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I cook it until; 125 internal temperature then let it rest for a full 10 minutes.
cook it at a lower temperature, 325 f. and you will get a more gentle gradiation of temperature throgh the roast. less like a bullseye.
The internal temperature of the meat should be about 130-135 F. I've like Alton Brown's technique of cooking for a long time at low temperature followed by a brief return to the oven at high temperature described here
because I find it gives a better crust, but the order can be reversed, with the broiling/searing at the beginning.
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