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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Pork Shoulder problems

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  • Huskee
    commented on 's reply
    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
    replied
    sure paper works fine

    Leave a comment:


  • Breaktheory
    replied
    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?

    Leave a comment:


  • Thom Emery
    replied
    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

    Leave a comment:


  • LA Pork Butt
    replied
    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

    Leave a comment:


  • RonB
    replied
    Welcome to The Pit. I agree with undercooked.

    Leave a comment:


  • Steve R.
    replied
    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.

    Leave a comment:


  • Jerod Broussard
    replied
    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.

    Leave a comment:


  • Huskee
    replied
    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.

    Leave a comment:


  • Breaktheory
    replied
    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

    Leave a comment:


  • Jerod Broussard
    replied
    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.

    Leave a comment:


  • Nate
    replied
    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.

    Leave a comment:


  • Breaktheory
    started a topic Pork Shoulder problems

    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!

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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