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Pork Tenderloin Question ?

edited 11:02AM in EggHead Forum
Have an easy question for you Eggsperts out there....
Brined pork tenderloin.
Indirect heat/drip pan.
Dome temp around 275-300 [p]QUESTION:
What should the internal meat temp be??
I want the pork done, but not dried out.[p]Thanks to all who reply.



  • BBQfan1BBQfan1 Posts: 562
    GaryJ, I usually set my thermo's temp alarm for 147F. I did some for a family reunion where there are lots of elderly folks and kids, including my 87 yr old grandma and 3 yr old daughter; I bumped those ones up to 160F to be on safe side. Difference in moistness was noticeable between the lower and higher target temps.

  • BBQfan1,
    I will shoot for a 155 degree target.
    Thanks Qfan for getting me in the ballpark.[p]GaryJ

  • GaryJ, same principle for brining pork as with chicken. Brining makes for juicer meat, so the 160 mark will leave pork tender, juicy, and done.

  • K.O.C.,
    Well stated.
    Thanks for the input.[p]GaryJ

  • Pork is safe at 137 deg, so I take tenders off at 140-145. They are tender and juicy enough without saturating with brine.

  • George,
    Thanks for the info.[p]GaryJ

  • I cook one almost every week using the direct method. 160F internal is my favorite. Use Butt Rub or Lawry's plus one small hand full of your favorite wood chips.

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