Just finished some pulled pork for the guys at the Firehouse and they absolutely loved them just feel like there's room for improvement and have a few questions.
Smoking on a WSM around 14 lbs of pork two shoulders. Used Chris Lilly injection and dry rub which I thought was really good. Also used a combo of hickory and apple chips with charcoal. I ended up with really nice bark and smoke ring. I thought it was a litle rubbery didn't fall apart when I was picking it apart but still very tender. Keep it on smoker for about 7 hrs before placing in a cooler for 2 hrs then picked.
My first question is about temperature contol. I cooked outside in about 95 degree heat and my temperature was running really hot all day. I didn't know if I should be smoking in the shade or if my temp gauge was just running hot based on the direct sunlight the black lid was receiving. Also wondering if that is why my pork might of turned out a little rubbery based on cooking it too fast cause of it being too hot? For most park of day it running 250.
Second question might be based on temp control as well. How do you keep the meat moist. I was a littel disappointed on how it dried out towards the end. Is it better to err on low temp and longer cooking? Do you guys believe in the thermometers that stay in the meat and have the wireless gauge? Figured that way I could take it off exactly when it reaches proper temperature.