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Discussion in 'Cooking Forum' started by OneShotBandit, Feb 24, 2020.
They're telling you right; get much over 145 and it dries out quickly. If you've got the gear sous vide works great.
Gonna try one on a rotisserie tomorrow!
I agree off as close to 135 or a bit under wrap in foil for an hour. I’ve done hundreds of fresh boneless hams for events. Many times I foil wrap put them in coolers for 2 1/2 hours and slice. Still hot and juicy. I think I’m getting hungry.
I agree with most of the advice. I just did one a few weeks ago.
Temper the roast for an hour before cooking
I do like a digital temp probe (to keep me paying attention)
I prefer 325F (the hotter the cooking temp, the more the temp will coast upward when removed to rest)
(with Pork, I like to squeeze fresh lemon over the roast at 20 min intervals)
Remove at 130 to 135
Cover lightly and watch the thermometer until it peaks, then recedes to insure it is moist