Pulled pork drying out

[hermanvh]

I’m looking for tips on keeping my pulled pork juicy and not dried out. I’m smoking to 200 degrees and the pork is tender and pulling apart easily however it seems to be a bit dried out and not a juicy as I would prefer. Any suggestions would be greatly appreciated. Thank you!!

 

[kilo charlie]

Welcome to SMF !

Are you letting the pork rest before pulling it? Are you wrapping it in foil or butcher paper during the smoking process? What rub are you using? What smoker are you using ( pellet/wood burner/Propane) ?

There's just so many variables that you'll likely want to provide some more details to find the best answers to your questions.

 

[BigW.]

Welcome! After a few hrs of smoke, you may want to put in a pan and cover with foil. That will save some of the meat juice. You can always add broth, apple juice, finishing sauce after pulling if you want more moisture. I usually do not wrap, but it may help.

 

[zwiller]

Lots of ways to do it. Some smoke with butt in a pan, some use a pan underneath and add some drippings back, some use a finish sauce or add liquid, some (myself included) inject things to add moisture. I would try adding a little of this finish sauce mixed with some apple juice. https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

 

[PPG1]

Welcome to SMF !

Are you letting the pork rest before pulling it? Are you wrapping it in foil or butcher paper during the smoking process? What rub are you using? What smoker are you using ( pellet/wood burner/Propane) ?

There's just so many variables that you'll likely want to provide some more details to find the best answers to your questions.

Welcome from South Carolina. Like KiloCharlie wrote alot of "variables" but you certainly came to the right place to discuss it.

 

[kruizer]

These guys have you covered. Welcome to SMF from Minnesota.

 

[hermanvh]

Welcome to SMF !

Are you letting the pork rest before pulling it? Are you wrapping it in foil or butcher paper during the smoking process? What rub are you using? What smoker are you using ( pellet/wood burner/Propane) ?

There's just so many variables that you'll likely want to provide some more details to find the best answers to your questions.

Thanks for all the responses! Greatly appreciated! I’m using a Smokin-It electric smoker, I like to use a mix of cherry wood and Jack Daniels oak barrel chips. I include a water pan in the smoker. I let it rest for about 30-60 minutes before I pull it. I have not wrapped it during the smoking process and I have not tried a finishing sauce. Thanks!

 

[smokerjim]

Are using pork butt. Welcome to smf.

 

[hermanvh]

Lots of ways to do it. Some smoke with butt in a pan, some use a pan underneath and add some drippings back, some use a finish sauce or add liquid, some (myself included) inject things to add moisture. I would try adding a little of this finish sauce mixed with some apple juice. https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

Thank you! Haven’t tried any finishing sauces but will.

 

[hermanvh]

Are using pork butt. Welcome to smf.

Yes, I use pork butt, one that has good marbling, not too fatty. Thanks.

 

[Neil McCauley]

I brine mine using an Alton Brown recipe: 12 oz Kosher salt (~1.25 cups), 8 oz molasses (~3/4 c), 3 qt water. Brine 12-14 hrs and don't trim any fat. Also could try wrapping halfway through, finishing at higher temp, and resting until it's <140 deg in the center....several hours.

 

[kilo charlie]

Are you experiencing dried out pork before or after you've pulled it? Are you by chance trimming off any of the fat cap or anything before smoking it?

 

[SecondHandSmoker]

Welcome to SMF from SE Arizona.

200 seems a tad low for a finished IT.
This will sound counterintuitive, but shoot for an IT between 203 and 206 as this will ensure that the connective tissues and collagen has rendered.

Now, if the PP is drying out after pulling, then as everyone above suggested, add liquid or use a finishing sauce.

Also, don't trim off too much of the fat cap. Keep it about a 1/4" or don't trim at all.

 

[SmokyMose]

Welcome from Indiana!
Fat side up in a foil pan to 203IT works for me and save those juices to mix in after pulling :-)

 

[hermanvh]

Welcome from Indiana!
Fat side up in a foil pan to 203IT works for me and save those juices to mix in after pulling :-)

Thanks!

 

[hermanvh]

Are you experiencing dried out pork before or after you've pulled it? Are you by chance trimming off any of the fat cap or anything before smoking it?

After and I trim the fat cap to about a 1/4“. Thanks!

 

[hermanvh]

I brine mine using an Alton Brown recipe: 12 oz Kosher salt (~1.25 cups), 8 oz molasses (~3/4 c), 3 qt water. Brine 12-14 hrs and don't trim any fat. Also could try wrapping halfway through, finishing at higher temp, and resting until it's <140 deg in the center....several hours.

Thanks!

 

[SecondHandSmoker]

Welcome from Indiana!
Fat side up in a foil pan to 203IT works for me and save those juices to mix in after pulling :-)

That will work too!

 

[hermanvh]

Welcome from Indiana!
Fat side up in a foil pan to 203IT works for me and save those juices to mix in after pulling :-)

Thanks, do you cover it?

 

[kilo charlie]

After and I trim the fat cap to about a 1/4“. Thanks!

I never trip the fat cap... though I do score it in a diamond pattern... and mine goes right on the rack, no need to wrap unless trying to hurry through a stall, then after it's rested, pull meat apart in a foil pan and let the mat soak up any juices in the pan.

Another mistake some people make is pulling out all the fat and discarding it. At 203F IT (the goal) there's going to be a few pieces inside that will never render, but the rest of the fat is like gold.. squish it between your fingers as your pulling the pork apart and mix it in. This helps retain moisture and flavor and aids if you reheat it .