Internal on smoked pork tenderloins?


 
B

Brad Marsh

TVWBB Member
Just curious what everyone suggests for internal temp to pull a couple of smoked pork tenderloins? They are right at 140 now. Been on the smoker about 1.5 hrs...Lid temp has hovered at 260 the entire smoke.

Thanks!
 
Thanks Jim. Preesh-e-ate the help. They're lightly rapped and resting. Hopefully the bride can pull the rest of the dinner together in about 15 minutes...

Wish I had something else to throw on the smoker. It smells so good.

Hope everyone had a smokin' day!!!
 
ya know Brad, I always believe (as millions do), if it ain't done, you can put it back on, butt if it's too done, there's always a dog somewhere.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...depending on the size of the loins, at 145-150' I like them off, then loosely foil em... </div></BLOCKQUOTE>

Yup. That sounds perfect. Don't want to go high on such a lean piece of pork.
 
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