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Pork Shoulder problems

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  • Breaktheory
    Former Member
    • Jul 2018
    • 53

    Pork Shoulder problems

    I’m on a Kamado Joe and did my first pork shoulder at 250 for about 6 hours, hit 205 IT and was juicy and perfect. I crutched this one 4 hours I’m at 170 IT.

    I did my second one yesterday at 275, same
    size no crutch - it went for 10 hours never got past 195 IT and was dried out when I finally pulled it! I never got the super soft tender probe I was getting on my first successful cook.

    The differences aside from temp were that on Cook 1 i crutched at 170 about 4 hours in and on cook 2 I didn’t crutch and injected with sugar apple juice and bbq sauce

    Anyone have any idea what went wrong?

    Thanks!
  • Nate
    Charter Member
    • Apr 2015
    • 3821
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    #2
    Welcome from Indiana!

    10 hours may not have been long enough especially if you didn’t crutch. Some butts can take much longer depending on a number of variables including size and thickness. A butt is done when it is done.

    Never heard of using bbq sauce in the injection. I typically use an injection as a way to “quickie” brine the Butt and get salt and a little flavor into it.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9592
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      #3
      Welcome to The Pit!!

      I'm with Nate. It is done when done. I cook most of my butts unwrapped the entire cook with nothing more than a 2-3 day dry brine and rub.


      Sounds like your second butt never really got done. It would take waaaaaaay longer to fully dry out a butt. Similar to ribs, if dry and not all that tender, wasn't ready.

      Comment

      • Breaktheory
        Former Member
        • Jul 2018
        • 53

        #4
        Ah so my lack of patience is the problem!

        If I had just let it ride to 203 IT you believe the collagen would have become gelatinous and tenderized the meat?

        Im new to all of this so really appreciate the help

        Comment

        • Huskee
          Pit Boss
          • May 2014
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          #5
          When I go unwrapped it's more like 16-18 hrs. I agree with the above, it seemed dried out most likely because it wasn't cooked long enough. The juiciness comes from the internal fat & collagen rendering out and this needs lots of time up at temp to happen. Crutching speeds this up by not letting moisture evaporate (sweat) out. Not crutching will take much longer because lots of the meat's water will sweat out and prevent it from rising in temp as fast. But it still needs that time up at 190+. If you pulled it at 195 (that's where I pull mine off the smoker when I go unwrapped, don't waste time shooting for 200+) and it seemed dry, you may have just need to let it sit there at 195 for another 1-2hrs. Then wrap it and do the faux cambro process for another 1-2hrs.

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9592
            • East Texas
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            #6
            Originally posted by Breaktheory View Post

            If I had just let it ride to 203 IT you believe the collagen would have become gelatinous and tenderized the meat?
            Possibly. 200 my have done it. Lotta variables. Probe tender like butta is the best measurement.

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2225
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

              #7
              I'm with the others who say it just didn't cook long enough. I had one yesterday that I put it in the kettle at 12:30 a.m. Saturday morning, and finally gave up on 203 and took it out at 4 p.m. Saturday afternoon. It never got above 195 internal, but it was very probe tender when I checked it.

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 12364
                • Near Richmond VA
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                  lots of probes.
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                #8
                Welcome to The Pit. I agree with undercooked.

                Comment

                • LA Pork Butt
                  Charter Member
                  • Dec 2014
                  • 5203
                  • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                  #9
                  I’ve done many Boston Butts Bone-In on my Big Green Egg at 2:25 and have never wrapped unless I was in a time crunch. I routinely do 10 pounders, so my question is how large were the ones you did. Here’s the way they typically work for me. One hour to stabilize the cooker. Three hours to get the internal temperature to 160. Six hours more to get through the stall to 180, and another three hours to get to 200. I phone ull them off the cooker, double wrap them in foil, and place them in an ice chest with old towels for at least two hours and usually up to four. They aren’t dry and the bark softens some, but not as soft as wrapping them through the stall. Every piece of meat cooks differently. But, my description is typically what happens

                  Comment

                  • Thom Emery
                    Former Member
                    • Sep 2014
                    • 452
                    • Indio Ca

                    #10
                    Originally posted by Breaktheory View Post
                    I’m on a Kamado Joe and did my first pork shoulder at 250 for about 6 hours, hit 205 IT and was juicy and perfect. I crutched this one 4 hours I’m at 170 IT.

                    I did my second one yesterday at 275, same
                    size no crutch - it went for 10 hours never got past 195 IT and was dried out when I finally pulled it! I never got the super soft tender probe I was getting on my first successful cook.

                    The differences aside from temp were that on Cook 1 i crutched at 170 about 4 hours in and on cook 2 I didn’t crutch and injected with sugar apple juice and bbq sauce

                    Anyone have any idea what went wrong?

                    Thanks!
                    Wrapped meats cook faster
                    Your pork would have been moist if you had wrapped
                    There is nothing wrong with wrapping, foil is just a tool in your toolbox

                    Comment

                    • Breaktheory
                      Former Member
                      • Jul 2018
                      • 53

                      #11
                      Thanks for all the responses - Im going to let the next one ride - what threw me off was that the stall was at 195. I didn’t know meat could stall that high so just assumed I overcooked.

                      re: crutching - I’ve heard good things about peach paper and brisket so I ordered a roll - is it as effective as foil on pork?

                      Comment


                      • Huskee
                        Huskee commented
                        Editing a comment
                        In my experience paper perhaps is a halfway point between foil and not wrapping at all. Saves some time but not as much as foil, may seem more like not wrapping.
                    • Thom Emery
                      Former Member
                      • Sep 2014
                      • 452
                      • Indio Ca

                      #12
                      sure paper works fine

                      Comment

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