If you want to do something that will make folks say, “Wow!” at the Christmas dinner table, there is nothing quite like a smoked pork crown roast.
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Author Jeff Phillips
Ingredients
10-18bone pork crown roast
Spicy mustard
¼cupJeff's original rub
1-2gallonsapple/honey brine
Apple Honey Brine
3quartsof water
1qt.of apple juice or cider
1cupof coarse kosher salt
3TBSof Jeff's original rub
⅓cupof honey
Instructions
Make the apple/honey brine by adding the water to a gallon container then mixing in the salt until the mixture becomes clear.
Combine the honey, apple juice and rub in a sauce pan over very low heat for about 10 minutes to melt the honey and incorporate the original rub.
Combine the mixture in the sauce pan with the water/salt brine and place in fridge for several hours to cool before using.
Place the crown pork roast into a brining container and pour the brine mixture over it to cover.
Refrigerate container with meat/brine for 6-8 hours while it does it's magic.
After brining, rinse residual salt from meat
Coat pork crown roast lightly with spicy mustard such as Dijon.
Apply about ¼ cup of Jeff's original rub to all sides of roast.
Leave meat on counter while you get get the smoker ready.
Set up smoker for cooking at approx. 230°F (110°C) using indirect heat. If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the meat on the grate and cook for ~4 hours or until the internal temperature of the meat registers 140°F (60°C).
Remove the meat from the smoker and rest on the counter covered with foil for at least 20 minutes. During this time, the carryover cooking will allow the meat to rise on up to a perfect 145°F (63°C).