Hello,
I just bought a Camp Chef SmokePro DLX 24 Pellet Grill. I decided to smoke two 8lb pork shoulders. Here's how I prepared and cooked them.
I brushed the pork with olive oil and used the Three Little Pigs Cherry seasoning rub. I wrapped them tight in saran wrap and refrigerated over night. I used Camp Chef Competition Blend Wood Pellets. I cooked them initially on 225. I put the pork shoulders in aluminum pans and once they got to internal temperature of 165 degrees, I transferred them to a clean aluminum pan, put 1 cup of apple juice and wrapped them with foil. I upped the temperature to 250 degrees and once they hit 203 degrees I pulled them out. I took towels and wrapped and put them in a dry cooler to rest for 2 hours. When them pulled them apart, it fell off the bone and shredded very easily. It was very moist and everyone loved it but it had no flavor unless you put some type of sauce on it. What did I do wrong? Should I have injected the pork prior to cooking it and put a glaze on it? I appreciate any tips someone can give me. Like I said I've brand new to smoking and this was my first shot.
I just bought a Camp Chef SmokePro DLX 24 Pellet Grill. I decided to smoke two 8lb pork shoulders. Here's how I prepared and cooked them.
I brushed the pork with olive oil and used the Three Little Pigs Cherry seasoning rub. I wrapped them tight in saran wrap and refrigerated over night. I used Camp Chef Competition Blend Wood Pellets. I cooked them initially on 225. I put the pork shoulders in aluminum pans and once they got to internal temperature of 165 degrees, I transferred them to a clean aluminum pan, put 1 cup of apple juice and wrapped them with foil. I upped the temperature to 250 degrees and once they hit 203 degrees I pulled them out. I took towels and wrapped and put them in a dry cooler to rest for 2 hours. When them pulled them apart, it fell off the bone and shredded very easily. It was very moist and everyone loved it but it had no flavor unless you put some type of sauce on it. What did I do wrong? Should I have injected the pork prior to cooking it and put a glaze on it? I appreciate any tips someone can give me. Like I said I've brand new to smoking and this was my first shot.