I don't know what these weigh seperate. But all 3 together are 7.2 pounds. I want to put them on today but don't know when to start them. I need them to be ready to eat at about 9 tonight. They have been rubbed, set over night and I just took them out the fridge to worm up some. I have a MES. What temp and when should I start them. I want to take them out and let rest in cooler to . Just need to get as close to 9pm as possible.
Pork Loin ??
SmokingMeatForums.com Top Picks
- 4,166 Posts. Joined 2/2009
- Location: Central NY
- Points: 102
- Select All Posts By This User
I can't help ya much cause I never done one, but by the weight of 3 @ 7 pounds they sound like tenderloins.
They are lean and will dry out if you're not careful. I know some people wrap them in bacon to keep them moist. and if you have a temp probe I'd pull them at 145° maybe and let them rest. It would take long to cook.
Consider this a bump to the top so a tenderloin expert can help ya, but I'd think you got plenty of time to get them done