4.2 Reverse Sear (Optional)
- Slow-cook at 225–250°F (107–121°C) until 10–15°F below target temperature.
- Finish with a high-heat sear for 10–15 minutes.
Benefits: More even doneness and superior crust development.
4.3 Use a Meat Thermometer
Insert the probe into the thickest part, avoiding bone.
Remember: The internal temperature will rise 5–10°F while resting, so remove the roast slightly early.
