Summary: first cook got lots of juices in the aluminum pan I cooked it in, 2nd time no juice just alot of hard black crust no moisture anywhere. What did I do wrong ?
Currently using a propane masterbuilt sportsman elite (single door): cast iron pan instead of the old chip tray, and drilled hoes into half of the propane burner to try and reduce some of the heat (this model burns way too hot).
First time I tried pulled pork it was amazing: Cooked in an aluminium pan, basted with apple juice over top every hour or two, covered pan in foil after about 150-160 degrees. Pork came out great and lots of juices were left in the pan which I let cool, removed fat and mixed back in.
Yesterday I tried round 2: What happened was that at the end where I was expecting juice was just hard blackened crust all over the aluminium pan and there were no juices to be seen anywhere.
My cooking went as follows:
Trimmed fat cap (my first go round I left it all on)
Mustard rub, and added seasoning (jeff's seasoning), started smoker, added probes and started smoking at 7:30 am.
Smoke temp for most of day ranged between 210-250
After around 140 I started basting every couple hours with a 50/50 bourbon/apple juice.
around 160 i covered with foil (pretty lose covering - I probably should have made it tighter.
Filled water pan at start and half way through
Near the end I let the smoker get hotter as we go to the end, but still didn't over 280 in the last hour or so.
Differences between first and 2nd attempt:
First: Fat cap on / 2nd: trimmed fat cap
First: cooked on highest of two shelves / 2nd: cooked on lower shelf
First: Only Apple Juice, / 2nd: 50-50 apple juice and bourbon
First: Cooked on a day with temp above freezing / 2nd: temperature outside was between -18 to -6 degree Celsius.
First: Didn't rush the finish / 2nd: let the temperature rise from 240 up to around 275 or so during the last hour or so of cooking.
Currently what I will try next time is: leave fat cap, cook on highest shelf, fill water tray more often (with hot water - I have been using cold). Only apple juice.
Any idea what I did wrong with the 2nd one that left me with no juices ?
Currently using a propane masterbuilt sportsman elite (single door): cast iron pan instead of the old chip tray, and drilled hoes into half of the propane burner to try and reduce some of the heat (this model burns way too hot).
First time I tried pulled pork it was amazing: Cooked in an aluminium pan, basted with apple juice over top every hour or two, covered pan in foil after about 150-160 degrees. Pork came out great and lots of juices were left in the pan which I let cool, removed fat and mixed back in.
Yesterday I tried round 2: What happened was that at the end where I was expecting juice was just hard blackened crust all over the aluminium pan and there were no juices to be seen anywhere.
My cooking went as follows:
Trimmed fat cap (my first go round I left it all on)
Mustard rub, and added seasoning (jeff's seasoning), started smoker, added probes and started smoking at 7:30 am.
Smoke temp for most of day ranged between 210-250
After around 140 I started basting every couple hours with a 50/50 bourbon/apple juice.
around 160 i covered with foil (pretty lose covering - I probably should have made it tighter.
Filled water pan at start and half way through
Near the end I let the smoker get hotter as we go to the end, but still didn't over 280 in the last hour or so.
Differences between first and 2nd attempt:
First: Fat cap on / 2nd: trimmed fat cap
First: cooked on highest of two shelves / 2nd: cooked on lower shelf
First: Only Apple Juice, / 2nd: 50-50 apple juice and bourbon
First: Cooked on a day with temp above freezing / 2nd: temperature outside was between -18 to -6 degree Celsius.
First: Didn't rush the finish / 2nd: let the temperature rise from 240 up to around 275 or so during the last hour or so of cooking.
Currently what I will try next time is: leave fat cap, cook on highest shelf, fill water tray more often (with hot water - I have been using cold). Only apple juice.
Any idea what I did wrong with the 2nd one that left me with no juices ?