Special order your crown roast from your butcher no less than one week before your celebration. Have the butcher assemble the roast for you and grind the trimmings and save them for another project.
Prep your smoker for 225F with the rack at the lowest position and the water pan filled. Have your wood chips ready to go.
Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for one hour.
When the smoker is heated, mix the minced garlic, Dijon and honey mustard, apple cider vinegar, brown sugar and a dash of black pepper in a small bowl. Brush the mixture all over the pork.
Place a digital thermometer along one section of the pork, making sure to not press against the bone, as this will lead to a false reading. Place the crown roast in the smoker and smoke until the roast reaches 145 degrees Fahrenheit.
Remove from the smoker and cover. Meanwhile, preheat your charcoal or gas grill. Finish the roast over the flames to add a bit more texture to the outer layer, about 5 minutes. Remove and wrap with foil. Allow the roast to rest for 15 minutes.