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Dry Pulled Pork and Brisket that Pulls...Help.
So I cooked a brisket the other day and when took it off the egg...it pulled like pulled pork. This was only the second brisket I've cooked. (I screwed the first one up by purchasing a corned beef brisket...mistake) Any idea why this would happen? It was also rather dry...It didn't slice nicely live I'm used to seeing brisket slice.
Now I have cooked pulled pork 5-10 times and it has turned out pretty good 70% of the time. The other times it turns out dry...like my latest batch. I cooked the pulled pork (2-3lb) for 6 hours at 225. I wrapped it in foil with my wrapping mixture and let it rest for 30 before placing it back on the egg for another hour at 250. Then I took it off and pulled. It was tasty...but BOY was it dry.
Thanks guys and gals.