Pork Loin for 200

Balls Casten · 08-26-2010, 09:42 AM

Any of you vets care to guess at the amount of pork loin we'd need for 200.

We're serving ribs and brisket for the most part. And we have that handled.

They asked for something other than BBQ. Chicken first came to mind. Then my wife suggested pork loin which went over well with them.

How much will I need as a 3rd meat?
Internal temp 145? Cook time?
Plan on holding/serving in a roaster? What liquid should I use in the bottom?
Should we serve something other than loin?

And input or suggestions welcome.

Thx

Ken V · 08-26-2010, 11:47 AM

I just did a DU banquet and served pulled pork and sliced pork loin for 250. By my figures if you were slicing it thin for sandwiches I would say approx. 50# of raw loin. We had 1 1/2 small alum. pans left over, I cooked about 65#'s
I smoked mine in pans and strained the liquid added some apple juice and rub and held in roasters...it was tasty!

Ken

Pyle's BBQ · 08-26-2010, 08:00 PM

Cook to 140 then hold. 2 -3 full loins should cover it. Are you going to slice thin or thick? Cook time would be about 1 1/2- 2 hours, start checking temps @ 1 1/2 hrs. What Ken said about the liquid

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08-26-2010, 09:42 AM	#1
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	Pork Loin for 200 Any of you vets care to guess at the amount of pork loin we'd need for 200. We're serving ribs and brisket for the most part. And we have that handled. They asked for something other than BBQ. Chicken first came to mind. Then my wife suggested pork loin which went over well with them. How much will I need as a 3rd meat? Internal temp 145? Cook time? Plan on holding/serving in a roaster? What liquid should I use in the bottom? Should we serve something other than loin? And input or suggestions welcome. Thx __________________ Doug Backwoods G2 Party Yoder YS480 With the right velocity … pigs fly just fine.

08-26-2010, 11:47 AM	#2
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL. Downloads: 0 Uploads: 0	I just did a DU banquet and served pulled pork and sliced pork loin for 250. By my figures if you were slicing it thin for sandwiches I would say approx. 50# of raw loin. We had 1 1/2 small alum. pans left over, I cooked about 65#'s I smoked mine in pans and strained the liquid added some apple juice and rub and held in roasters...it was tasty! Ken __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

08-26-2010, 08:00 PM	#3
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Cook to 140 then hold. 2 -3 full loins should cover it. Are you going to slice thin or thick? Cook time would be about 1 1/2- 2 hours, start checking temps @ 1 1/2 hrs. What Ken said about the liquid Sent from my iPhone using Tapatalk __________________ Bryan, 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 Μολὼν λαβέ

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