Pulled Pork Not Juicy Enough For Wife

[Lake Dogs]

Foil. And possibly use a pan in the early portion of the smoke. I use cookie sheets with the lower sides because I want a better smoke flow around the meat. When we foil I pour the juices that have accumulated in the pan back over the meat and then we seal the foil. VERY moist.

 

[chad]

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?

If you are getting true "organic" or pasture raised pork it should be great. However, if the pigs have been kept on a low fat diet for THEIR health then you pork will be very lean. That is a problem with modern pork, it is much leaner now than, say, 40 years ago.

Make sure you save the juice as you pull the pork (this is where foiling really helps as ithe juice doesn't reduce away in a pan or just fall to the drip pan) then put all that juicy, spicy, goodness back into the meat.

 

[colonel00]

If you are getting true "organic" or pasture raised pork it should be great. However, if the pigs have been kept on a low fat diet for THEIR health then you pork will be very lean. That is a problem with modern pork, it is much leaner now than, say, 40 years ago.

Make sure you save the juice as you pull the pork (this is where foiling really helps as ithe juice doesn't reduce away in a pan or just fall to the drip pan) then put all that juicy, spicy, goodness back into the meat.

Low fat pork :roll: :tsk: :tsk: :tsk: :tsk: :tsk: :tsk: :tsk: :tsk: :doh:

 

[Bacon_99]

Well, it would seem you're doing it all right - temp,resting, sauce, etc...

Must be the meat is too lean like all the others have mentioned...

Guess you'll have to re-heat with sauce or apple juice or broth, etc, serve a beer with it and maybe some slaw on top and call it a day

 

[Bamabuzzard]

How "juicy" does she want it? You can get to a point where, IMO, where its so juicy it has no texture. It's borderline "slick". There's a difference in moist and juicy. To each their own but it sounds like you're spot on already.

 

[Lake Dogs]

How "juicy" does she want it? You can get to a point where, IMO, where its so juicy it has no texture. It's borderline "slick". There's a difference in moist and juicy. To each their own but it sounds like you're spot on already.

You bring up a good point, the difference in moist and juicy. Is it possible that your wife is asking for one thing meaning another? Does she mean "more sauce" perhaps, or more moisture perhaps? Perhaps knowing what she's comparing it to will help. My wife kept saying she liked her ribs "more meaty". We went round and round for years before she finally grabbed a pack of "Country Style Ribs" and said "LIKE THESE". LOL. Now we argue that those aren't ribs... I guess I'm going to have to grill her some flippin' pork chunks pretty soon.

For the moisture retention, are you pulling the pork in small/thin pieces. If so, try pulling it more into chunks roughly the size of your thumb; they'll retain the moisture a little better, a little longer...

 

[wildflower]

H@!! just get rid of the wife :heh:

 

[hamiltont]

I like moist pulled pork too! I'll foil it @ 165F and wrap it in a towel & cooler it @ 205F and let it sit for at least an hour. Once pulled, if it's not moist enough, I add apple Juice until it's where I want it. Right, wrong or indifferent that's how I do it and I have had no complaints about too dry or too mushy yet. YMMV... Cheers!!!

 

[jestridge]

cook it in an alum pan

 

[Plitz]

cook it in an alum pan

Use pan,foil at 165,take off cooker around 200,rest for a hour or more,pour all juices back in after pulled ?
What about a injection?
I used the alleged Chris Lilly injection last cook,and thought overall taste had improved!

 

[jestridge]

Alum pan are the best thing since slice bread

 

[colonel00]

I agree with the others. Pork sounds fine. Wife may be defective. If she is no longer under warranty you should probably upgrade to a newer model.

 

[devious]

funny, i was gonna ask if its ok to cook a butt in a foil pan the whole time in a UDS. is that ok to do?

not meaning to hijack.

 

[Lake Dogs]

Yes, it's ok.

 

[Kosmo's Q]

I let mine rest in a cambro for at least 3 hours (in its juices), remove the fat out of the au jus and there you go. I would also add that there are several different muscles in a Pork Butt; some are a lot dryer than other so I make sure you are mixing the pulled chunks well. Good luck!

 

[duckstruck]

Tell her you need a new smoker$$$$$ that makes moist pulled pork.

 

[SmokinAussie]

I'm thinkning it's the wife needs injecting....:tape:

 

[bmBBQ]

Agree with duckstruck, or she is too picky and she doesn't like the Q. I run into that as well sometimes. Guarantee yours is way better than any restaurant has to offer.

 

[devious]

I'm thinkning it's the wife needs injecting....:tape:

I think im lost is this the woodpile?:deadhorse:

 

[bobrust]

A happy wife,,,, youll have a happy man! LOL But,, I was taught to use a pan with water, I inject the night before with coke and applejuice, let it set in coke and applej overnight. Then I mop with the same stuff, (with a little secret added in) And I foil for 4-6 hours with coke or applej, then I let set for 1 hour in foil in a cooler, then pull it add a little juice from your foil and ask her who is your daddy now! LOL (unless you want to sleep in your bed tonight!) LOL O and I cook around 220-240