Rainy Day Pork Shoulder

[TheKevman]

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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[JEBIV]

looks good

[SMOKE FREAK]

I personally don't think a water pan helps with moisture inside the meat...Not at all...

Sometimes ya just get a bad pig...

[HoosierKettle]

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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