I used a bottom round roast and took it to 150*. I used my ECB and it cooked a little faster than what I was expecting so I missed my earlier target of 135* (stupid warm-ideal-hot temp guage). Still, when I pulled out the temp prob, the juices were still a little bloody. Gonna leave it wrapped in a beach towel on the counter for an hour then put in the fridge and slice in the morning.
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"