Ag76
is Blowin Smoke!
How did it turn out?
How Do I Smoke Boneless Pork Butt from Costco - Same as Bone In?
- Thread starter AKMIMNAK
- Start date
How did it turn out?
AKMIMNAK
is one Smokin' Farker
Update: cook went great. I actually forgot to check here for input Saturday AM before I put them on. I rushed back here about halfway though the cook to see if any advice could be applied mid-cook 
I just treated them like bone in. Turned out great! Only took 5.5 or 6 hours to get to 204 and falling apart. At 160 I returned them to their braising liquid foil pans and covered. This is my preferred method. Here's how I treated them:
FRIDAY NIGHT
-Sweet tea & cherry/apple juice injection
-Rub Combo I'll never be ale to replicate again, with a ton of brown and white sugar added
-Italian dressing poured over top
-Sat in foil pans all night in this condition
SATURDAY AM
-Removed from foil pans and inserted into top shelf of new LSG 20x42
-Placed their pans of injection/marinade liquid below them to catch juices, added 1/3 gallon water to each pan to prevent burning of what would soon become my braising liquid
-Smoked at 250-275 (occasionally hitting 300)
-Was at 160 within 4 hours
-Returned to foil pans and covered with heavy foil
-Was done just shy of 6 hours
-Absolutely tender, juicy and falling apart in my fingers. Amazing.
Pics and video below.
https://www.youtube.com/watch?v=toOIHfPI8u4&t=1s
I just treated them like bone in. Turned out great! Only took 5.5 or 6 hours to get to 204 and falling apart. At 160 I returned them to their braising liquid foil pans and covered. This is my preferred method. Here's how I treated them:FRIDAY NIGHT
-Sweet tea & cherry/apple juice injection
-Rub Combo I'll never be ale to replicate again, with a ton of brown and white sugar added
-Italian dressing poured over top
-Sat in foil pans all night in this condition
SATURDAY AM
-Removed from foil pans and inserted into top shelf of new LSG 20x42
-Placed their pans of injection/marinade liquid below them to catch juices, added 1/3 gallon water to each pan to prevent burning of what would soon become my braising liquid
-Smoked at 250-275 (occasionally hitting 300)
-Was at 160 within 4 hours
-Returned to foil pans and covered with heavy foil
-Was done just shy of 6 hours
-Absolutely tender, juicy and falling apart in my fingers. Amazing.
Pics and video below.
https://www.youtube.com/watch?v=toOIHfPI8u4&t=1s
Last edited:
Mikhail
Babbling Farker
Looks great.
AKMIMNAK
is one Smokin' Farker
No problem! Please forgive my ignorance, but can you be more specific? I'm happy to show exactly what you are looking for in my next cook (well, my next-next cook.....the next one is already shot and ready to release Tuesday). Let me know if you are talking about initial coal bed or ongoing maintenance or something else. Or all of the above
Spell it out for me so I make sure I get what you are looking for next time I break it out. Thanks Baychilla!robastewart
Wandering around with a bag of matchlight, looking for a match.
I’ve smoked a dozen or more of these in the past year. Never have thought to truss or skewer the open side. They cook just fine, open side down. They firm up with a nice bark and pull easy.
Baychilla
is one Smokin' Farker
No problem! Please forgive my ignorance, but can you be more specific? I'm happy to show exactly what you are looking for in my next cook (well, my next-next cook.....the next one is already shot and ready to release Tuesday). Let me know if you are talking about initial coal bed or ongoing maintenance or something else. Or all of the above
I guess the ongoing maintenance. The last start I saw you do with the coal and the T-shaped splits was informative. I guess I'm looking for when you should add another split or two.
