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Meat-Up in Memphis

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

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

the good one 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. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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 our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C 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 NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. 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. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes 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

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

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 detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Pulled pork from costco pork

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  • grantgallagher
    Club Member
    • Feb 2018
    • 669
    • NJ

    Top | #1

    Pulled pork from costco pork

    Im figuring plenty of people have done this and it comes out fine. Was looking for some butt but all i could find there was this “boneless shoulder butt”, conveniently named so you dont know if its the shoulder or the butt, lol. Im assuming its shoulder since thatsbwhat it says on the white label. Like i said, im sure it will work and the price is right. Just thought id ask.

    Click image for larger version  Name:	E307CAA9-4DE3-4EA4-8172-10331CE5F26C.jpeg Views:	1 Size:	3.69 MB ID:	697263
    Club Member
    • Jan 2016
    • 292
    • San Diego, California
    • Rec Tec 680
      Weber Performer
      Weber Rotisserie for kettle
      Weber Summit
      My old worn out Gasser for burgers

    Top | #2
    I have used them, they come out fine. You might want to wrap a string around them.


    • JoeSousa
      Club Member
      • Sep 2016
      • 551
      • Spokane, WA

      Top | #3
      Yeah,they are just standard pork butts. That is what you want. They cook up just fine. Since they are boneless you might want to tie them up a bit so they cook more even otherwise there will be some weird piece and flaps that will overcook.


      • AverageJoe
        Club Member
        • Jun 2018
        • 331
        • Henderson Colorado
        • Current Grills/Smoker (MCS is hitting)
          Brinkman Trailmaster Ceramic Egg
          Classic Pit Barrel Cooker with
          US ARMY logo plate
          Nexgrill Deluxe 6 burner gas grill

          CGS special order WOO Ring
          CGS 13" round ceramic stone
          Maverick ET-732
          Thermoworks Black Thermapen MK4
          Thermoworks BlueDot

          Cutlery/Prep Stuff
          Dalstrong 12" Granton Edge Slicer
          OXO Steel Chef's Mandoline Slicer
          Random other knives and shears

        Top | #4
        Yes. They have just simply removed the scapula from the meat. And that is a good piece of meat. If that is all I can get I use twine to keep it all together when I smoke it.


        • jfmorris
          Club Member
          • Nov 2017
          • 2032
          • Huntsville, Alabama
          • Jim Morris

            • Weber Genesis II E-410 w/ GrillGrates (2019)
            • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
            • Weber Genesis Silver A w/ GrillGrates (2002)
            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • Lodge L8D03 5 quart dutch oven
            • Lodge L10SK3 12" skillet
            • Anova
            • Thermoworks Smoke w/ Wifi Gateway
            • Thermoworks Dot
            • Thermoworks Thermapen Classic
            • Thermoworks RT600C
            • Whatever I brewed and have on tap!

          Top | #5
          I've done them, but prefer the bone-in ones I get at Sam's for some reason. Maybe because Sam's is closer to me. Those are definitely the "Boston Butt" cut of the pork shoulder though, and they've just deboned them for you. You are not paying for that half pound of bone is one way to look at it.


          • texastweeter
            Club Member
            • Jul 2017
            • 1970
            • Republic of Texas

            Top | #6
            Pork butt is actually shoulder. It got it's name from when salted pork was shipped in wooden casks called "butts". Truss it up, and proceed like normal.


            • Rod
              Club Member
              • Dec 2015
              • 514
              • Phoenix, AZ
              • Weber Genesis S330 with GrillGrates
                Weber Performer with SnS, DnG and Pit Viper mod
                Weber 26" kettle with SnS and Pit Viper mod
                Blackstone 36" SS griddle

                Thermoworks Smoke
                Thermoworks MK4
                Maverick ET-732

                Accessories ranging from a Vortex to bear claws.

              Top | #7
              Yep. I'll tie those up as well to get a more uniform shape and help it hold together.


