Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Go indirect as best you can @ 200-225* till you get an IT of 120*. Than get those coals roaring hot. You can use a hair dryer if you donโt have a bbq dragon. Than sear, turning every 30 seconds until you get your desired crust and the IT is to your liking. I usually go for 132-135*. For a nice medium rare.
Here's what I've done with great results: dry brine 3-4 hrs with kosher salt, fire up the pellet pooper to 225 with fruitwood or alder and warm it to 120 IT, remove to a wire rack for 10-15 minutes then pat dry with paper towels, give it light coat of avocado oil and a bit of S&P then sear off on a suitably hot flat surface (usually my gasser with GrillGrates)
Finished IT should be 130 or so, but I never check as I go by what the crust looks like. I've never really overshot the IT to where I've noticed it much, but it would be worth it to me if I get that perfect crust.
Definitely reverse sear. Take to 120 and sear 2-3 minutes a side should end up at about 130-135 for a perfect med-135. You can use an instant read thermometer with a steak this thick. Please let it rest so the heat from the sear will equalize throughout the steak for about 5 mins. You can use an instant read thermometer in a steak this thick.
On a 2รขโฌย thick steak, cooked at 200-225, there should be very little carryover cooking, especially with a short rest before searing. If I wanted a final 130 IT, I would cook at 200 up to 128 IT. Rest 10 minutes, pat dry, sear over my SnS filled with coals.
Think that's what I'll do.
Plan is 225F about 30 min on a pellet grill, meat up to about 120F. Finish sear on charcoal shooting for 135F.
30 seconds and about 3 min, flippin like I mean it, fast and furious.
That's the plan anyway! (said nervously)
Front sear IMHO. Sorry rear sear boys. Reason - with smaller cuts of beef (2.5 lbs or less), you control the caramelization better. Caramelize to your liking and slid over to indirect and finish. Larger cuts like rib roasts, Iโd rear sear.
Thanks TB. I have not tried a front sear on anything yet, but want to. Your info was exactly why I asked the question. Will do eventually. Much appreciated!
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