Originally Posted by luke duke
Pulled pork sounds way easier.
Cooking 80-90# of loins in 2-3 hours, compared to 180# of pork butts, I would pick the loins.
Originally Posted by Smoke House Moe
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?
Buns depend upon the customer. I use 4" buns
from Rotella or their sliced slider buns
. Generally I would just put BBQ sauce out, just like pulled pork.
Team: Pyle's BBQ; 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