              • Santamarina
                Club Member
                • Aug 2018
                • 558
                • Wildomar, CA

                Top | #8
                They cook up nicely. Just be sure to not trim too much fat!!! The first time I did one I kept trimming...not realizing I was trimming the interior where the bone was. It was pretty dry. Others have been tasty...though I still prefer the bone-in and no longer buy them at Costco.


                • mountainsmoker
                  Club Member
                  • Jun 2019
                  • 1250
                  • Bryson City, NC

                  Top | #9
                  While I prefer the bone in those are just fine. Tie them in as evenly round shape as you can and apply a rub and smoke on. Those look nice. Good red meat with out much trimming to do, instead of the white/pink you get at grocery store. If that is a 12lb butt count on about 16 hours at least maybe 18 to get to 195-200. Then you need to let it set to cool to a temp where you can handle it to pull with out burning your self.
                  Last edited by mountainsmoker; June 18th, 2019, 06:43 PM.


                  • Troutman
                    Member Recipe Director
                    • Aug 2017
                    • 6269
                    • Republic of Texallence

                    • OUTDOOR COOKERS
                      22" Weber Kettle - Red Premium Limited Edition
                      6 Burner Weber Summit Gasser
                      22" and 18" Weber WSM Smoker
                      18” Jumbo Joe
                      36" double door Lyfe Tyme offset stick burner (SOLD !)
                      Pitts & Spitts Pellet Pro 2436
                      BBQ ACCESSORIES
                      Classic Thermopen
                      Thermoworks SMOKE
                      Fireboard Pro with Pit Viper fan
                      Grill Grates
                      SNS for the 22" Weber kettle
                      A-MAZE-N Smoker 12" Tube & Tray
                      Weber stainless veggie basket
                      Weber stainless fish basket
                      Weber stainless rib rack
                      Phat Mat cooking mats
                      Barbestar BBQ Cooking Gloves
                      WOOD & PELLET PREFERENCES
                      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                      For Chicken & other fowl = competition blend, cherry/oak/hickory
                      For Turkey = 100% hickory or competition blend
                      For Pork Shoulder = mesquite, oak or hickory
                      For Pork Chops or Ribs = 100% applewood
                      SOUS VIDE
                      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                      INDOOR COOKWARE
                      Generic Calphalon non-stick cookware set of pots and pans
                      12" & 14" All-Clad Stainless skillets
                      Cast Iron 12" skillet by Victoria
                      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                      Old Revere Wear Copper & Stainless Pots (handed down)

                      JA Henckels 15 piece Stainless Knife Set
                      Victorinox 12" Fibrox Pro Slicing Knive
                      Victorinox 6" Curved Boning Knife
                      Set of Dalstrong Japanese Steak Knives

                    Top | #10
                    Whoa cooked a bunch of those, commodity pork.


                    • Troutman
                      Troutman commented
                      Editing a comment
                      OK define premium in pork? Pretty subjective. Swift is owned by the SA giant JBS, don’t trust those guys...


                    • texastweeter
                      texastweeter commented
                      Editing a comment
                      Troutman I agree. To be premium to me it should be unenhanced, and duroc or Berkshire.

                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      Still injected with up to 11% saline solution... so you're not paying for a bone, but you are paying for 89% pork and 11% salty water.

                      And even if you believe the marketing (which you shouldn't), it's still the cream of the commodity crop.

                      That said, I make em for work, because they don't know the difference.
                  • snowswamp
                    Club Member
                    • Dec 2017
                    • 189
                    • Lakewood, CO
                    • Weber Genesis Silver B (converted to nat. gas)
                      Camp Chef Smoke Vault 24 (converted to nat. gas)
                      Thermoworks Smoke
                      Thermoworks Classic Thermapen
                      Thermoworks IR-IND Infrared Thermometer
                      Maverivk XR-50 Thermometer

                    Top | #11
                    That is what I use. There are two per pack. I tie each up so they are roast like in shape for even cooking and season them. You can even lay them open and season the inside before you tie them. They come out great in my opinion and the family has always loved it.


                    • Sweaty Paul
                      Founding Member
                      • Aug 2014
                      • 1013
                      • Hays, KS
                      • Green Mountain Grill - Jim Bowie
                        (I've never regretted having too much grate space).

