How do you keep a smoked pork shoulder moist?

Table of Contents:

1. How do you keep a smoked pork shoulder moist?
2. Why did my pork shoulder not pulled apart?
3. Can you slow cook pork shoulder too long?
4. Should I brine a pork shoulder before smoking?
5. How long does pork shoulder take to smoke?

How do you keep a smoked pork shoulder moist?

The trick is to keep the meat moist while it slowly cooks all day. The best way to do that is to either inject the butt or to brine it. We usually brine, and you can find an explanation as well as an easy brine recipe here.

Why did my pork shoulder not pulled apart?

It could be one of two reasons. Either you cooked it too long at too high a temperature so it dried out. Or you didn't cook it quite long enough for it to pull apart easily. I find cooking in a bit of liquid helps make it more tender as well.

Can you slow cook pork shoulder too long?

It's pretty hard to overcook a pork shoulder when using this method – at least, as long as the moisture is maintained – but once the meat starts to become tender, keep an eye on it, as the texture can become mushy if it cooks too long. ... Finally, pull the pork apart in the slow cooker.

Should I brine a pork shoulder before smoking?

For extra flavor and moistness, you can brine the pork shoulder for a day or two before smoking or grilling. ... At this point, you can wrap the meat with plastic wrap and refrigerate overnight before grilling, which will partially cure the meat.

How long does pork shoulder take to smoke?

Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour.