We cooked them 3 hours to 180 internal - I set my husband to research the recommended time and I had a gut feeling this was too high(in my opinion, too done, but my dad likes his meat well done...)We let the meat rest (which saved it from being dry) while I made the cranberry rosemary onion sauce which was easy to make at the last. I enriched it with the roasting fond. It was very tasty.