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Pulled pork with BONELESS butts

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  • fracmeister
    replied
    Originally posted by mgaretz View Post
    That's what I use for pulled pork all the time. I cut them in half so each butt/shoulder is about 5lbs trimmed. They take about 12 hours to hit an IT of 203F.
    At 225 F mine took 15 for one and 16 for the other two. They were about 6.5 pounds each. so that sounds reasonable.

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  • fracmeister
    replied
    Here is the blog entry with all the pics.
    http://yanbbqb.blogspot.com/2014/10/...at-church.html

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  • Jon Solberg
    replied
    The best way!

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  • fracmeister
    replied
    One came off at 15 hours. The other three came off at 16 hours and 30 minutes. Now THAT is low and slow.

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  • Jon Solberg
    replied
    That is Saweeeet!

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  • fracmeister
    replied
    I like it when it is time to take them off. Even if they are going to be wrapped up for a couple hours....
    Click image for larger version

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  • fracmeister
    replied
    (6 AM)
    Twelve hours of cooking and still stalled. Fortunately I dont have to pull them for another 3 hours. I will look hard after another 2 hours and may crank the temps a bit. They are going to sit in the "fc" for 2.5 hours before shredding so I imagine they will soften up a bit further there anyway. Ripping off a corner bit says they certainly aren't ready now. But my house smells ready as the wind has blown roasted pig fumes in.

    (update at 7:15 AM)

    thirteen hours and the temps are increasing again...finally. but they are still in the 180 range with two hours left to pull them. Yoder holds 225 but I am considering bumping it up.

    (update at 8 AM) Well, I planned for 14 hours and they aren't done so I will bump the Yoder to 250F. The good news is I can go another hour and a half and there is a 2.5 hour rest in the faux cambro ahead. I swapped the sides as the right side was a little hotter. They sort of look like this now.

    Click image for larger version

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    Last edited by fracmeister; October 5, 2014, 07:08 AM.

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  • fracmeister
    replied
    Three hours and thirty minutes. Internal up to 150 so I am backing it down to 210 (going to sleep after almost all of my teams lost today, but yea for Georgia Tech!) They smell AWESOME.

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  • fracmeister
    replied
    That is a cooked piece of bacon for scale.

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  • fracmeister
    replied
    OK, they are in. Sorry about the ugly string! Click image for larger version

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  • fracmeister
    replied
    Originally posted by bep35 View Post
    (snip) Won't buy bone out again, at least not intentionally.
    Amen, brother!

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  • bep35
    replied
    I also purchased 2 Boston Butts at Costco except I thought they were bone in. Got home and the butcher really had to hack away at those butts to get the bones out. There was no way I was going to be able to hang them on my PBC. I coated them with rub, rolled them up, and tied the mess together with string. Then cooked them in the PBC on the grate. That is the beauty of the PBC, being able to hang the big pieces of meat while still being able to cook smaller cuts on the grate. They came out with a wonderful flavor as is the norm on the PBC. Won't buy bone out again, at least not intentionally.

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  • Jon Solberg
    replied

    Looking forward to the pics and progress reports.
    ; )
    Last edited by Jon Solberg; October 3, 2014, 08:16 PM.

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  • fracmeister
    replied
    I lost track of time. I am putting them in SATURDAY night so this is all helpful. These butts are about 6-7 pounds each but they need a LOT of trussing. "The Burn" and I bought more or less the same but I bought two of those packages --- both a touch over 13 lbs. I used a little more string but I plan on leaving them overnight... put them in around 8 pm and expect them to be done by 8-10 am. My Yoder holds 225 like a champ... I am going to 203 which I assume you didn't reach in a 200F oven! But I am feeling pretty good seeing your results. Pics to follow.

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  • mgaretz
    replied
    That's what I use for pulled pork all the time. I cut them in half so each butt/shoulder is about 5lbs trimmed. They take about 12 hours to hit an IT of 203F.

    Leave a comment:

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