Hi. I just pulled my 3.88 lb beef roast off after approximately 2.5 hours, internal temperature is 140. Hopefully after resting it will be medium rare to medium. Was that the correct internal temperature to take it off?
1. I was expecting the cook to take approx 4 hours based on egg temp of 225. Am I missing something?
2. Now that it is done too early, how do I reheat without overcooking or drying it out?