Not really about smoking but.... I tried reverse searing a ribeye this weekend. It took 45 minutes at 275 in the oven to get to
an internal temp of 130. I let it rest for 15 minutes then seared it in a screaming hot black iron skillet. When the smoke cleared,
and the smoke alarm stopped I cut into it. I was quite pleased.
an internal temp of 130. I let it rest for 15 minutes then seared it in a screaming hot black iron skillet. When the smoke cleared,
and the smoke alarm stopped I cut into it. I was quite pleased.