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- May 17, 2022
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- 98
I've smoked a couple pork shoulders now, the first one shredded better than the second, any suggestions on what may have been the issue?
First one reached 201, second 194 (recorded temperature according to Meater thermometer, Traeger probe showed 204). First one was a wet brine, second was a dry rub. First one minor scoring, second deeper cuts.
Other random questions. Does the paper make a difference over sealing with foil once it reaches 160? Meat on a sheet pan vs directly on grates? Does the water in a container make a difference? What about spraying with cider vinegar?
First one reached 201, second 194 (recorded temperature according to Meater thermometer, Traeger probe showed 204). First one was a wet brine, second was a dry rub. First one minor scoring, second deeper cuts.
Other random questions. Does the paper make a difference over sealing with foil once it reaches 160? Meat on a sheet pan vs directly on grates? Does the water in a container make a difference? What about spraying with cider vinegar?
