F'in thermometers, F'in hi-heat, F'in searing..............

[MINIgrillin]

You could also use the slow technique. Probe slowly and that way you get a reading all the way thru. Lowest temp is actual and when you start to rise again you have made it thru the middle.

[1buckie]

  Mirk & MINI.....I really think it's right about a mix between what you're both saying......an inaccurate read by way of too fast, too shallow, too something or other.....just need more practice at hitting the mark.....what OT Platinum is saying about reverse is probably something else I need to practice up on too..................

Thanks, next cook will be low & slow for some anxiety relief................

[MacEggs]

Reverse sear! You will NEVER overshoot your internal temp again! You really only need to sear at the end to get the nice crust.

I've been doing it this way a lot lately with steak ... burgers, too. Works great. 

[Troy]

reverse sear is great for bigger cooks and more temp control.
but you don't get quiet the same flavor from sear'n'slide - this is because searing first drips beef fat into the charcoal and that fat produces incredibly flavored smoke. That smoke adds amazing flavor back to the meat.
You still get a bit of this with reverse sear, but not nearly as much.
You can compensate for this by manually adding some beef fat to the coals while cooking indirect.

To get better temps from your thermapen, insert at an angle and try to keep it shallow. Wiggle a bit if temp doesn't appear stable.

[Bbqmiller]

The idea is to pull moisture off surface to get caramelization at the sear. If there is moisture it won't caramelize.

I bet the dry aged steaks i did in this thread helped in this regard. The surface of these weren't like the ones you get from the big box grocery stores. They were purchased from a local butcher.

[1buckie]

reverse sear is great for bigger cooks and more temp control.
but you don't get quiet the same flavor from sear'n'slide - this is because searing first drips beef fat into the charcoal and that fat produces incredibly flavored smoke. That smoke adds amazing flavor back to the meat.
You still get a bit of this with reverse sear, but not nearly as much.
You can compensate for this by manually adding some beef fat to the coals while cooking indirect.

To get better temps from your thermapen, insert at an angle and try to keep it shallow. Wiggle a bit if temp doesn't appear stable.

Listen to Troy.....he's a science genius ~~~>

http://weberkettleclub.com/forums/off-topic/screaming-vs-hollaring/