5 lb, 3 bone roast. Dry brined for a bit over 24 hours, sat for about an hour outside of the fridge before I popped it in the oven at 150.
Took about 3 hours to get to 118, I pulled it and it rose to about 124 during one hour rest.
Put it back at 550 to sear for 8 minutes. I did get a small gray ring, maybe I seared for too long?
by labbitlove