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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-26-2011, 09:51 PM | #1 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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My Butt is Tied and I'm not sure what to do
Ok this may sound like a dumb question. I've never got a Pork Butt or Pork roast that is has the netting on it.
My first thought was take it off before smoking then I thought hmmm maybe I'll ask. It's from the Local Locker Never frozen not Enhanced!!!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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08-26-2011, 09:58 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Was the bone removed? If so, you can leave it on but some debone butts to let it spread out so they have more bark. So, I think it's up to you on how you want to proceed. If it isn't deboned, I don't see a need for the netting. If it is deboned, the netting will help it keep its shape while cooking. But, as mentioned, if it is deboned and you like a lot of bark, remove the netting and apply rub and let it cook with a lot of surface area exposed.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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08-26-2011, 10:05 PM | #3 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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The Bone is removed.
Thanks for the input.
__________________
Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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08-26-2011, 10:43 PM | #4 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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I would leave it in the netting, it's probably going to fall apart if you take it off
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08-26-2011, 11:10 PM | #5 |
Full Fledged Farker
Join Date: 01-19-10
Location: St. Louis Missouri
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cook it
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08-27-2011, 12:04 AM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I'd leave the netting on. I'm a fan of tying deboned roasts.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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08-27-2011, 08:29 PM | #7 |
Knows what a fatty is.
Join Date: 11-24-09
Location: San Jose CA
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It kinda reminds me of a womans fishnet stockings....weird but true!
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08-27-2011, 09:53 PM | #8 |
Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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Leave the netting on... that roast is probably 3 or 4 different sized chunks rolled together. in the netting it will act (pretty much) like one whole roast and all finish at the same time. You might lose a little bark when you pull the netting off, but not much.
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18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
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08-28-2011, 11:38 AM | #9 |
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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