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  #1111  
Old 06-15-2019, 11:58 PM
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I’m doing leg of lamb tomorrow.
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  #1112  
Old 06-15-2019, 11:58 PM
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On a grill? In a smoker? Whole leg? Bone in? Top half? Shank half?

I do leg of lamb in the oven.
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  #1113  
Old 06-16-2019, 12:04 AM
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On a grill? In a smoker?

I do leg of lamb in the oven.
In the smoker, but more of a hot smoke. Boneless leg

Brine the lamb
Roast some heads of garlic
Make a paste out of the roasted garlic and chopped parsley
Cut the lamb into about 3 pieces for roasts, spread garlic paste inside, tie off roasts.
Hot but indirect temp for about 30 min, finish with a sear
Use extra trimmings to make an au jus with garlic, onion, stock, wine
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  #1114  
Old 06-16-2019, 12:20 AM
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Mmmm, more complicated than what I do, for sure. Sounds good, though.

(I stab it, and insert some slivers of garlic. Then I mix up some flour, salt, and pepper, and dust the surface with that. Then I put it on a rack in a pan in the oven. I do the traditional sear-first when I roast: start at 425F for 15-30 minutes, then drop the heat to finish on low. Remove when the meat is 5-10 degrees from where you want it, and allow it to rest for another half hour and the interior to come up to temp.)
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  #1115  
Old 06-16-2019, 10:05 PM
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Originally Posted by Arthur Itas View Post
In the smoker, but more of a hot smoke. Boneless leg

Brine the lamb
Roast some heads of garlic
Make a paste out of the roasted garlic and chopped parsley
Cut the lamb into about 3 pieces for roasts, spread garlic paste inside, tie off roasts.
Hot but indirect temp for about 30 min, finish with a sear
Use extra trimmings to make an au jus with garlic, onion, stock, wine
This was my second time doing this one and it came out fantastic both times. Rave reviews.
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  #1116  
Old 06-16-2019, 11:06 PM
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  #1117  
Old 07-06-2019, 10:15 AM
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I haven't used my smoker in a while but I'm give it a go today. It's been a while. I'm confused about cooking temp. I've got a pork loin and the intertubes tell me it's done at 145. Last time I cooked I think it was a pork butt and was told 195-200. How can there be such a difference?
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  #1118  
Old 07-06-2019, 10:30 AM
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If you are cooking the pork loin up to just be consumed as a pork loin (think sliced roast) then 145 is your done temperature.

If you are cooking a marbled pork butt up for making pulled pork, then 195 to 204 is a good goal. The final tenderness of the butt will tell you when it is actually done.

I am guessing your loin is pretty lean, and doesn't have the necessary fat to stand up to the low and slow smoking like a pork butt.


TLDR: different cuts of meat require different cooking techniques and create different final products.
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  #1119  
Old 07-06-2019, 11:01 AM
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Quote:
Originally Posted by Whiskey View Post
If you are cooking the pork loin up to just be consumed as a pork loin (think sliced roast) then 145 is your done temperature.

If you are cooking a marbled pork butt up for making pulled pork, then 195 to 204 is a good goal. The final tenderness of the butt will tell you when it is actually done.

I am guessing your loin is pretty lean, and doesn't have the necessary fat to stand up to the low and slow smoking like a pork butt.


TLDR: different cuts of meat require different cooking techniques and create different final products.


Most pork other than ground is good at 145-150. Pork butt is a little different as it has all that fat and connective tissue to break down. I don't think it will hurt you to eat it at 145 but it won't be good at all.

Since it's lean I'd cook that loin at a hotter smoker temp and take it off around 145 internal temp.
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  #1120  
Old 07-06-2019, 11:48 AM
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There are some people who will cook pork shoulder to a lower internal temp, much like a roast. It has a VERY different texture than when cooking that same shoulder to 200F or so. You have to slice it. Not my thing, but some people like it.

As others have said, a lean cut like a loin would come out terrible if you cooked it anywhere near 200F internal. Lean cuts like that just turn dry and tough. But the shoulder becomes tender and juicy as it breaks down from low and slow cooking. In fact, if you cook it more than a very few degrees past 200F, it will become mushy. In the competition circuit, they say it becomes baby food.
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