Can you cook a tenderloin too slow?

[raselkirk]

Hi All,

I've 2 little pork tenderloins (~ 1# each) on my MES @ 200° and they went from 40° to 86° in 20 minutes. At the 15 minute mark, I turned it down to 175° but they're still going up so fast I'm concerned they won't get enough smoke. My thought is to to drop it to 130° to stabilize them, then go to 150° and see how long it takes...

Comments appreciated!

Russ

 

[crazzycajun]

As long as you get it to 140f in 4 hrs you can as low as you want with the new usda guidelines you can eat at 145f. So I would pull at 140f or a little less and let it rest

 

[noboundaries]

The temperature rise is physics, pure and simple. Cold meat acts like a sponge absorbing available heat based on the temp difference between the meat and the air. Smaller masses grow toward equilibrium more quickly.

Pork tenderloins are pretty small so the fast temp rise is not unusual. A lower chamber temp will allow more smoke to adhere to the meat. You can also spray the tenderloins with cold water, apple juice, etc to extend their time in the smoke. The cold liquid will suck heat out of the meat faster than it will absorb heat from the air. Once again, physics. Just don't wash away your rub.

 

[Winterrider]

Are you using another source of thermometer for your MES such as a digital to verify chamber temp ? They are known for there lack of accuracy, possibly running hotter than anticipated. Not saying by any means that the meat temp couldn't have climbed in temp that quickly.

 

[raselkirk]

They ended up pretty good, pink in the center but wife thought they were a little tough. Took them off after 2 3/4 hrs at 140° internal, then wrapped in foil in a 150° oven until supper time. Nice smoke for sure. Initially had the stat set for 200°, freaked out on the rapidity of the rise, turned it down to 125° until it slowed significantly, then to 140°, then to 175° for the last hour.

Russ

 

[raselkirk]

Forgot to mention, I have a 2 channel Inkbird monitor all temps are dead-on.

Also forgot to say that I brined these overnight, well, more like 16 hrs. Could they have been brined too long?

Russ