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Unread 06-30-2011, 09:32 PM   #1
jeffsee
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Default 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?
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Unread 06-30-2011, 09:34 PM   #2
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What is your process?

Foil/no foil? Brine/no brine?

We need some details to help you out.
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Unread 06-30-2011, 09:35 PM   #3
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No foil, no brine, have used Kosmos pork injection.


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Unread 06-30-2011, 09:37 PM   #4
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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.

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Unread 06-30-2011, 09:38 PM   #5
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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.
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Unread 06-30-2011, 09:38 PM   #6
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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?
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Unread 06-30-2011, 09:44 PM   #7
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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.
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Unread 06-30-2011, 09:44 PM   #8
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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
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Unread 06-30-2011, 09:50 PM   #9
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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.


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Unread 06-30-2011, 09:52 PM   #10
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Are you trimming the fat cap? Try to leave more fat next time.
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Unread 06-30-2011, 09:56 PM   #11
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Let the meat rest for about 30 minutes,or if in a hurry I use a little apple juice as a short cut.
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Unread 06-30-2011, 10:07 PM   #12
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r u using a diffuser try that next time course i have 0 experiance with a uds
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Unread 06-30-2011, 10:13 PM   #13
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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.
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Unread 06-30-2011, 10:19 PM   #14
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Quote:
Originally Posted by jeffsee View Post
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?
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Unread 06-30-2011, 10:37 PM   #15
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Clearly, the wife is just too picky!
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