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Boneless Pork Butt Question

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1965
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
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      Fireboard 1st Generation
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      2 Maverick 733
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      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
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      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Boneless Pork Butt Question

    Folks:

    I have an 8lb boneless butt that I want to cook on Sunday for pulled pork. It is rolled and covered in one of those elastic net bag things. I am looking for opinions as to whether I should unroll it and cook it or keep it rolled into the roast shape and cook it in the net bag. Anybody have an opinion?

    DEW
  • smarkley
    Former Member
    • Jul 2014
    • 1426

    #2
    Dewesq55 I have always just cut the boneless butt into smaller chunks... or just tied them up with butchers string to do the whole thing.

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 1965
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

        Charcoal Grill:
        Weber Smokey Joe Charcoal Grill 14"

        Thermometer:​​​​​​
        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
        Fireboard 1st Generation
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer with 6 probes

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #3
      smarkley, So you think I should keep the roast shape intact, or at most cut it in 2?

      Comment


      • smarkley
        smarkley commented
        Editing a comment
        I usually cut it, I guess... so it cooks faster.

        Once in awhile I will tie them, for no particular reason.
    • cdd315
      Founding Member
      • Jul 2014
      • 359
      • Warman, Saskatchewan Canada
      • Curtis D

        BGE Large
        45 gal Imp. UDS
        Weber 22.5" Silver - for the lake
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        Centro Natural Gas - on it's last legs

        Couple Maverick ET-733's
        Thermapen
        ThermoPop
        BBQ Guru DigiQ II

        Beer - Original 16
        Bourbon - Bulleit
        Rye - Gibsons Sterling

      #4
      I will also cut them into half and sometimes quarters if it's a large one. I like to maximize the amount of bark. I don't leave the net on while cooking as it tends to take some of the bark off when you remove it. I will tie it up with butchers string though to keep it in a uniform shape if I have to.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Thanks for your opinion.
    • _John_
      Former Member
      • Jul 2014
      • 2447

      #5
      Agree with the above, I tried it with the net on last year and it almost melts through the holes as it cooks then the crust forms on the outside, I had to cut off almost all of the bark to get the meat to come out.

      Comment

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