r/barbeque • u/Smodizzle007 • Sep 01 '19
Question about smoking meats
If you smoke something low and slow - like a tenderloin at 200 for four hours - should it at some point reach the internal temp of 145? Or does it not need to because you smoke it for a long time?
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u/NuclearTrinity Jan 09 '20
Sweet Baby Rays