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pork shoulder roast

post #1 of 7
Thread Starter 

Well, I recently built a smoker out of a 55 gallon barrel and it came out good, a few leaks around the lid but I can control the temp fine. I smoked a turkey for thanksgiving and it was the best I ever ate !

 

:drool:

  I decided my next victim would be a pork shoulder roast. I don't know why but it came out very very dry and I was disappointed :( . I dry brined it for 2 &1/2 days ( roast was 4.6lbs ) with salt, a tad bit of garlic , brown sugar & lemon pepper. I cranked up my smoker, using compressed coco charcoal, I used a mixture of guava & avocado woods and nothing but plain water in my water pan .  I smoked my roast at 225-230 degrees to 160 internal temp. after I took it out I let it rest an hour before slicing, it looked awesome but was wayyyy to dry....any comments ?

post #2 of 7

160° internal temp is too high for a pork roast, you should have removed it at 145° at the most if you want it moist.

post #3 of 7
Dry brining can do that to you....especially with pork. The salt will pull the moisture out of a small roast like that and....well, you already found out.
post #4 of 7
Thread Starter 

yeah, I been doing a little more reading since & I realize my mistake now, well....live and learn :)  .

post #5 of 7
So what's the IT for a pork roast to make it pulled pork?
post #6 of 7
Quote:
Originally Posted by ioulord247 View Post
 

Well, I recently built a smoker out of a 55 gallon barrel and it came out good, a few leaks around the lid but I can control the temp fine. I smoked a turkey for thanksgiving and it was the best I ever ate !

 

:drool:

  I decided my next victim would be a pork shoulder roast. I don't know why but it came out very very dry and I was disappointed :( . I dry brined it for 2 &1/2 days ( roast was 4.6lbs ) with salt, a tad bit of garlic , brown sugar & lemon pepper. I cranked up my smoker, using compressed coco charcoal, I used a mixture of guava & avocado woods and nothing but plain water in my water pan .  I smoked my roast at 225-230 degrees to 160 internal temp. after I took it out I let it rest an hour before slicing, it looked awesome but was wayyyy to dry....any comments ?

We have alot of Avocado trees around how is this wood to cook with?

Dan

post #7 of 7
I plan to smoke a couple pork shoulder roasts next weekend. Will it be ok to cook it on friday and then serve it saturday? What's the best way to keep it? Plus, should I cut it on Friday and then let it sit in some juice or wait on Saturday, heat up in oven for a bit and then cut it?
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