Needed to do a 10lb pork shoulder today using different methods than I had done before and took some time to read several pork shoulder/butt methods and ideas here in the Pitmaster Club. Thank you! Thank you! Thank you to all of you who have posted and/or commented on port shoulder/butt posts! Once again, the PItmaster Club comes through!
I took a 10lb butt and cut it in half to have two smaller pieces believing the cook time would be less. I had half that was boneless and the other half with the bone-in and each half was about 5lb. Having never done a boneless pork butt, I had no idea if there was a difference in cooking rate. Would the boneless or bone-in cook faster? Everyone here said the boneless would cook faster. I was using a WSM 18 and decided to put the bone-in side on 90 minutes before the boneless. The WSM cooked at 250-265 most of the time and when I put the boneless half on, the bone-in side had a 55 degree head start. Despite this huge degree difference, the boneless half hit the stall only 20 minutes after the bone-in side and both halves hit the stall at about 165. Yep, the boneless half cooked much faster. I do not normally wrap pork butt, but did today 2 hours after the stall started and after the bark was where I wanted it to speed things up so I could allow for a longer rest time as I normally rest 1 hour with good results but wanted to try going longer. Well, the other half of the meal wasn't done at the time we thought and the pork ended up resting 4 hours after a cooking time of 8 hours for the bone-in and 6.5 for the boneless. WOW! What a difference! So moist and flavorful!
So...thank you to all of you who said the boneless cooks faster! Thank you to all of you who use a longer rest for pork butt and said so. My cook today was so much better due to all of you!
Thank you!
I took a 10lb butt and cut it in half to have two smaller pieces believing the cook time would be less. I had half that was boneless and the other half with the bone-in and each half was about 5lb. Having never done a boneless pork butt, I had no idea if there was a difference in cooking rate. Would the boneless or bone-in cook faster? Everyone here said the boneless would cook faster. I was using a WSM 18 and decided to put the bone-in side on 90 minutes before the boneless. The WSM cooked at 250-265 most of the time and when I put the boneless half on, the bone-in side had a 55 degree head start. Despite this huge degree difference, the boneless half hit the stall only 20 minutes after the bone-in side and both halves hit the stall at about 165. Yep, the boneless half cooked much faster. I do not normally wrap pork butt, but did today 2 hours after the stall started and after the bark was where I wanted it to speed things up so I could allow for a longer rest time as I normally rest 1 hour with good results but wanted to try going longer. Well, the other half of the meal wasn't done at the time we thought and the pork ended up resting 4 hours after a cooking time of 8 hours for the bone-in and 6.5 for the boneless. WOW! What a difference! So moist and flavorful!
So...thank you to all of you who said the boneless cooks faster! Thank you to all of you who use a longer rest for pork butt and said so. My cook today was so much better due to all of you!
Thank you!
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