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Pork tendy question..

post #1 of 7
Thread Starter 
So I see where everyone says to "cook to 150", but what Im missing is the grill temp to get there. I know the variables include type of meat and size. So, Im going to make a pork tenderloin. One of the ones you get in a package in the store...I would guess those are what 2lbs? I plan on slicing it into two inch rounds wrapping with bacon and throwing them on my new Traeger.

With all that known, what temp would I set my grill on to get to 150 in say an hour and half??

Is there a formula based on meat type and thickness or something?

lol; I am obviously new at this smoke grilling
post #2 of 7
I would suggest a smoker temp of 225 and smoke until you get the internal meat temp of 150
post #3 of 7
Thread Starter 
you think I could get to that internal temp in a hour and a half at the setting?
post #4 of 7
That would depend on many things like how thick, how many times you open the lid etc but if they are sliced off of a 2 lb loin I would think they would be done in that amount of time or less.
post #5 of 7
FWIW I did two beer can chickens in an hour an a half cooking indirectly on a gas grill at 250. 4 burners, and turned off the two in the middle where the birds stood. Cooked to 170 internal. Perfecto.
post #6 of 7
Thread Starter 
right on! Thanks guys...there is obviously a lot of experimentation that will be done, but I needed some sort of starting point

thanks again!
post #7 of 7
Gotta cook to temp, not time. Set your smoker at 235-250 & when it's done, it's done.

I know it sucks for planning purposes...but that's just the way it is.

You can always start it early & if it finishes before you're ready, foil & put in a cooler with some towels. Will stay hot for a few hours.
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