Just wondering at what temperature everyone pulls their pork tenderloins at. The old guidelines used to be 160 and now its 140, just curious??????
Smoke Pork Tenderloin up to what Temperature before pulling from smoker?
- Thread starter smokinstevebbq
- Start date
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jbellard
Smoking Fanatic
jhend
Smoke Blower
I do 145 IT then rest as well. But 145 to 150 will still be nice and juicy anything less is to raw for me.
Last edited:
jokensmoken
Master of the Pit
Anywhere from 140 to 160 depending how you like it. The most important thing is the resting in a light foil or paper "tent" for at least five minutes, ten is better and so on.
Here's a little visual demo I did a few years back and I took it all the way to 165. It was still moist and tender after a good rest..
http://www.smokingmeatforums.com/t/129029/give-it-a-rest-already
Here's a little visual demo I did a few years back and I took it all the way to 165. It was still moist and tender after a good rest..
http://www.smokingmeatforums.com/t/129029/give-it-a-rest-already
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