We wanted something different for Christmas eve dinner, so it was a toss up between prime rib (which we had last year) or try a crown roast of pork. Could not find much information on here about smoking a crown roast, so just went with what I thought would work.
Brined overnight in an apple/sage brine. Rubbed with EVOO,inserted garlic in each chop and dusted with some Plowboys Yardbird rub.
Smoked at 250 with a few chunks of apple and hickory until internal temperature was 160. Wrapped in foil for about 30 minutes. I normally like my pork at around 150, but visiting family likes it more done. I tried to explain the difference in color of cooked pork, but I knew I wasn't going to win any arguments, so just went with the flow.
Great smoke ring and very moist. Guess the brine really helps to retain moisture.
Served with some apple stuffing and green beans. Wanted to do home made stuffing and put it on smoker, but got over-ruled. Was very delicious and everyone seemed to enjoy it.