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pork shoulder roast

Discussion in 'Pork' started by ioulord247, Dec 8, 2013.

  1. Dec 8, 2013 #1
    ioulord247

    ioulord247 Newbie

    Well, I recently built a smoker out of a 55 gallon barrel and it came out good, a few leaks around the lid but I can control the temp fine. I smoked a turkey for thanksgiving and it was the best I ever ate !

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      I decided my next victim would be a pork shoulder roast. I don't know why but it came out very very dry and I was disappointed :( . I dry brined it for 2 &1/2 days ( roast was 4.6lbs ) with salt, a tad bit of garlic , brown sugar & lemon pepper. I cranked up my smoker, using compressed coco charcoal, I used a mixture of guava & avocado woods and nothing but plain water in my water pan .  I smoked my roast at 225-230 degrees to 160 internal temp. after I took it out I let it rest an hour before slicing, it looked awesome but was wayyyy to dry....any comments ?
     
  3. Dec 8, 2013 #2
    cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Old Town, Maine
    160° internal temp is too high for a pork roast, you should have removed it at 145° at the most if you want it moist.
     
  4. Dec 8, 2013 #3
    geerock

    geerock Master of the Pit SMF Premier Member

    central ct
    Dry brining can do that to you....especially with pork. The salt will pull the moisture out of a small roast like that and....well, you already found out.
     
  5. Dec 8, 2013 #4
    ioulord247

    ioulord247 Newbie

    yeah, I been doing a little more reading since & I realize my mistake now, well....live and learn :)  .
     
  6. Mar 28, 2014 #5
    daveinflorida

    daveinflorida Smoke Blower

    Dunedin Florida
    So what's the IT for a pork roast to make it pulled pork?
     
  7. Mar 28, 2014 #6
    dandl93

    dandl93 Smoking Fanatic

    Pacho Colombia
    We have alot of Avocado trees around how is this wood to cook with?

    Dan
     
  8. Apr 10, 2014 #7
    daveinflorida

    daveinflorida Smoke Blower

    Dunedin Florida
    I plan to smoke a couple pork shoulder roasts next weekend. Will it be ok to cook it on friday and then serve it saturday? What's the best way to keep it? Plus, should I cut it on Friday and then let it sit in some juice or wait on Saturday, heat up in oven for a bit and then cut it?