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Mushy pork shoulder

fruitguyfruitguy Posts: 266
edited January 2012 in EggHead Forum
Not sure what happened. Smoked a 7.98lb shoulder to temp using a thermapen, checking in multiple spots. Texture was more like retried beans verse pulled pork. Any thoughts? Cooked to 195. Held in a cooler for 3 hours before I pulled it. Was wrapped in foil and a towel.


  • stikestike Posts: 15,597
    Brined? Solution added? Frozen multiple times?
    ed egli avea del cul fatto trombetta -Dante
  • ribnrunribnrun Posts: 174
    That is no good! I had a slightly mushy half picnic a few weeks ago that my father in law brought over, turned out it had "flavor enhancers" added. It was not refried beans though.
  • stikestike Posts: 15,597
    Solution added (sodium phosphate?) is utter crap.
    ed egli avea del cul fatto trombetta -Dante
  • Sounds like what happened to me once. I couldn't get a shoulder from where I normally do, and I'm pretty sure the one I got must have been frozen.
  • fruitguyfruitguy Posts: 266
    Bought it from BJ's the night before I cooked it. Not sure if it was injected with anything. Next time I will read the label. I did not brine it. Slathered with mustard, added some rub. Wrapped it put it back in the frig for a few hours. Then set it on the counter for about an hour while getting the egg ready.
  • Sounds like you covered all the bases. Looks like you may have just got a bad one.
  • yumdingeryumdinger Posts: 241
    Glad to hear there are reasons for mushy pork...I had one of these a month ago and it kind of soured my family on doing shoulders.  Got it from Costco, did not read the label but it was Mushy big time.  I will have to read the label from now on.
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