No process shots but here's today's reverse seared silverside joint done on the Weber kettle
Aimed for ~130C ambient but realistically most of the time was probably between 115 and 125 as I didn't compensate for the water pan I added underneath when I put the meat on.
SPG rub with some fresh rosemary diced finely as well, oil+Worcestershire sauce binder.
Cook time was surprisingly quick, about an hour 'til it hit 52C in the widest part. That threw timings off a bit so spent another hour or so resting wrapped in foil and a towel inside an insulated bag while our potatoes finished. Then a final "sear" for about 60secs each side just before slicing, after letting the coals get ripping hot. Admittedly the coals were probably stacked a bit too close to the grate for the sear which led to more of a char in some places, but I think it actually worked well.
Used the drippings and remaining water from the water pan in the gravy which added a smokey quality to the gravy, I enjoyed it but would be easy to overdo it.
Very tasty all in all, and very pleased with the edge to edge blush (I had been shooting for closer to medium/med-well as some of the guests aren't fond of pinker meat... No complaints at the table though so I'll take it as a win). Next time might try and pickup a cut with a bit more fat though.
Granted, my carving game could use some improvement, thinner slices would have made for an overall more pleasant experience. Maybe it's time for an actual carving knife rather than my trusty victorinox chef's knife.