Well gang this is the weekend that we try the Pork Crown Roast. The whole famn damily is arriving Friday night. My brother and sister in-laws, their son and daughter in law with their new baby, another nephew, my daughter home from college, oh yeah also my youngest daughter and her boy friend, me and the wifey ---- whew.
Friday afternoon - picked up the crown pork roast from the butcher, what a magnificent piece of meat. Beautiful pork loins with ribs attached
. Mixed a batch of Tulsa Jeff's rub. No cayene though my sister-in-law is alergic, but still an excellent rub. Tight wrap of Saran and into the fridge for the night. TIme for a beer and wait for the hordes to arrive.
Saturday Morning - what a miserable day, raining so hard you can hardly see and about 45F. Oh well could be worse, at least it isn't snowing. Wife wants to eat around 6:30 so I figure 7-8 lbs of pork, I'm hoping around 7 hours (but I do tell her that Q is done when its done!!!). 9:30AM - roast is out of the fridge to come up to room temp. 10AM - fire up the GOSM to get it up to temp, start getting my mixture of cherry and apple wood chunks ready to go. 10:30AM - we have a constant 225 temp and a nice thin blue smoke, its time to get this party going. Great !!!! Both of my probes have packed it in, guess I'm going to find out how much I've learned on this forum, going to have to do this by eye and by feel. Meat is on the middle rack, water pan is full, spray bottle (with mix of apple juice and Jack Daniels) is ready to go. IS IT TOO EARLY FOR A BEER? .... naaah.
After the first couple of hours I start an hourly baste with the spray bottle.
Saturday afternoon - we are 5 hours into the smoke and thngs are looking GREAT. Starting to get a nice bark. 4:30PM - we are getting close, remember I have no temp reading, but meat is starting to pull back from the bones and loins are starting to get fork tender. I am not going to pull this but rather carve into chops so I don't want the fork to twist toooo easily. I let my wife know that we are getting close so she can probably start thinking about the garlic mashed taters and the veggies. 5:30PM - fork twist is fairly easy but can't quite do a full 180 turn - perfect. WE ARE DONE!!!! Roast comes off, gets a good basting of glaze (brown sugar, mustard and apple vinegar), and a foill wrap to rest before carving.
9:00PM - Family is still raving about how great the meat was. The rub was perfect, the smoke was right on, the pork was juicy and moist ..... What a great day
Friday afternoon - picked up the crown pork roast from the butcher, what a magnificent piece of meat. Beautiful pork loins with ribs attached

Saturday Morning - what a miserable day, raining so hard you can hardly see and about 45F. Oh well could be worse, at least it isn't snowing. Wife wants to eat around 6:30 so I figure 7-8 lbs of pork, I'm hoping around 7 hours (but I do tell her that Q is done when its done!!!). 9:30AM - roast is out of the fridge to come up to room temp. 10AM - fire up the GOSM to get it up to temp, start getting my mixture of cherry and apple wood chunks ready to go. 10:30AM - we have a constant 225 temp and a nice thin blue smoke, its time to get this party going. Great !!!! Both of my probes have packed it in, guess I'm going to find out how much I've learned on this forum, going to have to do this by eye and by feel. Meat is on the middle rack, water pan is full, spray bottle (with mix of apple juice and Jack Daniels) is ready to go. IS IT TOO EARLY FOR A BEER? .... naaah.
After the first couple of hours I start an hourly baste with the spray bottle.
Saturday afternoon - we are 5 hours into the smoke and thngs are looking GREAT. Starting to get a nice bark. 4:30PM - we are getting close, remember I have no temp reading, but meat is starting to pull back from the bones and loins are starting to get fork tender. I am not going to pull this but rather carve into chops so I don't want the fork to twist toooo easily. I let my wife know that we are getting close so she can probably start thinking about the garlic mashed taters and the veggies. 5:30PM - fork twist is fairly easy but can't quite do a full 180 turn - perfect. WE ARE DONE!!!! Roast comes off, gets a good basting of glaze (brown sugar, mustard and apple vinegar), and a foill wrap to rest before carving.
9:00PM - Family is still raving about how great the meat was. The rub was perfect, the smoke was right on, the pork was juicy and moist ..... What a great day
