Easter Crown Roast of Pork

[Dustin Dorsey]

Easter Crown Roast


Got a pork crown roast from the butcher. I threw away all the garnish.


Used my go to pork rub.


Seasoned up.


On the WSM at about 230 for 3 hours to an internal temp of 140.




After the smoker and after a glaze.



Sorry no sliced shots. It turned out awesome. Even my picky nieces and nephews tore into some giant chops.
Thanks for looking!

 

[Enrico Brandizzi]

Wow you smoked perfectly that crown roast.
Now I want one!

 

[Cliff Bartlett]

Looks amazing Dustin. I would devour one of those chops. That foil really did a great job shielding the bones. Presentation is so much nicer that way. Very nice job.

 

[Clint]

I've never tried anything like that- Nice Job!

 

[T MacGreggor]

That looks amazing, Dustin! One of the more impressive smokes I've seen here so far. Bravo!

 

[Jonathan Kulik]

That my friend is how it's done!
Excellent Cook!

 

[Michael C.]

Wow!!!! Impressive cook there!!!! Looks great!!!!! Yum!!!!!

 

[russ olin]

Looks really guud, nice pictures too.

 

[Barb D]

WOW!!!!! Dustin you nailed that one, it's fantastic.

 

[Robert-R]

That's a spectacular crown roast. Beautiful.... just beautiful.

 

[Timothy F. Lewis]

Did one last Christmas, they are simply a wonderful way to serve a good bunch of folks quickly.
I went through a binge of cooking them a few years ago, must have done ten of them for people, everyone is impressed the minute it hits the table!
I just never understand why anyone puts all that garbage on an uncooked piece of meat!

 

[KevinJ]

Great looking good.

 

[Clay Neubauer]

Outstanding.

 

[Dwain Pannell]

Wow! That is gorgeous.

 

[Rich Dahl]

Don't know how I missed this one but glad I found it. Looks wonderful Dustin great cook!

 

[ChuckO]

Holy Cow, how did I miss this thread? That's as beautiful a cook as I've ever seen!! Money, money, money, OH Yeahhhhhhhh