It took six hours with a big stall at 150. raised the temp to near 300 to finish off the last ten degrees. It's resting now. Hope it tastes good!
They are not very supportive of this smoker lifestyle I've chosen ... :(
STT, I love a smoked tenderloin, yours looks good. Too bad the family doesn't like them !
Yeah. Typically people cook it to 140 and wrap it to bump it up a couple degrees. Usually when it gets up to 160 and higher it starts to dry out. But hey if it tasted good thats all that matters. Try cooking it to 140 next time to see if you like it better, everyones taste is different. Im still suprised it took that long thoughI cooked between 225-250 looking for an IT of 160. Is that too high?