one issue with 'roasting' at a very high temp is that the outer edges of the meat gets overcooked well into the 'hunk of meat', which means less of the R or MR to enjoy; plus it is difficult to really know the exact amount of carryover. I much prefer to roast/smoke at a lower temp closer to 200 where the carryover is much less problematic and finishing for a short time at a high temp for the crust, if desired.