This afternoon I cut 20 10lb pork loins in half, rubbed, wrapped and they are now now comfortably resting in the fridge. I have 4 MES smokers (3 30's and 1 40) set up and ready to go. I plan on starting the first round at noon, figure a few hours for them to get to 140-145, then I will wrap and put them in coolers for a few hours while starting round 2. Party starts at six and we are going to slice them thin for sandwiches and put them in an electric roaster.
So now my question, if there a simple sauce I could make up to put in the bottom of the roaster to keep things hydrated while they are being warmed in the serving line. I don't really want anything vinegar based, just thinking more of a simple broth or pork au jus. I know i will have some juices as a by product from the smoking process but I'm not sure if if it will be enough to keep liquid in the bottom of the pan.
Let me know your thoughts or if I am just over thinking things.
And yes, i will be taking pictures and updating this thread after the fact as this party is for a cousin and is at a different location.
So now my question, if there a simple sauce I could make up to put in the bottom of the roaster to keep things hydrated while they are being warmed in the serving line. I don't really want anything vinegar based, just thinking more of a simple broth or pork au jus. I know i will have some juices as a by product from the smoking process but I'm not sure if if it will be enough to keep liquid in the bottom of the pan.
Let me know your thoughts or if I am just over thinking things.
And yes, i will be taking pictures and updating this thread after the fact as this party is for a cousin and is at a different location.
