pork tenderloin

[okiesmoker]

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

[West Coast Kansan]

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.   ;)

[okiesmoker]

I hope its edible when done after 1st hr internal temp already at 118

[West Coast Kansan]

 ;D good  ;)

[Habanero Smoker]

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.

[hillbillysmoker]

I agree with Habs on the temp.

[iceman]

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.