Bacchus2b
is Blowin Smoke!
- Joined
- Nov 1, 2014
- Location
- North Texas
I don't think I will ever use another method other than reverse sear on Ribeye's or NY Strip Loins anymore, just seemed to have gotten a handle on the technique, and it works better than anything else I've tried in my illustrious career.
Half of a bone-in ribeye roast dry brined overnight with SPOG, then slow smoked in my FEC-100. Two hours at 180 degrees, one hour at 225 degrees, then 250 degrees until 116 internal. It continued to cook after I pulled it from the smoker into the 124 degree range. I let it rest for about an hour there before throwing it into a 525 degree convection oven for five minutes to crisp up the outside and it never went over 128 degrees internal. Turned out great!
Reverse Sear Sliced by David Miller, on Flickr
Reverse Sear Whole by David Miller, on Flickr
Reverse Sear Dry Brine by David Miller, on Flickr
Half of a bone-in ribeye roast dry brined overnight with SPOG, then slow smoked in my FEC-100. Two hours at 180 degrees, one hour at 225 degrees, then 250 degrees until 116 internal. It continued to cook after I pulled it from the smoker into the 124 degree range. I let it rest for about an hour there before throwing it into a 525 degree convection oven for five minutes to crisp up the outside and it never went over 128 degrees internal. Turned out great!
Reverse Sear Sliced by David Miller, on FlickrReverse Sear Whole by David Miller, on FlickrReverse Sear Dry Brine by David Miller, on Flickr
