Search results for query: *

Thanks! Lots of great info. Glad I joined this forum, very informative!

Thanks!

Did not know that, assumed cooking longer would make it drier since it has been tender. Thanks!

Thanks for you help, greatly appreciated.

I do that with my brisket but not the pork butt, don’t ask me why, guess just didn’t think of it.

Thanks! I’m sure these tips will make a big difference.

Thanks, do you cover it?

Thanks!

After and I trim the fat cap to about a 1/4“. Thanks!

Thanks!

Yes, I use pork butt, one that has good marbling, not too fatty. Thanks.

Thank you! Haven’t tried any finishing sauces but will.

Thanks for all the responses! Greatly appreciated! I’m using a Smokin-It electric smoker, I like to use a mix of cherry wood and Jack Daniels oak barrel chips. I include a water pan in the smoker. I let it rest for about 30-60 minutes before I pull it. I have not wrapped it during the...

I’m looking for tips on keeping my pulled pork juicy and not dried out. I’m smoking to 200 degrees and the pork is tender and pulling apart easily however it seems to be a bit dried out and not a juicy as I would prefer. Any suggestions would be greatly appreciated. Thank you!!