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Small pork tenderloin help
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Conceal carry
Posts: 30
Hello crew
Kids and wife in FLA. I have 1.5 lbs. Tenderloin
What say you? Low and slow or quick and dirty? :unsure:
It's thin & long and slapped with Uncle Henry's
pork rub.
Kids and wife in FLA. I have 1.5 lbs. Tenderloin
What say you? Low and slow or quick and dirty? :unsure:
It's thin & long and slapped with Uncle Henry's
pork rub.
Comments
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High temp sear and pull around 140-145
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Hot and fast.Pull at NO MORE than 140 internal.YUMMEE eats!
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You must use more than 1 finger to type. :laugh:
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Thx. I was hoping you would say that.
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Hot and fast until 135* internal, rolling/turning frequently. 10 minute rest before cutting. It will carry over during the rest to mid 140's. (I actually pull mine sooner, as I like my pork at 138-140* after the rest.)
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How did you know I use one finger?
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I was responding to Richard.There were no responses to your question when I started typing my response but Richard answered you before I could finish and post.I am the one that types with one finger.
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But I bet that the shot of shine is more than one finger tall!!!
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Richard
I just have to get it out of my nose ! :laugh: -
I brine/inject my tenderloins for 2 hours, then rinse and rest for a ocuple of hours in the fridge, then cold smoke mine for an hour.
Then I add more seasoning and grill 'em just like everyone else mentioned. I pull mine around 140° too.
Happy Trails~thirdeye~Barbecue is not rocket surgery
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