Pork Shoulder/Boston Butt

[keith157]

I may be wrong, but in my experience you are going to get a loooooooooooooooooooooooooooooong burn from that many Heat Beads. Yes cook it till it's just around 200 (what I do but others may do different) remembering it will add another 5 or so degrees when resting. Then foil, wrap rest indulge, rest reminisce and indulge again

[keith157]

Matt can I suggest you grab a beer, tea, coffee glass of wine or spirits, sit down and watch these vids that Toby put together. Whilst they deal with prepping for competition the techniques are still valid. Oh and the bones would have made excellent stock for moistening any dry pork.

http://www.bbbqs.com/Forum/viewtopic.php?f=17&t=2898

[zammo25]

I may be wrong, but in my experience you are going to get a loooooooooooooooooooooooooooooong burn from that many Heat Beads. Yes cook it till it's just around 200 (what I do but others may do different) remembering it will add another 5 or so degrees when resting. Then foil, wrap rest indulge, rest reminisce and indulge again

Yeah it's still hanging around the 230 ish mark and has been for nearly 9 hours now. Rather impressed as I was told it would need more fuel every four to five hours.

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[kwazulu]

I may be wrong, but in my experience you are going to get a loooooooooooooooooooooooooooooong burn from that many Heat Beads. Yes cook it till it's just around 200 (what I do but others may do different) remembering it will add another 5 or so degrees when resting. Then foil, wrap rest indulge, rest reminisce and indulge again

How long are we resting for? 2-3 hours?

[keith157]

Around 1.5 hours, wrapped up nice and warm in an insulated box works for me.

[zammo25]

Eventually hit 195 at about half four this morning. Pulled it off and left to rest in cool box. Pulled it first thing this morning and it's pretty dry! Outside is tough as leather so that'll be binned. Mostly the inside meat is OK and tastes decent but it's very dry.....pic below.

Any idea if it's possible to salvage it and get some moisture back in it? Planning on serving it at a party tomorrow afternoon.

[img]http://img.tapatalk.com/d/13/06/07/ga6y2e5y.jpg[/img]
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[PeanutZA]

Did you spritz it with liquid in second half of cook? Or foil it?

Sure you could save with lots of sauce but have no knowledge of any tricks.

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[zammo25]

Nah just left it to go without either.

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[PeanutZA]

On sat mine hit what I now understand to be a stall at 165. After some research decided to foil it will small amount of liquid till 195 the take it out rill 205 to crisp up the bark a bit. Next time im leaving it in foil all the way through.

Also spritzed it from about 6 hours in, every 45mins to an hour. My cook was 12 hours. 3.5 kilo bone in shoulder, one load of heat beads. Weber kettle kept 250 throughout, although with constant monitoring and vent adjustment.

My second cook so still learning loads. Hopefully one of the many pro's on here have a tip to help with the dry pork.

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[keith157]

Okay it's not a quick fix, but if you get a small cheap pork joint and cook it in an oven bag at about 140c for 4 hours or so it will produce a lot of stock which you can mix with your PP. I have several "lumps" of frozen pork stock in the freezer for just such occasions. Have a check online some supermarkets do fresh stock/jelly which again may well save the dish for you. other than that if you were thinking of saucing the pork before serving, maybe diluting some and allowing the pork to rest in it may moisten the pork before reheating and mixing with full strength sauce. Depending on your flavour profile mixing in either apple juice or still cider would help. I'm not a pro but have suffered problems in the past which is why I always cook an unseasoned pork joint in a bag and freeze the stock, it still makes nice sarnies and I can add flavourings before eating.