How Moist is Pulled Pork supposed to be?

tikigriller · November 2016

So this is one of those posts that still causes my rookiness to shine on through.

I have done three Pork Shoulders/Butts now, and they have been good every time. One of my favorite cooks. However, I am always left wondering what really makes it the best? How moist is Pulled Pork supposed to be? Is it traditionally a drier type of meal, made moist by your sauce of choosing?

I have not been unhappy with my efforts, and I do believe they have gotten better each time I have done it, however, I have no idea what I am measuring it up against if that makes sense. Is there a trick to get them to be more moist? For all I know, mine have been as moist as they get and cooked to perfection, but prior to the Egg, I had never done them before, and when eating out, it is always covered in sauce already, or been sitting out getting dry.

Here is a picture of my latest effort if it helps.....phone loaded picture at top of post

Appreciate the feedback.

Legume · November 2016

5 moist.

That looks good. It depends on how much internal fat there is and what temp you pull it. I'll say that I usually mix some BBQ sauce with apple cider vinegar, maybe 2-3 parts vinegar to 1 part sauce and a little rub, then squirt that on the pork after I pull it. Not to make it saucy, but to add a little moisture.

ElkhornHusker · November 2016

If it is too dry you will know. The person who cooks it is usually the harshest critic. So if it passes your test that is all that matters

RedSkip · November 2016

Pork tends to be mushy if overlooked and dry if undercooked. I do find foil to help keep moisture in the butt however it will ruin your bark. I don't mind the softer bark so I foil mine.

Foil around 160-170 depending on the temp when I check it, not super critical, as keep in foil until 203-205. Again depending on when I check the temps, I don't have an alarm to tell me when it's complete.

blasting · November 2016

If you cook it to say, 203, and then shred it right away, it will dry out. I tent it, and then shred once it gets bbelow 160.

It's also juicier and has more flavor if you brine or inject.

northGAcock · November 2016

When you first pull, you will get uour best and naturally moist product. As the meat cools under refigeration, you will feel like the meat dries out. this (in my opinion) is not entirely true. If you bring your pork back to temp, heat in a covered dish under low to medium heat. If not satisfied, add some liquid or sauce. Apple juice, coke, chicken broth are all options. Be careful, a little goes a long way. Regardless, enjoy your pulled pork. Like any other ask on this forum, there are many methods and additives. Try them and see what brings you joy!

tikigriller · November 2016

I went to 205 on the last one. Had to toss the end pieces, as they were like chewing on actual bark---good for the first few bites until you feel like you are just chewing on an old piece of gum.

I might have been able to let it go a little longer, but I bet I would not have noticed much of a difference, and it was already bloody 10 at night! This last one took so much longer than previous ones. I am going to have to start lighting the egg before bed, then waking up at 3 just to toss the meat on.

So this takes me to another stupid question.......and I actually really do feel stupid for asking, but with a brisket moved from the freezer to the fridge this morning in prep for this weekend I need to ask it......what really does "a hot knife through buttah" feel like? Seriously......is it really like when I probe it, there should be no resistance at all? I always worry about looking for too much of that feel. not sure if anyone will be able to express it in words outside of the already known descriptions.......

I can already tell I am taking to cooking on the egg like Golf......I watch it on TV and am convinced I can do it just as good as far as texture/moist. I've made it to a 5.3 Handicap in Golf, so why not with cooking too!?!?!?

Legume · November 2016

I love those tough chewy bits, chop them up small and mix them in.

Legume · November 2016

Gotta buy some pork, need to cook this weekend.

Carolina Q · November 2016

It's done when the bone pulls out like this. And this is the sauce you should use too. None of that thick, gooey crap.

https://www.youtube.com/watch?v=rj8M6KOkyw8

tikigriller · November 2016

I looked for the bone many times, but it was already gone! Have not found a bone in one yet at Costco.

That looked damn good though!!!!!!

hoosier_egger · November 2016

I like to inject butts with Chris Lilly's injection recipe.

Skiddymarker · November 2016

tikigriller said:

I looked for the bone many times, but it was already gone! Have not found a bone in one yet at Costco.
That looked damn good though!!!!!!

Costco butts with bone removed are all I can get here in the PNW. I am a believer in once out of the cryovac, tie the but so it retains its shape. I'm sure the Swift guys use a block and tackle to take the bones out.
Once done, I use 195º - 200º as a guide, I always FTC. Pull is done two or three hours later and the final product has always been moist, sauce served on the side for those who want it. IMO the FTC finishes the cook and allows the juices to redistribute.

DoubleEgger · November 2016

For moist pork, I recommend foil around 160-165 (when the bark is like you like it). I pull at 200F at the most. Sometimes 197/198F. I always FTC for at least an hour. The FTC helps finalize the cook to hit the right temp IMO. Rewrap with foil for the FTC or you run the risk of soggy bark.

Sometimes I inject peach nectar with good results.

You should never have to add sauce to BBQ. Sauce means you're covering up something. Sauce is personal and folks should handle that themselves.

tikigriller · November 2016

This is all awesome info. Definitely going to make some change to the next one and see what differences I can notice.

