I finally learned why my pork shoulder always came out dry

I spent 3 years blaming my smoker for dry pork but turns out I was slicing against the grain wrong the whole time lol. A customer at my shop near Nashville told me to try cutting with the grain instead and it changed everything - anyone else make this basic mistake for way too long?

2 comments

2 Comments

holly_price8d ago

Thirty years in the kitchen and I had the exact same problem with brisket. My dad finally watched me one Sunday and just goes "you're fighting the meat, not working with it." Felt like an absolute idiot but hey, at least the pork's good now.

matthewsullivan7d ago

60 bucks says you got lucky with a single cut of meat and now you're giving bad advice to everyone. Grain direction matters way less than cooking temp and resting time, man.