I made this roast once before and I loved the doneness when pulled at 133 like you suggested... Absolutely perfect! Unfortunately I am having some of the "Is this cooked?" crowd over on Saturday. Have you ever made this, let it rest and then sliced a few pieces and seared them on the grill. I don't think some of my guests will mind if it looks more like a steak...crisp and brown on the outside and pink in the middle ...I guess it's like the reverse sear...but I want to keep most of the roast beautifully pink all throughout. Thanks so much! So excited to have this awesome creation of yours again!
Sure you can do that, but get the grill real hot, and don't keep it on the grill long. You could also use the two ends for those people, and then just have to grill one side of those two slices.