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ScreamingChicken
05-05-2010, 09:02 AM
In a different thread Jacob wrote:

Pierce the meat with a knife down to the bone. Blood will naturally collect around the bone. By piercing you give it a way out.

How big should the knife be? Should the piercing be done before the butt goes in the smoker? Should the hole then face up, down, or sideways? I'm interested in giving this a try as every butt I cook seems to take 2 hours or more per pound and maybe this might shorten the cooking time a little.

Brad

RobKC
05-05-2010, 09:28 AM
I've never seen blood around the bone in a butt....before, during or after a cook.

early mornin' smokin'
05-05-2010, 09:32 AM
only reason we pierce our butts is to push some garlic cloves in them

Ribbin' Randy
05-05-2010, 10:28 AM
I've never pierced a butt:shocked:..I swear!

crawfish59
05-05-2010, 10:33 AM
My dad was a butcher and he always told me, "the less holes you have in a piece of meat the better. It is just a place for the juices to escape."

82muchhomework
05-05-2010, 10:36 AM
My dad was a butcher and he always told me, "the less holes you have in a piece of meat the better. It is just a place for the juices to escape."

I agree with that sage advice

Smokin Turkey
05-05-2010, 01:51 PM
I've also never seen blood in a butt. I've had some of my own on one but that was because of a whoops with an injector. Everyone is ok now and we don't talk about it anymore.

I am with the holes poking wisdom except when I inject. You've gotta poke it to pump it. In that case you are adding fluid so it's kinda 6 in one and 1/2 doz in the other.

4dueces
05-05-2010, 06:31 PM
Am I going to the penalty box for this? That message could be misconstrued? Poking holes and making injections? It does take wisdom......

Bbq Bubba
05-05-2010, 10:02 PM
Bobby posts when he's on his meds.
Please don't poke that but.