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Merry Christmas everyone!! I've seached and read thru many posts on this, just wanted to see if anyone could add any tips. I have 3.5lb beef t-loin. Still vacuum sealed. Not sure how small the ends or tips are yet. Will open up about an hour prior to putting on the Egg, I'm thinking a quick sear to start with at about 500 degress, 90 secs per side and then backing the Egg down to about 300ish and finish off to about 120 IT, then rest for a few min. Salt and pepper before hand, or is there any Dizzy Dust necessary (Cowlick)? Any suggestions greatly appreciated... Pics to follow!!!