Saved the Gobbler

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IA pigsNcrops

Fire Starter
Original poster
★ Lifetime Premier ★
Jan 6, 2019
71
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This has been on my bucket list for a long time, so last summer when we butchered a pig, I had them cut one pork crown roast out. We had Thanksgiving last Sundays at my parents, so I smoked a spatchcocked turkey for that dinner.

Now on to today, I figured perfect time to take an item off the bucket list. I got the crown roast out Monday, thawed, and injected with a brine mixture. This morning mixed up fresh herbs and garlic to make a paste, evenly coating both sides of the roasts.

On the smoker at 225 degrees using hickory and a smoke tube. Currently IT at 104 degrees heading to 140 target, then a wrap and rest. 20201126_095221.jpg
 
The journey is complete, turned out excellent and very tender. I encourage giving a crown rack a try. Excellent smoke ring, thanks to the help of the smoke tube. There is noticeable difference using fresh herbs, both taste and presentation. Thanks for stopping by. 20201126_123149.jpg 20201126_123349.jpg
 
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