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You could do that, especially on a rotis. Take no higher than 160° (I'd stop at around 158°, maybe even 155°) and loosely tent with foil to rest for 15 min or so.
Niagara River Smoker said:You could do that, especially on a rotis. Take no higher than 160° (I'd stop at around 158°, maybe even 155°) and loosely tent with foil to rest for 15 min or so.
Chris Finney said:Actually cooking at a lower temp to slightly under your desired finish temp... letting it rest until temp stops climbing. While it is resting, get your cooker temp up higher to 'sear' the meat, then serve. It will not need to let it reat again because you are not changing the internal temp to a large degree when searing after cooking.
This is an AB thing.
LOL! I forgot what day it was...Greg Rempe said:We're not off topic yet.....but????? 8)
Captain Morgan said:[quote="Chris Finney"q1auw9x]Actually cooking at a lower temp to slightly under your desired finish temp... letting it rest until temp stops climbing. While it is resting, get your cooker temp up higher to 'sear' the meat, then serve. It will not need to let it rest again because you are not changing the internal temp to a large degree when searing after cooking.
This is an AB thing.