The cooking begins..... Pork Butt questions

Jacked UP BBQ · 03-12-2009, 12:35 PM

What do you guys use for pork butts, bone in or out??

Price for bone in .89

Price for boneless 1.03

Please help I am ordering now. THANKS

HeSmellsLikeSmoke · 03-12-2009, 12:38 PM

Bone in. Easier to tell when it is done, and I think it tastes better.

bigabyte · 03-12-2009, 12:40 PM

^^^^Waht he said. Cheaper too.

Jacked UP BBQ · 03-12-2009, 12:43 PM

THANKS - Just ordered four cases to start.

Bbq Bubba · 03-12-2009, 12:56 PM

Bone in for a couple reasons....

Cheaper
Tastier
Built in timer

Divemaster · 03-12-2009, 12:56 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Bone in. Easier to tell when it is done, and I think it tastes better.

Quote:

Originally Posted by bigabyte

^^^^Waht he said. Cheaper too.

Yep, what ^^^^^^ said....

Mad Max · 03-12-2009, 01:17 PM

I agree with the majority!

garyk1398 · 03-12-2009, 01:35 PM

^^^ what they all said, majority rules!

biffleg · 03-12-2009, 01:50 PM

I concur!

big brother smoke · 03-12-2009, 02:35 PM

Well, I will disagree. I prefer boneless due to having the ability to hit the nooks and crannies with my rub. Additionally, I brine my butts and it is less time in the brine for boneless. Bottomline: do what works for you, this is my experience.

Disclaimer: YMMV

Prairie Smoke · 03-12-2009, 02:39 PM

bone in for me too. But in this case price isn't the reason! Looks to me like these two options are exactly the same price. In one case you're paying for meat & bone, in the other you're just paying for meat.

Divemaster · 03-12-2009, 03:47 PM

Quote:

Originally Posted by Prairie Smoke

bone in for me too. But in this case price isn't the reason! Looks to me like these two options are exactly the same price. In one case you're paying for meat & bone, in the other you're just paying for meat.

I disagree. You are paying a premium to have the butcher take the bone out, where if you cook it bone in you get the flavor from the bone and it's easy to remove the bone if you've cooked it properly.

bbqbull · 03-12-2009, 04:16 PM

When the bone pulls cleanly out of the butt.......its perfectly done.

Bbq Bubba · 03-12-2009, 05:04 PM

Quote:

Originally Posted by big brother smoke

Well, I will disagree. I prefer boneless due to having the ability to hit the nooks and crannies with my rub. Additionally, I brine my butts and it is less time in the brine for boneless. Bottomline: do what works for you, this is my experience.

Disclaimer: YMMV

Always gotta be one outlaw.

big brother smoke · 03-12-2009, 05:24 PM

Quote:

Originally Posted by Bbq Bubba

Always gotta be one outlaw.

Takes one to know one

03-12-2009, 12:35 PM	#1
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	The cooking begins..... Pork Butt questions What do you guys use for pork butts, bone in or out?? Price for bone in .89 Price for boneless 1.03 Please help I am ordering now. THANKS __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-12-2009, 12:38 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Bone in. Easier to tell when it is done, and I think it tastes better. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-12-2009, 12:40 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	^^^^Waht he said. Cheaper too. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-12-2009, 12:43 PM	#4
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	THANKS - Just ordered four cases to start. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-12-2009, 12:56 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Bone in for a couple reasons.... Cheaper Tastier Built in timer __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

03-12-2009, 01:17 PM	#7
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	I agree with the majority! __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

03-12-2009, 01:35 PM	#8
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	^^^ what they all said, majority rules! __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

03-12-2009, 01:50 PM	#9
biffleg is One Chatty Farker Join Date: 12-16-05 Location: North Carolina Downloads: 0 Uploads: 0	I concur! __________________ Transplanted Texan now living in North Cakalacky GOSM w/ SFB mod UDS Smoker 22.5" Weber Kettle /usr/bbq

03-12-2009, 02:35 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Well, I will disagree. I prefer boneless due to having the ability to hit the nooks and crannies with my rub. Additionally, I brine my butts and it is less time in the brine for boneless. Bottomline: do what works for you, this is my experience. Disclaimer: YMMV __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

03-12-2009, 02:39 PM	#11
Prairie Smoke On the road to being a farker Join Date: 12-01-08 Location: Regina, SK Downloads: 0 Uploads: 0	bone in for me too. But in this case price isn't the reason! Looks to me like these two options are exactly the same price. In one case you're paying for meat & bone, in the other you're just paying for meat.

03-12-2009, 04:16 PM	#13
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	When the bone pulls cleanly out of the butt.......its perfectly done. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker Last edited by bbqbull; 03-12-2009 at 05:06 PM.. Reason: I cant spell

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Pork Butt questions (advice needed)	Big slick	Q-talk	12	08-25-2011 11:11 AM
Pork butt questions	jack frost	Q-talk	11	10-15-2010 04:10 PM
Questions: Cooking a Buncha Pork	SmokeInDaEye	Q-talk	11	04-23-2010 09:06 AM
UDS pork butt questions - (help!)	dboxx	Q-talk	8	02-22-2010 04:04 PM
Cooking pork butt with the kiddos	chambersuac	Q-talk	15	08-27-2009 05:05 PM