06/23/2019
Someone asked me a question about keeping meat moist. I typed up this message as a reply and when I re-read it, I realized that it sounded more like an article or a BBQ tutorial. So here it is...
A few things...
1. If you do a longer lower temp cook, the meat loses less moisture. This is why good, true barbecue is moist. My pulled pork cooks for 12-16 hrs at 200-225. For whole hog, I cook an hour for every 10 lbs, ribs for 6hrs etc...
2. Always let the meat rest at least 30mins. When I do a large cut(15+lbs) like a whole prime rib, a brisket, smoked Turkey, I let them rest for 45-60 mins. A whole pig should sit for at least an hour before carving. (It will hold temperature, don't worry) this rest time allows the meat to draw some of that moisture back in.
3. With my pulled pork, I serve it tossed in a Carolina style vinegar sauce, this imparts flavor, gives it that tangy taste, and keeps it moist. If you are going for a roast pork taste instead of BBQ, either reserve some of the cooking juices or season some chicken stock. Then you just pour into the meat periodically and mix. We call it juice...
Whenever you hold meat at temperature, you are going to lose some moisture, these tips will minimize the effect of heat and time.
Also, you can always marinate or brine to add moisture before cooking. Just please, for the love of god, DON'T EVER PARBOIL!😉🤣😋
