Last night was time to enjoy the second meal from that piece of beef. This time it was the 2 pound end cut. I had hot tubbed it for 75 minutes to an internal of 96° before hitting the egg at 300° for the roasting stage. Unfortunately right after I went out to remove the pan to go from indirect roasting to the final high temp direct sear the phone rang. It was a call Pat had to take. I had forgotten to take my Thermapen and ran back inside to get it. By then it was higher internal temp than I wanted and it looked like this:
By time Pat was off the phone I cut it open to reveal this:
The meat was tender and tasty, but too well done to my liking! Next time the phone goes unanswered!!! 🙁