[Puppyboy]

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.