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Posted: 5/1/2024 4:47:47 PM EDT
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. |
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MT, USA
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Posted: 5/1/2024 4:57:25 PM EDT
[Last Edit: spyderboy03]
[#1]
Pork loins aren't going to take very long. I take them to 145-150. I would want to eat it warm/hot. Is there an oven you can reheat them in?
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Posted: 5/1/2024 5:34:06 PM EDT
[#2]
Originally Posted By smullen: 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. I prefer to smoke and eat them on the same day. If you need to do them on two different days, I recommend pulling them off the smoker at around 125 to help prevent them from drying out when reheating. Just make sure you bring the meat back up to temp (135-140) when reheating it the next day. Also, do not slice if you are saving it for another date. Wait until you reheat and ready to serve. If you can make it work, the prep time to finish a loin is about 3 hrs - 1 hr to prep fire and meat - 2 hrs to smoke at 250 -275, depending on the smoker. If you do it the same day, I recommend pulling it out at 130 and throwing it into a cooler for about an hour—about the perfect rest time for Sunday service. The temperature should carry over about 10 degrees. Don't worry about going too heavy on the rub; there is a lot of meat that will not get the seasoning, but don't over-salt it! Good luck brother! |
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Posted: 5/1/2024 5:51:02 PM EDT
[#3]
I do these all the time. Slice them and freeze in dinner size portions. Reheat in the microwave. They don't get dried out.
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