Originally Posted by Bigjim68
I think you are correct. It doesn't matter what the cooking temperature as long as the end result is over 170. A lower temperature results in a more even temp at the end.
I like the vertical roasting method. And a thermometer.
Regardless of method, a dependable thermometer is an essential kitchen tool if you want consistency. Without one, my tendency was to overcook everything to be on the safe side. Now that I have both a Chef Alarm probe and my instant read Thermapen, I rarely miss on the internal temperature that I'm seeking.