over cooked sholder???

Discussion in 'Pork' started by clintconaway, Jan 22, 2010.

  1. clintconaway

    clintconaway Fire Starter

    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?[​IMG]
  2. rio_grande

    rio_grande Smoking Fanatic

    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.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    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.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

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

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