I'll be smoking a 7.5 lb. leg of lamb and a 6.8 lb. pork loin (cut in half) today. I will be pulling them both off at the medium-rare state at about 140 degrees F. I will be using my Maverick remote thermometer and double checking with my Thermapen to determine doneness. Smoker will be kept about 220 degrees F.
I want them to both be done at the same time. The leg of lamb is a good bit larger in diameter than the two pork loin halves. Reading up on recipes, they all seem to suggest to figure about three or 3.5 hours for both. But my thinking is the lamb will take longer because it is bigger in diameter. The two loin halves are somewhat oval in cross-section and about 2.5" thick (tall). The boneless lamb blob is a good 5.5" thick at the center.
My question is should I put the lamb in the smoker before I put the pork loin in (I really think that is a given), and if so, how much longer before.
I'm trying to remember how long a pork loin took to cook last time - I seem to remember that it took WAY less time - like maybe two hours? Put the lamb in 1.5 hrs. before the pork??????