"Jack Sloan" > wrote in message
...
> Just put one of these on the grill dome...it's holdin' fine at 250...I'm
not
> gonna let the thermometer spin on me this time. Any of you potteryheads
got
> an idea how long it'll take to get to 140?
> Jack
>
>
I think 140 is going to be a tough roast. I buy rump all the time, but pot
roast them, low and with moisture. It is far from a prime rib but a great
piece of mat in its own right.

Ed

http://pages.cthome.net/edhome