Home > categories > Minerals & Metallurgy > Aluminum Foils > Question about making meat tender pork shoulder/ribs?
Question:

Question about making meat tender pork shoulder/ribs?

Ok I was watching the food network channel and I have a few questions:1) I cooked a pork shoulder on a smoker on low heat for like 8 hours and the sholder did not pull apart all tenderIve seen them cook it this way on food network and it looked really good and pulled apart easilyMine however was like regular meatWhy?2) I seen another guy rap a pork shoulder in plastic wrap and then wrap it in aluminum foil and put it on the smokerFirst off, isnt having plastic wrap on food in those temperatures harmful to your health? And second, how are you getting the smokey flavor by wrapping the meet up? It did come out tender this way on the tv though.3) I see them cook pork shoulders or ribs in the smokers and the meat comes out tenderWhenever I do it this way without wrapping in foil, it comes out dry and toughYes i mop itIm asking because when i do wrap in foil, it comes out really tender but a littke too tenderI usually grill it after this but the meat falls off the bone too easily, i like a little texture.

Answer:

Sometimes we need to experiment with different recipes, cuts of meat, oven temperatures before we can find the way we like itI can give you the recipe I use, but I think you do not need another recipeI think all you need to do is keep your eyes, ears, and noise alert for doneness and flavorOne thing, I would not do is cook meat in a smoker for 8 hours, even if it is on low heatIt is just not safe cooking meat for so long on low temperaturesIf you want to cook your meat for a long time, invest in a good crock-pot and your meat will come out succulent, juicy and tenderJust remember any meat you cook in the oven, grill, or smoker, if it is not covered well, will come out dry and even tough As the meat cooks the juices escapes the meat and with no liquid in the pan the meat will cook dryWrapping the meat in foil will cause moister to build in the foil and this natural moisture will keep the meat succulent and tenderI definitely would not wrap in plasticGood Luck in your cooking.
i would leave it plugged in if you don't want to loose battery power i guess
Feel the bottom of itSome of them get pretty hot if you're actively using it and charging at the same timeIf you stop charging the heat will be noticeably less (not 0, but less)If that's the case, I would only charge when you have to.

Share to: