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That makes perfect sense to me...it’s pretty much exactly what I’m looking to do...so really why sear the entire roast when I’m going to essentially be cutting it into steaks and grilling them to preferred doneness anyway...the roast sear would seem unnecessary unless there’s a whole “sealing in...

How long do you think I’d be good resting in a cambro before slicing? And honestly I don’t want to mess up this roast...if you think there’s at least a reasonable chance this way might turn out not so good I’d be open to other suggestions...

When I told them my plan...I want to do a whole choice strip loin on the smoker, reverse sear style...smoke it to around 120 then sear it and THEN portion it out into steaks, some of which will be grilled to more done condition, as guests tastes dictate...I want to get the order right as I know...