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Smoked reverse sear... nice.
How does it turn out? I smoked some third pound burgers a few nights ago to 130F with Hickory, rested them while getting the coals blazing, then seared them. Very good.
I did a 10LB pork shoulder for 15 hours yesterday. Foil Boat method, ~250 until it hit about 160F then put in a foil boat until finished. Turned out awesome... amazing bark on top.
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They turn out great.
I have the temp up to 350 now, and in this weather it will take a while to come up.
Then I finish them a little higher and that’s it.
Should be eating in about 1/3 hour.
Some will be Pittsburgh Blue, some very rare, and a few will be rare to medium rare to eat tonight.
I know, many think that is too done, but that’s the way we all like them…