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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-17-2012, 01:15 PM   #1
Found some matches.
Join Date: 06-15-12
Location: Pittsburgh
Default Finally! Good pork!

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

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

Old 11-17-2012, 01:40 PM   #2
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl

Gotta love a wrapped pork shoulder. Any finished pics?
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Old 11-17-2012, 02:52 PM   #3
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

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.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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