Or rather, roast beast. This is a 20-lb. slab of goodness, coated in mustard and Dizzy Pig Red Eye.
It took 6 hours at 225f - 250f, and 6 degrees outside, so the pig had to work harder than usual to keep the temperature steady. Pulled off at 128f to allow for the carryover. On a 3-bone roast, I pull at 131f.
It rested on the counter, under foil and two blankets for 2 hours - and it was too hot to touch when I carved!
Rare Roast Beef
Removed the bones first and saved them for another cook tomorrow. Easy slicing, and fantastic fare! Happy Holidays, everyone!