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?
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looks good
I personally don't think a water pan helps with moisture inside the meat...Not at all...
Sometimes ya just get a bad pig...
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.
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