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Plan on smoking pork loins for graduation this weekend.  I have a question that hopefully someone has an answer for.  I plan on slicing the loin pretty thin with my slicer and then putting it into a roaster for sandwiches.  My question is what type of liquid if anything should i put in the roaster to keep the meat moist as the day goes on?  I smoke the loin to 145 and then let sit a half hour or so before slicing.  I am hoping to keep the roaster right at 150 or so just so it is warm enough to keep the food safe to serve but not dry it out.  Approximately 60 pounds of loins.  I was thinking some type of a beef broth or Au Jus but i don't want to lose the smoke flavors.  Thanks in advance!

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I would use either beef or chicken broth but maybe make up the broth in a tin foil pan and put it in the smoker to get some of the smoke/pork flavor while the loin is smoking. Might just make a real nice aujus 

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If it were me I wouldn't use beef, maybe chicken broth to keep it moist.   Collect any drippings to add to it.  

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I usually go to 145 like you due... double wrap in foil and put into a cooler for two hrs, and then refrigerate over night. The remaining liquid turns into a gelatin and can be added right to the roaster. To me, the loins slice easier when cold and there is less of a chance of the meat drying out. The day of the feed I bring the roasters up slow and add one box of broth for a full roaster and rotate the meat as it heats up.... that’s how I do it

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I thought about doing them ahead of time and reheating but wasn't sure what the final product would turn out like.  I definitely don't want to mess it up as I am usually in deep do do with the wife the way it is.  I think i will slice it up and have some broth on hand in case it is needed.  

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Posted (edited)

There are also some good recipes for sauces to put on it. This works great in combination with doing a rub or marinade prior to cooking.

 

Here is one example. It's a Carolina pulled pork recipe but I like it equally well when making roasts. 

 

FOR THE BRINE

4 Cups Water

4 Cups Apple Cider

1/2 Cup Kosher Salt

1/2 Cup Dark Brown Sugar

3 Heaping Tablespoons Dry Rub

2 Bay Leaves

1 Pinch Red Pepper Flakes

FOR THE DRY RUB

1 Tablespoon Onion Powder

1 Heaping Tablespoon Smoked Paprika

1 Tablespoon Garlic Powder

1 Tablespoon Chili Powder

1 1/2 Tablespoon Kosher Salt

1 Tablespoon Pepper

2 Teaspoons Cayenne Powder

2 Teaspoons Dry Mustard

1 Tablespoon Cumin

1/2 Cup Dark Brown Sugar

FOR THE VINEGAR SAUCE

*this is optional but we love it

1/2 Cup Apple Cider Vinegar

1/2 Cup White Vinegar

1/4 Cup to 1/3 Cup Brown Sugar

1/2 Teaspoon Chili Powder

2 Pinches Red Pepper Flakes

Salt to taste

 

Edited by PurpleFloyd

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