over cooked sholder???

[clintconaway]

Yesterday i smoked a 6 lb butt (bone in). Cooked to 165 then foiled to 195 let rest for 30 min, cooking temp was 210 deg it took about 8 hours. I used a rub of my own creation and injected with apple juice were I injected was a dark brown like dark meat on a turkey, was very tender I was able to just pull the rest of the fat cap off in one piece and I had no injection flavor in the center of the meat it was like I did nothing
any thoughts?

 

[rio_grande]

I have injected before and it never gave any indication of it in the final product except it was tender and moist.

Not sure I compleetly understand the question but your temps look right. I let mine rest longer most times. As for the dark meat, I find the meat in my buts to vary in color and tenderness..

Hope that helped.

 

[fire it up]

Lots of times if you inject but don't allow ample time to rest the injection will not meld with the meat properly and will be a more concentrated line of injection, if you allow to rest overnight the marinade will fully travel through the meat.

 

[pineywoods]

Bingo you have to give time enough for the injection to move around and not be concentrated in one spot