A few months ago I started thinking about what I wanted to do for Christmas dinner. I didn't want a ham and we were having turkey for Thanksgiving. I wanted something different. I came up with either a standing rib roast or a crown roast of pork.i called my butcher up and the cost settled it for me. Not long after, I saw Jeff's instructions and figured it must be a sign. I picked up an 8 lb crown from my butcher on Tuesday and on Wednesday evening I sat it in the apple honey brine Jeff recommended. The only difference was that I used Stubb's bbq rub. After my daughters opened up their gifts this morning I got the wrangler going with some pecan wood, rubbed the crown down with more of the stubb'Stubb's and let it smoke for 4.5 hours to an internal 150 degrees. It was perfect!