I'll add more pictures in a bit but, I stuffed a 4# pork tenderloin with some cheese, hot sausage, onion, garlic, apple and wrapped in bacon. I'm smoking it in a pan with cut up apples and hard cider. My question is, if it were a solid pork tenderloin, I'd smoke to a 140* or so but, since I have roll cut it and stuffed with "stuff" like sausage, it seems I should go to a higher internal temperature like about 165*.
What do you think is best?
What do you think is best?