinade it first, brine it, i have some books but nothing eluding to this cut of meat, only to brisket. unit is expensive cut so i dont want to mess up and dry this unit out...
is around 5lbs if that helps....have some maple and oak i can use...thanks
bob

Find a good dry rub first and foremost, check the one At this link under Stogies handle.

Then get the smoker at about 300 degrees and use a meat thermometer to determine doneness to your liking. An important thing to remember about beef is it will cook the final 15 or so degrees by itself, especially if your cooking above medium, so allow for that by taking it off before it reaches the desired temp and always always let it rest 20-30 minutes before serving...

This is because it's a dense meat and the outside portion will be much hotter than the inside and the transfer of heat from the hotter to cooler parts of the meat will occur until the two equalize and the meat cools down...

Same for steaks, chops, chicken, etc...