getting slices and pulled from a loin roast

Discussion in 'Pork' started by jmw37, Jul 3, 2013.

  1. Planning on smoking a loin roast tomorrow.  Any reason I can't slice it in half once it gets to 140-150 for sliced and continue to cook the other half to a higher temp for some pulled?
  2. you're in slice country there bud. not enough fat to pull anything. its a lean cut.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yeah what TB said. For a perfect loin pull it at 145* let it rest foiled for 30-45 mins then slice.
  4. Thanks for the input.  Haven't ever done pulled, but the wife has been talking about it.  guess I'll stick with slicing this one and get a butt next time to get her some pulled!

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