I tried the reverse sear method today. I have failed with that before, but decided to give it another try. I started low and slow at 110° to 47°.
Last time I dry brined it as I always do, uncovered in the fridge to get a dry surface. However, when reverse searing in a gas grill the surface dries out even more. It also swells into a curved surface, making it harder to sear. The end result was a hard, ham-like "skin" on the meat, with partial burn marks from the failed sear.
This time I dry brined in a plastic bag, so the surface wasn't as dry to begin with (I believe this was the main reason for the success). I also had a hot water bath in the grill during the low-and-slow to make the air more humid (not sure if this was needed, though).
After the low-and-slow, the meat still got a bit deformed (as seen in the pic) but the surface wasn't as hard as last time. Hope!
When searing, I could use gentle pressure to flatten the surface and get a good sear all around.
I seared until 52 which was a mistake because while resting it continued to 59! Alas, medium!
But! And this is a big-ass but! This reverse seared medium made tomahawk was way jucier and more tender than any pre-seared medium-rare I have ever done! I don't think I'll be pre-searing tomahawks again any time soon!
But at least it looked nice 
