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first time cook need help!
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jbq
Posts: 25
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!!
Comments
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I cook mine 375 raised direct.
Shucker
Eastern North Carolina
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L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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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.......
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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.
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+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.Alton said:When in doubt go indirect dome temp at 300 to 350. I like to pull somewhere around IT Temp 145- 150 .
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
thanks alot guys!!
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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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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