I have done a few in an Alto Sham cook and hold cabinet. I did mine standing straight up, it has been awhile and I do not remember the temperature sequence, I followed the Alto Sham instructions for time and temp, but I do remember putting it in right after lunch service, which would have been about 2 so it would be ready for the next day lunch which started at 11:30, and it had about an hours rest before carving so it came out about 10:30, med rare only, anymore than that and it becomes very tough.
I do remember using a boning knife and making straight in cuts at different depths and pushing whole peeled garlic cloves in the cuts, they were usually about 60 pound steamships and I would put about 16-20 garlic cloves in and then just a sea salt and pepper rub on it.
They are delicious, I always liked doing the carving and you really could see the structure of the meat. I was always amazed that the garlic would stay whole and when you would carve just a little flick of the knife and they would fall to the carving board. Many liked to have a clove or two to add to their meat.
I always trimmed the rest when lunch service was over and would make vegetable beef soup the next day. The bones are amazing, I have English Mastiff's and they always got the bone.