I injected my 7lb boneless pork shoulder from Costco last night. Got the egg steadied at 245F, 12 hours later my alarm goes off and tells me that the pork is at 195 internal temp. The issue:
It is some of the most dry pork ever and its tough as nails.
It was frozen, i thawed it in the fridge for three days. Injected it with apple juice/cider mixture, put it back in the fridge for an hour while getting the egg up to temp.
Rubbed with mustard, brown sugar, and Dizzy Coarse grind.
So if this cant be salvaged im thinking of doing a turbo butt..and i need assistance on what methods work best. Were having 20 people over for dinner tonight for my Birthday, most of them have not had Egg food..so i would like to do it justice.
Also were doing Ribs. THe initial plan was to put the ribs on around 11am ...but if i do tubro im not sure what ill do.