My first smoke: pork crown roast (Q-view to follow the smoke)

Discussion in 'Pork' started by cppbrian, Dec 25, 2009.

  1. Hello, My family and I were planning on doing this for Christmas dinner, along with a turkey. Well, 6 of the planned 13 people for dinner canceled last minute, and the turkey is already baking. So we decided to hold off on the crown roast till Sunday. I just unwrapped a 40" MES for my Christmas present, and right now its outside 'seasoning'. This is a picture of the roast when we picked it up, the butcher cut it a lot deeper than I was planning for, so I'm guessing these will cook as fast as pork chops.





    I need some input on how I should prepare this. I am thinking to make it bbq style. I am not sure if I should brine it or not, and what I should have in the brine if I decide to. Also a good rub to use. I am not sure how long to cook it for or what temperature. I was guessing 250 for 3-4 hours? I will have 2 meat probes inserted into the thickest part of meat on opposite sides of the roast, but I want to plan on when it will be done so the fixins will be ready at the same time. I do plan on smoking Dutch's wicked baked beans along with the pork. I have mesquite and hickory chips, as well as a bunch of pistachio shells, but I am thinking about using only hickory. With the roast cut as it is, the smoke should penetrate it pretty well.
    And I do figure that the price is pretty high for pork, but it was a custom order cut of meat and my mom went to order it.

    Thanks a bunch everyone for any input.
     
  2. I got no replies for suggestions on what rub, so I combined a few rubs in the smoke and spice book and came up with :
    1/2 C paprika
    1/3 C Turbinado sugar
    4T lemon pepper
    2 1/2 T kosher salt
    1 1/2 T Chili powder
    1 1/2 T garlic powder
    1 1/2 T onion powder
    1 t cayenne (woulda used more if it was just for me, but i'm feeding my parents too)

    Here's a picture of it all rubbed down.

    It's now wrapped up in plastic wrap in the fridge waiting for tomorrow.

    I am going to try to get it done in 4- 4 1/2 hours, so I'm gonna smoke it at 260 adding hickory the whole way. I will have a probe of course to let me know when it hits 160

    Hope it works out, it is my first smoke.
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sorry nobody got back to you. Looks like you're off to a good start. Hope all turns out well.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks To Be A Great Start...
     
  5. john3198

    john3198 Smoking Fanatic

    Good luck. Rub looks grat. Similar to one I use on pork. Should be fine.

    Don't know what to tell you about times, because I never did a crown, but gotta think 4 hours +. Somebody should come along that hasdone this before.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    How about untieing it and re-tieing it back together and smoke it like a bone in loin. Now I have smoked a bone in loin and it can out great and very tastey too. So maybe that would be an idea. If not maybe just smoke it at about 230-250 and take it to abut 150-165 and then let it rest for about 45 minutes and then dig in.
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I really can't add much in the way of advice since I haven't done one before.
    If it was me I'd do it at a lower temp, like 225°, I'd be afraid the higher temp would dry out the fanned out sections before the center gets up to the 160° internal temp. (I'm assuming that thats the loin all bundled up inside the ribs)
    What ever you do, please share some Q-view cause I know it's going to be fantastic.
     
  8. werdwolf

    werdwolf Master of the Pit OTBS Member

    I've not seen anyone do this before.

    I'm thinking the lower temp also. 230?

    Remember thin smoke
     
  9. cheapchalee

    cheapchalee Smoking Fanatic

    Sorry I'm getting in on thsi late but, I'd smoke it at 230 -250, says 8 pounds, so I'm guessing 5 plus hours. I'd take it to 160+ and then let it rest. Don't forget your rest time when planning on the eating time, so all together I'd say about 6 hours start to table.

    Charlie
     
  10. chainsaw

    chainsaw Smoking Fanatic

    Looks great, always wanted to try one of those. Only seen them in the old-time cookbooks.
     
  11. treegje

    treegje Master of the Pit

    I have no doubt,it becomes a success [​IMG]
    look forward to the results
     
  12. langemr

    langemr Fire Starter

    I was going to grab one of those for christmas but I waited to long. Would love to see the final finished product as that looks outstanding. Nice work
     
  13. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    Looks good...can't wait to see the final pics!
     
  14. All finished now, it turned out good, but im thinking should have put it on the racks instead of in a tray, because only the outside top got smoky. The rest tasted good and was very tender, but not a strong smoke flavor.
    The temperature in the smoker averaged between 240-250, and the roast hit 160 after 4 1/2 hours, about 20 mins longer than I wanted to, but not bad.

    Dutch's Wicked baked beans turned out very well, I like that recipe. I only put in 1/2 of a jalepeno because I thought it might be too hot for my parents. It wasn't hot at all, so next time I'll put in at least a whole one, maybe 2.

    now for the Qview [​IMG]


    the crown roast being added to the preheated smoker. I foiled the bones because the recipe for baked crown said that it prevents the bones from getting blackened. I also used 2 temperature probes in 2 separate thick areas of meat so that I could be sure when to take it out. they were never more than 1 degree apart.


    The beans were added after 1 hour


    The ABT's were added about 2 hours after the smoke started


    all spread out on the table. Dutch's Wicked baked beans, ABT's, and pork crown roast


    a slice of the roast.

    I thought it turned out pretty well, as I said above, my only complaints were that the middle and bottom were sort of soggy because they were sitting in the drippings instead of exposed to the smoke.
     
  15. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Fantastic!!! Sorry I did not see your request for rub recipes or I would have slipped ya a couple, but I think what you came up with is pretty darn good. Everything looks amazing, great job.[​IMG]
     
  16. john3198

    john3198 Smoking Fanatic

    Glad it worked out. One heck of an experiment! [​IMG]

    I'm with you, I'm not a fan of smoking things in pans, except soft stuff like veggies - but even then, I use a grill tray with holes. Gotta get the smoke everywhere.
     

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