Has anybody done a Pork Crown Roast in the Bradley.
I've done a standing rib roast/Prime Rib and it was fabulous. I'm just looking for a framework. ie temp and time along with how long to smoke and what type of wood to smoke with.
About the only pork I do is butt and ribs. I always prefer apple with pork. I smoke for 4 hours on butts. Cook time varies on all things depending on a number of factors including cabinet temp - for butts 12 to 25 hours with box temp of 205.
Butts, Ribs, and Loins and Roasts here also, not familiar with the cut, how many pounds is it?
Crown Roast is usually a rib roast/rack of pork tied into a circle (bones on the inside) with the ribs "frenched."
Depending on how smoky you want it, I'd go 3-4 hours of smoke (apple, maple, hickory or mesquite would all work, depending on the taste you want), then to an IT of 150o and FTC for a couple of hours.
If you have a Big Easy (TBE) and want to crisp up the outside, I'd probably take it out around 140-145o before finishing in TBE to an IT of about 155-160o.
I've never made Pork Crown Roast, but have smoked/roasted several loins. I use a cabinet temperature of 225°F, and generally apply 1:40 - 2:00 hours of pecan or apple. The timing depends on that particular cut of meat; it's done when it is done. For cuts approximately 4 pounds, it has taken me 3 to 5 hours, and I only take my pork to 142°F - 145°F; with the carryover will bring them up another 3°F - 5°F. I don't FTC, but tent them while they rest. Since you will still have the bones attached, I would add additional time; as I would guesstimate 4 hour average.
With a Pork Crown Roast, though slow roasting is best, you don't have to worry about low and slow rule. That is a tender cut so if you are running short on time, you can put it in a oven at a higher heat to shorten the cooking time.