Seasoned my new 6 rack today getting ready to put in pork tenderloin about 6 lbs thinking 3 hrs smoke and internal temp of 150 cabinet temp set to 225 what do you think
Thinking you should send me some! ;D You probably have it cut into 2 pieces. At 4 hours when you dump pucks and change water. You may want to rotate the racks. - The two ends of the loins cook at a bit different rates also. But your setting good. The 150 is fine. I go a little more and many here go to 145. I admit to over cooking everything but have never dried anything out bad. 145 is just about 5 degrees to pink for us... You will know which way you want to go when this one is done. ;)
I hope its edible when done after 1st hr internal temp already at 118
;D good ;)
If it's a tenderloin, I believe that is one muscle. That cut is very lean, I would suggest just taking it to 145°F.
I agree with Habs on the temp.
Quote from: Habanero Smoker on June 10, 2007, 01:41:11 PM
If it's a tenderloin, I believe that is one muscle. That cut is very lean, I would suggest just taking it to 145°F.
I'm with ya on this one Hab. 145 max. Still stays moist that way.