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Pork shoulder for pulled pork

post #1 of 5
Thread Starter 

I am a rookie to smoking so any help would be greatly appreciated. I have been doing a lot of research on here and have already used one of the rubs. I put the rub on and let in sit in the fridge overnight and now have it in the smoker at 235 degrees. The question I have is about spritzing and foiling. I have a Smoken It #1 so there is no water pan so do I just open the door and squirt on some orange juice as Chef Jimmy J suggested or how do I go about spritzing or is it even needed? Secondly do I foil it at around 165 IT and put it back in the smoker or is the oven fine until it reaches 195 IT? I do have a finishing sauce in mind that Chef Jimmy J also posted and it sounds awesome. I only have a cell phone for a camera so I dont know how i can get the pics onto the site.  I am not really that computer advanced to know that stuff.

post #2 of 5

The answer is, there are many ways to do it. Spritz or no spritz, it's a question of style. Neither approach will ruin the meat. But as a general rule, SHUT THE DOOR and don't lose the heat from the cooking chamber.

post #3 of 5

I have done pork shoulders both spritzing and not.  Honestly I don't think I've noticed a difference in moisture.  A pork shoulder will be really moist when cooked right.  If anything, I thought spritzing helped the bark form by keeping the exterior moist.  But as far as interior moisture, the spritzing won't make a difference IMO and just from my experience.


As Bluewhisper said, spritzing too much means that you're opening the door a lot and losing cook time.  I loose about 5 minutes of cook time each time I open the door - sometimes longer depending on how long the door is open.  Some claim you lose 10-15 minutes if you open.

post #4 of 5

Leave the door closed - pork butts got so much fat inside them they will stay nice and moist without any spritzing or what not.

post #5 of 5

Hello and welcome from East Texas, you got some good advice


Gary S

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