Dry first shoulder smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

werdwolf

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
May 24, 2008
1,593
16
Northern Ohio
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?
 
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.
 
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.
 
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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky