Dry first shoulder smoke

Discussion in 'Pork' started by werdwolf, Jul 6, 2008.

  1. werdwolf

    werdwolf Master of the Pit OTBS Member

    Smoked my first shoulder 6.5 lbs and it came out a little dry.

    Mustard and Jeff's rub the night before.

    Followed the sticky for a Butt smoke and the finishing sauce and all seemed to work out.

    Masterbuilt electric, 230 degrees, hickory chips spritzed with apple juice and rum.

    Any suggestions?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    What finish temp was the meat? And sometimes ya just get some marginal meat.
     
  3. danbury

    danbury Smoking Fanatic

    A couple other questions.
    Did the shoulder have a fat cap?
    How long did you cook it for?

    Please tell us as much other information as you can about how you cooked it.

    All in all it could be just what Richtee said.
     
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Pulled it at 196 and wrapped it in a towel. rested for about 1 hour 20 min. Had some fat, but not a full cap.
     
  5. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    I think you got some marginal meat like Richtee said, sounds like everything else was perfect..
     
  6. danbury

    danbury Smoking Fanatic

    All in all I'm inclined to agree with the others that you just got one of those pieces of meat that cooked on the dry side.
     
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Sounds like you cooked it properly, did you foil at 170ish?
     
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Yep. That old hog might of been an old hog. Really don't know. We've had pork chops that melted in your mouth and chops that were leather so i 'm thinking this could be the case.
     

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