It's suppose to rain tomorrow,my day off.Planing on cooking a london broil.Would it be best to smoke it or use the grill,& do indrect?I've read the posts on using the reverse sear,but want to make sure I got it right.I cook the LB. to 100 degrees,then put it in a pan till about 135.Do you do the searing right on the grill,putting the pan right over the coals?
Bill
Qustion on the reverse sear
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Here is one ya might want to try. Put your L.B. on the cooker until it reaches about 100-125. Pull away from the grates and drop the L.B. directly into the coal bed and cover with other hot coals. Leave in the bed for about 10 miniutes, then remove return to the grill and cook the internal temp to desired likeness of meat..................
It's not burnt till I say so
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Re: Qustion on the reverse sear
Delaware Smoker wrote:I cook the LB. to 100 degrees,then put it in a pan till about 135.Do you do the searing right on the grill,putting the pan right over the coals?
What I do is sear right over the coals, no pan. Other than that, it sounds about right. I haven't done reverse-sear with LB yet, but that's how I do it with other cuts.
As for smoke vs indirect, I would do indirect. But then, I'm usually trying to get food on the table for kids, so I go for faster cooks.
Good luck, Bill!
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I agree, indirect until 100*-110* (at 275-300*), then remove the meat, let the coals get nice and hot, back on direct over the coals searing on both sides until 135-140*. Like Jim says it will carry over several * while resting.
Let us know how it turns out!
DYB...I have not tried to cook anything directly on top of the coals (Intentionally anyway! )
Let us know how it turns out!
DYB...I have not tried to cook anything directly on top of the coals (Intentionally anyway! )
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No, not saying that. What I meant was that thickness not weight is a factor. Thicker cuts, 1" or thicker do better than thinner cuts of meat. On a thinner cut that is already up to 100* internal, it's very hard to sear at the higher temp without it getting too done. The higher heat will cook into the center of the meat while searing on thinner cuts.
Jim
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