I've been working on a new cooking technique involving the Egg for finishing (detailed technique post to follow...) and, in a blatant effort to qualify for a Bubba Tim certification, thought I'd post a few pics of tonight's experiment:
Starting with a Publix 3.45 lb bottom round roast, about 3.5 inches thick:
After first cooking the insides to 125ºF internal (not using the Egg):
Egg then preheated to 500ºF dome, with cast iron grate on drop-down spider and a handful of JD whiskey barrel oak chips:
Searing each side of the already-internally-cooked roast beef:
Finished and resting:
And now the reward...
Best $2.19/lb roast beef I've ever tasted!