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first time cook need help!

hey guys gettin ready for the daytona 500! i decided to cook a couple pork tenderloins on the egg. i have never cooked these before. for starters i have them in the fridge now covered with dizzy dust. need to know what temp and should i go raised direct or indirect? any help will be appreciated thanks!!


  • shuckershucker Posts: 334
    I cook mine 375 raised direct. 


    Eastern North Carolina

    Go Pirates!

    Large & Mini Max Big Green Eggs

  • AltonAlton Posts: 445
    When in doubt go indirect dome temp at 300 to 350. I like to pull somewhere around IT Temp 145- 150 .
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • Solson005Solson005 Posts: 1,910
    edited February 2013
    Either way works, I like raised direct 375-400 flipping every five minutes to get a nice sear on every side. I pull it off at 140 internal temp and let rest for 10 minutes. 30-45 minutes depending on the size of your tenderloin.
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • calikingcaliking Posts: 7,225
    Alton said:

    When in doubt go indirect dome temp at 300 to 350. I like to pull somewhere around IT Temp 145- 150 .

    +1. But I would pull it at about 135-140 depending on how you like your pork. Temp will rise 5-10 deg after pulling.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jbqjbq Posts: 25
    thanks alot guys!!
  • billyraybillyray Posts: 1,125
    If you are cooking 2, tie them together, big end to small end. That way you have a uniform size and the small end won't get over cooked.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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