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!
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!
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