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Crown Pork Roast

NessmukNessmuk Posts: 251
edited November -1 in EggHead Forum
Smoked our annual Crown Pork Roast. Had it prepared at a gourmet meat market. It consisted of 20 ribs & weighed 10 pounds. The center was filled with hot, spicy Italian sausage. The sausage adds taste to the pork.[p]Cooked it @ 250 for about 6 hours or until the internal temp reached 160. [p]This was the best of the 34 that I have smoked. The BGE is the perfect smoker for this product. [p]The internal temp was 36 degrees when I inserted the polder. It was golden brown upon completion. As usual, I spritzed it with olive oil & apple juice each hour. Not other rubs were used.[p]For Christmas, I will cook a bone-in, prime rib roast.[p] Nessmuk,

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