my aunt has a similar recipe using rock salt, but i never thought of using kosher salt. i followed the cooking instructions of this recipe, but prepped the meat her way: studding the roast with halved garlic cloves, seasoning with soy sauce, garlic salt, and pepper. if you like the outer portion of the roast pretty salty (like we do) you should try this.
the roast came out perfectly med-rare when internal temp reached 140 F, after about 4 hours. the temp did not rise while resting, so i would recommend cooking your roast to how you like it done. the only thing i would change is next time i'm buying a better piece of meat to improve the tenderness.
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my aunt has a similar recipe using rock salt, but i never thought of using kosher salt. i...