I had a 10 lb roast with the bone in. I used a 3 Lb box of salt mixed with 1 cup of water, and piled it on. I used the whole box and could have used more salt I think. This cooked almost 4 hours at 300. I took it from the oven at 130 on the meat thermometer, and it rose to 140 while standing which was a moist tender medium to medium well. This was the most delicious thing I have ever cooked for a large group. (12 people). So easy to do. The end pieces of meat were a little salty, but other than that it was a huge hit and I will do it again. The salt turns brown and cracks but that is ok, don't worry. Almost foolproof. If you like more rare pull from oven at 120.

Reviewed On: Dec. 29, 2008