French Dips

I would suggest the 180 range. Plus, when it gets to 160, I would put it in a foil pan and cover it. This will collect all the juices and it will help tenderize the meat with a steaming effect. After defatting the juices, I would use the leftover liquid as part of my dip liquid.

Dang, that sounds good!

I cook my beef like that to a medium rare. Let it cool and shave it on a slicer. You can warm it up in an au jus. This will darken the meat but leave it tender and juicy. A couple days before cooking, make 1" deep slices in the beef and put a garlic clove in each slice. As it sits, it will permeate the roast all the way through. This works with all kind of roasts. Here is a great company to get sauces and flavorings. Their au jus tastes delicious. Make sure to save juices when slicing to add to au jus.
AU JUS
If you like biscuits and gravy, this is as good as homemade. Just add a pound or more of breakfast sausage. Country Gravy
Their products are all restaurant quality and taste home made.

Follow Fast Freddie's directions. FF is da man!

Thanks for the info. My wife said that it really sounds good. How many cloves total? 3 in each roast?

I think a medium rare would be to cook it to 135 (or even 130) and then take it out and let it rest. The temp will go up from there.

All depends how you like it. 15 lbs is a pretty big piece so you could cut it in two and then do one part more than the other to give people a choice.

Just my $.02