Pulled Pork Not Juicy Enough For Wife

jeffsee · 06-30-2011, 09:32 PM

Hey Brethren,

I have cooked four pork butts since last November. The flavor profile is excellent, the meat is tender, butt, my wife says it is not juicy enough. I cook on my UDS with a Weber dome at 225 to 240. Ideas on why not juicy?

Pyle's BBQ · 06-30-2011, 09:34 PM

What is your process?

Foil/no foil? Brine/no brine?

We need some details to help you out.

jeffsee · 06-30-2011, 09:35 PM

No foil, no brine, have used Kosmos pork injection.

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Bacon_99 · 06-30-2011, 09:37 PM

Lack of sauce? I actually re-heat mine in sauce after pulling and let the meat soak it up to make it more moist and flavourful.

It might be that you are pulling your meat too early though too. You need to rest meat after cooking it to let the juices re-distribute throughout the cut. Butts I usually let rest 20-30 mins, same for whole chickens and turkeys, while steaks I rest for 5 mins.... So if you're pulling right away - try waiting a little while and you might see improvemnt.

Cheers

Pyle's BBQ · 06-30-2011, 09:38 PM

Have you tried one without injecting? You may want to foil at some point. Do you have a water pan in the UDS? If not you may want to try adding one to keep the moisture up in the UDS.

^^^^^What he said too.

OneHump · 06-30-2011, 09:38 PM

Been using all natural and sometimes organic pork lately and it has been pretty dry. The cheap IBP butts are always full of fat and super juicy. Maybe it's the pork?

colonel00 · 06-30-2011, 09:44 PM

I agree with Bacon99. In fact, I usually wait a minimum of an hour and sometimes several hours before pulling. You did not mention if you rest at all. Assuming you do, do you save the juice that is in the foil? Some will let it set and skim the fat. Personally, I mix it back into the pulled meat. The meat will suck it up like a sponge.

Little Bob's BBQ · 06-30-2011, 09:44 PM

When I cook shoulder I do a light brine the night before, inject with apple juice and add rub the morning of the cook. Smoke for three hours. Pull shoulder off smoker one at a time reinject with more apple juice, add a light coating of your rub rap up tight in foil ( no more smoke) cook to 195* to 200* it will be very juicy

jeffsee · 06-30-2011, 09:50 PM

Bacon_99

The minimum the meat has rested is 3 hours.

I usually make up a batch of vinegar sauce and pour some in as I get done pulling various sections of meat.

Sent from my iPad using Tapatalk

LoveBBQ · 06-30-2011, 09:52 PM

Are you trimming the fat cap? Try to leave more fat next time.

BIGBrandon2785 · 06-30-2011, 09:56 PM

Let the meat rest for about 30 minutes,or if in a hurry I use a little apple juice as a short cut.

Qcrazed · 06-30-2011, 10:07 PM

r u using a diffuser try that next time course i have 0 experiance with a uds

Pyle's BBQ · 06-30-2011, 10:13 PM

Just by their nature, a UDS will be a dryer environment. IMO I think you need to add moisture to the cooker or wrap in foil once the butt hits 165*. You said you have not done anything different on all the butts, now just change one thing and see how it turns out.

NorthwestBBQ · 06-30-2011, 10:19 PM

Quote:

Originally Posted by jeffsee

Hey Brethren,

I have cooked four pork butts since last November. The flavor profile is excellent, the meat is tender, butt, my wife says it is not juicy enough. I cook on my UDS with a Weber dome at 225 to 240. Ideas on why not juicy?

Because it's drier than a fish fart rolled in sand?

ZouBBQ · 06-30-2011, 10:37 PM

Clearly, the wife is just too picky!

06-30-2011, 09:32 PM	#1
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	Pulled Pork Not Juicy Enough For Wife Hey Brethren, I have cooked four pork butts since last November. The flavor profile is excellent, the meat is tender, butt, my wife says it is not juicy enough. I cook on my UDS with a Weber dome at 225 to 240. Ideas on why not juicy? __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

06-30-2011, 09:34 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	What is your process? Foil/no foil? Brine/no brine? We need some details to help you out. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

06-30-2011, 09:35 PM	#3
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	No foil, no brine, have used Kosmos pork injection. Sent from my iPad using Tapatalk __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

06-30-2011, 09:37 PM	#4
Bacon_99 Full Fledged Farker Join Date: 01-18-10 Location: The world's 2nd coldest capital...	Lack of sauce? I actually re-heat mine in sauce after pulling and let the meat soak it up to make it more moist and flavourful. It might be that you are pulling your meat too early though too. You need to rest meat after cooking it to let the juices re-distribute throughout the cut. Butts I usually let rest 20-30 mins, same for whole chickens and turkeys, while steaks I rest for 5 mins.... So if you're pulling right away - try waiting a little while and you might see improvemnt. Cheers __________________ Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe

06-30-2011, 09:38 PM	#5
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Have you tried one without injecting? You may want to foil at some point. Do you have a water pan in the UDS? If not you may want to try adding one to keep the moisture up in the UDS. ^^^^^What he said too. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

06-30-2011, 09:38 PM	#6
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	Been using all natural and sometimes organic pork lately and it has been pretty dry. The cheap IBP butts are always full of fat and super juicy. Maybe it's the pork?

06-30-2011, 09:44 PM	#7
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I agree with Bacon99. In fact, I usually wait a minimum of an hour and sometimes several hours before pulling. You did not mention if you rest at all. Assuming you do, do you save the juice that is in the foil? Some will let it set and skim the fat. Personally, I mix it back into the pulled meat. The meat will suck it up like a sponge. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

06-30-2011, 09:44 PM	#8
Little Bob's BBQ Knows what a fatty is. Join Date: 12-14-09 Location: Indianapolis, In.	When I cook shoulder I do a light brine the night before, inject with apple juice and add rub the morning of the cook. Smoke for three hours. Pull shoulder off smoker one at a time reinject with more apple juice, add a light coating of your rub rap up tight in foil ( no more smoke) cook to 195* to 200* it will be very juicy __________________ Little Bob " It's probably a lot worse then it is!"

06-30-2011, 09:50 PM	#9
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	Bacon_99 The minimum the meat has rested is 3 hours. I usually make up a batch of vinegar sauce and pour some in as I get done pulling various sections of meat. Sent from my iPad using Tapatalk __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

06-30-2011, 09:52 PM	#10
LoveBBQ On the road to being a farker Join Date: 03-29-11 Location: Monroe, NC	Are you trimming the fat cap? Try to leave more fat next time. __________________ Mike - UDS (born 5/22/2011) and a Weber E310 gasser

06-30-2011, 09:56 PM	#11
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis	Let the meat rest for about 30 minutes,or if in a hurry I use a little apple juice as a short cut.

06-30-2011, 10:07 PM	#12
Qcrazed Knows what a fatty is. Join Date: 03-22-11 Location: Montgomery Ill	r u using a diffuser try that next time course i have 0 experiance with a uds

06-30-2011, 10:13 PM	#13
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Just by their nature, a UDS will be a dryer environment. IMO I think you need to add moisture to the cooker or wrap in foil once the butt hits 165*. You said you have not done anything different on all the butts, now just change one thing and see how it turns out. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

06-30-2011, 10:37 PM	#15
ZouBBQ On the road to being a farker Join Date: 05-04-11 Location: St. Louis, MO	Clearly, the wife is just too picky!

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