Depends on where and how you temp it. If you slide the probe into the center of the roast, parallel to the bone but, centered in the cut side, then cook to 135. If you slide in from the top, and you have the tip of the probe pointed at the bone, and are within one inch of the bone, then 125F, it will be more rare near the bone. But, you will be more medium in the center of the roast.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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