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Old 09-19-2007, 06:30 PM   #12
Puppyboy
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Join Date: 07-07-06
Location: Osage City, Kansas
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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.
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