by The Teardrop Nanny » Thu May 05, 2011 9:30 am
For a smaller PR, say 10 lbs., reduce the cooking time by about 30-45 minutes. For a cut of meat like this, a probe thermometer is the best indicator of doneness, and a laser one is even better. Keep in mind that the meat will continue to cook after removed from the heat, so if you remove it at the temp. about 5-10 degrees below your desired doneness, tent it with a foil covering, let it sit 30-50 min., it will continue to raise temp. over that time. We pull the meat about 10 degrees off, and if tent properly, and keep in a protected spot from cold winds, it will usually pop up to the medium/medium rare in that time. Enjoy and PM us when you buy one to try and we can give our recommended cooking time.
Joanie