Dam*it, I overcooked it

Plano_JJ

Tried my first reverse sear last night and overcooked the steak a little. Misjudged the initial cooking at 300 and cooked it too long. The sear finished it off. Flavor was still great because of the DP. Some parts were still a little pink so it wasnt a total wash. Live and learn. Here are pics of the whole process.

Skiddymarker

I've learned that the lower the initial indirect temp, the easier it is to determine the finish, that is it is much easier to not over cook. Everything is happening slower. I target for 250-275 grid for the indirect cook. Also, use the Thermapen in a number of spots, use the highest temp as the pull temp. i've had one spot reading 120 another 110. If you wait for the 110 to come up a bit, the 120 will be overcooked. 

Steaks still look very nice, IMHO outstanding grid marks - not too charred. 

Plano_JJ

Preciate that, Like a dummy I didnt even get my thermometer out. That being said, I ate some of the darker one for lunch today and it was still pink on the inside. Wasnt too far off the mark, the flavor was great.

Wolfpack

Ummm. Won't touch that.