I've been wanting to get a good reverse sear on beef, but my first attempt left me underwhelmed. I think it was my poor job of keeping up the smoke.
I used a mix of mesquite and Jack Daniels oak thinking this was well suited to beef. What do you think? Any recommendations on the oak/mesquite ratio?
I used a mix of mesquite and Jack Daniels oak thinking this was well suited to beef. What do you think? Any recommendations on the oak/mesquite ratio?