My pork shoulder was around 4.4lbs pre-trimmed. I didnt trim it so much, just a few hanging meats cut off here and there.
Seasoned the pork shoulder with a simple rub while waiting for the smoker to heat up.
My go-to temp was 275. As a newbie, im still learning to maintain my temp better; so temp was actually ranging from 250-300. But I tried my best to make it stay at 275.
I checked on it after 5hours. It didnt quite get the bark that I wanted, so I let it stay for another hour.
Shoulder 'bout to get wrapped...
6 hours in. I wrapped the pork shoulder when the outside was darker but the meat was still moist
Then shoulder was back in the cooker for another few hours until IT temp was 195. I wanted to let it cook until IT was 205; but As cooking time took longer than I expected, I needed to finish it up soon so I pulled it out, let it rest in the foil at home for 2hrs while running errands; then get back and refrigerate it whole.
The next day I took it out, put some apple juice on the pan, with the pork shoulder, wrapped in foil and reheated at 200 for 2hrs.
Pork was pulled. I felt like it was slightly dry; but my family said it was ok, it was probably because of the meat being lean. I still felt like it could be a little juicier, a little tenderer, a little better. I need your advice
And oh, my friend gave me a few rolls of foil, but they are not heavy-duty. I just didnt wanna waste the foil so I still used it. The foil was torn a couple small holes near the bone since it was a thinner kind of foil. That could be the reason why I lost some juice and air made meats dried out a lil more while being refrigerated overnight.
Anyway, i mixed it all up with some vinegar sauce, made some coleslaw and boom, here comes the dinner for the family
Pitmaaters and newbies, any smoke lovers, please let me know what you think.
Anything help is always appreciated
I know it wasnt the best pulled pork; but it was my first one ever. I really tried, and Im happy my family had a good time.