no arguments, nice, and I mean REALLY nice work. I'm just working through what is the appropriate temp to pull roast beef. I'm guessing the beef must have risen 5 to 10 degrees while foiled. Which is only a slight difference from where I end up. Yours looks perfect, I however have to care for a wife that only likes well done, and I mean burnt. So I do take it a little bit higher, even with roast beef. I'll make sandwiches, but she'll want philly cheesesteak, so I end up frying hers anyway.
DK117