Dry Pork Butt Need Help

[vfl57]

My pork butt looks and seems juicy when it is cooking, but when I actually pull it it tastes dry.
I dry rub the butt, smoke it on my Rec Tec at 225, spritz it with apple juice every 1-2 hours and cook it until it gets an IT of 205 and then I let it rest for a couple hours before pulling. I’ve tried both foil and no foil and it doesn’t matter it always just tastes dry. I’ve also tried injecting with apple juice and it didn’t do much either. What am I doing wrong?
Lately it’s been so dry I have to add apple juice after I pull it with some more dry rub seasoning and then it just tastes like apple juice. If anyone can give me some pointers it’d be greatly appreciated. Thanks!

 

[uncle eddie]

I checked my records and my last Boston Butt was 9.0 lbs (I did two of them - both were about 9 pounds) and they was smoked for about 18 hours and I pulled it at 189F (see below). It was super tender, shredded easily and was quite moist. Most though have had IT's of 200-204F when I pull them. I can't recall one being dry either. I have never injected or spritzed them either and do not use water in the pan of my MES40.

Is your meat cut fat enough?

 

[bertman]

I've never injected or spritzed.

Are you putting any liquid in a water pan?

Also, someone wiser than me mentioned that they refrigerate the drippings, remove the fat, then add the remaining liquid to the pulled pork. This was a game changer.

 

[pineywoods]

Are you pulling them as soon as they come off the smoker or are you allowing them to rest?

 

[SmokinVOLfan]

Are you sure your meat thermometer is reading right? I’m an apple juice injector and foiler and never had one turn out dry. If your temps are off could be overdone and you not even know it

 

[vfl57]

I don’t think meat cut being fat enough is an issue because I don’t trim them and it’s not just one butt it’s been quite a few.
I don’t use a water pan. I don’t even know if you can use one on a Rec Tec ‍.
My meat thermometer is good. I use the thermapen and I’ve checked it.
I do let it rest and usually for a couple hours before pulling.

 

[forktender]

The next one try bumping up the smoker temp to 250-275 after the 3 hr mark. Just try it! I smoke all of my butts between 250-275*, never had a dry one.

 

[uncle eddie]

I agree with forktender ...I wrap it and bump up the temp when it is in the stall

 

[joe black]

My pork butt looks and seems juicy when it is cooking, but when I actually pull it it tastes dry.
I dry rub the butt, smoke it on my Rec Tec at 225, spritz it with apple juice every 1-2 hours and cook it until it gets an IT of 205 and then I let it rest for a couple hours before pulling. I’ve tried both foil and no foil and it doesn’t matter it always just tastes dry. I’ve also tried injecting with apple juice and it didn’t do much either. What am I doing wrong?
Lately it’s been so dry I have to add apple juice after I pull it with some more dry rub seasoning and then it just tastes like apple juice. If anyone can give me some pointers it’d be greatly appreciated. Thanks!

 

[joe black]

After I pull a butt, I add a finishing sauce. This will give you plenty of moisture and a little extra flavor.