Some great responses.
Pork loin was the first thing I learned to smoke back in the day, but have not served it for vending yet.
I think you guys have helped change my mind.
Question: for those that make sandwiches, do you have a sandwich station with mayo, lettuce, tomato, etc. for options?
Do you use regular white or wheat sliced bread, or buns?
Any other helpful tips for serving sliced pork loin?
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.