Pork tenderloin direct - fire ring or felt level?

Powak

Grilling a marinated pork tenderloin tonight but it's been so long I can't remember how hot I had the egg last time and whether or not I did it at felt level or fire ring level. Any ideas? 

JohnnyTarheel

Felt level direct for sure.. 375-400 rotate throughout the cook... pull at 145 -150 internal...

jdkeithbge

I go felt level.

bgebrent

JohnnyTarheel said:

Felt level direct for sure.. 375-400 rotate throughout the cook... pull at 145 -150 internal...

This.  I pull at 145 too.

Powak

JohnnyTarheel said:

Felt level direct for sure.. 375-400 rotate throughout the cook... pull at 145 -150 internal...

Killer! That's about what I was thinking. Thanks.

caliking

@Mickey would say raised direct, and I would agree with him. 

Mickey

caliking said:

@Mickey would say raised direct, and I would agree with him. 

And 400

MotownVol

I just finished two.   I did mine direct at the fire ring level, but admittedly my level of lump was a little lower than normal. 

Powak

MotownVol said:

I just finished two.   I did mine direct at the fire ring level, but admittedly my level of lump was a little lower than normal. 

My level of lump's a little low tonight too. Below the bottom of the fire ring.

Powak

bgebrent

Felt level of course is raised.  Looks like a winner.

Powak

bgebrent said:

Felt level of course is raised.  Looks like a winner.

Thanks. That what I went with. Going to slice that ole girl up and make sandwiches with Cabot sharp ched on top.

lousubcap

Too late to this party but raised direct and don't pull beyond 140*F for the next go round.  Enjoy the eats.

Powak

Pulled mine about 151-166. Still damn good and juicy. Can't beat a $5 tasty piece of meat.