I was wondering if anyone has done a complete Crown Roast of Pork in the Bradley. I have read this thread http://forum.bradleysmoker.com/index.php?topic=1347.0 (http://forum.bradleysmoker.com/index.php?topic=1347.0), but what I want to do is the crown roast that is, well, round, with the little caps on top. I have done them in the oven many times but think it would be great in the Bradley - Christmas dinner time.
Thanks, from very cold Juneau.
I believe the cut of meat you are planning to smoke is the same cut in the link you provided. The only difference is that the cut you have the butcher or yourself trimmed and bent it to form a circle, by adjoining both ends. I would consider following jaeger's recipe, at least as a guideline. Myself, I would only bring the internal temperature to 145°F-150°F. If you wanted to stuff the center, I would baked the stuffing separately then stuff the crown roast when finished; then place in under a broiler for about 5 minutes or so to crisp the top of the stuffing.
Check out this link, if you are looking for a different presentation of a crown roast.
http://www.porkpeople.com/crownroast.html
Thanks Habanero - I am going to follow the instructions as per the link and see what happens. The broiler at the end is a good idea.