Pork Crown Rib Roast - Help / Suggestions

[Wik]

Looking for some ideas / confirmation on my holiday Pork Crown Rib Roast I have planned as I'm starting to think I bit off more than I can chew.  (Ok I'm sure it will turn out fine, but wanted to learn any tips before attempting this on Monday)

Game Plan:
Brine - Skip?
Rub - Some type of Homemade rub (else something fairly tame I had used for Ribs)
Wood - 1oz Hickory & 1oz Cherry
Temp - 225 till 145 IT
Water Pan - Saison (light / peppery beer)
Rest/Hold - 140

Questions:
Brine - I've never did this before, is it warranted for this cut of meat?  Pros / Cons?
Rub - Well I'm overwhelmed by the content on the web.  Any rub recipe recommendations for something not to hot since kids / grandparents will be enjoying?
Plan - Any adjustments / red flags you see in the game plan?

Your dealing with a rookie so anything will be helpful.

Cheers,
Wik

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[DivotMaker]

Hey Wik,

The pork crown roast doesn't have to be as intimidating as it seems.  Here's a post on this from Jeff Phillips:

http://www.smoking-meat.com/december-12-2013-smoked-pork-crown-roast

As an alternative to the brine, you might try the brine I just used for pork loin, which was pretty tasty:

http://smokinitforums.com/index.php?topic=1235.0

You might also try the Famous Dave's Rib Rub on this...not too spicy for the kids, but really good on pork!

Let us know how it goes!

[benjammn]

I whole heartedly agree with Tony on this one. Give it a shot.

[Wik]

Well I followed your advice and did the brine overnight (didn't have that exact seasoning you suggested, but made due).  Then decided to try the rub as well.  Threw it in at 9:30am with some nut brown ale, as I must have polished off the Saison earlier.  It was -20F (without wind chill).  Luckily not much of a breeze.  #3 raised to 225 easily and Auber is holding it within 1-2 degrees.  Can't wait for the end result. 

Assuming it will be done plenty earlier for 4:30 Supper, so just programmed Auber to hold at 150 after IT = 145.  Hopefully that will be ok and not dry it out.  Maybe I should wrap it after IT.  I'll play it by ear.
Merry Christmas,
Wik

[DivotMaker]

Man, that looks good!  Can't wait to see the final result!

[Wik]

This was a success even after holding at lower temp for several hours.  Thx again for the nudge in the right direction. Mild heat that everyone enjoyed!

Didn't have much for leftovers so threw in another one that was a bit smaller I found sitting at the grocery store today.  Didn't brine this one, but hoping for something close for family tonight.

Cheers and thx for the tips,
Wik

[DivotMaker]

Wik, that looks absolutely incredible!  The little gold crowns are a great touch for presentation; I give it a "10!"

[rickne]

I can' t say that I've ever seen one of those...  But it looks phenomenal.  10+

I will say this... 

The SI #3   +   Auber   =   A cold weather cooking machine!

[benjammn]

Wow that looks awesome!