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Old 08-28-2013, 03:26 PM   #6
Take a breath!
funugy's Avatar
Join Date: 05-21-12
Location: Oak Harbor, WA

If both cooks were identical with the exception of where you purchased the pork I would have to agree with marubozo, one of the cuts of meat may have been "enhanced" or pre-brined with saltwater.

Another thought is did you happen to use more injection or rub the second time around. I have overdone my rub/seasoning on a cook that followed a successful cook. Then on the very next cook, backed way off on the rub so it wasn't too strong, and ended up under seasoning.
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