To be honest, when I told the butcher I needed two pork butts I didnt really think to say bone-in. I had never seen or purchased one which wasn't so I assumed that was the 'standard'. Well, when I picked them up they were bone out. He said the ones he orders are typically bone out as that is what the restaurants order. So small comms issues there on both our parts. He didnt ask and I didnt tell.
The extra step of tying them was a pain but other than that they turned out well. The only thing I noticed is with a bone-in the temps seem to be more uniform across the meat. The bone-out was not like that or at least not as consistent. Both were just over 10 pounds each.
I thought about wrapping to try it out (I typically do not wrap butts or ribs) but changed my mind. Overall, I was happy with the results. Those eating were happy also.
The extra step of tying them was a pain but other than that they turned out well. The only thing I noticed is with a bone-in the temps seem to be more uniform across the meat. The bone-out was not like that or at least not as consistent. Both were just over 10 pounds each.
I thought about wrapping to try it out (I typically do not wrap butts or ribs) but changed my mind. Overall, I was happy with the results. Those eating were happy also.









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