How Do I Smoke Boneless Pork Butt from Costco - Same as Bone In?

AKMIMNAK · 08-17-2018, 11:37 PM

Bros, this is a really stupid (and slightly embarrassing) moment. I've been smoking for 7 years and never lived near a Costco until recently. Tonight I bought my first pork butts (four of them!) from a Costco. It never even occurred to me to check for bone-in vs boneless. I have never once seen a boneless butt at any other store I've ever bought from. Always bone-in. So imagine my surprise when I slit open the first two-pack tonight to inject and rub, and.....VOILA! filleted pork butt falling open in my hands. Reminds me of the time I bought a whole packer brisket from a local restaurant owner (buddy of mine) to save a few pennies....got home and the thing was sliced horizontally into five strips. Horror. Though not quite as bad this time.

I'm all in at this point. How should I alter my cook strategy, if at all, for a boneless and mangled pork butt? I'm all ears.

Stlsportster · 08-17-2018, 11:49 PM

Cook it the same way. More surface area = more bark.

mcyork28 · 08-18-2018, 12:10 AM

Not much difference really.

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Smoke on Badger Mountain · 08-18-2018, 12:20 AM

Same way. I like it because you dont pay for bone weight and you can get more rub in it. If I'm running short on grate space I sometimes tie the up with butchers twine

Pocchampion · 08-18-2018, 08:23 AM

I rub it up then tie into a block and cook the same. I like getting the seasoning on the inside.

Ag76 · 08-18-2018, 10:03 AM

You are probably going to have to truss it with butcher's twine. You might google how to do this. Here is one example: https://youtu.be/WbMsXEz_LtE

Ag76 · 08-18-2018, 10:50 AM

https://www.youtube.com/watch?v=z3Oo...ature=youtu.be

Ag76 · 08-18-2018, 12:22 PM

How To Tie a Butcher's Knot:

https://www.seriouseats.com/2014/12/...hers-knot.html

Ag76 · 08-18-2018, 12:25 PM

Once you have it trussed well, just smoke it as you normally would do a bone-in butt.

AKMIMNAK · 08-18-2018, 12:57 PM

Quote:

Originally Posted by Stlsportster

Cook it the same way. More surface area = more bark.

Would you sort of lay it all opened up on its back to get that surface area barked up, or would you try to shape it up like a normal butt and smoke it tightened up in the normal shape?

AKMIMNAK · 08-18-2018, 12:59 PM

Cook in progress......3.5 hours in. I rubbed and injected them last night. Threw them on this morning sort of shaped up like a normal pork butt with the rough and ugly filleted side down to keep it all tight together. We'll see how this goes!

WilliamKY · 08-18-2018, 02:09 PM

12in disposable wooden skewers work really good too. I prefer the skewers because they just slide right out with no cutting or pulling off any meat or bark on the string.

NYC ‘Que · 08-18-2018, 03:05 PM

Quote:

Originally Posted by WilliamKY

12in disposable wooden skewers work really good too. I prefer the skewers because they just slide right out with no cutting or pulling off any meat or bark on the string.

That’s a great idea! Especially since I can’t tie a butchers knot for my life.

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TravelingJ · 08-18-2018, 03:43 PM

Quote:

Originally Posted by WilliamKY

12in disposable wooden skewers work really good too. I prefer the skewers because they just slide right out with no cutting or pulling off any meat or bark on the string.

That's a great idea. I don't mind doing the trussing, but I hate losing the bark to the string. I'll have to try this method next time.

WilliamKY · 08-18-2018, 04:00 PM

Quote:

Originally Posted by TravelingJ

That's a great idea. I don't mind doing the trussing, but I hate losing the bark to the string. I'll have to try this method next time.

Just give them a little wiggle and twist and they pull out clean.

08-17-2018, 11:37 PM	#1
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	How Do I Smoke Boneless Pork Butt from Costco - Same as Bone In? Bros, this is a really stupid (and slightly embarrassing) moment. I've been smoking for 7 years and never lived near a Costco until recently. Tonight I bought my first pork butts (four of them!) from a Costco. It never even occurred to me to check for bone-in vs boneless. I have never once seen a boneless butt at any other store I've ever bought from. Always bone-in. So imagine my surprise when I slit open the first two-pack tonight to inject and rub, and.....VOILA! filleted pork butt falling open in my hands. Reminds me of the time I bought a whole packer brisket from a local restaurant owner (buddy of mine) to save a few pennies....got home and the thing was sliced horizontally into five strips. Horror. Though not quite as bad this time. I'm all in at this point. How should I alter my cook strategy, if at all, for a boneless and mangled pork butt? I'm all ears. __________________ Born and raised Alaskan and BBQ lover

08-17-2018, 11:49 PM	#2
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Cook it the same way. More surface area = more bark.
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08-18-2018, 12:10 AM	#3
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	Not much difference really. Sent from my SM-G935V using Tapatalk __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender
	1 members found this post helpful.

08-18-2018, 12:20 AM	#4
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	Same way. I like it because you dont pay for bone weight and you can get more rub in it. If I'm running short on grate space I sometimes tie the up with butchers twine __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]
	1 members found this post helpful.

08-18-2018, 08:23 AM	#5
Pocchampion Full Fledged Farker Join Date: 04-27-13 Location: Sugar Land, Texas	I rub it up then tie into a block and cook the same. I like getting the seasoning on the inside. __________________ 26 OTG, 22 WSM, mini WSM, Weber Gasser, Jumbo Joe, Blackstone 36 griddle, Akorn, PBC, Weber Performer
	2 members found this post helpful.

08-18-2018, 10:03 AM	#6
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	You are probably going to have to truss it with butcher's twine. You might google how to do this. Here is one example: https://youtu.be/WbMsXEz_LtE __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs
	1 members found this post helpful.

08-18-2018, 10:50 AM	#7
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	https://www.youtube.com/watch?v=z3Oo...ature=youtu.be __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs
	1 members found this post helpful.

08-18-2018, 12:22 PM	#8
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	How To Tie a Butcher's Knot: https://www.seriouseats.com/2014/12/...hers-knot.html __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs
	1 members found this post helpful.

08-18-2018, 12:25 PM	#9
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	Once you have it trussed well, just smoke it as you normally would do a bone-in butt. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs
	1 members found this post helpful.

08-18-2018, 12:59 PM	#11
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	Cook in progress......3.5 hours in. I rubbed and injected them last night. Threw them on this morning sort of shaped up like a normal pork butt with the rough and ugly filleted side down to keep it all tight together. We'll see how this goes! __________________ Born and raised Alaskan and BBQ lover

08-18-2018, 02:09 PM	#12
WilliamKY is Blowin Smoke! Join Date: 02-18-18 Location: Louisville,KY Name/Nickname : William	12in disposable wooden skewers work really good too. I prefer the skewers because they just slide right out with no cutting or pulling off any meat or bark on the string. __________________ Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards!
	1 members found this post helpful.