So I have been if I would smoke a Pork Loin for a shindig this Sunday at Church.
I've only used my Smoker (vertical, multi-rack propane unit) once. I did a pork shoulder and a rack of Big ass peppers, stuffed with some kinda cheese and wrapped in bacon. Both came out surprisingly well for me not being a cook or trying either before.
However, I'm not very confident in my skillz!!!!
I was going to pick up a few Pork Loins Thursday or Friday and smoke them on sat. We're supped to eat at like noonish on Sunday.
If I smoke them on Sat, then refrigerate them, would it be best to serve them cold with a selection of sauces to put on, or would I need to somehow reheat them somehow?
My schedule do to Work on call and storms possible this weekend again, make my schedule really erratic and unpredictable, so I'm trying to get a plan for this, to do the best I can.