Cooked for ~1h indirect at 250F until internal temp reached 120F. Once reached, removed along with deflector, and let the egg reach 550F with cast iron inside. Then, seared each side for 1min.
A bit overcooked for my liking, will remove at 115F next time around and see how it goes.
by jlkr31
2 Comments
Still looks good for a ribeye but I pull mine closer to 110 – still somewhat dependent on exact ribeye. You just use lump or add any wood?
Looks like it turned out lovely.