Pork roast

The pork roast was brined overnight. 

The internal temperature was checked three times. I'm usually not that careful. To 135℉ / 57℃ at the center, removed and covered for ten minutes. With the helpful fat of bacon on top which about burns. Those three things added up to the best pork roast I've ever cooked. 

* long brining salt/sugar with alcohol 

* bacon cover for its fat

* careful internal temperature monitoring to lower than heretofore thought reasonable. 

The dry rub, eh, not so much. Way too much pepper. It had to be scraped off. We can do better.