Sully1546
Active member
- Messages
- 31
- Grill(s) owned
- Stampede
So yesterday I smoked 4 10 pound pork shoulders and was curious about something. I typically do bone-in shoulders but I made this for a friend and he bought boneless. They cooked pretty normal throughout the cook but seemed strange during shredding. I cooked them just like I normally would. This time I had parts of the meat that was very juicy and then parts that seemed very dry and stringy. Was curious if anyone else experienced this? Was wondering if this could have been from the bone being removed or just the brand used?