Two Questions - Pork Tenderloin and Lump Charcoal

Jimbo · December 2004

First, what temperature should I cook the tenderloin to? We did about 167 and the pork seemed a little dry.[p]Second, what brands of lump charcoal do you recommend and do you have a good source for them. I don't mind spending a nominal sum on freight but would prefer free or cheap. I live in the St. Louis area. We researched several lumps on the Naked Whiz's website but couldn't find a local source and, in the case of Wicked Good Charcoal, didn't know whether to buying directly from the company since their website didn't provide an address or phone number.[p]Thanks.

Mark Backer · December 2004

Jimbo,[p]Based upon my earlier line of questioning, I wouldn't cook it over 150 degrees. Then remove and cover with foil for ten minute before cooking.[p]HTH

SouthJerseyGrEGG · December 2004

Jimbo,

I just did a Pork Tenderloin on Saturday! I took it off when the internal temp was 157 and allowed it to sit. While it sat the temp rose to 162 before settling down. It turned out great![p]I used cowboy lump...plain..basic and borring lump! Lowes carries it. I even allowed it to burn a good half hour before putting the tenderloin on. The tenderloin came out great, with no heavy smoke taste which is how we like it. Pork can really soak up the smoke when you allow it to!

The Naked Whiz · December 2004

Jimbo,
Wicked Good Charcoal's web page has a "Contact Us" page and their email is listed there. Give that whirl.[p]TNW

Sigmore · December 2004

Mark Backer, Why, in heavens name would you cook it, take it off, wrap in foil, and then cook it again? You need to go home and get a cool one, or if you are at home, take a shot of bourbon.;>)

Painter · December 2004

Jimbo,
Do a search at Do it Best hardware for your area and call to price Royal Oak lump. sku# 800279.
I buy it for just under 10 bucks a 20lb bag here in Wisconsin.
Good Luck
Bob
[ul][li]royal Oak from do it best hardware[/ul]

Dixie_Flyer · December 2004

Jimbo,[p]Suburban Lawn Center on Olive in Chesterfield carries the BGE lump...I imagine that other places in St. Louis that sell BGE's carry it as well...I also saw some Cowboy lump at Schnucks the other day, but it was a small bag

Mark Backer · December 2004

sigmore,[p]Sorry. I meant before CARVING.[p]Long day...

Central Pork · December 2004

Jimbo,
I'm interested in trying out some extruded coconut lump from that other manufacturer that begins with a K. I just dont want to take a whole pallet. I live in Cape Girardeau about 1 hr 15 minutes South of St. Louis. If you or any of your friends might be interested in splitting a pallet let me know.

Lawn Ranger · December 2004

Jimbo,
No more than 140 internal...in my opinion. I posted a pic in the Archives on Nov.18, but don't have access to that pic from this computer to show you.....you can look it up. [p]Mike

Two Questions - Pork Tenderloin and Lump Charcoal

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