I plan on throwing them on the Kettle tonight. I will be pulling them off at about 140°. I will also be doing it on indirect heat an maybe using apple wood. Cooking temp will be 350°
Any other suggestions are welcome.
Sounds good to me, maybe even 135°...but I like my pork on the slightly pink/rare side.
My wife has been raised to be taught the proper temp based off of ground meat. It is a miracle that she will eat it this way. Lmao
A little pissed right now. I opened one tenderloin to dry it off and start prep. So far so good. The second one, grrr. It must be in about 5 pieces.
Is it a loin, or tenderloin? Quite different.
I prefer PT to be 135, and a loin at 140 when it comes off the cooker.
You original plan sounds good.
Oh, pork tenderloin. I wasn't aware there was a difference. Thanks.