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Need advice on boneless pork butt

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  • Lynn_B
    Charter Member
    • Apr 2015
    • 51
    • Knoxville, TN
    • Lynn,
      Rec Tec Pellet Grill
      Cabellas Vertical Smoker
      Weber 22"
      Thermopen Red

    Need advice on boneless pork butt

    Guys

    I've never, by choice, cooked a boneless pork butt -- until today. Due to a lot of reasons I had to purchase 4 boneless pork butts. Here are my questions:
    1. would it be best to get some butcher cord and tie it up?
    2. Generally - I don't put rub in folds -- this is more for Briskets but would it matter?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9723
    • East Texas
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    #2
    They will fall apart pretty easy if you go unwrapped a looong time. I tie all mine.

    I rub down before I tie, choosing to apply rub on larger folds that get put back into the mix when I tie.

    Comment

    • Lynn_B
      Charter Member
      • Apr 2015
      • 51
      • Knoxville, TN
      • Lynn,
        Rec Tec Pellet Grill
        Cabellas Vertical Smoker
        Weber 22"
        Thermopen Red

      #3
      Thanks Jerod -- I figured as much but need some additional approval lol. However this is the very reason I've never used the boneless

      Comment

      • BruceB
        Founding Member
        • Aug 2014
        • 199
        • Des Moines WA
        • Grilla Silverbac Original -2020
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        #4
        I'm with you today. I prepped a boneless PB yesterday, it's going in the PBC this morning. It was an accidental purchase, I was after bone-in, dashed into Cash & Carry last weekend and I think the big pack I grabbed was in the wrong bin.

        So, tied the thing up six ways, and we'll see how it goes. Probably onto the rack sooner than normal.

        Comment


        • BruceB
          BruceB commented
          Editing a comment
          About 4.5 hours in, PBC holding between 240 and 250F, PB internal at 136F.

          The pit temp was just over 310 when I put the lid on after gettings things hung and the probes situated. It dropped to 225F quickly with a 34F lump in it, and I haven't cracked the lid at all during this cook. Within an hour it was back up to the 240-250 range and is not wavering. I plan to go as long as possible within even looking into the pit.
      • FLBuckeye
        Founding Member
        • Jul 2014
        • 565
        • Florida
        • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

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        #5
        I use the silicone bands to hold butts together. Works better for me than the twine. The last boneless butt I did, it didn't need to be tied at all, not sure why

        Comment

        • Lynn_B
          Charter Member
          • Apr 2015
          • 51
          • Knoxville, TN
          • Lynn,
            Rec Tec Pellet Grill
            Cabellas Vertical Smoker
            Weber 22"
            Thermopen Red

          #6
          I'm going to be freaking honest I'll just do without next time. One of measurements is grabbing the bone

          On a bright side my wife thought it was a great time to buy a BGE they're on sale booha!

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Winner winner chicken dinner!!!

          • Mosca
            Mosca commented
            Editing a comment
            Oh man, you're going to love that BGE. They are so versatile.
        • jauld22
          Former Member
          • Dec 2014
          • 4

          #7
          So, how did those boneless butts turn out? I just accidentally bought two at Costco and didn't notice they were boneless until I had them out of the package? Do you think I can truss them up with butchers string tight enough to get a fairly even cook? I'm curious if yours turned out ok. I hate to spend a whole day cooking and then not want to serve it.

          Comment

          • ForSure88
            Former Member
            • Jul 2015
            • 19

            #8
            The boneless butts from Costco have worked out well for me, I just salt em and let them sit overnight in the fridge, then rub em down and throw em in the smoker, no twine or tying. I've done about 5 this way and they all come out as good as the bone in one I did.
            Last edited by ForSure88; July 19, 2015, 03:06 PM.

            Comment

            • The Burn
              Founding Member
              • Jul 2014
              • 990
              • West Chester, PA
              • Gas Grill: NXR Tabletop/Portable Propane
                Charcoal: Weber Performer Silver (i.e., 22.5")
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                Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
                Smoker: GOSM Propane 38" 2-drawer
                Pellet: CampChef/Browning Deluxe PGP24LTD

                Thermometer: 2 Mavericks, Red backlit Thermapen
                Anova Wi-Fi Sous Vide

              #9
              jauld22 - I always get the boneless pork shoulder from Costco and it turns out great. What I do now is break it into 3 parts, dry brine, oil, rub with Memphis Dust and then tie them up. There are some photos of yesterday's cook on the Show Us What You're Cooking thread. Took about 10 hours.

              Comment

              • Papa Bob
                Founding Member
                • Jul 2014
                • 278
                • stokton ca

                #10
                dumb question guys, but was reading and Meathead says he doesn't recommend oil before the rub any more. WHY?

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  Dr ROK in the comments on the Pulled Pork Page he recently said: "I haven't had a chance to update the article yet, but I no longer recommend oil."

                  And on the Science of Rubs page he said: "Just a couple of weeks ago I did a series of tests soaking every herb and spice I could find in oil and water and was shocked to find that most did not dissolve in oil as was conventional wisdom. Yet another myth. But I have not had a chance yet to go through hundreds of recipes and articles and back that out. And I am on the road for two weeks so it may be a while before that latest tidbit gets into the mainstream."

                  Both of these were in the last week or so. If you're using it to simply help a rub stick, keep doing what you're doing. If your aim is to dissolve spices better, it looks as if Meathead has some serious mythbusting going on to be shared soon!

                • Papa Bob
                  Papa Bob commented
                  Editing a comment
                  Huskee that is were I saw it and thank you all for the quick response

                • Dr ROK
                  Dr ROK commented
                  Editing a comment
                  Good to know! Thanks for sharing Huskee!
              • Spinaker
                Moderator
                • Nov 2014
                • 10587
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
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                #11
                Interesting. I wonder what he'll find out.

                Comment

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