So TT will dry out if cooked like a brisket......bummer. Maybe I didn't have a good one but the one I tried before wasn't that great cooked like a steak. I must have misunderstood.......I thought the classic, old school California style TT was cooked low and slow, no? If not, how is it done?
Also, if I smoke to 120F and then reverse sear to 130F, roughly how long does thus take so I can plan a cook for dinner?
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle