Reverse sear??? Please enlighten me. I have never heard of such a process.
Reverse sear. This is where you season the meat. Smoke the meat low and slow until very rare like 105 to 110 internal. Then move to a very hot grill or oven broiler and sear it on both sides. This technique works very well on cuts like tri tip, sirloin tip, London broil, flank steak and skirt steak. I am sure there are a few more that didn't pop into my head. It seals in a lot of moisture, carmelizes the outside of the meat and is just the only way I do cuts like this these days. These cuts of meat benefit from being Med rare for the best tenderness. You would want to slice very thin across the grain. Flank is the beefiest tasting of these cuts in my opinion and my mouth is watering as I type.Reverse sear??? Please enlighten me. I have never heard of such a process.
Dang it where is my drool shield. I just shot mouth juice all over the monitor. Nice job man!
Oh yeah, nice smoke ! Looks great ! Thumbs Up
Man that looks good
Gary
If you want to go low and slow get a brisket. Flank will just be tough. Grill it as hot and fast as possible, to your temp. Rare/med rare.