Is a Bone in Butt really that much better??

V-wiz · Oct 15, 2012

Hey Gang, after my first successful butt http://www.bbq-brethren.com/forum/showthread.php?t=145661 i have decided to do another one, but the question is, is a bone in butt really better? or taste better? Why i ask because i can get a boneless butt from Costco for almost half the price of what i paid from my local butcher shop, Butcher has em for 2.99, Costco has them i think 1.75. So what do you guys say?

MS2SB · Oct 15, 2012

I can't tell the least bit of difference between bone-in or boneless.

grantw · Oct 15, 2012

The boneless ones I have bought have been on the lean side, so now I just get bone in

landarc · Oct 15, 2012

Since I have never really tested, I cannot say. For the price, go with the boneless and see what folks tell you.

buccaneer · Oct 15, 2012

If boneless is at the same price I would choose it, if it is actually cheaper it is a no brainer.

chrisnjenn · Oct 15, 2012

The Cosco boneless butts are awesome. I have done plenty of bone-in and boneless and can't tell any difference at all.

midwest_kc · Oct 15, 2012

I can't tell the difference in taste of the meat, but one thing I do like about bone in is that they tend to keep their shape better. This comes in handy when doing multiples on my WSM.

chrisnjenn · Oct 15, 2012

True. I always tie up the boneless ones with some cooking twine. No big deal.

V-wiz · Oct 15, 2012

Well then, i guess i will try the boneless.. The only thing i didnt like about the Costco butt was it didnt have a thick fat cap, i want more fat.

cameraman · Oct 15, 2012

Boneless gives you more rubbing opportunities. (Mmmm rubbing opportunities.) I think the most importing thing is marbling.

chrisnjenn · Oct 15, 2012

V-wiz said:
Well then, i guess i will try the boneless.. The only thing i didnt like about the Costco butt was it didnt have a thick fat cap, i want more fat.

Ha. That is what I love about the Cosco butts. Most other places have too thick of a fat cap on their butts which I have to trim a lot of it off. Plus there is plenty of fat inside the butts.

V-wiz · Oct 15, 2012

cameraman said:
Boneless gives you more rubbing opportunities. (Mmmm rubbing opportunities.) I think the most importing thing is marbling.

LOL, i agree. A butt rub never hurt nobody.

sdbbq1234 · Oct 15, 2012

From my experience, all meat costs more from the butcher. But then, you should be getting better quality and better cuts.

Bone in tends to help distribute heat better, IMO. I have also cooked boneless and they are just as good.

I always tie the meat with butchers twine.

wallace

V-wiz · Oct 15, 2012

chrisnjenn said:
Ha. That is what I love about the Cosco butts. Most other places have too thick of a fat cap on their butts which I have to trim a lot of it off. Plus there is plenty of fat inside the butts.

I prefer more fat as it adds to the flavor, if you see my link i posted above, i didnt trim any of the fat, by the end of the cook all the fat had melted.

V-wiz · Oct 15, 2012

sdbbq1234 said:
From my experience, all meat costs more from the butcher. But then, you should be getting better quality and better cuts.

Bone in tends to help distribute heat better, IMO. I have also cooked boneless and they are just as good.

I always tie the meat with butchers twine.

wallace

Thanks Wallace.

chrisnjenn · Oct 15, 2012

V-wiz said:
I prefer more fat as it adds to the flavor, if you see my link i posted above, i didnt trim any of the fat, by the end of the cook all the fat had melted.

Yeah it is debate even in comp circles. I prefer to trim my to a 1/4 of an inch.

Wampus · Oct 15, 2012

I've done both. Both are great. I think fat marbling is the most important thing, but I will say this.....

When we compete and are pulling the meat, we consistently notice that the meat right against the bone has the deepest, "porkiest" flavor. So that said, I think the bones add that to the party.

That is NOT to say that the boneless butts can't offer killer pulled pork. Last year, at one comp, they were out of bone-in butts and we had to go with boneless. We ended up getting 2nd.

Bottom line, do what feels right to ya! :thumb:

caseydog · Oct 15, 2012

Nope. That's my own, un-scientific opinion. I can't taste any difference at all.

CD

jestridge · Oct 15, 2012

They just better all around. Picnic work good also

V-wiz · Oct 15, 2012

Wampus said:
I've done both. Both are great. I think fat marbling is the most important thing, but I will say this.....

When we compete and are pulling the meat, we consistently notice that the meat right against the bone has the deepest, "porkiest" flavor. So that said, I think the bones add that to the party.

That is NOT to say that the boneless butts can't offer killer pulled pork. Last year, at one comp, they were out of bone-in butts and we had to go with boneless. We ended up getting 2nd.

Bottom line, do what feels right to ya! :thumb:

Well there was a bone in there at one point right? so who knows if that flavor is from the cook or not?

Is a Bone in Butt really that much better??

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