Hi all! I am smoking 4 full pork loins to slice for my niece's grad party tomorrow. Plan is to do them ahead of time and slice them in to a roaster at low heat. Question, should I add some chicken stock to the roaster for moisture?? Tues. night I rubbed the first two down and wrapped them for a rest in the fridge. Last night I smoked the first two in the rec tec @ 225 till IT was 150. Took about 3hrs. Then I rubbed and wrapped the second two. I will smoke them tonight. I will update the qview when I slice them up tomorrow. Here it is so far: And a finished one: Thanks for looking!! Update: Here are some pics of the second two I did last night. Will be slicing up this afternoon. Also, I used Jd's meat rub for the overnight and dusted with a rub from rec tec before the smoke. They smell great! I thought you all would appreciate this, my niece, the grad, when asked what she wanted on the menu said: "A roaster full of bacon and mac and cheese." I'll get pics of the slices and the whole spread asap. Thanks!!