                        Weber Genesis Gas grill
                        Weber Kettle grills x 2

                      Top | #12
                      I’ve used them and they cooked fine. I trussed them so they’d keep their shape. To be honest I couldn’t tell any real difference in flavor.


                      • mountainsmoker
                        Club Member
                        • Jun 2019
                        • 1250
                        • Bryson City, NC

                        Top | #13
                        Troutman I have to laugh. No pork is inspected and any company can label it what ever they want to. As far JBS they own about 66% or more of the pork producers in the US. Not just Swift but Smithfield and others. So it you really want good pork buy some Berkshire/duroc mixed piglets like my neighbor and I did let them feed in an open field, take them to your local butcher and get the cuts you want cure and smoke your own bacon and hams and have the dang best pork you will ever taste


                        • texastweeter
                          texastweeter commented
                          Editing a comment
                          I think you mean no pork is graded, as USDA inspects pork. That is how we got rid of trichinosis in the 60's. I agree on the futon and Berkshire. Great roasting swine. A guy that works for me, his father raises Iberico strain pigs up north. Been trying to get my hands on one for about 6 months now.

                        • Troutman
                          Troutman commented
                          Editing a comment
                          Man I’d be all over Iberico. Let us know if that’s ever made available texastweeter
                      • HouseHomey
                        Club Member
                        • May 2016
                        • 4120
                        • Huntington Beach, Ca. Surf City USA.
                        • Equipment
                          Slow n Sear
                          Drip n Griddle
                          22" Weber Kettle
                          26" Weber Kettle one touch
                          Blackstone 36” Pro Series
                          Sous vide machine
                          Kitchen Aid
                          Meat grinder
                          sausage stuffer
                          5 Crock Pots
                          Two chimneys (was 3 but rivets finally popped, down to 1)
                          cast iron pans,
                          Dutch ovens
                          Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
                          The help and preferences
                          1 extra fridge and a deep chest freezer in the garage
                          A 7 year old princess foster child
                          Patience and patio furniture
                          Lots of ice cubes
                          "Baby Girl" The cat

                          Erik S.

                        Top | #14
                        As a rule I don’t tie those. I think I’m the only one who don’t tie those? Any one else?

                        if you must tie get some season/dry brine in the first. Do you need to tie them?? When are you cooking?


                        • Troutman
                          Troutman commented
                          Editing a comment
                          The boneless ones can fall apart some, tying is optional

                        • Santamarina
                          Santamarina commented
                          Editing a comment
                          I try to get the bone-in, but whenever I cook these I don’t tie them. Just shape them once on the rack in your pit and they hold together well enough.

                        • HouseHomey
                          HouseHomey commented
                          Editing a comment
                          Santamarina whohooo plus 1 on the no tie. Two weirdos I guess. Do you find that it make for great pork. I do. Perhaps it’s in my head. I usually cook bone in from smart n final though.
                      • fttank
                        Club Member
                        • Dec 2016
                        • 223
                        • Huntington Beach, CA

                        Top | #15
                        The Costco Business Center has bone in pork shoulders. Double pack about 12 lbs. each. Not sure why the Costco stores don't stock this item. Smart and Final has Bone in by Farmer John. Planning to pick up a two pack for the weekend today. Oh and I tie my bone in butts. So much easier getting it off the smoker.


                        • Derickls
                          Derickls commented
                          Editing a comment
                          I love the costco business center. The one near me also sells full half goats

                        • HouseHomey
                          HouseHomey commented
                          Editing a comment
                          Business center??? I buy all my butts from Smart n final on ADAMS. Love the Fj. Costco is boneless

                        • fttank
                          fttank commented
                          Editing a comment
                          #HouseHomey there is a Costco Business Center next to the Walmart on Beach Blvd and the 22. They have bone-in Shoulders there. No lines. Smart & Final is much closer. I bought two 9 lb FJ bone-in butts today at the Golden West/Edinger store. $1.99/lb. It's just another option for us.



                      Meat-Up in Memphis 2020

                      Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
                      See more
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                      About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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