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So I have done BBQ competitions in the past and have done really well, I have catered several weddings and graduations and have done really well, but those were with pulled pork at work I was approached to cater a meal for 80 people and of course I said yes!!!! Problem I am having is it was for smoked pork loin and as you can imagine I over did them by 15-20 degrees and now they are dry..... I have 8 smoked whole pork loins in the fridge ready to be sliced and reheated for tomorrow so b I need help like fast on how to save face and make these a little more juicy if possible!!!!!! They taste great but are dry......PLEASE HELP LOL
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