barelfly
New member
I was recently inspired to give a crowned pork roast a go. With Easter around the corner, I thought it was the perfect day to pick up a few racks of pork to feed the family and friends - and it turned out to be good timing, as they were on sale at Albertsons. I got a little over 10lbs for $32. Although, I ended up buying two more racks because the chine bone wasn’t removed and I didn’t do very well trying to cut it out my own. so I went back and bought two more and had it removed.
Friday, I frenched and removed the smaller knuckles that were left over and dry brined with salt for 24 hours. Saturday I made my cuts to form the crown, tied up and then rubbed with water and put on a good amount of Meathead’s Simon and Garfunkel Rub with cracked pepper. Let that sit over night and then mixed olive oil, garlic and simon&garfunkel together and rubbed that all over and into the 3D it went at 225* with cherry and sugar maple wood (4oz total). Smoked until internal came up to 130 then let it rest in the smoker for about an 1.5 hours, while it climbed to 137*. When sides were ready I fired up the gasser and seared all sides and into the house it went for the reveal and slicing.
I was torn as to what rub to use for this crown roast but I nailed it with this great herb rub and added oil and garlic. It was perfect. Great flavor, cooked perfectly and so tender and moist - the best pork roast turned chop I have ever had. And the guests also loved it.
I enjoyed this process so much, rack of lamb will be next on the list!
Friday, I frenched and removed the smaller knuckles that were left over and dry brined with salt for 24 hours. Saturday I made my cuts to form the crown, tied up and then rubbed with water and put on a good amount of Meathead’s Simon and Garfunkel Rub with cracked pepper. Let that sit over night and then mixed olive oil, garlic and simon&garfunkel together and rubbed that all over and into the 3D it went at 225* with cherry and sugar maple wood (4oz total). Smoked until internal came up to 130 then let it rest in the smoker for about an 1.5 hours, while it climbed to 137*. When sides were ready I fired up the gasser and seared all sides and into the house it went for the reveal and slicing.
I was torn as to what rub to use for this crown roast but I nailed it with this great herb rub and added oil and garlic. It was perfect. Great flavor, cooked perfectly and so tender and moist - the best pork roast turned chop I have ever had. And the guests also loved it.
I enjoyed this process so much, rack of lamb will be next on the list!
