Made in a Weber Mastertouch 5750, about 13 hours total including rest. Not as moist as many I’ve seen on here but it tasted amazing!
by Cayumigaming
9 Comments
Illustrious-Echo-734
I keep a water tray in the smoker for humidity, but you are very close to having it nailed.
yodelsJr
Still looks pretty fuckin tasty to me.
Woozletania
I wrap my shoulder after it hits 160 and do the rest of the cook in a foil topped pan. This means I save the drippings and mix it back into the pulled pork.
Mr_Hyper_Focus
I’ve seen a few posts about this lately, and it think it’s just the way it works/looks when using forks for shredding.
I always just put anti cut gloves underneath some normal nitril gloves, then you can shred it with your hands. It’s a lot juicier looking when you do it that way. I think that’s the difference in look most people are seeing. Then you can kind of dredge it as you’re pulling,
Top-Echo1327
Looks dry as shit
PurpleZebraCabra
Looks great. I don’t mind it a bit on the dry side. Add some sauce. Better than soggy pulled pork.
shadowed_enigma
kinda looks like you’re struggling to pull it apart… should be able to just look at it and it’ll fall apart.
what temp did you pull it at? what temp were you set at? how much did it weigh?
Annual-Club5510
13 hours is too long for pork
RobotLaserCannon
I prefer to use my hands with some gloves to really get in there after it cools
9 Comments
I keep a water tray in the smoker for humidity, but you are very close to having it nailed.
Still looks pretty fuckin tasty to me.
I wrap my shoulder after it hits 160 and do the rest of the cook in a foil topped pan. This means I save the drippings and mix it back into the pulled pork.
I’ve seen a few posts about this lately, and it think it’s just the way it works/looks when using forks for shredding.
I always just put anti cut gloves underneath some normal nitril gloves, then you can shred it with your hands. It’s a lot juicier looking when you do it that way. I think that’s the difference in look most people are seeing. Then you can kind of dredge it as you’re pulling,
Looks dry as shit
Looks great. I don’t mind it a bit on the dry side. Add some sauce. Better than soggy pulled pork.
kinda looks like you’re struggling to pull it apart… should be able to just look at it and it’ll fall apart.
what temp did you pull it at? what temp were you set at? how much did it weigh?
13 hours is too long for pork
I prefer to use my hands with some gloves to really get in there after it cools