Originally Posted by MarleyMan
I use the "Alton Brown" method, revised for the kettle or WSM. (i.e. Reverse Sear)
Cook at 200F until 118 IT, remove from heat wrap in foil and rest until IT hits 130.
While resting open the vents so your fire gets HOT. Once it hits 130 unwrap and throw back on the grill to sear the outside. Remove, rest and slice.
Gets you a nice med-rare all the way through with a nice crust.
I just did a small 3 lb'er last weekend.
Thanks for the suggestions everyone. I've got a brisket on for tonight. I'm still debating about the prime rib for tomorrow.
Brisket question: I'm following Meathead's Texas Brisket recipe on Amazingribs.com. It got to 150 in about 3.5 hours so I did the texas crutch and it seemed to plow through the stall. Taking a long time at 185 though. Anyhow he says to faux cambro it for several hours and then it's done, but even on his page I see one crispy coated. I don't see how it's going to come out that way. Don't I need to put some bbq sauce on and sear it for a few minutes to get that finish?