Frank D (Wenatchee)
TVWBB Member
My first smoked crown roast (but not tied up to look like crown
Did an overnight marinade using OJ, A1, Tiger Sauce, Worcestershire Sauce and crushed garlic (Recipe that Chris posted a long time ago
OJ Marinade
Another View/
Started out with one slab that weighed around 7.1lbs and then cut it into 2 pieces because I had no idea how long it would take to cook that big piece of meat
Two Pieces
Giving it a bit of TLC
TLC
Then the batteries of my camera died so I did not get pictures of when they were done and served. However, I do have a few of the meager leftovers that I will be eating today
Leftovers
another view
Here are the cooking times
Time Temp Vent Vent Vent Meat Misc
4:00pm 225 50 0 0 48
4:15pm 262 0 0 0
4:30pm 248 0 0 0 72
4:45pm 239 0 0 0 91
5:00pm 235 0 0 0 106 basted
5:15pm 239 0 0 0 117
5:30pm 235 0 0 0 124 basted
5:45pm 228 0 0 0 131
6:00pm 245 100 100 100 137
6:15pm 258 100 100 100 139
- Moved to 500-degree oven for a 10 min reverse sear- temps climbed to 142 and 147
- Wrapped and rested for ten minutes
- One roast would not increase to over 142
- Sliced and all was well. Moist and subtle smoke flavor (used apple wood).
- There really wasn't much (if any) smoke ring which I found curious
Lessons learned: It initially cooked faster than I expected. Opening the cover to get the temp probes in and to baste would cause the temps to quickly shoot higher than I wanted. . I ended closing top vent to 50% for 5 minutes or so until temp was under control
Did an overnight marinade using OJ, A1, Tiger Sauce, Worcestershire Sauce and crushed garlic (Recipe that Chris posted a long time ago
OJ Marinade
Another View/
Started out with one slab that weighed around 7.1lbs and then cut it into 2 pieces because I had no idea how long it would take to cook that big piece of meat
Two Pieces
Giving it a bit of TLC
TLC
Then the batteries of my camera died so I did not get pictures of when they were done and served. However, I do have a few of the meager leftovers that I will be eating today
Leftovers
another view
Here are the cooking times
Time Temp Vent Vent Vent Meat Misc
4:00pm 225 50 0 0 48
4:15pm 262 0 0 0
4:30pm 248 0 0 0 72
4:45pm 239 0 0 0 91
5:00pm 235 0 0 0 106 basted
5:15pm 239 0 0 0 117
5:30pm 235 0 0 0 124 basted
5:45pm 228 0 0 0 131
6:00pm 245 100 100 100 137
6:15pm 258 100 100 100 139
- Moved to 500-degree oven for a 10 min reverse sear- temps climbed to 142 and 147
- Wrapped and rested for ten minutes
- One roast would not increase to over 142
- Sliced and all was well. Moist and subtle smoke flavor (used apple wood).
- There really wasn't much (if any) smoke ring which I found curious
Lessons learned: It initially cooked faster than I expected. Opening the cover to get the temp probes in and to baste would cause the temps to quickly shoot higher than I wanted. . I ended closing top vent to 50% for 5 minutes or so until temp was under control
