June's dad is coming over for dinner on Xmas Eve, and we are going to smoke a crown pork roast.
June was going to put the roast in the smoker before she left for work, around 5:00 am. We plan to eat dinner around 4:30 - 5:00 pm. It is an 8 pound roast. How much time would I need to allow to cook it in the Bradley? Should it go in the Bradley at 5:00 am, or later?
What smoke would you recommend? I thought about smoking it for about four hours, then complete the cook in the smoker. What temp?
Any/all advice you can give me would be greatly appreciated!
seemore
Personally, I have missed the mark on "presentation time" to many times to bet on the smoker. Environment variables and meat inconsistencies can cause bad timing problems.
If I am trying to hit a mark for company I usually will hit the item with smoke for how every long I want then transfer to the oven to finish.
Steven
Thanks, Steven!
It is supposed to be in the twenties on Xmas Eve, I believe.........
We may end up finishing it in the oven, but I guess I was hoping to do the entire cook in the Bradley.
Like you said, though, I need to take the weather into account.
It is only an eight-pound roast, so I would not think it would take too long in the smoker. I think I was hoping I might get an idea of what to expect from this type of roast.
I will let you know how this turns out.
Take care.
seemore
It shouldn't take much longer then a boneless pork loin. I usually don't give times, but depending on the weather and how soon you get your smoker up to temp; I would say no more the 4 - 6 hours. But with pork loin, you really don't want to reheat it and serve it to your father. So I would smoke/roast the way Steven suggested.
Use the seasonings from your favorite pork roast recipe, and I like to use 2 hours of pecan on pork loins.
I just did a 10 pound brisket in 25*f out side temp and to get the IT to 185* took 18 hours.
Pork is diff. than beef but I thought this might give you some idea.
Mike.
A crown roast is the pork loin with the rib section still attached. Pork loin is a lean meat and doesn't have to be cooked low and slow, and even at 225°F it will only take 4 - 6 hours. You only want to bring the internal temperature up to 140°F - 145°F, or not higher then 150°F.
I have done pork loin and most of the time its done around the 4 hr mark with a cabnet temp of250 F. Pork loin does take the FTC quite well and dont over shoot its IT when doing it. You should take it out of the smoker at 140 F if you need to FTC it
I like Pecan on pork, 3 hr smoke.
thanks all. wow I would have been in trouble putting it on at 5:00 am I will post when done
seemore
Thanks to everyone who gave us advice. It turned out pretty darned good:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1141.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1142.jpg)
It cooked in the smoker for about six hours. It reached an IT of 143 degrees. Outside temp stayed just above freezing today.
I used pecan, but wished I would have used hickory.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1143.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1144.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1145.jpg)
Good eats, however:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1146.jpg)
seemore
Did you save me a slice!!
Oh, yeah....there's leftovers, even after sending home a nice big slice with June's dad.
It's raining like crazy down here. Better get down here fast before it turns to snow!!!
That thing is flowing with juice. Just beautiful.
Bet that was a great meal!
The crown roast looks good, and pecan is my favorite smoke with pork. I see the bacon on the rack above. What else did you decide to season it with?
Wow, that is beautiful seemores!
I have never done a crown roast, maybe next Christmas.....
Great job!
Stay dry, guys... Looks like a hurricane back there on the radar.
Clear and dry in Virginia, but not for long.
Merry Christmas!
Quote from: squirtthecat on December 25, 2009, 03:27:16 AM
Great job!
Stay dry, guys... Looks like a hurricane back there on the radar.
Clear and dry in Virginia, but not for long.
Merry Christmas!
Rub it in Squirt its christmas morning and its raining like a cow peeing on a flat rock right now.
Not raining here right this minute but rained pretty much all night. Temps are falling and the wind is about to blow the shingles off the roof! Sustained winds of 25 mph, gusting to 40 mph!
KyNola
It's on it's way here... Overcast now, but you can feel it coming.
Amazing how much snow they had to the N of here. Landed it Richmond and everything but roads/parking lots was solid (and thick) white. Much dryer here.
I'm reading the weather reports from back home, and I'm really really really glad we left early yesterday morning.
Have a good Christmas guys - smoke on!
Weather ?
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/christmasw.jpg)
:o :D ;D
FLB, that was just plain MEAN. :'(
seemore
Quote from: seemore on December 25, 2009, 07:06:01 AM
FLB, that was just plain MEAN. :'(
seemore
That's it! I'm getting a cooler of snow out of the ditch out front and driving down there............. I can't be but 14 hours away from him. 8) 8)
Have you ever considered deer hunting in this kind of weather ?
That's why when I hunt, I hunt in PA.
Were having a blizzard here!
Back yard drifts are 6 to 8 feet right now. The wind is blowing a constant 20mph. Gust ?????
Won't let up til Sunday morning.
Habs & CRG, sorry for the delayed response. Spent the day yesterday at my sisters. They did a prime rib - not smoked, but good nonetheless.
I put the bacon on the top rack, hoping that the drippings off the bacon might add a little extra to the roast. I don't know if it did or not, but at least now I've got some smoked bacon to eat up. :)
The recipe for this roast came from the Smoke & Spice cookbook by the Jamisons:
Creole Crown Roast
This recipe is for a five-pound roast. As we had an eight-pound roast, we heaped the measurements.
The rub:
2 T celery salt
1 T paprika
1 T freshly ground pepper
1 T white pepper
1 1/2 t dried thyme
1/2 t cayenne
1 T packed brown sugar
1 1/2 t garlic powder
1 - 2 T Worcestershire sauce
Creole mop (optional - but why on Earth would you NOT use it??):
Half of the Creole rub (from above)
3 C chicken or beef stock
1/4 C Worcestershire sauce
1/4 C butter (preferably unsalted)
The night before the smoke, rub the roast with the Worcestershire sauce. Then rub in half of the Creole rub over the roast. Cover with plastic wrap and refrigerate overnight.
Before you begin the cook the next day, pat the rub down with a little bit more of the rub. Let the roast sit at room temp for about 40 - 45
minutes.
Combine the ingredients to make the mop. Warm over low heat.
Smoke at 200 to 220 degrees F in the smoker. We cooked ours for about six hours in the smoker. Mop the pork every 40 - 45 minutes.
When June served it, she spooned a little of that mop over the slice of roast. Hence the "juice". It was might tasty!
seemore
No problem with the delay. I happened to see your other post that mentioned what seasoning you used just after I read the post on this thread. Thanks for the recipe. I may try that soon, but lately I've been into South American food, and now drifting towards West & South African cuisines.
MMMMMMM Seemores
That looks very good.
Habs, STOP THE BUS!!!!
West African food? Have you tried spicy African chicken stew?
That has been one of our favorites ever since I first fixed it back in the nineties!!!!!
What about Jollof rice? A roommate in college used to fix this. It was good. I can't remember all of the ingredients.....
What other dishes have you tried? Oh, we might have to start another post for this one!
Mrs
I go through these different stages of what foods I will tend to crave, and now I'm getting back to dishes from W. Africa. I just love foods from other nations, and found that most dishes from a country has it own regional variation. And with W. African dishes, many share characteristic to the southern dishes in this country. At this point and time stews are on my top of the list for dishes. Oxtail is my favorite, but it's difficult to get good oxtails in my area.
I have tried both the dishes you mentioned in a few different ways. The Jollof Rice I have about six different recipes from about 3 countries. My favorite is Coconut Shrimp with Jollof Rice which is recipe from Nigeria. I'll write it up later and post it in the recipes in development.