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Pork Shoulder for pulled pork - Brine or no brine? - Page 2

post #21 of 22
Thread Starter 

So after about ten and a half hours I pulled it from the smoker as it was falling off the bone and starting to dry out. It was only 193, but I didn't want it to dry out more. Next time I'll foil during the plateau.

I foiled, wrapped in a towel, and put in a cooler for another couple hours before pulling. The bone lifted out with no effort and the meat came apart without any problem. It was a little dryer than I liked and unfortunately I spilled the pan with the juices so I was unable to mix them back in to add moisture as I had planned.

I sauced half of it and left the other half with no sauce. I found the sauce (store bought) overpowered the meat. You could still taste it but not as much as I would like. I suspect my wife will prefer it though as she likes a light smoke flavour vs my preference for a strong taste.

The unsauced half tasted great but without the sauce was a little too dry. I'm going to pick up some ingredients and try making finishing sauce tomorrow. Hopefully it will add what is missing from the unsaved half without overpowering the meat flavour. Both halves are sealed up and sitting in the fridge for supper tomorrow.

Both halves, sauced and unsauced, are the best pulled pork I've ever made so overall I'm happy I just know it could have been much better. Next time!
post #22 of 22
you can put some apple juice in the unsauced to moisten it back up...
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