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Unread 01-16-2013, 12:49 PM   #6
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Originally Posted by Hoss View Post
What was the interior temp of the tenderloin when you pulled it off the Kettle? An hour see s like a long time to me???? It looks TASTEE.I love all the Blues Hogg sauces but the honey mustard is the one I have not tried.
You're right, it was a bit long. Internal temp was high (170), but fortunately the meat did not dry out, and everything turned out ok.

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