Crown roast of pork.

[pr0wlunwoof]

Just got informed I'm cooking a crown roast of pork for christmas dinner. Did a quick search and mostly found 350 degrees for 2 1/2 hours. Anyone got any experience or tips?

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[Dirtytires]

That sounds like an ‘oven’ recipe. Don’t see why you couldn’t smoke it at a more reasonable 250 and just remove it when it reaches 145 internal. No experience with them tho....

[JKalchik]

I'd agree with this.

I'm converting a beef tenderloin recipe intended for the oven to sous vide and a charcoal grill sear, works just dandy. I don't see any reason that you shouldn't be able to smoke it low & slow, but to the same temperature target. For something like a crown roast, 155-165 F would be where I'd be heading, planning on starting it early, and keeping it warm until service.

[Pete Mazz]

I'd shoot for 135 myself. It'll carry over to 140.

[pr0wlunwoof]

I'm a little hesitant to low and slow it as it's a pretty lean piece of meat. I can run the gf at 350 so no issue there. Anyone actually cooked one of these?

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[Dirtytires]

If you are going to cook at 350, I would try the grill or the oven. That’s a pretty big fire in a gf and I’d hate to see you warp something.

[pr0wlunwoof]

Not set on anything yet. I did read that the stumps gf is rated to 450 though. Mine is allot more stout than a stumps. My fb is 3/4 thick with 3/8 chute so I think 350 would be well within my range. I have run it at 325 before for quick half chickens with no problem.

Been reading allot of recipes that look similar to this:
https://www.mygourmetconnection.com/gar ... rint/7517/


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[JKalchik]

pr0wlunwoof, I'd suspect that your temperature limit isn't going to be based on your firebox, but your cook chamber. A few others with gravity feds have noted problems with the cook chamber door warping at high temps (but up above 400 degrees F, most likely.)

I also have smoked pork tenderloins at 250. Like poultry, the secret is to not overcook it.

Personally, I don't care for rare pork, I prefer medium-rare to medium.

[pr0wlunwoof]

It has begun.

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[pr0wlunwoof]

Wouldn't change a thing. Brined for 13 hours, rubbed with herbs and orange zest, cooked at 324 for 2 hours and 45 minutes to internal temp of 145. Rested for 30 minutes sliced and served.

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[mp4]

That looks fantastic!

[ajfoxy]

That does look good.

[Smurf]

Yummy!!!

[Big T]

[pr0wlunwoof]

I gotta say. I ate all the leftovers. I never do that especially pork. Loved it so much gonna try the same recipe on some half pork loins for new years.

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[valentind20]

A nice alternative to the traditional beef tenderloin I find. In addition, grilling in a wood fire is more sanitary.