Pork Tenderloin Question ?

Unknown

EGGsperts;
Have an easy question for you Eggsperts out there....
GIVEN:
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.

BBQfan1

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.
Qfan

Unknown

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

Unknown

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.

Unknown

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

Unknown

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

Unknown

George,
Thanks for the info.[p]GaryJ

Unknown

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.