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Guest
Guest
I've had my weber smoker since christmas, and have enjoyed the hell out of it. since pulled pork is my favorite, that's what the majority of my smoking has been. I usually cook the butts between 200-250 degees until internal temp of 200-205. I sometimes foil them after 6 hours or so. my question is what can I do to make the bbq moister? I certainly wouldn't describe my bbq as dry. actually I think it's near perfect (for my taste, anyway). but, a little more juicy and I would be completely satisfied. any tips would be appreciated.