- Jan 6, 2019
- 71
- 65
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.
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.