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Pork tenderloin temps?
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BamaBackdraft
Posts: 318
Doing a pork tenderloin indirect. Looked in the cookbook section and saw a couple of different meat temps. Grill temp is 230 and the meat is 141. Any suggestions on when to pull it? Thanks in advanced.
Comments
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I generally cook them with a higher pit temp; tenderloin is a lean cut and can dry out on you. But most folks will agree that 140° to 150° is a good doneness. Pulling 5° early should be fine as it will naturally rise while resting.Happy Trails~thirdeye~Barbecue is not rocket surgery
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I usually cook mine direct at around 325 and pull at 137 to 140 degrees.
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Thanks! will pull it now and wrap while waiting on the rest of supper to get ready.
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The official number, as I understand it, to kill the trichinosis is 138. I ususally pull mine at 140 and then let it rest. This will be slightly pink inside, but I have never had anyone object.
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Anything over 155 is dry. IMO I pull mine 140 to 145.
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Agree with you re: trichinosis... [137F]
That said, we are also told there isn't trichinosis in modern pork... don't know if that's true...
But, also, agree -- pull @ 140F and tent...
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