The roast turned out very good with several lessons learned. My biggest mistake was putting the probes into the fattest portion of the roast. The portion that had the probes turned out perfectly medium rare, the outer ends, not so much. Secondly, I badly miscalculated the cook time. My first guest was one hour per pound at 225°, then I decided to err on the low side so I started it at 160° for one hour thinking that if necessary I could always raise the temperature sooner. Wrong, it was over two hours before I raised the temperature to 225°. I pulled it at 128° IT and the coast was as anticipated, 2-3°.