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Old 12-09-2018, 05:22 AM   #31
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Originally Posted by CraigC View Post
The meat is taken to an internal temperature 10F to 15F below the desired finished temperature and rested while the temperature is increased to searing temperature. In my case I use a BGE and the searing temperature is 650F for 30 seconds, turn, 30 seconds, flip, 30 seconds, turn, 30 seconds, pull and rest.

Seems you want to argue with us about a TNT method, which is a waste of time.
Thank you. I was wondering when someone would speak up.

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Old 12-09-2018, 09:46 AM   #32
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The extended resting period after the slow cook allows the meat to rest AND for the internal heat to equalize. Then when you sear the exterior, it's for a short time so the high heat doesn't have time to have a noticeable effect on the interior, you've already taken it out of the oven and the heated crust cools outward.

You clearly have a fixed idea of how this works and don't seem to be interested in accepting the first-hand data we and expert websites provide.

Consider being open-minded.

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Old 12-09-2018, 10:46 AM   #33
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Old 12-09-2018, 11:38 AM   #34
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The roast itself is a good insulator, in a sense. The bigger the roast, the higher the R value, I would imagine.
After resting, a few short minutes at extreme temp will not have much effect on internal temp. You may not have that much latitude with a much smaller roast, however. YMMV. :)

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