I didn't sear mine. I had thought about it, but it was looking good when it was done so I let it be. Also it had a pretty decent fat cap on it which will shrink up and pull back with a sear - at least when I do it.
When I do a sear, I usually do it at the end, in which case I'd probably go no more than 135 IT since it'll slide up more with the sear and rest.
I also didn't tent with foil on mine - the timing happened to be just right for a decent rest while I got the sides going, but if it had to sit for a while I would have tented.
Let us know how it goes!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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