Quote:
Originally Posted by DoubleF
I think I cooked it at 140 over 22 hours per some quick recipe I found online. It's possible I might have also chosen the wrong temp for that cut of meat.
Hmm, maybe next time I'll add some butter or oil for the long cook if the piece of meat doesn't have any fat. I hope it turns out better.  The pork was the only long cook I haven't been happy with. Although tearing apart that loin and cooking it with spices to use in wraps was a great way to salvage it. |
Long cooks need more fat. A pork shoulder for a day makes excellent pulled pork. Tenderloins for me are an hour a low temp for 2" thick and maybe 2hrs for 3-4" thick pieces. And then I sear and serve.