I was wanting to do a reverse sear for a 5 lb prime beef tenderloin for Christmas Dinner. Here is what I was thinking of doing in my SM-25:
- set temp to 175 with a small chunk of Oak
- Let tenderloin smoke till internal temp is about 105-110
- Pull tenderloin and then put in Oven at 500 until getting a good sear without letting intenbal temp rise above my desired level of around 125
Will something like this work out or am I inviting disaster with my very expensive piece of meat ?
Anyone have any suggestions or hints ?