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Smoked pork lion question

DonDonDonDon Posts: 89
edited 10:33PM in EggHead Forum
Hey all you guys and gals. We're doing a pork lion in abit for the party. Know it should come off at about 160 deg internal but what I did was cut it in half so I can make sandwiches later on those little small rolls and I'll be smoking it. What temp should the egg be at and approx how long to get to 160. Just trying to get my timing right so everything is hot when my friends come over THANKS
Don Don


  • DonDOn,
    I do them direct, 325 until 145 in the middle. About 1 hour or 1 1/2 hours.

  • FidelFidel Posts: 10,172
    DonDOn,[p]I agree with Buster Dog....pull it at 145 for best results.[p]I do loins at about 300 indirect. I trim almost all the external fat before any rib is applied.
  • DonDOn,
    160 = DRY pork loin

  • Big'unBig'un Posts: 5,909
    I pull at 140F and tent. Dome temp anywhere from 280F - 340F will work, BUT pork loins will jump in temp super quick, so keep a close eye, there's no real fat to render and shoe leather just aint tasty. Enjoy!

  • AvocadosAvocados Posts: 465
    If you really want to smoke a lion, make sure it is a female as the males are usually old and a kinda chewy.[p](Sorry - couln't resist. My parents ran off to Africa with me when I was just a toddler and they taught school teachers there for several years)
  • DonDOn,
    i always pull a pork loin at 150 and tent and it will finish at about 155-160. smoke for about 2.5 -3.0 hrs at between 300-350. try apple cherry or maple. also try just rosemary&tyme and alittle garlic it works very well. enjoy.
    always very jucie &tender never dry.

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