MIKEMAC
12-05-2011, 03:09 PM
I am thinking about doing a pork tenderloin on Wednesday. My other choice is a brisket. If I decide to go with the brisket I think I will start on Tuesday night cause the last one I did took about 14 hours. What kind of time should I expect on the tenderloin? Also I have read on here that I should take it to 145-150 degrees then take it off and wrap in foil. Does that sound about right?