smoking pork tenderloin - internal finish temp?

[indianaman79]

Hi All -

i am smoking my first pork tenderloin and i was wondering what i should be shooting for, for an internal temp?

 

[912smoker]

I like pull around 135-138 IT and place in a pan or on the cutting board with a foil tent to rest for 10-15 or so. The carryover will take it up and keep it nice and juicy.

And remember......pics or it didn't happen

Keith

 

[mr_whipple]

What he said. I usually pull right before 140. Also, I usually brine them ahead of time, and that gives you a little wiggle room on temp as far as tenderness goes.

 

[chopsaw]

I agree with the 145 after carry over , but some of it will depend on who's eating it . At 145 it will still have some pink color to it . Some people have an issue with that .


Just under 150 . Still some pink , but smaller sections will be void of pink ,
but still tender and juicy .