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Pork tenderloin direct vs indirect heat

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    #16
    Here is a picture. The red one (home made random mix of stuff) was indirect and the black one (coffee, brown sugar, cinnamon and pepper) was direct. Both were good. Next time I would pull them at 135 instead of 140.

    happy with the results and trying new techniques. Appreciate the help and guidance.

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    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Interesting! You make me want to experiment more....which is what BBQ is a great deal about.

    #17
    I've done pork tenderloin on the PBC and seared it off on the gasser. Takes less than an hour. Tastes great. I pull it at 135° internal and let the sear take it up to 140°

    Kathryn

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      #18
      As you have seen by all the responses it can be done either way. Also Sous Vide then sear is good. Last time I made pork tenderloin I cut it in half and pounded thin (1 - 3/4 inch) into steaks. Grilled hot and fast. Came out great. Followed a Bon Appetite recipe.

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        #19
        Another variation on the "cook indirect then sear" theme --

        I was cooking something else on my Hasty Bake cooker -- maybe a pork butt -- one day, and I threw a couple of tenderloins in the cooker to smoke low and slow on the side. Pulled them when they reached 130 F, and refrigerated.

        The next day, I put them on the gasser over moderate direct heat to lightly brown the outside and warm the center to a nice eating temp. The refrigeration in-between cooled the center down nicely so the second heating didn't overcook the middle. Yum!

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          #20
          You can try doing them "raised direct", where you raise you grid higher in the dome. I use a woo from the Ceramic Grill Store, but here are many ways to do this. It's still direct heat, just further from the flame.

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