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Old 11-23-2013, 08:27 AM   #12
El Ropo
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Join Date: 10-06-10
Location: Austin, TX

The reason for cooking at such a low temp is to make sure the meat is evenly cooked from edge to edge. Cooking at higher temps will overcook the outside parts to get the rare to medium rare center. At lower temps you can get a perfectly uniform pink from edge to edge.

So yes, cooking at 235 is a very good idea. If a more pronounced crust is desired, you can sear the outside at the end of the process.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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