Iím thinking about smoking a whole ribeye roast for friends on NYE. Guessing itíll take 4-5 hours at 225 to get to around 125 but welcome anybodyís input on that. My question is what does anyone think about turning off the smoker a little short of my desired temperature and leaving the roast in the smoker to keep it warm if it gets done an hour or so before we want to dine? Would rather it be ready too early than way late. Or I could foil, wrap and cooler but that would ruin a good crust. Any thoughts appreciated.