Here's The Pork Roast & Fatty On The Grill

I just put on the Fatty, and I turned the pork roast and moved the probe. You have to move probes now and then, because you can get false readings, especially if it's near fat or the bone. Always use a bone-in roast, and avoid roasts that are injected with stuff. Like I said below, I'll take the Fatty off the grill at 165 degrees, and I'll take the pork roast off at about 200 degrees. I will probably let them both rest for awhile after cooking inside some foil. Foil is okay to use after you've cooked the meat.