Originally Posted by foodguy
you're getting there rambro. couple tips: be careful when you're scoring the skin ... you don't want to cut through to the meat (this will keep those checks from looking so huge). and if anything, i think maybe a little longer on the final high-temp to get a little better browning (even if you have to cut back on the low-temp roast). did it seem dry? doesn't look like it would.
I hit 156 on a close to bone reading. I took it out quickly before going to 425 and read the temp at a few more spots. All were over 170, some 180, and I couldn't find anything lower than 165. I put it in at 425 for 20 min. Didn't want to leave it in longer as I was afraid it would start to dry out the meat. Still juicy.