pulled pork

[clintconaway]

I just finished a small sholder I started about 8 am this morning it is resting now i have done a few and not had one im happy with yet, I tried a new thing i foiled at 160 and continued to cook to 200, with the foil aside do I need to look for a dryier meat?

 

[fire it up]

What do you mean by "dryier meat", like less slather, or less fatty, not quite sure what you meant by it.

 

[clintconaway]

well to start at the beginning I have done more than 4 sholders but less than 8 and havent had one that was as moist or as tender as I expected but I have never went to 200 with foil always cooked to 165-170 and pulled so with cooking to a higher temp will the meat be a bit more dry?

 

[tasunkawitko]

it should be just fine right up to around 200; some go to 205.

what i do (always) is barbecue until it reaches an internal temperature of 195-200 and a fork or other proble skides in like going through warm butter. i then remove it from the heat, foil it and let it rest at least a half hour (or up to 5-6 hours, depending on when serving time is). the half-hour is to give time for all the juuices to flow back into the meat.

works every time and i have never had overly-dry meat.

 

[fire it up]

OK, gotcha.
The meat will be fine if your temps were steady (fluctuating temps can cause meat to be a little tougher and on the dry side) but I am surprised you were able to pull your pork at such low temps.
The foil will "braise" the meat and keep it moist.
During the rest some of the juices will absorb back into the meat but when you remove it from the foil after its rest you will want to reserve the juices that are left, skim the fat if you can and add it back to the pork after pulling.
I have cooked some to 200 without wrapping them in foil and though they have a better crust you lose a lot more juices which is one huge reason why i am a fan of foiling.

 

[pineywoods]

Clint if you did it the way we discussed last night I would try a bite or two as I was pulling it then decide whether to add the juice or finishing sauce to it. I think it kinda depends on your personal tastes

 

[pignit]

My first suggestion would be to check your smoking temp. From your post it looks like your smoking at a much higher temp than 225 - 250 to get a shoulder to 200 in 6.5 hours. To get the tenderness out of a a shoulder or butt or brisket... they need to smoke at a low temp.... for a long period of time. That's what makes the meat tender. Check the temp at your grate level and make sure you are smoking in the 225 - 250 range and see if it doesn't help you get the results your looking for.

 

[tasunkawitko]

good advice here covering a lot of range. adding any foiling juices back into the pulled pork is a great way to boost both moisture and flavor.

how big was your pork shoulder (how many pounds)?

 

[clintconaway]

well I checked my thermo last night it reads 10 deg hoter in the cook chamber than it really is but I have noticed that it is getting done fast for cooking at 200 deg maby both of my thermos are bad
piney, yes I did it like we disscused thanks man

 

[chubbs]

I learned from this sticky under the pork section.
http://www.smokingmeatforums.com/for...ad.php?t=57139

 

[clintconaway]

just pulled my sholder special thanks to piney this was the most tender sholder I have done yet didn't even need tools just pulled it apart could use a bit stronger flavor though

 

[the dude abides]

Cool. Sounds like you got it! Flavor is something you'll play with forever. Do try SoFlaQers Finishing Sauce. It's good stuff.
http://www.smokingmeatforums.com/for...ad.php?t=51933

Also, a lot of the flavor comes from the meat itself. So make sure you're getting a good quality of meat to start with and use a rub that you know you like. When you foil, you can add a liquid that will add some flavor too. Especially if you're adding the juices from the foil back into the pulled meat.

Now where's that qview?

 

[tasunkawitko]

that's how you know it's done right!

are you using any finishing sauce? if you want a very good pulled pork finishing sauce that really compliments and enhances pork flavor, check out RIVET's authentic carolina pulled pork finishing sauce. i didn't have any quiness or killians handy, but regular beer worked very well!

3 Cups Apple Cider Vinegar
1 Bottle (12 oz) Killians Irish Red or Guiness Beer
1 TBSP Salt
2 TBSP Red Pepper Flakes
1 TSP Ground Black Pepper
1/4 Cup Dark Brown Sugar

Mix all sauce ingredients in saucepan, bring to boil. Reduce heat to simmer and simmer 30 minutes, uncovered.

Once pork is pulled and chopped, mix in large bowl with sauce. Serve on buns with coleslaw.