Originally Posted by El Ropo
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.
You get a perfect med rare from center to edge this way.
Thanks Ropo. I will do follow your recommendations next time.
WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , mini wsm