Eric Larson
New member
I went to a good BBQ joint last week and was surprised by how moist the meat was. It made my meat seem dry. It's not terrible, it's not bone dry, but it could be better.
I use an automatic temperature control system to hold it at 225. I foil wrap the water pan without any water -- as someone suggested to help avoid interfering with the ATC.
I'm cooking briskets and pork butts. I cook them at 225 and then usually wrap them in foil and finish in the oven. The pork butts I inject with an apple juice/vinegar solution. I mop both the pork butts and briskets in the same solution 2-3 times during cooking. I usually finish them in the oven, wrapped in foil. I let the meats rest, still wrapped in foil, for about an hour.
Should I mop more? Should I add water to the water pan? Should I trim less fat from the meat (I usually cut off the fat cap and any large, external chunks of fat)?
Thanks
I use an automatic temperature control system to hold it at 225. I foil wrap the water pan without any water -- as someone suggested to help avoid interfering with the ATC.
I'm cooking briskets and pork butts. I cook them at 225 and then usually wrap them in foil and finish in the oven. The pork butts I inject with an apple juice/vinegar solution. I mop both the pork butts and briskets in the same solution 2-3 times during cooking. I usually finish them in the oven, wrapped in foil. I let the meats rest, still wrapped in foil, for about an hour.
Should I mop more? Should I add water to the water pan? Should I trim less fat from the meat (I usually cut off the fat cap and any large, external chunks of fat)?
Thanks