This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Does a bone conduct heat inward?

  • Filter
  • Time
  • Show
Clear All
new posts

    Does a bone conduct heat inward?

    I have a question for the community. I recently moved from Atlanta to Knoxville and haven't been able to fire up the smoker (camp chef smoke vault) during the transition but got a chance this weekend. I bought a 2 pack of pork shoulders to make pulled pork. When I opened the package,I discovered that the shoulders had been deboned. I thought, "Great, I can just tie these up and they will cook faster." I have cooked tons of bone in shoulders and have a good sense how long they take. These bad boys took 6 hours longer to come to temp. I slept on the couch and set an alarm to monitor my Temps overnight. My question is... Do you think the bone makes the meat cook faster? I know they don't impart much flavor but are they conducting heat inward? Could you add in a bone to cook meat faster? Maybe my lack of sleep has me thinking strangely.

    Just curious. Might try to insert a shoulder blade between the point and flat of my next brisket to speed up the process.


    "bones heat at a different rate than muscle tissue because they are filled with air or fat, so in most cases they warm more slowly than the rest of the meat"

    Thickness determines cooking time. The above quote is from the link below next to the T-bone pic.



      I read the bone article too. That was referring to a hot grilling method and not low and slow. My question was kind of poised at the end of that piece but not really answered. Anyone else seen this? Or did I just have a strange cook.


        I've also read that bones heat up slowly but then retain more heat, thus speeding cooking,

        Check this out, from http://amazingribs.com/tips_and_tech...is_better.html

        "Bones can have an impact on heat transmission. Some bones, particularly those that have a honeycomb like interior, are slow to heat up because they are a Styrofoam-like insulator filled with air pockets. Then when they get hot, they can retain heat longer than the meat. It's sort of like a pizza stone. If you throw it in the oven, turn on the oven, and then add the pizza, the stone will be cool and the bottom of the pizza undercooked. But if you let the stone heat up for at least 30 minutes, it will crisp the bottom of the dough, and if you serve the pizza on the stone it will keep it warm for almost an hour. So, depending on how long you cook, the meat closer to the bone can be slightly more or less cooked than the meat just half an inch away. In the case of a steak, the insulation properties of the bone will leave the meat closest to the bone about 5 to 10°F cooler than the center of the steak. So if you take the steak off at 130°F, medium rare, it may be rare along the bone. That can make it slightly more tender and juicy closer to the bone. Or it can be undercooked and stringy.
        If you leave the bones on a big rib roast, they make an effective base upon which to stand the roast (hence the name standing rib roast), and they act like a heat shield, at first blocking heat from below until they get fully hot and then they conduct heat and continue to cook the meat after you take it out of the cooker."
        Last edited by Huskee; July 20, 2014, 08:09 PM.


          And then we hear that it is difficult, if not impossible, to take the temp of ribs because of the bones. My "common" sense tells me that a bone-in butt will cook somewhat faster than a boneless one. My sense of touch tells me that I can snitch a piece of meat but if I try to hold the bone while doing it I'm going to get burned.


          • Huskee
            Huskee commented
            Editing a comment
            I think with ribs it's becasue of two things: a) such narrow space of meat between the bones, and b) the bones are either holding cooler, or holding hotter, so throwing off the avg meat temp. I don't know, I've never tried to measure rib temp. I just do bend test and tongue test. Tongue don't lie baby!

          • boftx
            boftx commented
            Editing a comment
            Okay, let's think about it a different way. Potato spikes work. And we all know to take the internal temp away from the bone. Those two things suggest to me that a bone-in will cook faster than a boneless.


        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker

        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailedreview

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        The Good-One Is A Superb Grill And A Superb Smoker All In One

        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read ourcomplete review