I just did a 12 pounder yesterday. Went 325* for 15 minutes per pound starting with a room temp piece of meat. At three hours I pulled when the internal temp was 120* and let rest loosely tented with foil for 30-45 minutes. The center cuts measured 130* with my Thermapen before slicing.

I can see how you had problems at 350* for 20 minutes a pound. For a roast that size I would probably figure on 10-12 minutes a pound. Did you cook it in the oven or on a grill/smoker?

Sucks to ruin a nice piece of meat like that!

Mike

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.