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Author Topic: Rainy Day Pork Shoulder  (Read 711 times)

TheKevman

  • WKC Brave
  • Posts: 382
Rainy Day Pork Shoulder
« on: September 03, 2018, 04:51:52 PM »
Smoked a four pound pork shoulder on another rainy day in Chicagoland. Smoked it at 250-275 for four hours, wrapped it for another two-and-a-half hours and then pulled it off.

It was good, especially with barbecue sauce, but it ended up a little dry. I had a water pan underneath it and the trough on my Slow-N-Sear was filled the entire time. I poured a little beer on it before closing the wrap too. Any ideas what I did wrong?


Sent from my iPad using Weber Kettle Club mobile app
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A man who has an experience is never at the mercy of a man who has just a theory.

JEBIV

  • WKC Ambassador
  • Posts: 10685
Re: Rainy Day Pork Shoulder
« Reply #1 on: September 04, 2018, 08:14:12 AM »
looks good
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SMOKE FREAK

  • WKC Ranger
  • Posts: 1115
Re: Rainy Day Pork Shoulder
« Reply #2 on: September 04, 2018, 05:41:27 PM »
I personally don't think a water pan helps with moisture inside the meat...Not at all...

Sometimes ya just get a bad pig...
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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Rainy Day Pork Shoulder
« Reply #3 on: September 04, 2018, 07:19:52 PM »
Looks great!  Once in awhile you get a dry one. I will do one of a few things.  Add back the defatted juice from the wrap, make a finishing sauce, or simply add apple juice and warm it altogether. A dry pulled butt will soak up moisture you add like a wick. Problem solved. Tender and juicy is always my number one priority even if I have to cheat.

And I agree with smoke freak. I don’t think water in the pan makes much difference.


Sent from my iPhone using Weber Kettle Club mobile app
« Last Edit: September 05, 2018, 03:40:49 AM by HoosierKettle »
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