Originally Posted by The_Kapn
Can't help you with pricing, but have a "curiosity question".
Never heard of catering/vending pork loin like that.
Do you slice it "deli thin", or thicker??
We do that all the time in Iowa. Pork loin is about the same price as pork butt after cooking. I can smoke it and have it done in less time and it tastes great. If it is for sandwiches, I try to slice it about an ounce per slice. In general that is about a quarter inch per slice. I do weigh slices periodically to check myself. It works out better in a catering situation.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro