I prefer to cook bone-on, and you will want to take it to more around 225F internal taken in the middle of the roast. Then do the sear. Unless you are going for a black & blue cook, the 115F internal will not be enough to be even rare. Unlike a smaller cut of meat, the reverse sear over 400F or higher heat will not raise the IT much more than a total of 5 degrees for the first inch or so of meat. I do cook at ranges between 225F to 250F, preferring the lower range if possible.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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