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re: Gonna try a reverse sear tonight. Make sure I dont F it up.
Posted on 5/6/16 at 10:57 am to Motorboat
Posted on 5/6/16 at 10:57 am to Motorboat
quote:
you guys focus too much on the time. It's all about temp and using your thermometer.
Do 225 degrees until the meat reaches 120. let rest until carryover temp stops climbing. then sear the outside.
it's not that hard.
Perfectly stated.
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