Dry Pulled Pork

[sagosto]

I smoked a pork shoulder today (forgot weight) @ 225F +/- 10F for 13.5 hours until 201F. I didn't wrap it which is unfortunate because all of the drippings dried up in the pan below the grate. The bark was a bit tough but good flavor. The meat pulled fine but was a bit tough. Taste is good but lacks moisture. I could use chicken broth during reheat to cover it up but unclear what I did wrong.

 

[pineywoods]

Did you trim fat before smoking?
Was the butt lacking fat when you bought it or did it render it all?
Fat cap up or down?
What are you using to check the smoker temperature?
Have you checked your thermometers lately to see if they are accurate?
Instead of chicken broth how about using a finishing sauce?

 

[flatbroke]

I like the finishing sauce idea

 

[forktender]

I smoked a pork shoulder today (forgot weight) @ 225F +/- 10F for 13.5 hours until 201F. I didn't wrap it which is unfortunate because all of the drippings dried up in the pan below the grate. The bark was a bit tough but good flavor. The meat pulled fine but was a bit tough. Taste is good but lacks moisture. I could use chicken broth during reheat to cover it up but unclear what I did wrong.

Heck, it looks great for sure I would boil it to reheat it portion it out in vacuum sealer bags and add a little chicken broth and 1/4-1/2 stick of butter, Schmaltz or Ghee or steam it in the bag. Or in a steamer than melt the butter, Schmaltz or Ghee and mix it in. There is no reason at all to smoke a butt at that low of temperature for that long of time. I smoke my butts at 275*and they are normally done in 6-8 hours. By smoking yours at such a low temp for such a long time you dried it out/ melted all the fat out of it/ tried to turn it into butt jerky.
Add some finishing sauce to it as well, you can also heat up the finishing sauce and melt the butter, schmaltz or ghee into it than pour it over the reheated meat and let it set for a few minutes in the finishing sauce and fat mixture to rehydrate the meat.
(My choice of which fat to use would be as listed schmaltz first then ghee than butter.)


Good luck.
Dan

 

[Bytor]

There are many variables to why, as indicated above. I cooked a 9.5 lb butt last week at 225 for just at 12 hours, as I usually do and it turned out great. I wrapped in b paper mid way through the stall. However, many folks don't wrap at all and have a great final product. So, I don't think that was the issue. I prefer 225 for most smokes as when I go higher, I get less smoke flavor. I'm too cheap to get a smoke tube.....

 

[uncle eddie]

I never wrap butts or picnic roasts when making PP. If it gets a little on the "needs more moisture" side of things, I add a little water after it is pulled. Or - I add a finishing sauce...but mostly just use a dribble of water.

 

[SmokinAl]

Finishing sauce for sure & leave some fat on the butt.
You can separate it out when you pull it.
That’s why I pull mine by hand so if there is anything in there that I don’t want to eat I can pull it right out.
Al

 

[Bearcarver]

I smoked a pork shoulder today (forgot weight) @ 225F +/- 10F for 13.5 hours until 201F. I didn't wrap it which is unfortunate because all of the drippings dried up in the pan below the grate. The bark was a bit tough but good flavor. The meat pulled fine but was a bit tough. Taste is good but lacks moisture. I could use chicken broth during reheat to cover it up but unclear what I did wrong.

Below are 2 Step by Steps, with all info included, each done at different Temps.
And another link to how I collect & Defat the juices to put back in the meat before eating:
Pulled Boston Pork Butt (230°--April 23, 2013)
Pulled Boston Pork Butt (265°--Oct 21, 2018)
Pulled Pork Finishing Sauce

Bear

 

[sagosto]

Maverick for temp so it’s accurate. Thanks for kind words. No trimming as it was already mean but usually I pan it and have a ton of drippings to use. Don’t want to use finishing sauce as some want bbq and others want vinegar but broth and butter is great idea.

I’ll get a less lean cut next time and cook higher temp to reduce overall time. It was just surprising as usually I am discarding fat but had no loss this time.

 

[sagosto]

Lastly wife doesn’t like picnic so I always use exclusively shoulder. It’s a fat thing for her

 

[Humo18]

Heck, it looks great for sure I would boil it to reheat it portion it out in vacuum sealer bags and add a little chicken broth and 1/4-1/2 stick of butter, Schmaltz or Ghee or steam it in the bag. Or in a steamer than melt the butter, Schmaltz or Ghee and mix it in. There is no reason at all to smoke a butt at that low of temperature for that long of time. I smoke my butts at 275*and they are normally done in 6-8 hours. By smoking yours at such a low temp for such a long time you dried it out/ melted all the fat out of it/ tried to turn it into butt jerky.
Add some finishing sauce to it as well, you can also heat up the finishing sauce and melt the butter, schmaltz or ghee into it than pour it over the reheated meat and let it set for a few minutes in the finishing sauce and fat mixture to rehydrate the meat.
(My choice of which fat to use would be as listed schmaltz first then ghee than butter.)


Good luck.
Dan

I agree, rendered chicken fat is amazingly flavorful. Better than budda!

 

[GaryHibbert]

Lastly wife doesn’t like picnic so I always use exclusively shoulder. It’s a fat thing for her

Neither Miss Linda nor I eat ANY fat, but I always pick a nice fatty butt to smoke. That way you get good moisture in the PP. I do my butts at 240ish, wrap at about 165, and cook to an IT of 205. Then I probe test. Like Al said, I pull by hand and remove EVERY little bit of fat, so the PP is moist, juicy, and basically fat free. I serve with coleslaw and have JJ's finishing sauce on the table for diners to add if they wish.
Gary

 

[sawhorseray]

I smoked a pork shoulder today (forgot weight) @ 225F +/- 10F for 13.5 hours until 201F. I didn't wrap it which is unfortunate because all of the drippings dried up in the pan below the grate. The bark was a bit tough but good flavor. The meat pulled fine but was a bit tough. Taste is good but lacks moisture. I could use chicken broth during reheat to cover it up but unclear what I did wrong.

Did you wrap it i foil when it was done and place it into a cooler wrapped in towels before pulling? RAY

 

[sagosto]

I tried explaining the removal but I’ve been married long enough to pick my battles

nowrap. Waited15 min and pulled using bear claws

 

[smokin peachey]

I’d definitely add some butter and possibly apple juice and apple cider vinegar

 

[Bytor]

Definitely need to give enough time to rest. If not, it's still so hot that all of the steam you see being released is potential juice you just lost from not resting long enough.

 

[Steve H]

Unless I overlooked it. What type of finish were you looking for?
If that was me. I'd add a vinegar based sauce. And warm it back up.

 

[forktender]

Neither Miss Linda nor I eat ANY fat, but I always pick a nice fatty butt to smoke. That way you get good moisture in the PP. I do my butts at 240ish, wrap at about 165, and cook to an IT of 205. Then I probe test. Like Al said, I pull by hand and remove EVERY little bit of fat, so the PP is moist, juicy, and basically fat free. I serve with coleslaw and have JJ's finishing sauce on the table for diners to add if they wish.
Gary

My wife and I are the same way we don't eat fat even rendered pork belly can be way too fatty for us, when I cook pork belly I render it down much more than most people do.

 

[forktender]

Finishing sauce for sure & leave some fat on the butt.
You can separate it out when you pull it.
That’s why I pull mine by hand so if there is anything in there that I don’t want to eat I can pull it right out.
Al

This is how it's done in my house as well.

 

[sagosto]

No fat to leave :)

came out much better than expected after a slow reheat with broth and butter

thanks to all