My last pork butt had a real good flavor but was dry. It was bone it, about 3.66 lbs, rubbed it and wrapped it for about 12 hours before cooking. Cooked about 4.5 hours at 230 degrees, pulled off at 195 degrees, wrapped in plastic wrap and foil and then held in a cooler for 5 hours. I can't figure out why dry but here are my initial thoughts, your feedback is appreciated: I've heard of the salt in rubs drawing out the moisture in ribs could this apply to a thick, fatty pork butt? (doubtful). Second thought; I trimmed the fat cap pretty thin- don't know why but it looked like a lot so a trimming I went. Third thought; normally when I pull a butt I tend to find an unusual amount of fatty pockets that end up in the trash and the surprise of this roast was how very few fat pockets I came across. Fourth thought: it was wrapped and held too long due to a number of off topic reasons.
Any ideas?
Thanks
Dave
Any ideas?
Thanks
Dave