Never done one of these before and need advice

[seemore]

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

[standles]

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

[seemore]

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

[Habanero Smoker]

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.

[MPTubbs]

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.

[Habanero Smoker]

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.

[OU812]

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.

[seemore]

thanks all. wow I would have been in trouble putting it on at 5:00 am I will post when done
seemore

[seemore]

Thanks to everyone who gave us advice.  It turned out pretty darned good:


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.



Good eats, however:

seemore

[Tenpoint5]

Did you save me a slice!!

[seemore]

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!!!

[classicrockgriller]

That thing is flowing with juice. Just beautiful.

Bet that was a great meal!

[Habanero Smoker]

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?

[deb415611]

Wow,  that is beautiful seemores!   

I have never done a crown roast, maybe next Christmas.....

[squirtthecat]

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!