Hi folks. It's been awhile since I posted, but it's kinda been that sort of summer/fall - travel, Covid, etc. I'm firing up my Kamado today to cook a Teres major. It's dry-brining now; will add my rub just before I put it on. But, technique: I know I shouldn't go low and slow because, like a tenderloin, it doesn't have the collagen to warrant that. I see where a lot of grillers cook it over direct heat, perhaps with a fire in the pit and the meat on the low grill. That might be the way to go but ... my source for the meat told me this shipment seemed just a bit tougher than the usual wonderfulness. Maybe not much. But I'm wondering whether the cut can handle a reverse sear. That'd probably be 35-40 min off the direct heat before finishing them off. Thoughts?
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