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?
Grilla Silverbac Original -2020 (added WiFi controller 2021) aobosi Sous Vide device - 2019 Weber Original Kettle Premium 22" Copper - 2015 Pit Barrel Cooker - 2014 - retired Sept 2020 Brinkmann 4 burner gas grill (very old, stout, and still working well!)
Slow 'n' Sear for 22" kettle
Cast Iron Drip 'n Griddle for kettle 2021
Grill Grates for the gasser
CDN DSP-1 dual sensor probe therm
Maverick ET-732 therm
ThermoWorks Smoke 2 channel
Thermapop digital therm (x2, red and white)
Thermapen - x2 - orange. lime green
Little Chief electric cold smoker (lots of salmon thru this!)
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.
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.
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
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.
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.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" 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
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.
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!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
but was reading and Meathead says he doesn't recommend oil before the rub any more. WHY?
Comment