I am smoking 60 lbs of pork loin (not tenderloin) today/tonight for an employee's wedding. I have cooked a lot of pork loin and I'm confident when keeping whole and slicing as I serve. I have always kept them whole and placed in warming drawer or cambro and sliced the whole loins and people come through the line. The bride is requesting it to be in roasters do the layout of the reception hall. Does anyone have a good "sauce" not bbq but something to help retain the moisture? Apple juice and some of the rub or?
I brined the meat early this morning, will add rub and minced garlic and will smoke the meat at about 165 degrees for 2.5 hours and turn the pit up to 240-250 for the remainder until the internal is 145 on the thin side guessing the fatter end will be in the upper 130's to 140 and rise after removing from the pit. I will hold on the smoker at 170 or in a warming drawer whole until slicing.
I will pull off the smoker about 5:45 and slice them as close to serving time as possible. I'm thinking about slicing and immediately covering the aluminum pans with cellophane to trap moisture. Any other tips to retain moisture or a better plan?
Thanks in advance!
I brined the meat early this morning, will add rub and minced garlic and will smoke the meat at about 165 degrees for 2.5 hours and turn the pit up to 240-250 for the remainder until the internal is 145 on the thin side guessing the fatter end will be in the upper 130's to 140 and rise after removing from the pit. I will hold on the smoker at 170 or in a warming drawer whole until slicing.
I will pull off the smoker about 5:45 and slice them as close to serving time as possible. I'm thinking about slicing and immediately covering the aluminum pans with cellophane to trap moisture. Any other tips to retain moisture or a better plan?
Thanks in advance!
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