Don't forget prime rib.
(smoked at 225* to IT around 120-125*, rested 20 minutes, then seared)
Here are a few of my favorite links on reverse sear:
http://www.seriouseats.com/2009/12/t...prime-rib.html
http://www.seriouseats.com/2010/12/w...m_medium=email
You can read about the juicy advantage.
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