Hi all! I am smoking 4 full pork loins to slice for my niece's grad party tomorrow.
Plan is to do them ahead of time and slice them in to a roaster at low heat.
Question, should I add some chicken stock to the roaster for moisture??
Tues. night I rubbed the first two down and wrapped them for a rest in the fridge.
Last night I smoked the first two in the rec tec @ 225 till IT was 150. Took about 3hrs.
Then I rubbed and wrapped the second two. I will smoke them tonight.
I will update the qview when I slice them up tomorrow. Here it is so far:
And a finished one:
Thanks for looking!!
Here are some pics of the second two I did last night.
Will be slicing up this afternoon.
Also, I used Jd's meat rub for the overnight and dusted with a rub from rec tec before the smoke.
They smell great!
I thought you all would appreciate this, my niece, the grad, when asked what she wanted on the menu said:
"A roaster full of bacon and mac and cheese."
I'll get pics of the slices and the whole spread asap. Thanks!!
Edited by Smokin218R - 6/15/15 at 11:51am