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One of the members posted a comment about how he reverse sears beef. I'd never heard of it before. You first smoke the meat until it reaches an internal temp of about 110° and then you finish it on the grill or under a broiler. I'm going to give this a try this summer.

 

http://barbecuebible.com/2015/06/05/reverse-searing-godsend-or-gimmick/?utm_source=MailChimp&utm_medium=Email&utm_campaign=MailChimp_060915

 

And here's his recipe for reversed seared Santa Maria tri-tip from that article: http://barbecuebible.com/recipe/reverse-seared-tri-tip/