I have a $275 7.5 pound Wagyu Beef Tenderloin to cook for Christmas Eve on a Big Green Egg so I don't want to screw it up. My wife informed me that I must go to Christmas Eve mass. I assume that will be gone for nearly 2 hours with drive time. I hope to put the cold tenderloin on the BGE right before I leave for mass and come back two hours later and finish the cook. If I set the BGE up with the BBQ Guru DiGiQ controller to cook at 200 degrees, can I assume that the beef will still be below 120 degrees internal when I get home? Is there a better way to do this?
I figured I would taketh meat up to 120 degrees and then reverse sear it to about 130 for a light medium-rare. Any help would be appreciated.
I figured I would taketh meat up to 120 degrees and then reverse sear it to about 130 for a light medium-rare. Any help would be appreciated.
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