Here are some cooking tips to make sure that your roast comes out perfectly.
- Fully insert the thermometer so there is no metal showing (just the black ceramic top).
- Avoid any large fat pockets or air pockets in the meat. This cut is especially fatty so you want to be extra careful to be in the thickest part of the roast.
- The temperature sensor is closer to the middle of the thermometer and not at its tip, so make sure the center of the thermometer is not too close to the surface of the meat.
- For the juiciest meat and most even cooking, let big roasts rest a full 30 minutes. But aim for at least 20 minutes for any size roast.