Smoke 'em if you've got 'em

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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?

 

[85Yota]

Ive always wrapped my pork with peach paper i got on Amazon. Last one I went to 205 then it shredded super easy. First one didnt hit 200 and didnt shread very good but had delicious bark I just cut off and made sandwiches for

 

[Davidvem]

This post brings back some memories. I remember trying out so many different sites when I first started, and most of them were terrible. It wasn't until a friend showed me a properly functioning one like

htrps://wplaydesacrga.rco/

that I actually started enjoying the experience. The difference in quality is just night and day.

 

[96f-u250]

This post brings back some memories. I remember trying out so many different sites when I first started, and most of them were terrible. It wasn't until a friend showed me a properly functioning one like

htrps://wplaydesacrga.rco/

that I actually started enjoying the experience. The difference in quality is just night and day.

what in the hell.

 

[85Yota]

I love Spam musubi. But hate Spam

 

[Endless Trails]

Currently running a Rectec RT-2500 as the main cooking unit. This unit is so much better than the mini Trager and the Smokey Joe pellet grills I had before. The big hopper on the Rectec is so nice when doing long pork shoulder or brisket cooks. I had an offset smoker before and never got it down to where I was consistent with it. The set it and forget it temperature of a pellet smoker and the consistency of cooks fully outweighs any flavor benefit of using real wood in my opinion.
I also have a Camp Chef three burner with a fat top and a bbq box attachment. I still have the Smokey Joe Pellet grill body. I think I am going to turn that into a lump charcoal / wood burner.

 

[Endless Trails]

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?

I have always gone @225 to 160ish on the grate. Then put in a aluminum tray, add more rub and some sauce (maybe butter) and cover with foil. Bring it up to 205ish (bump it up to 275-300 if you are running behind). Pull wrap with a towel and put it in a cooler to rest for a while. The longer the better. The last one I cooked, I put it on late and it was struggling to get to temp so I really cranked up the heat at the end and pulled it just under 200. I also didn't give it a long rest. This one shredded tough but still tasted great. I think giving it time to properly get to temp is just as important as getting it there.