I did one last year & forgot... do I take it to a certain temp like 135 or ???? Then remove it & foil & rest for xx minutes? Mine is a boneless ribeye roast, about 5.5lbs. I'm trying Steven Raichlin's BBQ-University wood blend for beef, of hickory, oak & mesquite, plus just added a little cherry. I inserted a bunch of heirloom garlic slivers and marinated overnight in a new Lowery's steakhouse marinade and soy sauce. It is up to about 115 internally right now... I usually eat medium rare to medium on this type, plus want to be able to nuke it the next few days as leftyovers without getting gray. Any help would be appreciated. Thanks.