Smirking crown pork roast for New Year's Eve

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Fire Starter
Original poster
Jun 8, 2012
Petaluma, Ca
I am smoking a 10.5 LB 16 bone crown pork roast tomorrow. I brined it today and it is refrigerating tonight. Plan to put it on about 3:00 p.m. Tomorrow to eat at 8:30
My questions:
1. When should I take it it out to wash off brine and add rub?
2. Should I refrigerate it again after administering the rub.
3. If we plan to eat this about 8:30 should I started it before 3? I was figuring about 4 hours to reach 145 cooking it at 230 as suggested by Jeff. This would allow about an hour to wrap in foil and keep warm. Does this sound about right?
Any insight or tips anyone can provide would be greatly appreciated. Thanks in advance is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.