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ryanfx 11-17-2012 12:15 PM

Finally! Good pork!
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Well I did another Q (I'd say my 6th one now) and I FINALLY got a good pork shoulder! My past attempts were continuously coming out with dryish bark and the pork itself never seemed to get ultra tender (even while cooking up to 205 IT). Don't get me wrong, it was good, it just wasn't what I was used to when visiting BBQ joints. I was keeping it at a steady 250, about 5.5 lb boneless cuts for ~8 hours.

This time I wrapped the butt really tightly in foil at 165 IT and it came out amazing. I finally understand what you guys mean when you say "probes like butter". I feel like I could have dropped a knife straight through it :-D

I of course took before pictures, but I keep forgetting to take pictures after it's done. Too busy eating :razz:

slammmed 11-17-2012 12:40 PM

Gotta love a wrapped pork shoulder. Any finished pics?

Lake Dogs 11-17-2012 01:52 PM

Amp it up another level, just before you seal up the foil take the juices that have already drained/cooked off and pour them back over the meat. Seal it up in its own juices. It amps the moisture and flavor up another notch.

Well done.

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