New PitBoss pellet grill user

vinzer · Saturday at 4:25 PM

First time Pellet griller. They were recommended strongly by family and we took the bait. Best purchase ever. So far, I have grilled a brisket, ribs, and tenderloin. All have turned out exceptionally well but I am still in the learning curve. Especially with pork tenderloin. Today I set my temperature at 225 degrees and they were well cooked and juicy. But I have found varying opinions on core temperature and cooking temperatures. I removed mine when the core temp reached 160 degrees and they were not over or undercooked. The first time, I cooked at 350 degrees(based on a recipe) and removed it at 160 degrees. My user book recommends 180 degrees. That seems high and so far I have gotten close but not all the way to 180 degrees. Any suggested of your success stories?

mrchicks · Saturday at 6:52 PM

vinzer said:
First time Pellet griller. They were recommended strongly by family and we took the bait. Best purchase ever. So far, I have grilled a brisket, ribs, and tenderloin. All have turned out exceptionally well but I am still in the learning curve. Especially with pork tenderloin. Today I set my temperature at 225 degrees and they were well cooked and juicy. But I have found varying opinions on core temperature and cooking temperatures. I removed mine when the core temp reached 160 degrees and they were not over or undercooked. The first time, I cooked at 350 degrees(based on a recipe) and removed it at 160 degrees. My user book recommends 180 degrees. That seems high and so far I have gotten close but not all the way to 180 degrees. Any suggested of your success stories?

Welcome from Alabama! I make a lot of Jerky so I follow the guy from jerkyholic.com - he also does a lot of smoking. When I got my first pellet smoker I followed his recipe for pork loin. He suggests cooking at 225 to an IT of 145. It turned out perfect and that's what I've been doing ever since. I like my pork with a hint of pink though. He suggests the same for tenderloin.

sparkyv · Saturday at 10:43 PM

Howdy from Deepinnaheartta, Texas. I've found pork tenderloin easy to smoke. It cooks quickly, and is incredibly tender; almost has a creamy consistency. I pull it off at 145 to 150°F.

Mike From R.I. · Sunday at 6:40 AM

I do the same as Sparkyv.

Smokeyholler · Sunday at 12:05 PM

Welcome from the holler

Sparky · Sunday at 5:59 PM

Welcome to the club

Jimsmokes · Sunday at 11:28 PM

Welcome from SC.
Tenderloin I like to marinate then low smoke to 120-130. Then sear to 140-145

Redoctapus · Monday at 8:26 AM

vinzer said:
First time Pellet griller. They were recommended strongly by family and we took the bait. Best purchase ever. So far, I have grilled a brisket, ribs, and tenderloin. All have turned out exceptionally well but I am still in the learning curve. Especially with pork tenderloin. Today I set my temperature at 225 degrees and they were well cooked and juicy. But I have found varying opinions on core temperature and cooking temperatures. I removed mine when the core temp reached 160 degrees and they were not over or undercooked. The first time, I cooked at 350 degrees(based on a recipe) and removed it at 160 degrees. My user book recommends 180 degrees. That seems high and so far I have gotten close but not all the way to 180 degrees. Any suggested of your success stories?

Welcome to the forum.
Pork gets a bad rap, mostly from old practices. My folks used to cook any pork to super heated dry as f#$% temps.
I love pork tenderloins still pink in the center with rosemary demiglace.

On the technical side I have dropped a couple links that may be helpful.

trichinosis in pork - Google Search

trichinosis cases - Google Search

primeone · Monday at 8:49 AM

Welcome @vinzer

I usually aim for 160, but after seeing some of the other replies, I might experiment with a lower temp next time. A tenderloin sounds amazing—might have to grab one to cook this week!