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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?
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?
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!