It's a BOY!! (I Think)

BurntRaw

<p />What a Birthday (except for the Pulled Pork) - a new Small, a Guru and a Driver (golf, not Limo)! Had to ask the wife if she knew something I didn't, you know, maybe death or something like that...[p]Used the Guru with a pork shoulder on an overnight cook (the guru works like a charm) - perfect temp throughout the cook and 18 hours later the meat was at 200. Didn't let it rest long after the eighteen hours and went into the pulling. The meat was very dry (dryer than a popcorn fart as my father used to say). Was it the meat, or something I did? Would a wrap and rest in the cooler have made that big a difference in the overall moisture of the meat?[p]Thanks for all the input last week on the new addition to my growing egg family - had them both going all weekend.

Unknown

BurntRaw,
Would like to know if you used the "ramp" setting on the guru or the standard mode and what temps you set the guru.

DobieDad

BurntRaw,[p]Congratulations![p]Your cooking partner looks pretty happy about the new addition too![p]Happy cookin'![p]DD

BurntRaw

Photo Egg,
Used the Ramp setting and had the guru set to 225 - dome was reading about 250

stike

BurntRaw,
dunno why it was dry...[p]when we cook a piece of meat that long (to break down the collagen), we are actually severely overcooking it. but for cheap tough cuts, that's a good thing, since they'd be tough if only cooked til 'done' at 140 or so.[p]when you cook something for 20 hours, whatever inherent 'moistness' it may have had is long gone. but going through the long plateau (which would be horrific to a 'good' cut of meat' allows the collagen to break down into gelatin. that coats the meat and lets us think it's moist in a conventional sense. it's really dry, overcooked meat, coated in gelatinous goo.[p]did you trim the fat off? a lot of folks trim the fat, but i leave it on as insurance, and when i mix that melted porcine goodness into the meat when pulling it, the fat and the collagen certainly convince me that it is moist.

Gene

BurntRaw,I like to keep the tempature of the Egg below 212 degrees after it gets to 140 to keep the juice in. Works for me. Gene

AZRP

BurntRaw,
FWIW, I don't use the ramp mode unless I'm going to be gone when I think it will finish. I also take mine off at 185 and quickly double wrap in foil then surround with a couple beach towels in a styrofoam cooler. I leave it there for at least 2 hours, usually more like 5 or 6. Never had a dry one, and can't pick up the roast when I take it out, it falls all apart and the bone falls out clean as a whistle. HTH -RP