- Jul 24, 2017
- 15
- 21
Hi All,
I've had this issue more than once where my shoulder doesn't pull (it pulled in certain areas). I've read all the threads and have done everything right.
After thinking about it all day I came to the realization that maybe not putting enough liquid, not tightly wrapping it, and probing the foil a few times to find the right spot caused all the moisture to leave while the shoulder was cooking quicker in the foil. I haven't read anything specific about the consequences of poor wrapping. I would imagine it was being roasted at this point.
It would be great if someone could confirm this.
>I bbq'd a pork shoulder between 250-275 for roughly an hour per pound.
>Temperature for the most part was constant other than maybe a few temp spikes.
>Once it hit 160-170 IT I foiled it.
>Brought the internal temperature to 200 degrees
>Rested in towels for 30 minutes
Thank you
I've had this issue more than once where my shoulder doesn't pull (it pulled in certain areas). I've read all the threads and have done everything right.
After thinking about it all day I came to the realization that maybe not putting enough liquid, not tightly wrapping it, and probing the foil a few times to find the right spot caused all the moisture to leave while the shoulder was cooking quicker in the foil. I haven't read anything specific about the consequences of poor wrapping. I would imagine it was being roasted at this point.
It would be great if someone could confirm this.
>I bbq'd a pork shoulder between 250-275 for roughly an hour per pound.
>Temperature for the most part was constant other than maybe a few temp spikes.
>Once it hit 160-170 IT I foiled it.
>Brought the internal temperature to 200 degrees
>Rested in towels for 30 minutes
Thank you