- Sep 22, 2019
- 6
- 0
Hi All,
new to the forum, but my latest cook has encouraged me to seek out some advice.
I have tried smoking pulled pork a few times now and none of my attempts have come out as hoped. Initially i started smoking pork shoulders on my ceramic egg but after some reading and research i decided to invest in an offset stick burner, which i have had good success with, but not with the pulled pork.
Todays cook was on the offset smoker with a water pan inside, i maintained a temperature around 275 degrees and the cook took around 7 hours. I wrapped the meat a little earlier than anticipated at around 150 degrees instead of 160, but the colour was good and i didnt want to dry it out. I took the pork shoulder off the smoker at 200 degrees.
My problem is this, every time i have attempted to cook pulled pork, it does not shred like the soft butter i have seen on several videos online, instead if i shred with 2 forks, some will shred but there are large pieces of the meat which are still firm and will not shred.
I dont know if this is down to my cooking technique or the meat itself.
Each time i have tried, it has been a boneless joint, not sure if this makes a difference or not.
Please any help/advice people could give would be most appreciated.
TIA
new to the forum, but my latest cook has encouraged me to seek out some advice.
I have tried smoking pulled pork a few times now and none of my attempts have come out as hoped. Initially i started smoking pork shoulders on my ceramic egg but after some reading and research i decided to invest in an offset stick burner, which i have had good success with, but not with the pulled pork.
Todays cook was on the offset smoker with a water pan inside, i maintained a temperature around 275 degrees and the cook took around 7 hours. I wrapped the meat a little earlier than anticipated at around 150 degrees instead of 160, but the colour was good and i didnt want to dry it out. I took the pork shoulder off the smoker at 200 degrees.
My problem is this, every time i have attempted to cook pulled pork, it does not shred like the soft butter i have seen on several videos online, instead if i shred with 2 forks, some will shred but there are large pieces of the meat which are still firm and will not shred.
I dont know if this is down to my cooking technique or the meat itself.
Each time i have tried, it has been a boneless joint, not sure if this makes a difference or not.
Please any help/advice people could give would be most appreciated.
TIA