re: Recipe for NOLA-esque roast beef for poboys

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so, no internal temp check? just texture?

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Not for me. It's always cooked through. I don't cook meat for poboys anywhere near close to rare. I usually start with 30 minutes per pound and go from there. If you want it to slice, you might start checking at 25 minutes per pound, but that will also depend on what cut of meat you're using. I sometimes want thin sliced. A rump or the sirloin both work well for that. Chuck is better for shredded/debris, I think. Also, if you want thin sliced, definitely refrigerate to get it completely cold before you slice. Much easier. Then, warm your slices.