Reverse Sear

XABSpr

I have seen this on UTube.  I want to do a roast and I have seared it at the beginning of a cook, not at the end.  Anyone tried this and what are your suggestions for the best roast on a BGE

Foghorn

1) Welcome aboard.

2) Lots of experience here with reverse sear.  Some prefer to sear first.  You should try it both ways and decide what you like.  The main drawback to reverse searing is the potential for overshooting your desired internal temperature.  I pull the roast off about 15-20 degrees below my desired temp.  It will rise 5-10 degrees during a rest while you get the egg up to searing temp and it will rise during the sear as well.

The biggest downside to searing first is that it takes the egg a long time to cool off for the cooler portion of the cook.  This is a nonissue if you have two grills.

3) Prime rib is the favorite for this, but any decent cut of beef will do.  Tri-tip is very popular as well.

Good luck and take some pics so we can see how it turns out.

XABSpr

Thanks for the comments and tips, very helpful.  I will post pics next time I do it.

tarheelmatt

@Foghorn really explained it well.  

I like a reverse sear, but ONLY on big boy steaks, say 1.5lb and larger.  My go to is reverse sear, then finish in a CI pan with a butter bath when complete.