Sounds like i may may also be investing in an injector soon. That means I'll probably be ordering within the next 24 hours or so!!

Hans61 · November 2016

Mine is usually very moist. Every butt is different - get yours at Costco?

bhedges1987 · November 2016

Sometimes mine turn out more dry than normal. Actually I FTC one the other night for 4 hours.... It turned out really dry.

Carolina Q · November 2016

I never foil mine during the cook. If it's done early, I'll FTC to keep it warm until time to eat. Otherwise, never.

GoooDawgs · November 2016

I like to inject with a lot of apple juice and a little salt. Always juicey!

Hans61 · November 2016

I don't inject and only wrap if times an issue I prefer unwrapped butts

bgebrent · November 2016

DoubleEgger said:

For moist pork, I recommend foil around 160-165 (when the bark is like you like it). I pull at 200F at the most. Sometimes 197/198F. I always FTC for at least an hour. The FTC helps finalize the cook to hit the right temp IMO. Rewrap with foil for the FTC or you run the risk of soggy bark.

Sometimes I inject peach nectar with good results.

You should never have to add sauce to BBQ. Sauce means you're covering up something. Sauce is personal and folks should handle that themselves.

Foil if you want to add unnecessary work. That said

I brine my butts . They are always moist.

Hans61 · November 2016

Like the sauce is personal comment - I've stopped saucing my ribs and instead offer a couple different types of sauce on the table for everyone to choose from

Smokinpig · November 2016

I don't foil and typically pull around 185 and FTC. More than one way to skin a cat, bone always pulls clean and I tend to chop more NC style but it pulls well too. You just have to experiment and find what you like.

Mikee · November 2016

A pork butt is at it best when cooled enough to pull.

blasting · November 2016

bhedges1987 said:

Sometimes mine turn out more dry than normal. Actually I FTC one the other night for 4 hours.... It turned out really dry.

I'm not sure it's the FTC causing the dryness.

I FTC these ones for 10 1/2 hours - if you zoom in you can see it's very moist.

Image: https://us.v-cdn.net/5017260/uploads/editor/6k/8ekzc0x4xzdu.jpg

tikigriller · November 2016

You sure you didn't forget that outside and dew formed on it!?

That looks extremely moist! Those are beads of juice!

blasting · November 2016

tikigriller said:

You sure you didn't forget that outside and dew formed on it!? That looks extremely moist! Those are beads of juice!

Truthfully, I was surprised it was so moist. Normally I'm in the brine camp, but I neglected to get the brine going in time for the cook.

btw @tikigriller if you're still sitting funny because your wallet is too thick, here's a couple more ways to spend it:

Image: https://us.v-cdn.net/5017260/uploads/editor/0z/o7p2f1ao0nv4.jpg

https://www.amazon.com/Grill-Beast-Stainless-Injector-Professional/dp/B00MNSGWIQ/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1478579871&sr=1-5&keywords=meat+injector

Image: https://us.v-cdn.net/5017260/uploads/editor/l6/tyyesj8bl0xd.jpg

https://www.amazon.com/The-Briner-TB1101/dp/B009HHTEDQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1478579936&sr=1-1&keywords=the+briner

tikigriller · November 2016

Evil. Just simply evil I say.

My my wife won't let me brine now. I did a chicken in the beginning and it came out uber salty, so now she is all against it. No way in hell will she let me do the Thanksgiving Turkey that way!!

That Injector though........now that thing is cool!! That is very hard to not hit the order now button. I could even have it in time for the Brisket this weekend!!

dopey · November 2016

I usually take it to around the stall then put it in a foil pan wrapped with foil. After it's done there's all that juice / fat left in the bottom that I let cool and skim some of the fat off.

After the butt rests awhile down to sub steam-all-it's-moisture-off temps, pull it and add back some of that skimmed mixture. The bark isn't great, but everyone around here seems to like nice soft moist pork.

But, it's always free for them, so they probably wouldn't tell me otherwise..

Luvnlife · November 2016

Skiddymarker said:

tikigriller said:

I looked for the bone many times, but it was already gone! Have not found a bone in one yet at Costco.
That looked damn good though!!!!!!

Costco butts with bone removed are all I can get here in the PNW. I am a believer in once out of the cryovac, tie the but so it retains its shape. I'm sure the Swift guys use a block and tackle to take the bones out.
Once done, I use 195º - 200º as a guide, I always FTC. Pull is done two or three hours later and the final product has always been moist, sauce served on the side for those who want it. IMO the FTC finishes the cook and allows the juices to redistribute.

@Skiddymarker I'm in Delta as well, where do you get your Costco butts? Assuming the one in Bellingham? I haven't seen anything this side of the line, but was curious if you had?

Toxarch · November 2016

I don't inject. I turbo the pork butt. I do not foil until the cooking is done and it's resting. I add a little apple juice if it's shredded and will be reheated later. Never heard anyone call it dry, most want it without sauce and say it doesn't need it.

How Moist is Pulled Pork supposed to be?

Comments

Categories