I buy bone in butts since they are always much cheaper around here. I then cut them in half to get more bark and tie them up to try and get them in a more uniform shape for a more consistent cook. I end up with one end boneless and one end bone in. They do have different texture/moisture profiles when done, but I think that's more a result of the different types of meat (white or dark) in the two pieces. It really doesn't matter cause it's all mixed together in the end anyway.
Announcement
Collapse
No announcement yet.
Bone in or boneless butts...
Collapse
X
-
Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Announcement
Collapse
No announcement yet.
Comment