Pork loins for a wedding. Smoking on assassin 28 Please share your go-to recipe.

[Jamey Cooley]

I have been asked to cook pork loins on my assassin 28 for a couple of weddings. What are some of your go to recipes? The caterer needs the meat by 2:30 to leave for the wedding venue and it will be sliced and served at 6pm. Also....What would be a fair price? I hope to pay for my charcoal and maybe may a dollar or two. The local bbq shop does smoking for $1 a lb that is if the customer is providing seasoned meat. All they do is provide the heat and smoke.
Thanks in advance.

 

[chilerelleno]

The caterer should be letting you know what kind of rub and or smoke flavors they desire.
For spicier rubs I like Hickory, Oak, Pecan or Mesquite.
For sweeter rubs or herb crusted loin I prefer to use Cherry, Apple or Pecan.
I would highly recommend a wet brine overnight.
Cook temp anywhere from 225 to 275 degrees, pull and wrap at an internal temp of 140 to 145 degrees.
I don't work cheap I would charge $20 per hour cook time. 4 hour minimum, plus they cover supplies.
That is for my shopping, prepping and cooking combined.

So far no one has hired me and that's the way I kind of want it.

I will cook for friends and family for free as long as they cover the supplies.

 

[browneyesvictim]

So far no one has hired me and that's the way I kind of want it.
I will cook for friends and family for free as long as they cover the supplies.

I am with you exactly there Chile! So many of my friends and family have repeatedly told me I should open a restaurant or catering business or food truck, etc. NO WAY. As soon as the day I do it for a job, it would no longer be fun and enjoyable and totally ruin my passion.

JC- my suggestion to you is find out what something like that goes for in your market. In other words, what is the market price for that in YOUR area. Then figure a discount/cut for the caterer. That's all the caterer is looking for. You can either make that price point or you cant to make it profitable to you. But you have to add up your hard costs as well as what your overhead is worth.

 

[foamheart]

Pork loin is notoriously dry!! I wouldn't attempt to smoke to serve if the loin wasn't brined 18 to 36 hours.

You flavor modifiers are what you decide, basic brine is C salt, C brown sugar, C white sugar, gallon of H2O. You can add basically any spice, Herb, or fruit to it. Other than the brine, make sure and form a good pellicle. You won't need a rub with brine and a good pellicle, it will smoke beautifully.

Step by Step
https://www.smokingmeatforums.com/threads/peach-glazed-pork-loin-foamheart.248770/