Thanks for all the great tips. I did take my roasts out this morning earlier. Dinner is about 6:30 and I am cooking at 225. I am shooting for medium rare and thought I had seen to take it out when it reached 128 but I will use your suggestion and take them out at 122. They went in at 11:00 and have been in 4.5 hours and the smaller one is about 122 now so I will take it out soon and let it stand. I think I started a little early so it will be standing more than 60 minutes when I go to reheat. I hope that doesn't totally mess things up. You have posted some great information and prompted others to do the same.

LOVE the data analysis. You MUST be an engineer or scientist.

Thanks, Craiglv. I am just getting ready to cook 2 roasts for the first time. I was trying to figure out whether I plan my cook time based on total weight or on each individual roast's weight (I understand that temp is what matters but you do have to have a plan for time). You indicate you put them in at 7:30a for 6p dinner and you plan for 50 minutes per lb. It isn't clear to me whether you are really allowing for 10.5 hours cooking time or you put them in early to ensure they are ready and you use a lot of standing time (it looks more like the latter). I am hoping you or fourunder can tell me an estimated cook time for 2 roasts, 1 is 6.18#, the other is 7.4#. You both have posted really helpful tips.