Pork Tenderloin - Need to keep from drying out for a couple of hours - please help

blackmosquito

I marinated 6 pork tenderloins last night around 10pm until 1245 pm today.  I let them sit at room temp about 30-45 mins while getting the egg going

I cooked them indirect with dome temp ranging 200-260.   Added smoke chips at the beginning to get some smoke flavor.  

I thought at that temp would take 3 hours or so,  At the 1 and half hour mark the food temp was 145-150.

I took them off and wrapped individually in foil.  I did cut off the end of one just to try - was perfectly moist and tender.

Going to a party at 530.  Its 3 now and I want to keep them as juicy as possible.

Any thoughts on keeping them that way?

Stick them in a cooler while wrapped in foil?

Any help is appreciated.  Thanks

Dan

winojeff

Just like my wife, years ago, I'm late. But, I'd wrap in foil with a little apple juice.