This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. 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.

on tying a boneless butt....

  • Filter
  • Time
  • Show
Clear All
new posts

    on tying a boneless butt....

    This seems basic enough. I've got a 6lb boneless butt that I need to tie and I've n ever done it. Any tricks or tips for it? I'm thinking it's common sense and straight forward enough but wanted to ask the PitMasters before I proceed.

    The last one I did, which was my first one.....boneless as well....did not get tied. It seemed to hold itself together pretty well while I rubbed it but upon transfering to the PBC, it flopped open a bit. I trimmed the chunks, added more rub and did some early taste testing on the trimmed pcs.....but I thought I'd try and clean up my act a bit and look a bit more like I know what I'm doing.

    I go two across. That way I can put a hook under one, and hang the butt more vertical rather than flat. I'm doing two Sunday morning.


      You Tube has a bunch of videos showing how to tie up roasts with butcher twine.



        Not sure if this is the type of tie job you want but here's a link to a video on Serious Eats:

        A butcher's knot has one big advantage over a regular square knot: it's a slip knot, which means that once you tie it, you can adjust it very easily without needing an extra finger to hold the knot in place as you tighten it.


          Thanks all, very helpful



          No announcement yet.


          These are not paid ads, they are a curated selection of products we love.

          All of the products below have been tested and are highly recommended. Click here to read more about our review process.

          Use Our Links To Help Keep Us Alive

          Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

          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.

          The Cool Kettle With The Hinged Hood We Always Wanted

          It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.