Hello smokers,
I have tried quite a few different recipes for pork tenderloin in my Bradley, and most of the recipes state to remove the meat at 160. Regardless of what recipe I have used, I have always found that at 160, the meat is just too dry.
So the last few times I have removed the pork at 140 - 145 and wrapped it in aluminum foil for at least one hour, and it has turned out way more tender than removing it at 160.
Can anyone else chime in here about their own technique?