Injected pork butt and still a little dry...?

[reens]

Last night I injected a pork butt for the second time ever because I just wanted more flavor throughout, not anything to do with moistness. I used pellets in my MES with little water and some sand in the water pan, for context. Anyhow, I cranked it up to about 275 for the first few hours cause I was nervous about not getting to 140 quick enough. All good, but it still seems a tad dry this morning. I used the apple juice, worcestire(sp?), rub, and sugar water mixture and pulled it at 192 to let rest.

What do you inject with and if it ends up a little dry, what do you reconstitute it with?

Thanks!!

 

[reens]

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• reens
• Mar 25, 2017

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• reens
• Mar 25, 2017

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• reens
• Mar 25, 2017

Almost forgot pics of the finished product...

 

[SmokinAl]

Usually when they are dry, they are undercooked.

I like to take my butts to 205, or until the bone will wiggle free.

Al

 

[dukeburger]

I'm with Al. 192F is great for slicing, but pretty early for pulled pork. 205 seems to be the magic number.

 

[reens]

Hm...I wonder if that's it. Maybe I should clarify - I pulled it out of the smoker at 192 and put it in my crockpot and then oven (both off) to keep the heat for carryover. I'd guess it was over 200 pretty easily after I let it sit in there for 2hrs, then I pulled it for eating.

I was able to take some of the pans drippings, break them up into pieces and steep them in hot water and a coffee filter to put back with that meat. Serving in several hours so we'll see.

 

[geezer]

Usually when they are dry, they are undercooked.
I like to take my butts to 205, or until the bone will wiggle free.

Al

I'd almost bet on it. If I pull early, say; 195. I wrap it quickly and get it in a cooler to finish up over night. Otherwise it goes to 203 or a bit above.

I believe more BBQ is screwed up by too short a cooking period vs the reverse. Guys get antsy and take it off before its tender. Often times since the collegen hasn't had a chance to fully break down its dry, so cooking longer seems counterintuitive.

 

[reens]

Well, it turned out pretty good and everyone was raving about it, so a few things went right. But I definitely appreciate the insight on this because I never really thought about it that way and will get it to a better temp next time. Thanks guys!

 

[SmokyMose]

Did you foil it? I think that makes a big difference for pulling, as well as taking it to 203 or so and towel wrapping in a cooler. Keeps the juices in for that last hour or two cooking....

 

[reens]

I did not foil it, I have mixed feelings on it so I rarely do. I should have towel wrapped and put it in the cooler. I just never know how long it'll stay well in thereand I wasn't serving until almost 8hrs later.

 

[SmokyMose]

I did not foil it, I have mixed feelings on it so I rarely do. I should have towel wrapped and put it in the cooler. I just never know how long it'll stay well in thereand I wasn't serving until almost 8hrs later.

A lot of people have mixed feelings about foiling LOL! That's just my take. I understand about the 8 hrs. A covered crock pot in the oven would serve the same purpose.