So I smoked a shoulder last week. It took 16 hours to get it to 201F. I smoked around 225F the entire smoke. Let it rest for 90 min before I pulled it. I didn't wrap. I spritzed it every hour except for the first 4 hours. I put it fat side down. I had a water pan inside the CC. Oh and I dry brined it for 12 hours (I know I could do longer next time).
The looks of the shoulder are awesome, but the meat was on the dry-ish side. Definitely not super dry, but not anything to be really excited about. I have no idea what I could improve (except for dry brining it longer but I doubt that was the cause). Also wasn't very excited about the bark, very tough, maybe I am just not a bark fan on pork?
Could it have been that the meat wasn't fatty enough? Any other ideas?
Thanks!
The looks of the shoulder are awesome, but the meat was on the dry-ish side. Definitely not super dry, but not anything to be really excited about. I have no idea what I could improve (except for dry brining it longer but I doubt that was the cause). Also wasn't very excited about the bark, very tough, maybe I am just not a bark fan on pork?
Could it have been that the meat wasn't fatty enough? Any other ideas?
Thanks!
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