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145 or 165?

post #1 of 5
Thread Starter 
I did a last minute pork tenderloin tonight for dinner, the super small ones, not the big 10 pounders. A quick butterfly then stuffed with peppers, onions, garlic, spinach, and cheese. Tied them with string and they are on the smoker now.

In my down time I'm scouring through posts for the correct temp. (On page 8 of the pork forum now.) Should I go to 145 (which one is at now), or 165?

Pretty please and thank you very much!
post #2 of 5
Thread Starter 
OH! And some Jeff's Rib Rub, too! Best stuff ever!
post #3 of 5
I would go to 145 - 150 to keep it moist.
post #4 of 5
Thread Starter 
Thank you!!
post #5 of 5
What he said PDT_Armataz_01_34.gif
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