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Unread 12-29-2011, 09:47 AM   #5
jasonjax
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I'd take it off at 120, double wrap with HD foil, wrap a towel around that, toss it in the cooler and be on my way. I wouldn't take it off any higher than 120 based on your desired doneness **IF** you are roasting it at high temperatures a la pit-beef style that is. The radiant heat from the outter meat will continue to cook the meat more if you are at a high temp to start with. If you are cooking it a low temperature this will be somewhat diminished. This is just my personal experience.
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