150lbs of pork loin. . . .

[silentstrike85]

hello everyone,

jumping straight into it, i have been asked to smoke around 150 lbs of pork loin ( yes all pork loin) in my smoker. myself and a fellow firefighter have decided to try to reduce the work load by using his smoker aswell and doing 50lbs in his. i would normally, brine a loin over night, then inject with apple juice, dry rub and smoke for ruffle 2-4 hrs at 225-250 temp. depending on the meats internal temp. trying for a temp of 145 then pulling and letting rest in an foil rap for 30mins. so here is my question. does anyone have any tips or even tricks that i can do to cut down the prep, or even how i can narrow the time of cook down. would it help if selected the heaver loins and moved them closer to the fire, with the thinner to the chimney side. i have never smoked this much pork loin in my life, cooking 2 (7-8lbs) at once was my limit. now its for a small town cookout and i don't want to fubar this. any pointers help. 

thanks 

 

[pabeef]

For mine I normally remove the wrapper rinse off and pat dry. Then I put the rub on and start smoking. Sometimes I will spray with Apple juice.I normally do not foil them my cooking time is around 5 hours.
A question is are you going to have enough room for a 100# on your smoker? how are you going to hold them when you serve? Good luck
PABEEF

 

[gary s]

  Good morning and welcome to the forum from a warm foggy day here in East Texas, and the best site on the web.   Lots of great people with tons of information on just about everything.

 

        Gary

 

[hillbillyrkstr]

If your brining the loin you don't have to inject it. Should save some time not injecting all those loins.

 

[GaryHibbert]

With loin I dont worry about brining. I just trim any excess fat, put a dry reb on it (I like lots of rub), and pull it off at 142 degrees. Then I tent it with foil for 15 to 20 minutes. The carryover brings the IT up to 145 degrees and its ready to slice.

Gary