That is why it is called carryover cooking. When you remove the pork butt from the smoker, it will continue to cook. Venting the pork shoulder limit the amount of carryover cooking that occurs. Open the foil and let the pork butt sit for 5 minutes so the steam can escape. Measure the pork’s temperature with a separate smoker thermometer or an infrared thermometer. Remove it from your smoker once your pork butt reaches an internal temperature of 195☏ to 200☏, remove it from your smoker. If you are having difficulty maintaining a temperature, it is best to remove the water pan. The water pan could also make it difficult for your smoker to maintain a stable temperature. Although this method is a great way to infuse moisture into the meat, there is one drawback. The water will help you control the smoker’s ambient temperature as well as prevent it from becoming too hot. Water pans are an excellent way to add moisture to your offset smoker. Wrapping the pork butt helps it retain moisture by creating a steaming chamber and braising it. It is crucial to wrap your pork with heavy-duty aluminum foil during the second leg of the smoking process. If you cook your pork butt at 300☏, you run the risk of drying out your meat. You should set your propane gas smoker to a temperature between 220☏- 250☏.
Cooking the pork at high temperatures will drawall of the meat’s moisture to the surface of the meat resulting in dry pork. Smoking pork butt in your electric smoker at blazing hot temperatures is a recipe for disaster.
For example, high temperatures or failing to wrap the meat could result in dry pork. Why Is My Pork Butt Dry?īesides not allowing it to rest, there are multiple reasons why pork butt can be dry. If you slice the pork as soon as it comes off your offset smoker, the juices will spill out onto yourbutcher block instead of remaining in the meat. Letting your pork butt rest will give the pork’s juices time to reabsorb into the met.
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