OK, so 5-6 lb tip roasts, I've done in the past, have taken about 3.5 hours to smoke to 130. This one was 9 lbs, so I was expecting around 5 hours (when I put it on at 10:45 a.m.). Nope...
2:15 pm - 3.5 hours in - the Auber ends the program at IT 130! Wow. I trust the IT probe on the Auber, and I know I had it placed right, so in the foil it went! Wife and son were out shopping, and too early for dinner.
The roast spent the next hour in the cooler, double-wrapped in foil and covered in towels. Oven was preheated to 475, with a meat rack inside to also preheat. The roast then spent 8 minutes in the hot oven to finish the outside.
When I sliced it, I noticed it was more done than usual, at that temp. Hmm... I wonder if the injection, or length of wrapped rest, pushed the IT over where I would have liked it to stay. This was medium to medium-well on doneness. This was the first time injecting, and the first time with the more than done results.
However, the roast was very moist, tender, and tasted fantastic! The internal meat, which is normally kind of plain, actually had some flavor! I use McCormick Au Jus gravy mix for tip roasts, instead of BBQ sauce. The meat, and au jus, was really very tasty. In fact, it was the best tip roast taste, to date! Next time, with this technique, I plan on pulling it for wrap at no higher than 125.
All in all, a successful smoke in the #2!