Ok getting the camera on the phone straightened out. Sorry for the poor pictures but I am working on it. That puppy is on there getting kettled up at 225 on the performer over cherry for now. I will switch to hickory at some point as I am out of cherry dang it. the herb crust is sea salt, cracked peppercorn, Weber chicago steak seasoning, rosemary, and jeffs rub for good measure. I stabbed her every two inches and inserted garlic in each slit. Planning on taking it to 138 and then foil for a while to 140 145 or so. This was about a five pounder. I weighed it before the rub yesterday so it lost some blood due to osmosis. I get my beef off the whole free range hereford from here in the area.
There were a few more pictures of the reverse sear and final product but taptalk didn't come through for me so will try it again next time unless I have them on my phone. will check. thanks for looking and it turned out awesome. most of it will be Philly cheese steak sliders for the game on sunday.