A small pork tenderloin wet with Italian dressing and heavy
coat of coarse black pepper with a sprinkle of kosher salt tightly
wrapped in bacon and again peppered is placed on the egg semi-indirect
( drip pan under) at a dome temp of 350°. Flipped once at
about 25 min. and checked a about 45 min. Temps were 160°
(stem) and 170° (Nu Temp).
The Hard Reality
Although the subject photographed well (dome temperature)
the actual result (grill temperature) was well overdone for my
taste. I neglected to check internal temperature in a timely manner
and suffered the results of overcooking a prime cut of pork. Fairly
dry but eatable never the less.
As you can see the Nu Temp read hotter (167°) than the
stem probe (150°). Either way you look at it the meat was
overcooked due to operator error. A check 10 minutes earlier would
have been a better plan. 140° was my goal but I was sidetracked
by conditions beyond my control.
