Looks good. I made one of these a couple weeks back, after I saw an email from Thermoworks in one of their sales pitches. It turned out really well. The only problem was I just couldn't slice it thin enough, while using a serrated knife. Maybe a chefs knife would do better. What are you using for thin slices?
jcoleman66, I'm looking forward to seeing how your cook turned out.
I just did a couple bottom round roast for sandwich meat Wednesday, 135° it on the first, and the second I took to 160° cause some here don't like any pink. I'm for one not really sure why they like it that way but that's what they want, and I don't have to eat it.
So this turned out really well. Cheaper than buying by the pound and much better flavor. I thought I should have injected but didnt need it. After done rested for an hour to cool. Chilled over night. Sliced with
fillet knife. Used Meat Church Holy Gospel BBQ Rub