Well, here we go again, a full 3" slab of porterhouse prepped and ready for a reverse sear. Dry brining it tonight with a think dusting of kosher flake salt to give it plenty of time to pull all the way into the meat.
On to cooking. I am doing it with an indirect sear method. With cuts this thick, you want to cook low and slow, and basically, bake the meat for the first part of the cooking. A small pile of charcoal, maybe 10-15 pieces, and a small chunk of hickory for a kiss of smoke at the beginning. Less charcoal is easier to control. Meat takes on smoke better when it is cold. I always put the bone toward the heat, and keep the grill between 200-250. Next step is waiting for the meat to hit 115 degrees.
Well whatever she was, she was right. Took it to 115, pulled t of and seared it over a chimney of charcoal. Medium to medium rare. When you reverse sear, most of the fat renders, and there is none left in the meat. A little fat is tasty, especially when it is seared and crispy.