I searched. I read. I'm still confused.
with the new 'rules,' is 145 degrees, plus a good rest, applicable to this cut? It's a little over five pounds. It will be lightly *slashed* and marinated - not sure with what yet,but garlic is a given.
We'll gas grill at 'medium' temperature, and I think indirect for most of the cook. It's What's For Christmas Dinner.
Thank you for any help. We've been grilling thick-cut boneless chops to 145, with a rest, and they've been fantastic. But roast worries me.