I like to smoke loins and grill tenderloins. I generally leave a loin whole, but might grill a tenderloin whole, butterflied, or as thick medalions (generally about 5 pieces). The upper 130's to low 140's recommendation with wrap/cover and rest works for me on both as it still has some pink color and not dry.
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Keeping it smoky in *Sweet Home Alabama* with Lang, Stumps, and Weber Cookers
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