I have read all the great advice and decided on 225 grate temp indirect and a reverse sear. I would like it to be it medium. Doing a 14 lb dry aged (2weeks). Simple Montreal seasoning.
Two questions. Approximately how long at 225? Want to eat at 2pm tomorrow.
And what temp to pull at?
Thanks in advance for the help.
Kind Regards...Papa C
Peachtree City, GA
XLBGE...Webber 22" kettle, Retired Gas Grill