Like with a brisket or pork butt, have you and/or would recommend cooking to temperature of 125 remove, wrap in foil, and place in a cooler until serving? Maybe no more than 30 minutes or and hour? Not sure if there would be a carry over temperature with wrapping it? Or...
Pull the tenderloin at 110 (?), wrap in foil, and place in the cooler. Just before serving, remove & probe for internal temperature. Increase grill temperature on the Grilla Silverbac to 500, return meat & rotating for grill marks to a IT of 130?
Again, would like to know if you have done this and your results.
Thanks!!
Pull the tenderloin at 110 (?), wrap in foil, and place in the cooler. Just before serving, remove & probe for internal temperature. Increase grill temperature on the Grilla Silverbac to 500, return meat & rotating for grill marks to a IT of 130?
Again, would like to know if you have done this and your results.
Thanks!!
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