I'm doing a smoke today on 10 lbs of pork loin to be served at my wedding in July. I'm going to vac seal it and freeze it until wedding time. Trying to get all my major smoking done early to ease the burden of crap to do as the wedding gets close. Going to do the same with baby backs and q some chicken.
My question is ... as I plan to warm the food up in the oven the morning of the wedding, what IT do I take the loin to on the smoke so it's still juicy yet cooked when I warm it? I'm assuming a low and slow warm up in the oven at about 225* - 250* should be the way to go on wedding day.
Much thanks in advance for any assist ! - Ed