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Pork tenderloin - how long to cook at 250?

RockosteelRockosteel Posts: 44
Cooking four pork tenderloins today - suggestions on time to let them cook over 250 indirect heat? Thanks in advance
Charlotte, nc

Comments

  • lousubcaplousubcap Posts: 14,691
    All I know/cook them  is raised direct at around 350*F and they run 25-30 mins to 140*F.  May help you out...I'm guessing no more than 45-50 mins. YMMV-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • TjcoleyTjcoley Posts: 3,528
    +1 on raised direct to 140.

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  • henapplehenapple Posts: 15,962
    do you have a thermapen?... maverick?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • MrCookingNurseMrCookingNurse Posts: 4,613
    1 hour+
    You got a maverick? I'd go a little hotter indirect or do a sear.

    Just my method, I sear them off on all sides direct around 400, then go indirect until internal temp of 150 with dome temp around 350. I give myself an hour usually for the whole cook.


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  • SmokeyPittSmokeyPitt Posts: 9,715
    Agree, I'm thinking about 45 min to an hour, but you should just go until the internal temp is to your liking.  I go to about 145ish.  

    If you don't have a meat thermometer I would pick one up.  You can get a cheapo dial thermometer like this at the grocery store for starters while your thermapen and maverick is being ordered :)



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • MrCookingNurseMrCookingNurse Posts: 4,613

    Agree, I'm thinking about 45 min to an hour, but you should just go until the internal temp is to your liking.  I go to about 145ish.  


    If you don't have a meat thermometer I would pick one up.  You can get a cheapo dial thermometer like this at the grocery store for starters while your thermapen and maverick is being ordered :)

    Exactly what he said. The biggest help to my cooking, and don't see how I ever cooked without it, is a thermometer. Cooking to temp is the only way to cook meat.


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    XLBGE 
  • If you cook at no matter how long go by the internal temp to get the satisfaction that you want, you don't definitely want to dry it out so use a Maverick or thermapen
     
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