Sunday Pork Shoulder

I smoked (oak and apple wood) two 7lb boneless pork shoulders yesterday. They went for about 10 hrs and 15 mins. I used a homemade mustard slather and a brown sugar paprika based rub. I was able to hold my smoker at 250* for the first five and a half hrs, but when I re-fueld, the wind whipped up and I could not get it to get back up past 225*. I sprayed them with apple juice every hr. I was kind of worried, so after another two hours I wrapped them in foil (Int. temp was 165*) and let them go for another two hrs. The the final temp ws 208*. This was the first time that I ever used foil. The shoulders fell apart, shredded easily and tasted great, but were a little dry.

I have one question: should I inject the meat to make it more moist, and if so, what should I use?

Yours in Pork,
Mike

Thirdeye,

Thanks for the information. Your site has a lot of great stuff on it.

Mike

Thanks guys! I appreciate the input. I think I'll try injecting it next time.

Mike