Hello everybody,
I cooked my first pulled pork the 31st, here how it went:
I cured the pork butt with salt overnight in the fridge;
Temp between 220-250 F, just at the beginning reached 270;
at 161 F meat temperature, it stalled for 3 hours and I had to go with the texas crutch;
eventually temp started to increase again and I took the meat off when it reached 195';
total cooking time about 9 hrs.
Taste was good, but it was a little dry, any clue why?. Here the pics:
I cooked my first pulled pork the 31st, here how it went:
I cured the pork butt with salt overnight in the fridge;
Temp between 220-250 F, just at the beginning reached 270;
at 161 F meat temperature, it stalled for 3 hours and I had to go with the texas crutch;
eventually temp started to increase again and I took the meat off when it reached 195';
total cooking time about 9 hrs.
Taste was good, but it was a little dry, any clue why?. Here the pics:
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