Troutman recently inspired me to give a crowned pork roast a go. With Easter around the corner, I thought it was the perfect day to pick up a few racks of pork to feed the family and friends - and it turned out to be good timing, as they were on sale at Albertsons. I got a little over 10lbs for $32. Although, I ended up buying two more racks because the chine bone wasn’t removed and I didn’t do very well trying to cut it out my own. so I went back and bought two more and had it removed.
Friday, I frenched and removed the smaller knuckles that were left over and dry brined with salt for 24 hours. Saturday I made my cuts to form the crown, tied up and then rubbed with water and put on a good amount of Simon and Garfunkel Rub with cracked pepper. Let that sit over night and then mixed olive oil, garlic and simon&garfunkel together and rubbed that all over and into the smoker it went at 225* with cherry and sugar maple wood. Smoked until internal came up to 130 then let it rest in the smoker for about an hour, while it climbed to 137*. When sides were ready I fired up the gasser and seared all sides and into the house it went for the reveal and slicing.
I was torn as to what rub to use for this crown roast but I nailed it with this great herb rub and added oil and garlic. It was perfect. Great flavor, cooked perfectly and so tender and moist - the best pork roast turned chop I have ever had. And the guests also loved it.
I enjoyed this process so much, rack of lamb will be next on the list!
Friday, I frenched and removed the smaller knuckles that were left over and dry brined with salt for 24 hours. Saturday I made my cuts to form the crown, tied up and then rubbed with water and put on a good amount of Simon and Garfunkel Rub with cracked pepper. Let that sit over night and then mixed olive oil, garlic and simon&garfunkel together and rubbed that all over and into the smoker it went at 225* with cherry and sugar maple wood. Smoked until internal came up to 130 then let it rest in the smoker for about an hour, while it climbed to 137*. When sides were ready I fired up the gasser and seared all sides and into the house it went for the reveal and slicing.
I was torn as to what rub to use for this crown roast but I nailed it with this great herb rub and added oil and garlic. It was perfect. Great flavor, cooked perfectly and so tender and moist - the best pork roast turned chop I have ever had. And the guests also loved it.
I enjoyed this process so much, rack of lamb will be next on the list!
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