otc
Stylish Dinosaur
- Joined
- Aug 15, 2008
- Messages
- 24,516
- Reaction score
- 19,165
Top piece finished first. It went over well but I thought it was a bit dry. Took it out when internal temp hit 194 and rested for a bit.
Bottom piece came off at 192. Was noticeably a little harder to pull, but the meat was more moist.
I wonder what happened. I suppose the bottom one was in slightly lower heat (the smoker was between 225-250 the whole time, getting up to 250 at the end since I needed them done) and was getting dripped on by the fat from the top.
I trimmed a fair amount of fat, but that's what the stuff I read online said to do--the fat would just melt off and would take all of the rub with it, so trim it down to no more than a 1/8" cap.
There was water in the pan when I started, but I did not refill it...no mopping or basting of the shoulders either. Maybe I will keep the water pan topped off next time.
Bottom piece came off at 192. Was noticeably a little harder to pull, but the meat was more moist.
I wonder what happened. I suppose the bottom one was in slightly lower heat (the smoker was between 225-250 the whole time, getting up to 250 at the end since I needed them done) and was getting dripped on by the fat from the top.
I trimmed a fair amount of fat, but that's what the stuff I read online said to do--the fat would just melt off and would take all of the rub with it, so trim it down to no more than a 1/8" cap.
There was water in the pan when I started, but I did not refill it...no mopping or basting of the shoulders either. Maybe I will keep the water pan topped off next time.