476-Don't Burn The Christmas Roast

In today's episode, I will discuss a basic technique called the "reverse sear" which is basically a low-temperature process to ensure your meats are more evenly cooked instead of overcooked on the outside and rare inside. If you've ever smoked a pork butt you have used elements of the reverse sear which is low and slow cookery.

This method also has the advantage that it lets the vast majority of the cooking time elapse well before service which can allow the home cook to attend to other parts of the meal which can be challenging to time out properly.

I STRONGLY suggest the use of a digital probe thermometer which lets you nail the temperatures! Meat is expensive, practice safe meat cookery!

You'll want to remove the roast from the refrigerator about 2-3 hours before cooking and season all surfaces with salt. Let sit uncovered until you're ready to place it in the oven. Place the digital probe thermometer into the center of the meat but NOT touching a bone.

I would suggest cooking this at least 5 hours before service time, it will take roughly 15 minutes per pound (guesstimate) to reach the desired internal temperature which in my mind would be between 118-120 degrees Fahrenheit.

Once the thermometer starts beeping remove the roast and allow it to sit uncovered on the counter. Then, about 30 minutes before you sit to eat place it back in a 500-degree oven and cook for 10-15 minutes or until it's nicely browned, remove the meat and let it rest before slicing.