I'm looking to feed around 50 people and the menu is shaping up to be wings, fatties, a double smoked ham and a 10# pork loin, all done on my little propane smoker.
I'm looking to cut the loin down to probably 3 pieces. Brine or no brine? Stuff or not? I've never filleted out a loin to stuff it. I'm also thinking of smoking the wings the day before and tossing them on the grill to heat em up and crisp the skin. Any special storage instructions they come out right?
I'll of cours be updating as we get closer but I really want to make sure I'm prepping correctly so any advice/suggestions are more than welcome.