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Guest
Guest
I have done 8 or so butts so far with fairly good results (I am from TX so I don't have much to compare to when it comes to pulled pork), but I do have one complaint/issue. I would say that 75% of my pork from a cook will come out wonderful, but the remaining 25% seems to not be as moist. It also seems that the meat that isn't as moist is whiter in color than the part that is very moist. Is this normal? It's like the white meat on a chicken not being as moist as the dark meat. Am I crazy? Does pork have light and dark meat, or have I lost my mind? Anyway, why would some of my meat be moist, but not all of it? Any help would be appreciated.