De-boned butts cook time versus bone-ion?

jasonjax · 12-14-2012, 07:31 AM

I haven't cooked deboned shoulders in a while. As I recall it may take a bit longer per pound than bone-in due to the lack of radiant heat from the bone.

Anyone have a rule of thumb for this?

Also, I'm cooking 11-14 pound briskets in addition to the 6-7 pound shoulders. Would you put the briskets on before the shoulders or just cook them in the hotter part of the smoker?

I've got over a hundred pounds to cook for tomorrow so I'm dotting my i's and crossing my t's for it to turn out good!

Thanks all.

Wolverine · 12-14-2012, 07:53 AM

Hey J, Yep it may take longer without the bone, 190,5 ish and their done.Time is the key, low slow or hot fast for the briskets, they may be real close in time and temp given the LB factor, I no expert would put them on and rotate, temp check , being careful not to dry out the briskets, they dont have the fat like the porky,

Deep South · 12-14-2012, 07:57 AM

I didn't adjust time for boneless and didn't have any issues. I'd get the briskets on first and put the butts to the hotter part of the fire since I think they are more forgiving.

Wampus · 12-14-2012, 09:02 AM

I've not noticed a significant difference in cook times between bone in and boneless butts.

jasonjax · 12-14-2012, 09:24 AM

To what extent, Wampus?

12-14-2012, 07:31 AM	#1
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	De-boned butts cook time versus bone-ion? I haven't cooked deboned shoulders in a while. As I recall it may take a bit longer per pound than bone-in due to the lack of radiant heat from the bone. Anyone have a rule of thumb for this? Also, I'm cooking 11-14 pound briskets in addition to the 6-7 pound shoulders. Would you put the briskets on before the shoulders or just cook them in the hotter part of the smoker? I've got over a hundred pounds to cook for tomorrow so I'm dotting my i's and crossing my t's for it to turn out good! Thanks all.

12-14-2012, 07:57 AM	#3
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama Downloads: 0 Uploads: 0	I didn't adjust time for boneless and didn't have any issues. I'd get the briskets on first and put the butts to the hotter part of the fire since I think they are more forgiving. __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD

12-14-2012, 09:02 AM	#4
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I've not noticed a significant difference in cook times between bone in and boneless butts. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

12-14-2012, 07:53 AM	#2
Wolverine Knows what a fatty is. Join Date: 12-09-12 Location: Clarkston Michigan Downloads: 0 Uploads: 0	Hey J, Yep it may take longer without the bone, 190,5 ish and their done.Time is the key, low slow or hot fast for the briskets, they may be real close in time and temp given the LB factor, I no expert would put them on and rotate, temp check , being careful not to dry out the briskets, they dont have the fat like the porky,

12-14-2012, 09:24 AM	#5
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	To what extent, Wampus?