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I'm not a big fan of the reverse sear, because then internal temp of the meat determines how long you need to sear for. When you sear first and then bring it up to your finish temp, there's no timing involved. #1 in my book is always going to be the internal finish temp.QuackatthePrincipal said:Other than the advantages you spoke to, are there any advantages/disadvantages to the reverse sear method in regards to moisture retention?