- Sep 17, 2017
- 2
- 10
hey everyone,
i recently was asked to due my towns annual pork roast, only to find out the town has purchased 150 lbs of pork loin. i have smoked pork loin in the past going off the simple brine over night. dry rub before smoke, and smoke at 225-250 temp. 2-4 hrs depending on weight and internal temp (145), pull let rest for 30 and serve. so now here is where all of your insight will help. are there any tips that you can give me to try and shorten the gap, between first one and last one done. between first prepped, to last, how does a two man team,(and i am willing to use more people) accomplish this cook out with out truly FUBAR.
any tips help thanks in advance
i recently was asked to due my towns annual pork roast, only to find out the town has purchased 150 lbs of pork loin. i have smoked pork loin in the past going off the simple brine over night. dry rub before smoke, and smoke at 225-250 temp. 2-4 hrs depending on weight and internal temp (145), pull let rest for 30 and serve. so now here is where all of your insight will help. are there any tips that you can give me to try and shorten the gap, between first one and last one done. between first prepped, to last, how does a two man team,(and i am willing to use more people) accomplish this cook out with out truly FUBAR.
any tips help thanks in advance