Hello,
Tried to do my first Pulled Pork. I tried and used the recipes from the Meathead book. The result was rather bad. It took 22 hours to reach the 194° F inside and the meat was really dry overall.
To start with some Information:
Grill used: Weber gas Spirit E-210 Original
Meat: I bought a pig shoulder. The bone was already taken out. The weight after cutting away the unwanted fat outside was still about 8,5 Pounds. I had to use strings to bind it together because the bone taken out left the meat Kind of "unorganized". I saled it one day before and used the Memphis Dust before I put it on the grill.
I attatched some Pictures. I set up the grill with indirect heat one burner in low only on one side. I placed the bowls with water under the meat to Keep temperature arround 225F. That worked well. I used the Weber Wood bowl on the burner side for the Wood Chips for the Smoking. I measured meat inside temperature and also grill temperature. See attached Pictures. I started at 6am:
By 6pm the meat temperature was at 170°F:
Just to try and follow the recipe I went on until 4 am, when it reached 194 °F. There is a picture attached.
The meat was to dry especially on the outside. I guees because of the way to Long cooking time.
My question is. What did I do wrong? Was the meat too much? Too big and heavy?
Your help is appreciated, I am German on my first steps to cook some good BBQ.
Thank you
Tried to do my first Pulled Pork. I tried and used the recipes from the Meathead book. The result was rather bad. It took 22 hours to reach the 194° F inside and the meat was really dry overall.
To start with some Information:
Grill used: Weber gas Spirit E-210 Original
Meat: I bought a pig shoulder. The bone was already taken out. The weight after cutting away the unwanted fat outside was still about 8,5 Pounds. I had to use strings to bind it together because the bone taken out left the meat Kind of "unorganized". I saled it one day before and used the Memphis Dust before I put it on the grill.
I attatched some Pictures. I set up the grill with indirect heat one burner in low only on one side. I placed the bowls with water under the meat to Keep temperature arround 225F. That worked well. I used the Weber Wood bowl on the burner side for the Wood Chips for the Smoking. I measured meat inside temperature and also grill temperature. See attached Pictures. I started at 6am:
By 6pm the meat temperature was at 170°F:
Just to try and follow the recipe I went on until 4 am, when it reached 194 °F. There is a picture attached.
The meat was to dry especially on the outside. I guees because of the way to Long cooking time.
My question is. What did I do wrong? Was the meat too much? Too big and heavy?
Your help is appreciated, I am German on my first steps to cook some good BBQ.
Thank you
Comment