Sorry if this has been covered..
Bought a boneless shoulder at Costco.
Have never done one before.
What's the point of them removing the bone?
Having to tie it is a hassle.
Likely won't buy from Costco again, as boneless is all they ever have..
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I usually only buy from Costco and they turn out great. And I don't recall ever tying these shoulders/butts as well. Rub it the night before, or dry brine at least, then rub the morning of and into the smoker. Not sure what smoker you have, but I tend to smoke hotter these days at 250-275, especially pork butts as they seem to take longer than other types of cuts/meats. I’d guess it’s about 8lbs being from Costco, so plan about 15 hours on average?? Seems long, but I just find they take some time. Pull it when it’s where you want it for pull apart pork, for me that’s usually 195, but don’t go by temp, go by the feel. Sometimes it’s a higher temp for others.
It all eats the same. Skip the tying unless you have some really thin strips, around where it was deboned, that will overcook. Or trim the strips off, season and throw on the cooker. Then eat as a chef's bonus mid-cook.
Pork Shoulder is used for many, many, many things. Smoking them whole is something all of us do but many people prefer the bone not to be in there if they want to use it for grinding for sausage, carnitas, braising in liquid in the oven, roasting in the oven and slicing to serve, Crock Pot or Insta Pot cooking, etc, etc.
I usually only buy from Costco and they turn out great. And I don't recall ever tying these shoulders/butts as well. Rub it the night before, or dry brine at least, then rub the morning of and into the smoker. Not sure what smoker you have, but I tend to smoke hotter these days at 250-275, especially pork butts as they seem to take longer than other types of cuts/meats. I’d guess it’s about 8lbs being from Costco, so plan about 15 hours on average?? Seems long, but I just find they take some time. Pull it when it’s where you want it for pull apart pork, for me that’s usually 195, but don’t go by temp, go by the feel. Sometimes it’s a higher temp for others.
Have fun and enjoy!
There were 2 in the pack. Total weight was 12+ lbs.
I did tie them to try to make them consistantly thick. 5.5 Hrs on the PBC, then wrapped with some Dr Pepper. and into a 275° oven for 2 hours, and 3 hrs respectively. They pulled apart nicely at 206° avg IT.
Pork Shoulder is used for many, many, many things. Smoking them whole is something all of us do but many people prefer the bone not to be in there if they want to use it for grinding for sausage, carnitas, braising in liquid in the oven, roasting in the oven and slicing to serve, Crock Pot or Insta Pot cooking, etc, etc.
Makes sense. Thanks.
I was only seeing it from the BBQ perspective
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