12lb strip roast on, pull at 120 to reverse sear?

garcia77 · July 2011

Cooking at 350 dome, meat is at 85 internal now, would ya'll go direct to sear at 120 internal to about 135ish?

Thanks and Happy 4th

Misippi Egger · July 2011

Tim, I've not done a big strip, but have done whole beef tenderloins. If your final goal is medium-rare, I would remove it from the grill at 120-122*, remove the platesetter and get the fire 400-500*. Carefully (with strong tongs and gloves) sear it for 60 sec. on each of four sides. Cover with foil and rest for 10 minutes. Should be perfect!

garcia77 · July 2011

OK thanks!

Grandpas Grub · July 2011

Now that sounds good Clark.

NibbleMeThis · July 2011

I pull my beef roasts at 125f, sear and then rest for 10-15 minutes. I find that the sear portion does almost nothing to the internal temp. If I pull at 125f, the brief sear MIGHT knock it up 1-2 degrees.

Man...now I'm craving a beef roast!

garcia77 · July 2011

Thanks again for the help all.. pulled it at 122 or so, seared for a few on each side,sat on the board for about 15 mins it was *perfect*. Rave reviews from the folks and we beat what seemed like a squall that moved through Richmond.

12lb strip roast on, pull at 120 to reverse sear?

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