Ran to the store and and picked up a spoon toast that the pitcher had already marinaded. Figured it saved me a step.
Got it in at the same 225 temp.
Question is, how long do I cool? Needs to be ready to eat in 8 hours. Do I bring it to 125 and wrap letting it come up to 135 ish for what I hope is medium rare?
Or do I cook the crap out of it so it "falls apart"? Or is that even possible with a roast?