Did a Rib Eye roast on the drum. Set the Drum to run at 225 and cooked the roast until the internal was 130º . 125º would be the preferred internal. When it was done set it out on the cutting board until the internal temp started to drop. Left it on the cutting board and sliced on demand as the guest came around. Thanks to BP for the advice. Was the crowd favorite.
Flipped when the internal temp was 103º
Flipped when the internal temp was 103º