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As the title says, I want to smoke my 7 lb pork loin(rib half) today I wanted to know how long I should let it go for at 225-250?! Seen mixed times online and don't want to wind up smoking it too long and drying it out! Thanks guys
Yeah but it's for my sister inlaws birthday, I made some pulled pork the other day and gave her some leftovers and she loved it so I was gonna make some for a birthday dinner but yeah if it doesn't work well I could go another route
I seen a big 7 lb pork loin rib half on sale and I figured I'd buy it for pulled pork not thinking of looking it up if I can do it but based off of what I see and it's not advised is there anything I can do with it to make it better for pulled pork. Or should I just bring it back and get a butt...
I'm new with a kamado, any tips on maintaining a steady temp? Feel like I'm babysitting more than I have to lol thanks again guys
Also reinserted the probe and it's still at the same temperature area
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