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getting slices and pulled from a loin roast

post #1 of 4
Thread Starter 

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?

post #2 of 4
Quote:
Originally Posted by jmw37 View Post

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?

 

you're in slice country there bud. not enough fat to pull anything. its a lean cut.
post #3 of 4
Quote:
Originally Posted by TurnandBurn View Post

you're in slice country there bud. not enough fat to pull anything. its a lean cut.

Yeah what TB said. For a perfect loin pull it at 145* let it rest foiled for 30-45 mins then slice.
post #4 of 4
Thread Starter 

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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