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Pork crown roast - advice welcome

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BabelBBQ

New member
Just picked this up
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This will be Christmas Eve dinner. Never made this before. Advice welcome.

I also picked up a 9 lb bone in pork butt. The plan for the butt is to bring mini pulled pork sandwiches for an all appetizer Christmas dinner. Can I make this Christmas eve? Re heat in crock pot for Christmas? Or should I stay up and try to catch Santa while making the pulled pork to be ready right before the party?

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BabelBBQ

New member
BP any guess on time, I know it it's done when it's done but any estimate would help. 2-3 hours, 4-5,6-8? Really going to test the drum out tomorrow 5° right now, about 10° tomorrow.

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BabelBBQ

New member
1º outside today, 250º on the drum. I ended up going with a heat deflector. There was about 40º-50º difference between the center digital probe temp and the included temp on the outer edge, it is fricking cold out (us midwesterners say fricking hot, fricking cold never thought anything of it until a kid from Kentucky laughed at my wife and I for this). I have a 2nd grill grate, put it on the upper basket u-bolts and then put a pizza pan with holes in it on the center of that grate.

Pork but is on now, I'll put the crown roast on in about an hour. I'm guessing that will take about 3-4 hours based on what I've read on various sites. I will go with BP's suggestion of maple syrup, after all that would be Buddy the Elf approved. I don't have any sweet money, just about a table spoon of Money left in my pantry. So I'll use Memphis Dust with a little additional brown sugar. I also think I'll finish it with an apple glaze that I found on another forum.

The drum is turning out to be the best father's day gift I ever bought myself.
 
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BabelBBQ

New member
The crown roast and pulled pork turned out very well. I will say that 145 is taking a little getting used too. I prefer my steaks medium and pork at least medium, but I guess that is just me.

On the drum with a pork butt. I put the pork butt on at about 8:30 am, the crown roast around 10:30.

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The roast came off at about 2:30 for a 3:00 meal. I glazed it with an apple glaze with about 30 minutes to go on the drum,recipe I found on another forum.

Off and ready to be served
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The pork butt finally got up to 200 at about 10:00 pm. I tested with a probe and it went in like butter so I took it off at 200º.

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I decided not to foil it, which is why it took so long. But the bark was great. The plan for the pulled pork is to bring it to a Christmas party. But I had to have a sampling as a late night snack.

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BabelBBQ

New member
One other quick note. I used a full basket charcoal, I did have to put some more in when I took off the roast. That took me through until taking the butt off. Not bad for outside temps that got to about a high of 10º.
 
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