assignmentPREPARATION
1
Refrigerate overnight.
2
Heat smoker to 225° with cherry wood chips. Once chips are smoking, place meat in smoker and cook until internal temperature of 115°, then remove from smoker and place in 475° oven to reverse sear. Remove from oven at 128° internal temperature (it will likely coast to 135°), foil loosely for 20 minutes. Make Au Jus from the drippings.