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Hey everyone, I am thinking of doing a Pork Crown Roast this Sunday and need to feed 16 people, any thoughts on how much I will need. I seen some that were 6 to 7 pounds a month ago so I am thinking that may be the normal size and I am thinking of doing two of them. Any thoughts on brining/temp/method/seasoning/marinade. I was thinking about indirect 250 to IT of 120/125 with some apple or cherry wood then searing at 500 till 140/145
Thanks in advance,