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Old 03-17-2013, 06:25 PM   #1
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Join Date: 01-21-13
Location: Charleston, SC
Default Roast beef for sandwiches

I realize roast beef is not barbecue, I was just looking for expert advice as this is my first time trying to make sandwich meat. I seared then cooked a rump roast at 225 until I had 135 degrees in the thick part. Let it rest overnight then sliced it with a deli slicer. The meat is pink in the middle- my question is.. Is this safe to eat cold and for how long?
"all you do is drink beer and stare at a thermometer"
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