|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
12-05-2009, 11:26 AM
|
#1 |
|
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA
|
Boneless Butts
B-I-L called the other day and said he had a "project" for me. I go to his restaurant and he has a cryo package with 2 frozen boneless pork butts. He said if I smoke one for him, I can have the other one. Of course, I said I would. Free food is free food around here.
They came from one of his wholesalers, so they are not marked with the weights, but I'd say they're about 8# each. (no scale here) I thawed them planning to smoke them today, but things came up and I have now have to do them overnight or do them tomorrow. I'll be using my UDS and although I am not worried about the cold doing an overnight smoke, (low 20's), I don't relish getting out of a warm bed to check the smoker at 3:00 AM. I don't sleep too well with food on the smoker yet... Does a boneless butt cook faster or slower than a bone in? Can cut them in two to shorten the cook and get more bark, or will they be too small and come out dry? I'll be using RO briquettes with hickory chunks, topped off with some RO lump. I shoot for 225 grate temps. Any advice is appreciated. Chris |
|
|
|
12-05-2009, 01:03 PM
|
#2 |
|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Personally, I would leave the bone in. Just tastes better to me. Boneless doesn't have to mean drier. Boneless is usually faster.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
|
|
12-05-2009, 01:11 PM
|
#3 |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Bone in!
|
|
|
|
|
12-05-2009, 01:35 PM
|
#4 |
|
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA
|
They came from the packer boneless. It wasn't my choice...
Chris |
|
|
|
|
12-05-2009, 01:42 PM
|
#5 |
|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
The larger cut makes for an easier cook, and usually turns out better.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
|
|
12-05-2009, 07:08 PM
|
#6 |
|
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
I think boneless tend to cook a little faster, I would not split them as they will be done before getting a good bark.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| My Boneless Butts are Ready! | mikegtp | Q-talk | 3 | 06-28-2011 10:46 PM |
| Pork Butts for Power Cooking (bone-in or boneless) | fireman_pete | Q-talk | 4 | 11-11-2010 12:12 AM |
| boneless butts | eagle697 | Q-talk | 6 | 05-17-2008 06:01 AM |
| Boneless vs. Bone-In | biffleg | Q-talk | 15 | 01-01-2008 02:16 PM |
| Costco boneless butts | bbqjoe | Q-talk | 15 | 11-23-2006 03:08 PM |
| Thread Tools | |
|
|
