BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Stan the smoker man on July 06, 2017, 01:50:08 pm

Title: Pulled Pork drying out
Post by: Stan the smoker man on July 06, 2017, 01:50:08 pm
Newbie to the forum,  After pulling the pork in Aluminum pans to serve it dried out rather quickly.  Tedebear adds back broth. Does anyone add back a mixture of 1/3 apple juice, 1/3 apple cider vinegar, 1/3 water with some rub thrown in?
Title: Re: Pulled Pork drying out
Post by: GusRobin on July 06, 2017, 02:54:25 pm
I don't. I don't wrap when it is cooking, but cook it to 200-205 range (maybe lower --all depends when it passes the tender test). I do FTC it (double foil, wrap in towel and put in a cooler (no ice) for an hour or so.
Title: Re: Pulled Pork drying out
Post by: Ka Honu on July 06, 2017, 09:15:53 pm
I generally defat the drippings, add a little back during FTC, and the rest as needed when pulling.
Title: Re: Pulled Pork drying out
Post by: Habanero Smoker on July 07, 2017, 02:11:20 am
You may have over cooked the pork. Do you know what internal temperature you took yours too?

If you are referring to adding a sauce after you pull it, always add a vinegar based sauce to my pulled pork; just enough to enhanced the flavor and not over power the pork.

My version of Vaunted Vinegar Sauce

1 C. Nakano rice vinegar ( apple cider vinegar will give it a more tangy taste)
1 Tbs. brown sugar (other sweeteners can be used)
1 tsp  table salt
1/2 tsp. cayenne pepper, or hot pepper flakes, or 1 tsp. of your favorite rub mixture

In a medium bowl, mix all ingredients. Cover, leave at room temperature, and let set for at least 1 hour so that flavors meld. I use this in the amount of about 2 cups for a pork shoulder that weighed 7 or more pounds, prior to smoking. I then adjust the amount until I get the flavor I'm looking for.
Title: Re: Pulled Pork drying out
Post by: Stan the smoker man on July 07, 2017, 07:17:47 pm
Thanks I was referring to adding back something after you pull the pork, It was moist when pulled but dried out sitting in the serving dish. 
Title: Re: Pulled Pork drying out
Post by: Wildcat on July 08, 2017, 05:02:23 pm
Never had that issue. Then again I smoke at around 205 until it passes fork test. Meat will be around 175 to 195 when done.
Title: Re: Pulled Pork drying out
Post by: Walt on July 30, 2017, 11:44:57 am
I had seen on one of the videos on utube with Franklin that if you don't let it rest long enough it will dry out within seconds of pulling apart.
Title: Re: Pulled Pork drying out
Post by: Sole Door on November 05, 2017, 08:53:32 am
I had seen on one of the videos on utube with Franklin that if you don't let it rest long enough it will dry out within seconds of pulling apart.
Sorry for bringing this topic back. Can you share me the link?
Title: Re: Pulled Pork drying out
Post by: TedEbear on November 05, 2017, 10:18:28 am
Sorry for bringing this topic back. Can you share me the link?

A quick Google search and...

BBQ with Franklin: Pulled Pork (https://www.youtube.com/watch?v=LbzEa_juegs)