Invest in an instant-read meat thermometer for roasting meats (and use it for smoking meats, too). Check large roasts in multiple spots, because one part can appear done while another is undercooked. An internal temperature variance of just a few degrees can mean the difference between juicy and dry. My rule of thumb for cooking a large roast is once its internal temperature hits 100degF, it'll start climbing at a rate of about a degree a minute, if not faster. So if you're aiming for medium-rare, around 118 to 120degF, then know that you've got about 15 minutes before it's time to pull. Large roasts carry over about 15degF, while steaks and chops will carry over about 5degF, so account for this any time you pull meat off the heat.