145 or 165?

Discussion in 'Pork' started by lexi86d, May 16, 2010.

  1. 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!
     
  2. OH! And some Jeff's Rib Rub, too! Best stuff ever!
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I would go to 145 - 150 to keep it moist.
     
  4. Thank you!!
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    What he said [​IMG]
     

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