An hour may be too late at that temp. You probably don't need to sear it, however. It should have a nice crust.
Or icing!I wouldn't worry about time, always cook to temp. I'd pull it when the internal hits about 130 and let it rest a few minutes before slicing.
right on here.. however I seem to.just always go back to reverse sear...warm up on one side of the weber go real hot for a few minutes a side then go back to rest....I go by feel,,if I was to temp it comes in at 125 or so...and treat it like a steak.All above info is correct, and produces a textbook TT.
Time to ruffle some feathers. Try cooking one like a brisket. Cook one until it has an IT of 190+, and is probe tender. They're fantastic!
This topic horse has been beaten to death, but I still feel that it's a legitimate way to occasionally cook a TT. I still love a nice rare TT, but something different once in a while is nice.
Matt
Mine almost always are 45 minutes at that temp. IT should be about 130. No sear.