I just started doing the hot and fast early July, and I love it.
I think I stand less of a chance of drying it out that way, it only cooks for around 2 hours unwrapped.
Wrap the thing, save what you can. Let it rest for a few hours, as the capillary action of the meat opens it can draw any remaining juice.
If you slice it and its dry, use the ole restaurant trick.
Get some au ju going nice and hot and put the slices in it. Let it cool again to around 165 or so,
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