Any ideas on adding moisture to pork shoulder? So I smoked 2 pork shoulders for 12 hours until they reached 160 degrees. At that point it was 12:00 Midnight so I decided to foil them and stick them in the fridge until the next day. The next day my wife and I had some friends over for dinner. I removed a portion of the pork shoulder, foiled it, added some of the spritzing sauce (jack and coke) and heated it back up to in the oven to 160 degrees and then pulled it. Although everyone loved it (and I'll agree, it did taste fantastic) I felt it was a touch dry. Any ideas on how I can make the meat itself more moist? I read a recipe that called for bringing the shoulder up to 200 degrees directly after smoking - was skipping this step a big mistake? Thanks ladies and gents, any insight is greatly appreciated!